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I have a question regarding the use of regular sugar instead of the sugar substitutes. I have a serious problem with migraine disease and I find that the sugar substitutes are always listed as possible triggers.
In recipes that call for a substitute like splenda, I will use regular sugar. How I need to adjust the serving size to account for those extra calories?
I don't use much Splenda in dishes on the Dr. Gourmet web site. The main place is dessert recipes. You can substitute sugar in equal amounts for Splenda.
Each teaspoon of sugar has about 15 calories so this will add calories to any recipe that you make the change with. In dessert recipes this will add a lot of calories and one approach is to eat those desserts that you use sugar in only occasionally. Other recipes generally use very little sugar so the change from Splenda won't add many calories.
Thanks for writing,
Timothy S. Harlan, MD, FACP