I've found that the two in this case are somewhat interchangable. In fact, I've substituted bp for bs in a lot of older recipes because soda can impart a less desirable taste to the food, though it is more efficient as a leavening agent.

Having worked at a slaughter house/rendering plant, I can tell you I'll never eat dog food. You do not want to know what's in there. Most dog food contains things rejected from the cheap hot dog making bin.

Logan bread ain't bad, though I suspect it is a little susceptible to mold. Diabetics are going to have a tougher time with all those carbs, especially the sugar ones, but life is full of limitations and challenges.

BTW, anyone else here have experience with using Splenda in baked goods and having mold develop at an accelerated rate? It seems anything I make using Splenda in place of sugar tends to mold out in about half the time.