Baker: Be Careful Of The Sweeteners You Use On Your Low-Carb Diet

Filed under: Low-carb Tips — @ November 9, 2007

Author Judy Barnes Baker shares what she knows about sweeteners

I recently named the author of the bestselling low-carb cookbook of 2007 called CARB WARS: Sugar Is The New Fat (which is in my top 12 of essential low-carb books) one of my Top 10 Low-Carb Movers & Shakers Of 2007 for her contributions to the low-carb community. And low-carb cooking magician Judy Barnes Baker (check out this 3-ingredient lemon icebox pie–mmmmm!) most certainly deserves it for writing what I described in my review of her book as “so much more than a cookbook.”

Today, I am pleased to share with you a very informative post from Judy that appeared on her companion web site about the various sweeteners available on the market today. Most people who are livin’ la vida low-carb already know to avoid sugar, but what about other so-called “healthy” sweeteners like maple syrup, stevia, and Splenda. Which ones should a low-carber be using and which should be avoided? Judy Barnes Bakers cuts to the chase and shares her knowledge with you to help you make smarter choices for your healthy low-carb lifestyle.

Special thanks to Judy for continuing what I started in this recent blog post about fructose with a more in-depth look at the good, the bad, and the ugly when it comes to providing good alternatives to sugar.

Click here to read this outstanding column from Judy Barnes Baker on this important topic and ENJOY!


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