I’ve been using Splenda for some time. I wonder what the difference in Stevia and Splenda might be. I’ve heard that Splenda had some thing in it that wasn’t too good for us. I border on sweets addiction.
I think my blood sugar may get low at times and my body is telling me I need sugar. Is that possible?
What’s supposed to be wrong with Splenda? I just started using it in coffee instead of sugar.
Look up symptoms of hypoglycemia, i.e. low blood glucose. You'll remember it better.
I also use Splenda, mostly for cooking. I use it in baking because the sugar (or substitute) is needed for texture as well as flavor.
Splenda, if I remember correctly, is sugar that is chemically altered so it is still sweet, but is not digested. Stevia is a herb, not a sugar.
The only way to tell is to test. I am a type 2 and I test at least 5 times a day.
Fasting - just before breakfast
2 hours after breakfast
Before dinner
2 hours after dinner
Bedtime
My goals are fasting and before meals 80 - 120. 2 hours after a meal under 140. I record my meals and how they test out. If a 2 hour test is over 180, that meal is avoided. If a 2 hour test is between 140 and 180, I modify the meal and try it again at a later date. Under 140, it is a keeper.
Using those test goals my last 3 A1c tests came back at 6.1. Not bad, my A1c target is 6.0. My Dr. is happy as long as the A1c is under 7.0. I have found that if the A1c is in the between 5 and 6 it is too easy to go low. Hypos are NOT fun!
Try changing your mindset. Don't think SUGAR, think CARBS. Because carbs = sugar, but carbs are metabolized a lot slower than table sugar. This is the core thinking of the Glycemic Index that this thread started out on. The key thing to remember is that diabetes effects everyone differently. You have to work at finding what works and what dosen't work for you.