Re: Saccharin syrup or jam?

[Guest guest]

> I am wanting to buy or make jam or syrup using saccharin instead of

> honey. My son has yeast issues and I don't like giving him honey.

> We need to add sweetness and flavor to the goat yogurt and also for

> pancakes and occasional treats. All of the sugar-free products

> contain sorbitol. My mom says you can't cook with saccharin.

>

> Beth

" Saccharin is one of the most commonly used sugar substitutes. It is about

200-700 times sweeter than sugar, and its sweetening power is not reduced with

heating. "

The article I quoted from above mentions saccharin has been cited as a cancer

risk but Elaine has verified that this caution was removed some time ago and

that information is outdated.

I ADD saccharin to foods AFTER they are cooked. And to sweeten cool foods I

dissolve it in a little hot water (1 teaspoon to a tablespoon). Since we use it

in hot coffee and tea why would there be a problem?

Carol F.

Celiac Adult SCD 2 3/4 years.

[Guest guest]

Thanks Carol,

I will try adding the saccharin later. Because of the saccharin

scare, does this mean it is going to be hard to find sugar-free

products that use saccharin. I have called many stores in our area

and they use splenda, sorbitol, or aspartame. Thanks again,

Beth

> > I am wanting to buy or make jam or syrup using saccharin instead

of

> > honey. My son has yeast issues and I don't like giving him

honey.

> > We need to add sweetness and flavor to the goat yogurt and also

for

> > pancakes and occasional treats. All of the sugar-free products

> > contain sorbitol. My mom says you can't cook with saccharin.

> >

> > Beth

>

> " Saccharin is one of the most commonly used sugar substitutes. It

is about 200-700 times sweeter than sugar, and its sweetening power

is not reduced with heating. "

>

> The article I quoted from above mentions saccharin has been cited

as a cancer risk but Elaine has verified that this caution was

removed some time ago and that information is outdated.

>

> I ADD saccharin to foods AFTER they are cooked. And to sweeten

cool foods I dissolve it in a little hot water (1 teaspoon to a

tablespoon). Since we use it in hot coffee and tea why would there be

a problem?

>

>

> Carol F.

> Celiac Adult SCD 2 3/4 years.

[Guest guest]

Thanks Carol,

I will try adding the saccharin later. Because of the saccharin

scare, does this mean it is going to be hard to find sugar-free

products that use saccharin. I have called many stores in our area

and they use splenda, sorbitol, or aspartame. Thanks again,

Beth

> > I am wanting to buy or make jam or syrup using saccharin instead

of

> > honey. My son has yeast issues and I don't like giving him

honey.

> > We need to add sweetness and flavor to the goat yogurt and also

for

> > pancakes and occasional treats. All of the sugar-free products

> > contain sorbitol. My mom says you can't cook with saccharin.

> >

> > Beth

>

> " Saccharin is one of the most commonly used sugar substitutes. It

is about 200-700 times sweeter than sugar, and its sweetening power

is not reduced with heating. "

>

> The article I quoted from above mentions saccharin has been cited

as a cancer risk but Elaine has verified that this caution was

removed some time ago and that information is outdated.

>

> I ADD saccharin to foods AFTER they are cooked. And to sweeten

cool foods I dissolve it in a little hot water (1 teaspoon to a

tablespoon). Since we use it in hot coffee and tea why would there be

a problem?

>

>

> Carol F.

> Celiac Adult SCD 2 3/4 years.

[Guest guest]

> Thanks Carol,

>

> I will try adding the saccharin later. Because of the saccharin

> scare, does this mean it is going to be hard to find sugar-free

> products that use saccharin. I have called many stores in our area

> and they use splenda, sorbitol, or aspartame. Thanks again,

>

Beth,

It may be best to stop hunting for ready made products with saccharin and add

your own which is what I do. the other sweeteners are in wider use.

Carol F.

Celiac Adult SCD 2 3/4 years.