I think the best way is natural. So I would look into Stevia which is all natural. Here is a link http://www.stevia.com/ I myself have tried this sugar and it tastes exactly like refined sugar.

I like Splenda because it really tastes like sugar. Recently, we've been trying out Stevia. It has a sweeter taste and is known not to increase blood sugar. So far, I'd recommend Stevia for non-cooking uses and Splenda for cooking.

My husband was recently diagnosed with Diabetes and has an enormous sweet tooth so I asked our doctor this exact question. He recommended Stevia since it is an all natural product that has no calories. Apparently in Latin countries it is used as an inexpensive therapy for hyperglycemia. You can also grow the plant in your garden and use the leaves by crushing them or extracting the juice. I read up on this particular substitute and found out that it regulates the release of insulin and also is especially effective with Type 2 diabetes.

Sucralose products (e.g. Splenda) are widely considered as safe for diabetics. There is, however, conflicting information out there, as it is relatively new and hasn't withstood too much scientific study yet.

Splenda and Equal are perfectly safe options. You can go to the American Diabetes Association website to see which substitutes they recommended or don't recommended.

Splenda is the perfect option. You can even buy it in the bags like you would buy regular sugar to use for cooking. I would also speak with his doctor and see if he is okay with these supplmented sugar forms. Some doctors do tllyou to stay away from artifical sweetners.

sugar substitutes.take a look with this one and compare. A cup of granulated sugar weighs 8 ounces. A cup of brown sugar weighs only 6. But a cup of maple syrup weighs 11 ounces and a cup of honey weighs 12. So if you were to substitute honey in a recipe that calls for brown sugar, you’d be adding twice the amount of food. Maybe that’s OK, but since honey is sweeter than sugar, you’re not only adding more material, but more sweetness as well.

I am a diabetic RN. Read the labels. Look at the carbs. It may say sugar-free but still have carbs. Splenda has always worked well for me. You can cook with it and you can't with Equal or Sweet n Low. Check with your doctor's office and see if you can get a referral to a diabetic educator and/or a dietician. If money or insurance is an issue, ask if they know of any free classes being offered in the community. If they don't, call the local hospital and ask to speak to their diabetic educator. Ask her about any free classes. They are out there, and most are definitely worth attending. A lot of times, diabetic cooking classes are offered. A newer concept being taught a lot now, is that sugar is not the enemy. Moderation is the key to compliance for a lot of diabetics, especially men. They tend to dislike being told what they can or can't do, or eat. So, check with his doctor's office and a dietician. After you and he get comfortable managing his diabetes you will find ways to make things a lot easier for him. Good luck. I don't know motivated your husband is to keep this under tight control, but you can always remind him of what I had to tell my diabetic husband only a couple of times-uncontrolled diabetes leads to impotence. That took care of 99% of his diet "cheating". He decided his sweet tooth wasn't the most important thing he wanted satisfied. :)

As a diabetic I have found Splenda is best. When baking buy the large bag size and measure accordingly. Somehow Equal and Sweet N Low does not give the same sweet flavor and have a slightly bitter aftertaste. I am kind of unsure about Stevia. I have only tried it once and really did not care for it as much as Splenda