Ok. I'm thinking about cooking and baking. What sugar substitutes are acceptable? I know you can cook with Splenda, but what about honey, agave, or sorghum?

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I use stevia. Its strong you use very little of it. There is liquid and powder

I have always used stevia. Just wondered about other options.

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Your body treats honey and agave just like any other sugar. Nothing like Splenda, stevia, etc.

From caloric/ bariatric perspective honey and agave are not good options. I have no idea about sorghum.