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Article: Sweetness and Fight; Sugar and its substitutes take on the reigning champ.(Splenda)
- Article from:
- Newsweek
- Article date:
- November 7, 2005
- Author:
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Byline: Claudia Kalb and Anne Underwood (With Vanessa Juarez)
One recent fall day, 11 celebrity chefs gathered at New York's French Culinary Institute to show off their latest concoctions. The delicacies ranged from stir-fried veggies and candied-ginger salad to blueberry-peach cobbler and chocolate-coconut macaroons. But they all had one ingredient in common: the sugar substitute Splenda. As guests indulged, the chefs, wearing jackets branded with the Splenda logo, gave testimonials. One said Splenda had helped him lose 20 pounds; another praised the product's baking quality. And then there was Sylvia Woods, of Sylvia's soul-food restaurant in Harlem, who said ...