I am 3 year pre-diabetic being controlled, more or less, by diet and exercise. I have better results from Aspartame. Have gotten wicked headaches from splenda and bad stomach problems from the Saccharin. At least the latter was the doctors assumption.
I was recently introduced to a sauce that I really like.
No exact measurements are involved.
A lot of ketchup, 1/8 that amount in mustard, and a chunk of dark brown sugar.
You can add more or less of the sugar and mustard to taste.
My question is this: How to make it less "bad" for me?
I have access to Sugar free ketchup over here but it has saccharin. And the Dark brown Substitute has Splenda.
The only other option I see is asking the German restaurant we frequent if I can buy ketchup thru them. Theirs has aspartame in it.
Thank you for your time!
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Comments: 11
1. Measure one cup of granulated sugar and one tablespoon of molasses into a mixing bowl.
2. Stir with a fork until completely mixed. Your brown sugar is now ready for use!
Tips:
1. To make dark brown sugar, increase the molasses to two tablespoons.
Can you buy aspartame to try it? It may or may not work, but would be worth a try if it does work out.
If this is to make a bbq sauce, I would use tomato sauce instead of ketchup, less sugar and just TASTES better! And a little honey goes a long way.