[Nille]

her er info om Splenda. Den finnes i to utgaver. En "original" og en som er blandet med sukker, spesielt beregnet på baking. Som Atkins'er bruker jeg førstnevnte. har en pose tilsvarende 2,5 kg sukker hjemme - den veier ikkeno !! Her er mer info:
http://www.splenda.com/

Om anbefalte søtstoff, sier Atkins (bl.a. om Splenda):

Sitat:

Our preference is sucralose, marketed under the name Splenda®. Derived from sugar, it is non-caloric, contains less than 1 gram of carbs and doesn't raise blood sugar. It has been used in Canada since 1991 and has been thoroughly tested for safety and efficacy. Sucralose is approximately 600 times sweeter than sugar. It is inert in the body's digestive system, quickly passing through without accumulating in tissues. In addition, it does not lose its sweetness when heated, so it can be used in cooking and baking.
In 1998, the Food and Drug Administration (FDA) approved sucralose for sale in the United States after reviewing more than 100 studies conducted during the past 20 years.

If Splenda® is not available, saccharin is the next best thing. The FDA recently removed saccharin from its list of carcinogens, basing its decision upon a thorough review of the medical literature and the National Institute of Environmental Health Sciences' statement that "there is no clear association between saccharin and human cancer." It can be safely consumed in moderate amounts—no more than three packets a day. Sugar poses a greater threat to good health than saccharin does. Saccharin is marketed as Sweet 'n Low®.

Acesulfame potassium, also known as acesulfame-K, another non-caloric sweetener, is approximately 200 times sweeter than sugar. Because it cannot be metabolized, it passes through the body without elevating blood sugar. The FDA has authorized the use of acesulfame-K after evaluating numerous studies and determining its safety. It is sold under the brand name SunettTM.

Avoid natural sweetners such as fructose, lactose or maltose.