RE: Hidden sugars - alternatives

[Guest guest]

I am cautious about hidden sugars, as well, but use my meter to make the

final call. I have found a source for liquid Splenda, which does not

have the fillers and is therefore 0-carb. I can reduce the carb count

fairly dramatically in some of my recipes by using this instead

(Powdered Splenda is 24 carbs/cup). It's very potent - For 3/4 cup of

powdered Splenda, I use 1 1/8 teaspoon of this liquid. I've also found

that mixing Splenda and Stevia (Now brand seems to have less of a

licorice aftertaste), has a good sweetening effect without impacting my

BGs. There are a few places on line that you can find this liquid

version.

I'm a patient of Bernstein's and he is very strict about these hidden

sources of sugar. He uses the pill form of saccharin to avoid these

fillers or stevia.

[Guest guest]

How wonderful to hear a patient of Dr Bernstein's. Care to post an average days

food plan? I would love to hear it. You are blessed to have such a knowledgeable

physician. G

[Guest guest]

Where are you finding liquid Splenda. I didn't think it was available

except to food manufacturers. If you've got a source available to the

public, please share.

CarolR

grace wrote:

> I am cautious about hidden sugars, as well, but use my meter to make the

> final call. I have found a source for liquid Splenda,

[Guest guest]

I got mine at Zero-Carb Syrup Base Concentrate at :

http://locarber.com/. It was $24, I think. Sounds pricey, but you

don't use much to sweeten.

I believe http://www.naturesflavors.com/ also has something similar.

They have two types of syrups, acidic and base, which they describe how

to choose and use.

Apparently these manufacturers have found a way around the lack of

liquid Splenda by making " bases. "

Made a great lemon cheesecake with a walnut crust yesterday using 1 1/8

teaspoon of the Zero-Carb Syrup Base. Just a few carbs per slice. I

was able to reduce the carbs in the recipe by 18 (needed 3/4 cup of

Splenda). I also added some liquid Stevia (Now brand has no/minimal

aftertaste).

I also made Pecan Sandies with the same sweetening combination using

wheat gluten flour and oat flour for the holidays. (My yearly or

semi-annual splurge). BGs are in line.

Thought I'd provide info if asked, so as not to go beyond bounds of

propriety on vendors. I'll share whatever I have on or off list

(recipes included).

Regards,

Grace

Where are you finding liquid Splenda. I didn't think it was available

except to food manufacturers. If you've got a source available to the

public, please share.

CarolR

[Guest guest]

grace wrote:

>I also made Pecan Sandies with the same sweetening combination using

>wheat gluten flour and oat flour for the holidays. (My yearly or

>semi-annual splurge). BGs are in line.

>

>

Recipe, please! I am a cookieaholic ;-)

--

el (andreafrankel at sbcglobal dot net)

" wake now! Discover that YOU are the song that the morning brings... "