Guest guest Posted February 5, 2001 Report Share Posted February 5, 2001 Hi Jim, I had been using aspartame until just several weeks ago. Now I use a new product. It's inert sugar: no calories, no fat. Sorry, but I've forgotten its commercial name; if you want to know, I can look it up when I get home tonight. Thanks, Walt Sugar Substitutes Hi All, I'm curious in finding out how many of you use aspirate, saccharin, or brown or white sugar. If you do not use natural or refined sugar, what do you use? Does it have a strange aftertaste? Does it break down in foods like natural or refined sugar? I find sugar substitutes have come a long ways since liquid saccharin, which I used to use even when I wasn't diabetic. However, I wish they still had cyclamates in diet soft drinks; there was no real aftertaste. In fact, they tasted pretty good. Jim in Detroit Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2001 Report Share Posted February 5, 2001 The best sugar substitute available is sucralose, sold under the trade name of Splenda. It is made from sugar and reverses the polorization of light in solution, which is fancy jargon for saying it is not absorbed, hence, no calories. It tastes like sugar, no aftertaste, and it measures like sugar, tablespoon for tablespoon. The negative is that it does not have the bulk of sugar, so in some recipes, you must add a bulking agent like guar gum in order to make up for the bulk the sugar contributed to the recipe. However, in many things, it is wonderful. It does not break down with heat, so we use it in baking. It is great in diet soft drinks as it leaves no aftertaste at all. Some parts of the country are getting Splenda more slowly than others, but if it is finally here in New England, it should be most everywhere. Dan Graham Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2001 Report Share Posted February 5, 2001 >The best sugar substitute available is sucralose, sold under the >trade name of Splenda. It is made from sugar and reverses the >polorization of light in solution, which is fancy jargon for saying >it is not absorbed, hence, no calories. I second Dan's statement on Splenda! It's Great! If you can't find it in your local stores, you can order it on the web at: http://www.splenda.com. I have been using it for at least a year or longer and my local supermarket just got it in December 2000. Have not used the bulk in recipes yet cause I have a broken leg and can't stand up too long to cook very much. Best wishes to All! Bob PS There is a lot of Diabetic Type NL's out there I take this and the following: THE DIABETIC NEWSLETTER - http://diabeticnewsletter.com InteliHealth - Diabetes Issue - http://www.intelihealth.com/IH/ihtIH?t=21054 Diabetes E-News Now! - Health Care Professional Edition - http://www.diabetes.org Diabetes E-News Now! - Consumer Edition - http://www.diabetes.org Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2001 Report Share Posted February 5, 2001 Dan, Is this product available in packets like equal or sweet and low? Can it be purchased at your local super market? -- Regards, -- Rick Alfaro -- ralfaro@... Re: Sugar Substitutes > The best sugar substitute available is sucralose, sold under the trade name of Splenda. It is made from sugar and reverses the polorization of light in solution, which is fancy jargon for saying it is not absorbed, hence, no calories. > > It tastes like sugar, no aftertaste, and it measures like sugar, tablespoon for tablespoon. > > The negative is that it does not have the bulk of sugar, so in some recipes, you must add a bulking agent like guar gum in order to make up for the bulk the sugar contributed to the recipe. However, in many things, it is wonderful. > > It does not break down with heat, so we use it in baking. It is great in diet soft drinks as it leaves no aftertaste at all. > > Some parts of the country are getting Splenda more slowly than others, but if it is finally here in New England, it should be most everywhere. > > Dan Graham > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2001 Report Share Posted February 6, 2001 hi dan, explain the bulk thing. sorry i don't understand. are the soft drink companies starting to use this instead of aspartame? judy in oklahoma city At 01:31 PM 02/05/2001 -0500, you wrote: >The best sugar substitute available is sucralose, sold under the trade name of Splenda. It is made from sugar and reverses the polorization of light in solution, which is fancy jargon for saying it is not absorbed, hence, no calories. > >It tastes like sugar, no aftertaste, and it measures like sugar, tablespoon for tablespoon. > >The negative is that it does not have the bulk of sugar, so in some recipes, you must add a bulking agent like guar gum in order to make up for the bulk the sugar contributed to the recipe. However, in many things, it is wonderful. > >It does not break down with heat, so we use it in baking. It is great in diet soft drinks as it leaves no aftertaste at all. > >Some parts of the country are getting Splenda more slowly than others, but if it is finally here in New England, it should be most everywhere. > >Dan Graham > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2001 Report Share Posted February 7, 2001 Judy, I use Splenda all the time and it works very well in most applications. Bread and potatoes are not going to be part of a low carb diet, and I love both, too. Believe it or not, you can live without them, it will take some getting used to, it surely did for me and there are times I could eat an entire loaf of bread, but the side effects of type II diabetes are so bad that it is worth it keeping the glucose level in the blood under control. Dan Graham Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2001 Report Share Posted February 7, 2001 The research for sachrinn was also flawed like it was with cycamates! I think I would have needed to consume an average of 10 cases of diet Pepsi a day for a year just to get the equivalent of what they fed the lab animals! Today, notice how the cancer warning is no longer required on the sachrinn. I'm not advocating the use of sachrinn as I cannot stand it. It just is one more fine example of research gone bad! Dan, can you name some of the products, particularly soft drinks, that use Splenda to sweeten them? Inquiring minds want to kno! Jowee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2001 Report Share Posted February 7, 2001 Judy, yes, some soft drink companies are using splenda or sucralose in their diet drinks. Sugar contains a lot of water, this makes it heavy, even though it does not seem wet. That weight is part of what makes sugar act as it does in recipes for baking and candy. Sucralose measures the same as sugar, but it weighs a fourth as much. A cup of sugar weighs as much as four cups of Splenda. This difference in weight makes it act differently in recipes. Sugar thickens things up in a recipe, Splenda does very little of this. So, if you are going to use Splenda in baking, you need to add a bit of a bulking thickener like guar or xanthan gum. those are vegetable gums that are hard to find. expertfoods.com sells a product called not/sugar. This is a combination of vegetable gums that thicken like sugar, but have no sweetness. If you use a little of it along with splenda in baking, you get the same effect as you would if you used regular sugar. The not/sugar is pricy, but it goes a very long way, so it ends up not costing the earth. Dan Graham Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2001 Report Share Posted February 7, 2001 i guess i shoulda known about the bread lol. the diabetic list says you can have seven helpings of bread a day. are they nuts? i'd be interested in a sample of menus on this low carb diet. the doctors also say you can have fruit...say you should have fruit in fact. judy in OKC At 07:14 PM 02/06/2001 -0500, you wrote: >Judy, I use Splenda all the time and it works very well in most applications. > >Bread and potatoes are not going to be part of a low carb diet, and I love both, too. Believe it or not, you can live without them, it will take some getting used to, it surely did for me and there are times I could eat an entire loaf of bread, but the side effects of type II diabetes are so bad that it is worth it keeping the glucose level in the blood under control. > >Dan Graham > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2001 Report Share Posted February 7, 2001 thanks dan. judy in okc At 07:20 PM 02/06/2001 -0500, you wrote: >Judy, yes, some soft drink companies are using splenda or sucralose in their diet drinks. > >Sugar contains a lot of water, this makes it heavy, even though it does not seem wet. That weight is part of what makes sugar act as it does in recipes for baking and candy. Sucralose measures the same as sugar, but it weighs a fourth as much. A cup of sugar weighs as much as four cups of Splenda. > >This difference in weight makes it act differently in recipes. Sugar thickens things up in a recipe, Splenda does very little of this. > >So, if you are going to use Splenda in baking, you need to add a bit of a bulking thickener like guar or xanthan gum. those are vegetable gums that are hard to find. > >expertfoods.com sells a product called not/sugar. This is a combination of vegetable gums that thicken like sugar, but have no sweetness. If you use a little of it along with splenda in baking, you get the same effect as you would if you used regular sugar. The not/sugar is pricy, but it goes a very long way, so it ends up not costing the earth. > >Dan Graham > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2001 Report Share Posted February 7, 2001 >Dan, can you name some of the products, particularly soft drinks, that use >Splenda to sweeten them? Inquiring minds want to kno! > >Jowee Jowee - If you go to http://www.splenda.com they have a list of all the products that use Splenda for the sweeting agent. They even have a Hot Chocolate. Hugs to All! Bob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2001 Report Share Posted February 7, 2001 Once again, Thanks Bob! I went to the cite and had a long look. I've also sent it off to some friends and family to help them out too! Jowee Re: Sugar Substitutes > >Dan, can you name some of the products, particularly soft drinks, that use > >Splenda to sweeten them? Inquiring minds want to kno! > > > >Jowee > > > Jowee - > > If you go to http://www.splenda.com they have a list of all the > products that use Splenda for the sweeting agent. They even have a > Hot Chocolate. > > Hugs to All! Bob > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2001 Report Share Posted February 7, 2001 On a national level, Diet Rite now can be found with Splenda, and it is a far sight better than the stuff with aspartame. Here in New England, the Adirondak soft drink company markets a brand called " Waist Watchers, " which has recently converted to splenda/sucralose, and the sodas are much improved. Dan Graham Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2001 Report Share Posted February 7, 2001 Hi Judy, Except for those with liver and kidney disease or weakness, seven portions of bread a day is a very bad thing for a diabetic. If a person is type one, this means they will be taking extra insulin they don't need, if they are type two, it puts extra strain on the pancreas and the other biochemical mechanisms that attempt to keep blood sugar under control. Fruit has nutrients, but has readily absorbed sugars, too. I can get away with a very few fruits, maybe three strawberries or a half dozen cherries at a time. Fruits with a low glycemic index are best, these include cherries, apricots, berries of most types and dried apricots. Other fruits like apples, citrus, bananas and pineapple have high glycemic indices and are like eating pure sugar in their effect on your blood glucose. I know this puts me at odds with the ADA, but everything I have learned suggests that fruits must be used in very small quantities. Remember, a diabetic cannot eat a balanced diet by the normal definition because our bodies are out of balance. Dan Graham Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2001 Report Share Posted February 7, 2001 Dan, I am so glad to hear you say this about most fruits. people ask me why I don't eat much fruit and it's for the same reason you don't. It is way too hard on my blood sugar and I would have to raise my amount of insulin to eat it. so I just don't. not much! And besides that, a lot of fruits are very hard on my stomach. I have and I hope I get this right, gastroparesis and fruit aggravates that problem a lot. I don't feel so weird now! thanks! Billie On Wed, 07 Feb 2001 06:30:38 -0500 The Scarlet Wombat writes: > Hi Judy, > > Except for those with liver and kidney disease or weakness, seven > portions of bread a day is a very bad thing for a diabetic. If a > person is type one, this means they will be taking extra insulin > they don't need, if they are type two, it puts extra strain on the > pancreas and the other biochemical mechanisms that attempt to keep > blood sugar under control. > > Fruit has nutrients, but has readily absorbed sugars, too. I can > get away with a very few fruits, maybe three strawberries or a half > dozen cherries at a time. > > Fruits with a low glycemic index are best, these include cherries, > apricots, berries of most types and dried apricots. Other fruits > like apples, citrus, bananas and pineapple have high glycemic > indices and are like eating pure sugar in their effect on your blood > glucose. > > I know this puts me at odds with the ADA, but everything I have > learned suggests that fruits must be used in very small quantities. > > Remember, a diabetic cannot eat a balanced diet by the normal > definition because our bodies are out of balance. > > Dan Graham > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2001 Report Share Posted February 8, 2001 >Where is this *Splenda* being sold? Is it at Wall-Mart? > >Can one use corn starch as the bulk for the baking? > >Or, where do you get the uh, um, gur gum??? I would love to be >able to cook without sugar. > > Katrina Hi Katrina - I'm Bob and I have downloaded almost the entire Splenda Web Site including recipes - tips on using Splenda - and a bunch more stuff. I previously stated this in an earlier message and only 1 has responded to my post. If you would like it sent to you then drop me a note at: bob-brinkley@... The first " Diabetes Recipes " is already ready to send out on Saturday and I have the second started. If you would like it too then let me know at the above email address. The Splenda tips tells you what to add to recipes to bulk them up. Corn Starch is not mentioned. I have also posted this to the list with a correction as I had left baking soda out of one of the categories. Hugs - Bob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2001 Report Share Posted February 9, 2001 Katrina, I bought my Splenda at Wal-Mart! Some of the local grocery chains in my area also carry it now!!! AS for the rest, well...Bob and Dan??? Jowee Re: Sugar Substitutes > > > > Hello Everyone, > > Where is this *Splenda* being sold? Is it at Wall-Mart? > > Can one use corn starch as the bulk for the baking? > > Or, where do you get the uh, um, gur gum??? I would love to be able to > cook without sugar. > > Katrina > > > > > > > At 05:36 PM 2/6/01 -0600, you wrote: > >hi dan, > >explain the bulk thing. sorry i don't understand. > >are the soft drink companies starting to use this instead of aspartame? > > > >judy in oklahoma city > > > > > >At 01:31 PM 02/05/2001 -0500, you wrote: > >>The best sugar substitute available is sucralose, sold under the trade > >name of Splenda. It is made from sugar and reverses the polorization of > >light in solution, which is fancy jargon for saying it is not absorbed, > >hence, no calories. > >> > >>It tastes like sugar, no aftertaste, and it measures like sugar, > >tablespoon for tablespoon. > >> > >>The negative is that it does not have the bulk of sugar, so in some > >recipes, you must add a bulking agent like guar gum in order to make up for > >the bulk the sugar contributed to the recipe. However, in many things, it > >is wonderful. > >> > >>It does not break down with heat, so we use it in baking. It is great in > >diet soft drinks as it leaves no aftertaste at all. > >> > >>Some parts of the country are getting Splenda more slowly than others, but > >if it is finally here in New England, it should be most everywhere. > >> > >>Dan Graham > >> > >> > >> Quote Link to comment Share on other sites More sharing options...
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