New Book By Dr. Hull!

Splenda^®: Is It Safe Or Not?
Dr. Janet Hull reveals the scientific evidence strongly suggesting the chemical sweetener sucralose may harm your body. Visit Is Splenda Safe.com for more information!

Baking With Splenda

Baking With Splenda By Dr. Janet Starr Hull "Baking studies have shown that Splenda is exceptionally heat-stable," brag McNeil representatives. "No measurable breakdown of Splenda occurred in any of the baked goods tested. One-hundred percent of sucralose was recovered from cakes, biscuits, and crackers after baking at typical temperatures of 350oF, 410oF, and 450oF, respectively." Splenda studies prove that Splenda maintains its sweetness during cooking and in storage for long periods of time, and in contrast these studies have proven for us that aspartame does not. Barndt and Jackson performed one such study in 1990.1 The purpose of the sucralose... Continue Reading

Posted on February 7, 2005 in Cooking | Link To This Entry | Comments (3)