Re: Splenda

[Guest guest]

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!

>

[Guest guest]

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!

>

[Guest guest]

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!

>

[Guest guest]

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?

[Guest guest]

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?

[Guest guest]

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?

[Guest guest]

It's modified so that it can't be digested or used by

the body. It works.

__________________________________________________

[Guest guest]

It's modified so that it can't be digested or used by

the body. It works.

__________________________________________________

[Guest guest]

>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

[Guest guest]

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)

=====================================================================

[Guest guest]

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)

=====================================================================

[Guest guest]

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

>

>

>

>

>

>

>

>

[Guest guest]

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

>

>

>

>

>

>

>

>

[Guest guest]

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

>

>

>

>

>

>

>

>

[Guest guest]

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)

=====================================================================

[Guest guest]

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)

=====================================================================

[Guest guest]

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)

=====================================================================

[Guest guest]

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?

>

_________________________________________________________________

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**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

[Guest guest]

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

[Guest guest]

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

[Guest guest]

> 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

[Guest guest]

> 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

[Guest guest]

> 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

[Guest guest]

> 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

[Guest guest]

> 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