Sorbitol, which is a fake sweetener, is not safe to use as a substitute for sugar. The fake sweeteners contain large amount of synthetic additives which can be unhealthy for one to consume.
Yes, and No. strawberries as a plant reduce fructose (sugar) into sorbitol for use as a translocated sugar, HOWEVER "the activity is not enough to accumulate sorbitol in fruit" (http://ci.nii.ac.jp/Detail/detail.do?LOCALID=ART0008762163&lang=en) So this means: the plant has sorbitol, but the berries don't.
I am a diabetic and this product is a very good sugar substitute that is safe for us diabetics.
You could substitute splenda or another sweetener.
Yes, you can use regular sugar as a substitute for brown sugar in most recipes, but keep in mind that the flavor and texture may be slightly different.
You can replace the sugar in the recipe for Splenda, which is a sugar substitute.
Its a alcohol-derived sugar used to sooth pain resulting from damage to peripheral nerve, such as seen in diabetec neuropathy.
Yes, you can substitute white granulated sugar for cane sugar, since most sugars do come from cane. The important thing is to use granulated (not powdered), and to use white if that's what's called for, and to use brown sugar if that's what's called for.
You can use a mixture of milk and sugar as a substitute for condensed milk in recipes.
Sorbitol is a sugar alcohol commonly used as a sweetener and is generally considered safe for consumption. However, excessive intake can lead to gastrointestinal issues like diarrhea, which may indirectly affect individuals with certain medical conditions. There is no substantial evidence linking sorbitol directly to seizures, but individuals with specific metabolic disorders should consult their healthcare provider regarding its use. Always seek medical advice if you have concerns about dietary substances and their effects on health.
Sugar Honey Treacle Maple Syrup Corn Syrup brown sugar
Brown sugar can be substituted with white sugar with molasses added for the desired color.
Granulated sugar shouldn't be used as a substitute where powdered sugar is specified in a recipe; granulated sugar will be too coarse.