How Trisha Yearwood Really Feels About Sugar Substitutes
In the world of food do's and don'ts, sugar substitutes are about as controversial as eggs. The debate over whether eggs are healthy sources of protein or unhealthy because of their high fat and cholesterol content is disputed as much as sugar vs. Sweet'N Low (via Physicians Committee for Responsible Medicine). The Cleveland Clinic chastises artificial sweetener for their higher than normal sweetness and subsequent ability to "stimulate your taste buds, go to your brain, affect your hormones and slow your metabolism."
On the flip side, according to Consumer Reports, sugar is a non-essential in our everyday diets, which, in addition to serving empty calories, "increases the risk of type 2 diabetes, high blood pressure, heart disease, stroke, certain cancers, and more." And since everyone knows a fact isn't a fact until its backed by a celeb, it only makes sense to hear where one of America's favorite chefs stand on the issue. Trisha Yearwood, the country singer turned Food Network star and cooking phenom, has some thoughts on subbing sugar with something many assume to be the better option.
To swap or not to swap?
With biscuit recipes that will make your mouth water and a Southern comfort food focus (via Delish), Trisha Yearwood does not shy away from fat, even when trying to keep things healthy. In fact, her most popular recipe, according to an interview with TODAY, is a crockpot mac and cheese. But, what's more intriguing, is how she has learned to adapt her recipes, even putting a healthy spin on some of them. She noted, "At home we follow 80/20 rule, where we eat healthy 80 percent of the time and indulge 20 percent of the time."
And one of her steadfast health rules she has learned is not to "use lower fat substitutes like skim milk" or skip out on butter and cream. As she says, "I'd rather have a little bit of the good stuff and control the portions — that's also why I don't use sugar substitutes." And since you heard it from the reformed healthy cook herself, you can take that advice to the bank (or kitchen).