Cooking & Baking Tips: Healthy Fats, Grain Prep & Substitutes

Mastering the kitchen involves understanding healthy fat profiles, variety-specific grain preparation, and safe food handling techniques.

Sweeteners

How to Use Fresh Stevia Leaves

Published Jul,08 2011 | By Stacey Anderson

Leaves from the stevia plant are a diabetic-safe, low-calorie sweetener that is 100 to 300 times sweeter than sucrose. Stevia is consumed around the world and has no safety concerns regarding its use, according to Drugs.com. It is a zone 9 perennial herb, perfect for your windowsill garden.

How to Replace Sugar with Splenda in Recipes

Published Jul,08 2011 | By Stacey Anderson

Sucralose is the main ingredient in the artificial sweetener Splenda. Unlike sugar, your body does not metabolize sucralose and so eating it does not affect blood glucose levels. If you are using the diabetic exchange diet plan, up to 8 tsp. of Splenda Granulated counts as a free food.

Stacey Anderson began writing in 1989. She published articles in “Teratology,” “Canadian Journal of Public Health” and the "Canadian Medical Association Journal” during her time in medical genetics studying birth defects. She has an interest in psychology, senior health and maternal and child health. Anderson holds a Bachelor of Science in psychology with a minor in biology from the University of Calgary.