Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Diabetic Cooking / Sugar Substitutes
    Lost? Site Map

    Sugar Substitutes

    Sat Apr 28, 2012 7:29 am Groupie
    My doctor put me on insulin, Lantus SoloStar, not long ago and I am having a tough problem........I can not use sugar substitutes because I get migraines from them. I love sweets and by not eating them I CRAVE them.

    Have tried Splenda hoping that would be the one I could use but nope, migraine set in. Truvia I really liked the taste and did use less because it was pretty sweet but had no luck with that either.

    Has anyone else had this trouble?

    Are there any sugar substitutes that are better then another one?
    Sat Apr 28, 2012 11:05 am
    Forum Host
    Very good question. I used Splenda for awhile but found that it increased our craving for sugar. For sweeteners I try to stay with natural sweeteners. I don't use high fructose corn syrup. I do use Truvia to sweeten tea.

    For me I found that the more sweets I eat the more I crave. If I detox myself from the sugar then my cravings diminish.
    Sat Apr 28, 2012 11:16 pm Groupie
    Paula do you follow a detox plan or go cold turkey from sugar?

    DD has used agave nectar and she likes that for smoothies and DH puts honey in my hot tea.

    A friend of ours uses diet sprite when making a light colored boxed cake mix. Instead of the liquids he uses the sprite and then the amount of eggs that is needed. For a chocolate or dark colored cake mix use diet coke or another dark colored diet pop. The cake turns out very moist and I couldnt tell the difference in taste at all.

    I guess I could use regular sugar and try to cut down the amount called for in a recipe and eat a smaller slice of what was baked.
    Sun Apr 29, 2012 12:03 am
    Forum Host
    I try to limit my sugar intake. I have found that if I have a little something it is better and I do cut bake on sugar when making muffins, etc. I try to cook with more whole grains and watch the carb count when planning meals. I also follow a gluten free diet which can be challenging in itself.
    Sun Apr 29, 2012 8:30 am Groupie
    oh yeah I didnt think about switching from white flour to whole wheat. when the doctor put me on insulin I read everything I could get my hands on and got myself so confused I didnt know which way to go. icon_redface.gif

    thank you for the help Paula!
    Sun Apr 29, 2012 8:36 am
    Forum Host
    It can be very confusing. If you haven't done so, ask your doctor about some nutrition classes. They really helped us.
    Sun Apr 29, 2012 9:24 am Groupie
    I will do that and hopefully I can get into a class soon. icon_smile.gif
    Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Ideas from

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes Network of Sites