Joy wrote: <(Alas, I'm no longer allowed sugar, and saccharine etc. just won't do.)>
Have you tried Splenda (sucralose) - sugar with part of the molecule altered so it can't be absorbed?
DH is diabetic and he's allowed it because it has no effect on blood sugar. Taste just like sugar - no after taste like saccharine - doesn't go bitter when used in cooking. So far, no extra risk of cancer discovered (unlike Acusufame K, which always accompanies Aspartame).
I'm allowed sugar, but I always use Splenda - can't tell the difference. Jean in Poole, Dorset, UK To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
