Q. What are some ways I can decrease sugar when baking?

Chocolate Chip Cookies
Reducing the amount of sugar or using egg substitutes in baked goods can change the appearance, texture, and taste. Photography Image © DebbiSmirnoff | Getty Images
A. Judith C. Thalheimer, RD, LDN, managing editor of Tufts Health & Nutrition Letter, answers. “The added sugars, refined carbohydrates, and saturated fats in baked goods like muffins, cakes, and cookies are associated with numerous chronic health problems, and nutrition experts universally recommend cutting back on their intake (see A Report Card on the American […]
To continue reading this article you must be a paid subscriber

Subscribe to Tufts Health & Nutrition

Get the next year of Tufts Health & Nutrition for as little as $18. And access all of our back issues and online content free of charge.
Subscribe today and save 36% off the regular rate!


Please enter your comment!
Please enter your name here