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Re: Subject: [IP] RE: Stevia

At 4:32 PM -0700 10/18/03, Matt Palmer wrote:
>   Are you using it on
>regular recipes and just replacing the sugar.  If so, how do you make up for
>the bulk?

Rather than trying to make up the bulk of sugar and the other 
properties not in Stevia, for baking I would use Splenda, the 
"left-handed" sugar.  There aren't enough carbohydrates in Splenda to 
be of great concern and it's action in baking would be so much more 
predictable rather than Stevia.   Now for just plain sweetening....

George          ;>)
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