Guest guest Posted January 26, 2002 Report Share Posted January 26, 2002 Hi, Vikki! Welcome to the list :-) Sandy -------------------------- > My name is Vikki and I live in Nebraska. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2002 Report Share Posted January 26, 2002 Hi vikki, Splenda makes my sugar's spike as well. In Canada there are few splenda products (that I have found so far) and I was so excited to find cream soda with splenda, however, I was very disappointed with my body's reaction to it. The first meal I had it with, a salad and half a sandwich, I spiked to 9.3 or so, I was convinced it was the sandwich, but low and behold, the next can I drank, with only a salad and the same thing. Good thing my husband likes cream soda. Jacky > In a message dated 1/25/02 7:44:06 PM Pacific Standard Time, > grltzzr@... writes: > > > Hello All, > > My name is Vikki and I live in Nebraska. > > I have a question. > > I am able to eat some artificial sweetners without any serious > spikes in > > BSG but when I try items with Splenda it seems to always spike my > sugars, > > does anyone know why and is this happen to anyone else? > > Sincerely, Vikki > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2002 Report Share Posted January 26, 2002 Hi vikki, Splenda makes my sugar's spike as well. In Canada there are few splenda products (that I have found so far) and I was so excited to find cream soda with splenda, however, I was very disappointed with my body's reaction to it. The first meal I had it with, a salad and half a sandwich, I spiked to 9.3 or so, I was convinced it was the sandwich, but low and behold, the next can I drank, with only a salad and the same thing. Good thing my husband likes cream soda. Jacky > In a message dated 1/25/02 7:44:06 PM Pacific Standard Time, > grltzzr@... writes: > > > Hello All, > > My name is Vikki and I live in Nebraska. > > I have a question. > > I am able to eat some artificial sweetners without any serious > spikes in > > BSG but when I try items with Splenda it seems to always spike my > sugars, > > does anyone know why and is this happen to anyone else? > > Sincerely, Vikki > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2002 Report Share Posted February 5, 2002 We are all different but sometimes diet hot chocolate made with splenda makes my sugars go up a bit. My cousin is type 1 from a child and she is 30 now and she can not have splenda or NutraSweet..she has to have the old fashioned pink packets. I thied these in a restaurant last month and I could not drink my ice tea..I now carry equal with me ..blue packets rule! :-) sus My mom just ordered me and my dad stevia (SP?) Have any of you heard of that? > In a message dated 1/25/02 7:44:06 PM Pacific Standard Time, > grltzzr@... writes: > > > Hello All, > > My name is Vikki and I live in Nebraska. > > I have a question. > > I am able to eat some artificial sweetners without any serious > spikes in > > BSG but when I try items with Splenda it seems to always spike my > sugars, > > does anyone know why and is this happen to anyone else? > > Sincerely, Vikki > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2002 Report Share Posted February 5, 2002 sus wrote: > We are all different but sometimes diet hot chocolate made > with splenda > makes my sugars go up a bit. Does the hot choc have any milk or milk solids (or any other carb source) in it? Milk is a fairly high sugar food (lactose), and lactose is generally a fairly rapid acting sugar. So, even if you are not affected by the splenda, milk or milk solids do substantially increase blood sugars for many people. We need to remember that " sugar free " does not mean carb free -- it may only mean that no sucrose (table sugar) has been added. Tom the Actuary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2002 Report Share Posted February 5, 2002 I have a bottle of Stevia and (when I am able to locate it in the 'fridge') works very well. No after effects or rise in BGs. Tootie RE: splenda question " My mom just ordered me and my dad stevia (SP?) Have any of you heard of that? " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2002 Report Share Posted February 5, 2002 I have a bottle of Stevia and (when I am able to locate it in the 'fridge') works very well. No after effects or rise in BGs. Tootie RE: splenda question " My mom just ordered me and my dad stevia (SP?) Have any of you heard of that? " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2002 Report Share Posted February 5, 2002 I have a bottle of Stevia and (when I am able to locate it in the 'fridge') works very well. No after effects or rise in BGs. Tootie RE: splenda question " My mom just ordered me and my dad stevia (SP?) Have any of you heard of that? " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2002 Report Share Posted February 5, 2002 >We are all different but sometimes diet hot chocolate made with splenda >makes my sugars go up a bit. My cousin is type 1 from a child and she is >30 now and she can not have splenda or NutraSweet.. Certainly hidden (or not so hidden) carbs in such a mix could cause BGs to rise, but the ingredient listing on a Splenda packet is: dextrose, maltodextrin, sucralose - which makes dextrose the largest ingredient. Dextrose is also the active ingredient in gluco-tabs for quickly treating a hypo/reaction. Not sure why they call that an " artificial " sweetener. Following is the definition of " dextrose " from the medterms.com site: " Better known today as glucose, this sugar is the chief source of energy in the body. Glucose is chemically considered a simple sugar. It is the main sugar that the body manufactures. The body makes glucose from all three elements of food, protein, fat and carbohydrates, but in largest part from carbohydrates. Glucose serves as the major source of energy for living cells. It is carried to each cell through the bloodstream. The cells cannot, however, use the glucose without the help of insulin. " Unfortunately, Splenda tastes much better than the other options. As for hot chocolate, I've found Swiss Miss/Diet to be the most satisfactory with 4 g carb (and 1 g fiber) and 20 calories (and 0 WW points) per serving, with aspartame. >My mom just ordered me and my dad stevia (SP?) Have any of you heard of >that? Stevia is a naturally occurring herb that's been OK'd by the FDA as a " dietary supplement " but not as an artificial sweetener (yeah, right). There's lots of info about it on the web (just use a search engine) and many cookbooks available. It comes in many forms from highly concentrated liquid to packets or boxed with varying amounts (or no) of maltodextrin as carrier. It takes some experimentation to find how much of which concentration to use . . . and if you use even just a smidge too much, it's quite bitter and renders the food quite inedible. Some folks find that it has an unpleasant aftertaste but I guess it's an acquired tasted. I haven't particularly " acquired " that one yet but I do experiment with it periodically. It's available from many online sources in many different forms. I found that the individual packets (green) harden to solid after about 8 -10 months and can no longer be " sprinkled. " It has no effect on BG and can be effectively used in cooking. Sandy Quote Link to comment Share on other sites More sharing options...
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