Guest guest Posted November 24, 2001 Report Share Posted November 24, 2001 what about the apple pie recipe on the back of one of the boxes? > > In a message dated 11/23/01 1:46:13 PM, GayRghts@a... writes: > > >Don't try to make the chocolate cake recipe > > > >on the back of the box... > > > >i've done it 3 x and it is disgusting, > > > > > > Thanks for the heads up . I read that recipe and it looked really > good. I was thinking about making it but I definitely won't now! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2001 Report Share Posted November 24, 2001 what about the apple pie recipe on the back of one of the boxes? > > In a message dated 11/23/01 1:46:13 PM, GayRghts@a... writes: > > >Don't try to make the chocolate cake recipe > > > >on the back of the box... > > > >i've done it 3 x and it is disgusting, > > > > > > Thanks for the heads up . I read that recipe and it looked really > good. I was thinking about making it but I definitely won't now! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2001 Report Share Posted November 24, 2001 what about the apple pie recipe on the back of one of the boxes? > > In a message dated 11/23/01 1:46:13 PM, GayRghts@a... writes: > > >Don't try to make the chocolate cake recipe > > > >on the back of the box... > > > >i've done it 3 x and it is disgusting, > > > > > > Thanks for the heads up . I read that recipe and it looked really > good. I was thinking about making it but I definitely won't now! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2001 Report Share Posted November 24, 2001 Splenda is sugar with a molecule removed. If you read the label, you'll see it has no carbs, which is what makes it safe for diabetics. www.splenda.com for more information. Barb > Splenda is from beet sugar, right? Why is that safe for diabetics to > ingest? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2001 Report Share Posted November 24, 2001 Splenda is sugar with a molecule removed. If you read the label, you'll see it has no carbs, which is what makes it safe for diabetics. www.splenda.com for more information. Barb > Splenda is from beet sugar, right? Why is that safe for diabetics to > ingest? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2001 Report Share Posted November 24, 2001 Splenda is sugar with a molecule removed. If you read the label, you'll see it has no carbs, which is what makes it safe for diabetics. www.splenda.com for more information. Barb > Splenda is from beet sugar, right? Why is that safe for diabetics to > ingest? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2001 Report Share Posted November 24, 2001 It's modified so that it can't be digested or used by the body. It works. __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2001 Report Share Posted November 24, 2001 It's modified so that it can't be digested or used by the body. It works. __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2001 Report Share Posted November 24, 2001 >Don't try to make the chocolate cake recipe >on the back of the box... i've done it 3 x and it is disgusting, I absolutely agree! But they do have lots of other possibilities at splenda.com Sandy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2001 Report Share Posted November 24, 2001 Not exactly. Splenda is made from two molecules of (plain) sugar, chemically combined into one large molecule. It may have a net loss of one atom from the resulting new molecule, but I'm not sure about that. The resulting large molecule has the properties of sugar, cooks like sugar, but is indigestible by the body. As far as I know, it does not break-down like other artificial sweeteners due to time, temperature or other factors. There is a small amount of carbs associated with the 'bunk' Splenda but that is caused by the fillers used to 'bulk' up the Splenda to its one-for-one replacement ratio with regular sugar. The Splenda in the packets also has a little bulking material added so it has a negligible amount of added carbs. See the Splenda web site < www.Splenda.com > for more details. ========= I may not have gotten all the facts, but at approximately 11/24/01 6:29 AM I believe RainbowFarm is rumored to have said: >Splenda is sugar with a molecule removed. If you read the label, you'll see >it has no carbs, which is what makes it safe for diabetics. www.splenda.com >for more information. ===================================================================== Maurer - Type II since 4/87, diet, exercise, and meds. http://homepage.mac.com/maurerw/index.html (only 45 minutes from Sequoia National Park in Central California) ===================================================================== Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2001 Report Share Posted November 24, 2001 Not exactly. Splenda is made from two molecules of (plain) sugar, chemically combined into one large molecule. It may have a net loss of one atom from the resulting new molecule, but I'm not sure about that. The resulting large molecule has the properties of sugar, cooks like sugar, but is indigestible by the body. As far as I know, it does not break-down like other artificial sweeteners due to time, temperature or other factors. There is a small amount of carbs associated with the 'bunk' Splenda but that is caused by the fillers used to 'bulk' up the Splenda to its one-for-one replacement ratio with regular sugar. The Splenda in the packets also has a little bulking material added so it has a negligible amount of added carbs. See the Splenda web site < www.Splenda.com > for more details. ========= I may not have gotten all the facts, but at approximately 11/24/01 6:29 AM I believe RainbowFarm is rumored to have said: >Splenda is sugar with a molecule removed. If you read the label, you'll see >it has no carbs, which is what makes it safe for diabetics. www.splenda.com >for more information. ===================================================================== Maurer - Type II since 4/87, diet, exercise, and meds. http://homepage.mac.com/maurerw/index.html (only 45 minutes from Sequoia National Park in Central California) ===================================================================== Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2001 Report Share Posted November 24, 2001 For a BD party, my wife set to making a chocolate frosting with Splenda. It was chocolatey enough and sweet enough all right, but its consistency left spreading ease awkward. > >>Don't try to make the chocolate cake recipe >>on the back of the box... i've done it 3 x and it is disgusting, > >I absolutely agree! >But they do have lots of other possibilities at splenda.com >Sandy > > > > >**All email sent through this mail list is Copyrighted by the original >author. Permission must be obtained from the original author for the >re-use of any text (in whole or in part). > >Website for Diabetes International: >http://www.msteri.com/diabetes-info/diabetes_int >Shared Files: http://groups.yahoo.com/group/diabetes_int/files > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2001 Report Share Posted November 24, 2001 For a BD party, my wife set to making a chocolate frosting with Splenda. It was chocolatey enough and sweet enough all right, but its consistency left spreading ease awkward. > >>Don't try to make the chocolate cake recipe >>on the back of the box... i've done it 3 x and it is disgusting, > >I absolutely agree! >But they do have lots of other possibilities at splenda.com >Sandy > > > > >**All email sent through this mail list is Copyrighted by the original >author. Permission must be obtained from the original author for the >re-use of any text (in whole or in part). > >Website for Diabetes International: >http://www.msteri.com/diabetes-info/diabetes_int >Shared Files: http://groups.yahoo.com/group/diabetes_int/files > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2001 Report Share Posted November 24, 2001 For a BD party, my wife set to making a chocolate frosting with Splenda. It was chocolatey enough and sweet enough all right, but its consistency left spreading ease awkward. > >>Don't try to make the chocolate cake recipe >>on the back of the box... i've done it 3 x and it is disgusting, > >I absolutely agree! >But they do have lots of other possibilities at splenda.com >Sandy > > > > >**All email sent through this mail list is Copyrighted by the original >author. Permission must be obtained from the original author for the >re-use of any text (in whole or in part). > >Website for Diabetes International: >http://www.msteri.com/diabetes-info/diabetes_int >Shared Files: http://groups.yahoo.com/group/diabetes_int/files > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2001 Report Share Posted November 24, 2001 Splenda is made from two molecules of plain old sugar, chemically combined into one large molecule. The process involves using an atom of chlorine to facilitate the combining of the two sugar molecules, but my understanding is that the chlorine atom is removed towards the end of the process. I believe that the resulting larger molecule may have a net loss of an atom or two (an OH group?) from the orginal pair of sugar molecules. The resulting large molecule has all the properties of sugar; it cooks like sugar, actually tastes sweeter than sugar (when you compare a packet of Splenda to a teaspoon of sugar), but is indigestible by the body. As far as I know, it does not break-down like other artificial sweeteners due to time, temperature, moisture, or other factors. There is a small measureable amount of carbs associated with the 'bunk' Splenda, but that is caused by the fillers used to 'bulk' up the Splenda to its one-for-one replacement ratio with regular sugar. The Splenda in the packets also has a very small amount of bulking material added so it has effectively a negligible amount of added carbs. All of this processing has to increase the cost of Splenda over the cost of sugar. Check out the Splenda web site < www.Splenda.com > for more details. ========= I may not have gotten all the facts, but at approximately 11/24/01 12:58 PM I believe Ferman is rumored to have said: >So if you would use 1/4 cup sugar, you would >use 1/4 cup Splenda in the same recipe. BUT, compared to >sugar, it's much more expensive. Wonder why? ===================================================================== Maurer - Type II since 4/87, diet, exercise, and meds. http://homepage.mac.com/maurerw/index.html (only 45 minutes from Sequoia National Park in Central California) ===================================================================== Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2001 Report Share Posted November 24, 2001 Splenda is made from two molecules of plain old sugar, chemically combined into one large molecule. The process involves using an atom of chlorine to facilitate the combining of the two sugar molecules, but my understanding is that the chlorine atom is removed towards the end of the process. I believe that the resulting larger molecule may have a net loss of an atom or two (an OH group?) from the orginal pair of sugar molecules. The resulting large molecule has all the properties of sugar; it cooks like sugar, actually tastes sweeter than sugar (when you compare a packet of Splenda to a teaspoon of sugar), but is indigestible by the body. As far as I know, it does not break-down like other artificial sweeteners due to time, temperature, moisture, or other factors. There is a small measureable amount of carbs associated with the 'bunk' Splenda, but that is caused by the fillers used to 'bulk' up the Splenda to its one-for-one replacement ratio with regular sugar. The Splenda in the packets also has a very small amount of bulking material added so it has effectively a negligible amount of added carbs. All of this processing has to increase the cost of Splenda over the cost of sugar. Check out the Splenda web site < www.Splenda.com > for more details. ========= I may not have gotten all the facts, but at approximately 11/24/01 12:58 PM I believe Ferman is rumored to have said: >So if you would use 1/4 cup sugar, you would >use 1/4 cup Splenda in the same recipe. BUT, compared to >sugar, it's much more expensive. Wonder why? ===================================================================== Maurer - Type II since 4/87, diet, exercise, and meds. http://homepage.mac.com/maurerw/index.html (only 45 minutes from Sequoia National Park in Central California) ===================================================================== Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2001 Report Share Posted November 24, 2001 Splenda is made from two molecules of plain old sugar, chemically combined into one large molecule. The process involves using an atom of chlorine to facilitate the combining of the two sugar molecules, but my understanding is that the chlorine atom is removed towards the end of the process. I believe that the resulting larger molecule may have a net loss of an atom or two (an OH group?) from the orginal pair of sugar molecules. The resulting large molecule has all the properties of sugar; it cooks like sugar, actually tastes sweeter than sugar (when you compare a packet of Splenda to a teaspoon of sugar), but is indigestible by the body. As far as I know, it does not break-down like other artificial sweeteners due to time, temperature, moisture, or other factors. There is a small measureable amount of carbs associated with the 'bunk' Splenda, but that is caused by the fillers used to 'bulk' up the Splenda to its one-for-one replacement ratio with regular sugar. The Splenda in the packets also has a very small amount of bulking material added so it has effectively a negligible amount of added carbs. All of this processing has to increase the cost of Splenda over the cost of sugar. Check out the Splenda web site < www.Splenda.com > for more details. ========= I may not have gotten all the facts, but at approximately 11/24/01 12:58 PM I believe Ferman is rumored to have said: >So if you would use 1/4 cup sugar, you would >use 1/4 cup Splenda in the same recipe. BUT, compared to >sugar, it's much more expensive. Wonder why? ===================================================================== Maurer - Type II since 4/87, diet, exercise, and meds. http://homepage.mac.com/maurerw/index.html (only 45 minutes from Sequoia National Park in Central California) ===================================================================== Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2001 Report Share Posted November 26, 2001 Hello rcglaze@..., In reference to your comment: è The baked cheesecakes have about 10 grams total è carbs to a serving (I think). I'd be happy to share the è (very easy) recipe, if anyone wants it. yes please ========Original Message======== Subj: Re: Re: splenda Date: 11/26/01 11:43:42 AM Eastern Standard Time From: <A HREF= " mailto:rcglaze@... " >rcglaze@...</A> Reply-to: <A HREF= " mailto:diabetes_int " >diabetes_int </A> To: <A HREF= " mailto:diabetes_int " >diabetes_int </A> Sent from the Internet (Details) I bake cheesecakes with Splenda, and have used it in a non baked recipe (Atkins cheesecake) as well. I use it exclusively at home, and when I make my mother's sweet potatoe casserole for Christmas, I'll use Splenda in that, too. We only have the sweet potatoes once a year, so I don't worry too much about that. The baked cheesecakes have about 10 grams total carbs to a serving (I think). I'd be happy to share the (very easy) recipe, if anyone wants it. Robin G. > > > Do any of you cook with Splenda? Also, are there other foods and > > sodas made with Splenda? > _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp **All email sent through this mail list is Copyrighted by the original author. Permission must be obtained from the original author for the re-use of any text (in whole or in part). Website for Diabetes International: http://www.msteri.com/diabetes-info/diabetes_int Shared Files: http://groups.yahoo.com/group/diabetes_int/files Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2001 Report Share Posted November 26, 2001 Hello rcglaze@..., In reference to your comment: è The baked cheesecakes have about 10 grams total è carbs to a serving (I think). I'd be happy to share the è (very easy) recipe, if anyone wants it. yes please ========Original Message======== Subj: Re: Re: splenda Date: 11/26/01 11:43:42 AM Eastern Standard Time From: <A HREF= " mailto:rcglaze@... " >rcglaze@...</A> Reply-to: <A HREF= " mailto:diabetes_int " >diabetes_int </A> To: <A HREF= " mailto:diabetes_int " >diabetes_int </A> Sent from the Internet (Details) I bake cheesecakes with Splenda, and have used it in a non baked recipe (Atkins cheesecake) as well. I use it exclusively at home, and when I make my mother's sweet potatoe casserole for Christmas, I'll use Splenda in that, too. We only have the sweet potatoes once a year, so I don't worry too much about that. The baked cheesecakes have about 10 grams total carbs to a serving (I think). I'd be happy to share the (very easy) recipe, if anyone wants it. Robin G. > > > Do any of you cook with Splenda? Also, are there other foods and > > sodas made with Splenda? > _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp **All email sent through this mail list is Copyrighted by the original author. Permission must be obtained from the original author for the re-use of any text (in whole or in part). Website for Diabetes International: http://www.msteri.com/diabetes-info/diabetes_int Shared Files: http://groups.yahoo.com/group/diabetes_int/files Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2001 Report Share Posted November 26, 2001 Hello rcglaze@..., In reference to your comment: è The baked cheesecakes have about 10 grams total è carbs to a serving (I think). I'd be happy to share the è (very easy) recipe, if anyone wants it. yes please ========Original Message======== Subj: Re: Re: splenda Date: 11/26/01 11:43:42 AM Eastern Standard Time From: <A HREF= " mailto:rcglaze@... " >rcglaze@...</A> Reply-to: <A HREF= " mailto:diabetes_int " >diabetes_int </A> To: <A HREF= " mailto:diabetes_int " >diabetes_int </A> Sent from the Internet (Details) I bake cheesecakes with Splenda, and have used it in a non baked recipe (Atkins cheesecake) as well. I use it exclusively at home, and when I make my mother's sweet potatoe casserole for Christmas, I'll use Splenda in that, too. We only have the sweet potatoes once a year, so I don't worry too much about that. The baked cheesecakes have about 10 grams total carbs to a serving (I think). I'd be happy to share the (very easy) recipe, if anyone wants it. Robin G. > > > Do any of you cook with Splenda? Also, are there other foods and > > sodas made with Splenda? > _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp **All email sent through this mail list is Copyrighted by the original author. Permission must be obtained from the original author for the re-use of any text (in whole or in part). Website for Diabetes International: http://www.msteri.com/diabetes-info/diabetes_int Shared Files: http://groups.yahoo.com/group/diabetes_int/files Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2001 Report Share Posted November 26, 2001 > The baked cheesecakes have about 10 grams total > >è carbs to a serving (I think). I'd be happy to share the > >è (very easy) recipe, if anyone wants it. >yes please > *****me too.**** Thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2001 Report Share Posted November 26, 2001 > The baked cheesecakes have about 10 grams total > >è carbs to a serving (I think). I'd be happy to share the > >è (very easy) recipe, if anyone wants it. >yes please > *****me too.**** Thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2001 Report Share Posted November 26, 2001 > The baked cheesecakes have about 10 grams total > >è carbs to a serving (I think). I'd be happy to share the > >è (very easy) recipe, if anyone wants it. >yes please > *****me too.**** Thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2001 Report Share Posted November 26, 2001 > Do any of you cook with Splenda? Also, are there other foods and > sodas made with Splenda? I just made my parents pumpkin pudding (pumpkin pie w/o the crust) for Thanksgiving and I made it with Splenda. It turned out very, very good! 1/6 of it had about 35 grams of carb (this was assuming that 1 tsp. of Splenda had .5 gr of carb - the box just said <1 gr). The carbs were mainly in the condensed milk. I am going to try the recipe for Christmas with heavy cream in place of the milk (which will take the recipe down to about 15 carbs). D. Christian, EDD: December 21, 2001 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2001 Report Share Posted November 26, 2001 > Do any of you cook with Splenda? Also, are there other foods and > sodas made with Splenda? I just made my parents pumpkin pudding (pumpkin pie w/o the crust) for Thanksgiving and I made it with Splenda. It turned out very, very good! 1/6 of it had about 35 grams of carb (this was assuming that 1 tsp. of Splenda had .5 gr of carb - the box just said <1 gr). The carbs were mainly in the condensed milk. I am going to try the recipe for Christmas with heavy cream in place of the milk (which will take the recipe down to about 15 carbs). D. Christian, EDD: December 21, 2001 Quote Link to comment Share on other sites More sharing options...
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