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I am a borderline diabetic and use Splenda as sugar substitute for my tea, coffee and other diet. Should I switch to Truvia? Can I use it for cooking?
I have used a number of stevia products and have been quite happy with them. Truvia is a great choice for adding to your coffee or tea and is sold in small packets. I am seeing them more and more at restaurants as an alternative to artificial sweeteners.
There are some recipes on the Dr. Gourmet website that use Splenda. This is the "granulated" product that is sold as a one to one measure as if you were using sugar. I have tested those recipes using stevia and the best product that I have found is one called Z-sweet. The recipes were tested using their "granulated" product that is labelled "Perfect for Baking."
With respect to your borderline diabetes, we don't have the best of evidence to support the notion that using artificial sweeteners, whether stevia or Splenda, will prevent the progression from pre-diabetes to diabetes. If you're happy using Splenda, there's no medical reason for you to switch to Truvia. Some people don't like the idea of an artificial, processed product like sucralose (Splenda). However, many of the stevia products are just as highly processed, making it a challenge to know what is actually best.
Thanks for writing,
Timothy S. Harlan, MD, FACP