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amother
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 Mon, Apr 12 2021, 9:27 pm
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I feel like my family eats too much sugar, and while I'm trying to slowly start having less sweet stuff in the house, I can't just stop cold turkey. I'm thinking that I could start to use the cup-for-cup Splenda that's sold as a sugar replacement for baking. Does it affect the texture or baking time of food? Can I really just use it instead of sugar? Thank you.
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