Artificial Sweeteners [was: Eating after 6 pm]

[Guest guest]

Rodney, of course your reasoning is sound. I have no idea what the glycemic

index for Splenda is. I cannot find any data whatsoever.

That said, however, I read that the reason that Splenda SUPPOSEDLY does not

raise insulin levels is that it contains such a small amount of maltodextrin

measured by weight. You can see this if you calculate the glycemic load, which

is (glycemic index) x (grams in a portion) / 100. A teaspoon of Splenda, which

has the same sweetness, is only 0.5 grams of maltodextrin, plus a tiny bit of

sucralose. GL = 105 * 0.5 / 100 = 0.5. A teaspoon of white sugar is 4 grams, GL

= 65 * 4 /100 = 2.6. If you have a teaspoon of Splenda it is definitely lighter

than a teaspoon of sucrose. You can tell without evening comparing them on a

scale.

I do see misleading information about Splenda. Advertisers will say something

like “Splenda is the brand name for the low-glycemic sweetener, Sucralose. " But

of course Splenda is not just sucralose. If you don't read the label you think

you are getting plain sucralose. What you do get with Splenda is just a zero

calorie that one can use in baking and little or no after taste. IMO it that

best tasting of the alternatives. It’s relatively safe in terms of toxicity as

well.

Really this is just academic if you use plain sucralose. I read the sweetness of

pure sucralose is 600 times that of sugar. How do you advanced CRON masters, who

use the unadulterated stuff, deal with this practically?

Thanks!

Quoting Rodney <perspect1111@...>:

> Why would you think a substance that has a glycemic index of 137

> would " not have a material insulemic effect " ?  Since almost all of

> Splenda is maltodextrin I am not surprised some people here report

> boom/crash sugar-type symptoms when they use Splenda.  (I don't, but

> then I don't get those symptoms with sugar either.)

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[Guest guest]

I talked to Splenda a while back and a packet has 2 tsp in it. It has 1 carb

and 4 calories. Same for the bulk.

Also on the GI, the GL is a better reference numbers as it correct for a more

realistic portion that someone might eat. Carrots have a high GI but a low GL.

So, it is better, but it still leaves out other factors that need to be

considered in how a food effects blood sugar/insulin.

Many GI numbers are based on the effect that consuming an amount of the

food/substance that conrtibuted 50 grams of what was called " available "

carbohydrate (total carb minus fiber). For many foods/substances that is a

completely unrealistic amount of food. So would consuming a .5 grams of

maltodextrin have the same effect on your blood sugar/insulin as consuming 50

grams at once? I dont think so. Also, if a given amount was consumed in a

liquid by itself (say iced tea) or if the saem amount was consumed as part of a

recipe with foods that have lots of fiber, the effect would be much different.

Jeff