Yes, I have...

baked from time to time and I know from personal experience that the amounts of sugar can be reduced by up to 75% in most recipes without seriously affecting their taste. If a person is highly addicted to refined carbs such a reduction will seem unpalatable AT FIRST, but after his taste buds get used to NOT being drowned in sugar with each mouthful he chews, he will eventually adjust to it. Then, if he tries to go back to his previous sky-high sugar recipes, he will gag on them and wonder why he could ever have been consuming all of that sugar in the first place.

If one absolutely can not live without the flavor of sugar saturated "bread", then he can use one of the various sugar substitutes available for diabetics. For example, for a recipe calling for 1.5 cups of sugar (!), one can use 36 packets of "Splenda" or 8 tsps. of bulk "Sweet'N Low". I don't recommend "Aspertame", "Equal", or "NutraSweet" because they contain a compound that can deteriorate at higher baking temperatures and leave a yucky flavor in one's cake or pie.

There are also other natural, plant derived substitutes available such as agave and stevia, but I have not baked with these. Someone interested in using them should do some research online to see what experiences others are having with them.

Yes, getting the massive daily doses of refined carbohydrates OUT of our diets requires a little bit of effort. The sugar producers are PRAYING that the average American won't be bothered making that effort. You see, they make a LOT of money off of the American "sweet tooth" (i.e., sugar addiction) and they certainly don't want anything "rocking the boat"...even if it means people will be able to add DECADES of HEALTHY living to their lives!


technoguy