Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 sucanat > Your web site list sucanat as a sugar substitute. What is it and > where can I find it? I'm a low-carber. Thanks. Cat > > I personally would recommend staying away from sucanat if you are cutting carbs. Web definition is as follows: " Sucanat: Brand-name alternative to refined white sugar made by evaporating then granulating sugar cane juice. Retains more vitamins, minerals and trace elements than sugar. " It may have more minerals, but it is still carbohydrate. Alobar Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 Thanks Alobar. I thought it was something new and maybe I could use it. I'll stay with Splenda for now, until they can come up with something better. sucanat > Your web site list sucanat as a sugar substitute. What is it and > where can I find it? I'm a low-carber. Thanks. Cat > > I personally would recommend staying away from sucanat if you are cutting carbs. Web definition is as follows: " Sucanat: Brand-name alternative to refined white sugar made by evaporating then granulating sugar cane juice. Retains more vitamins, minerals and trace elements than sugar. " It may have more minerals, but it is still carbohydrate. Alobar Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 I hate to be all gloom & doom here, but you might want to look into splenda. I would not touch it with a 10 foot pole. See here http://www.mercola.com/2003/aug/23/splenda.htm . Doc Mercola is someone I generally trust (unless he is trying to sell me something). You ever try xylitol? http://www.xylitolwarehouse.com/mystory.htm I have not yet bought any simply because it is not available locally & I just have not gotten around to sending off a money order -- so I can't speak here from experience, but xylitol looks worth trying to see if I actually like the taste. Alobar Re: sucanat > Thanks Alobar. I thought it was something new and maybe I could use it. > I'll stay with Splenda for now, until they can come up with something better. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 How about stevia? Splenda has a chlorinated base – not something I’d care to ingest. Liquid stevia is my only sweetener. Two or three drops will sweeten almost anything to my taste. I even made mulberry pies with it last spring and they were delicious! Enjoy! ;-) Judith Alta -----Original Message----- I hate to be all gloom & doom here, but you might want to look into splenda. I would not touch it with a 10 foot pole. See here http://www.mercola.com/2003/aug/23/splenda.htm . Doc Mercola is someone I generally trust (unless he is trying to sell me something). You ever try xylitol? http://www.xylitolwarehouse.com/mystory.htm I have not yet bought any simply because it is not available locally & I just have not gotten around to sending off a money order -- so I can't speak here from experience, but xylitol looks worth trying to see if I actually like the taste. Alobar Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 I have tried stevia several times & it was dreadful each time. I am about to experiment with another brand, but as I had to throw out my Thanksgiving cranberry sauce I made with stevia last week because I just could not stomach the taste, I have severe doubts about stevia. Alobar RE: sucanat How about stevia? Splenda has a chlorinated base - not something I'd care to ingest. Liquid stevia is my only sweetener. Two or three drops will sweeten almost anything to my taste. I even made mulberry pies with it last spring and they were delicious! Enjoy! ;-) Judith Alta Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 That should have read: will sweeten one cup of almost anything. Sorry. Judith Alta -----Original Message----- How about stevia? Splenda has a chlorinated base – not something I’d care to ingest. Liquid stevia is my only sweetener. Two or three drops will sweeten almost anything to my taste. I even made mulberry pies with it last spring and they were delicious! Enjoy! ;-) Judith Alta Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 I love splenda, IMO it is great. I also know hundreds of others who use it too. I also use stevia but stevia has a licorice aftertaste that I don't like. I try to stay away from all artifical sweeteners. If I need to sweeten something like tea or coffee I just use the davincci sugar free flavored syrups.. They are great for that Re: sucanat > Thanks Alobar. I thought it was something new and maybe I could use it. > I'll stay with Splenda for now, until they can come up with something better. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 Xylitol is the only thing I seem to be able to tolerate without experiencing hypoglycemic or yeast conditions, adn that actually tastes good. In all honesty, I cannot tell the difference between xylitol and regular sugar in food or in drinks whereas almost all the artificial sweeteners I can tell something is off. Although I know all artificial sweeteners are bad for you in one way or another, I have tried just about every sweetener on the market that I could find. I don't use sweetener much at all, but when I do, I want it to taste good without affecting me or my taste buds in any adverse way. I couldn't stomach stevia either (Yuk!) and splenda makes me thirsty and it has a " catch in the throat " feeling afterwards, IMHO. Malitol, SomerSweet and fructose (including semi-high and high glycemic whole fruit) affects my hypoglycemic symptoms in a big way. I try to avoid Isolmalt and Aspartame for the obvious reasons. I buy my Xylitol from a local healthfood store (They carry NOW brand xylitol) I cannot remember how much it costs but it isn't inexpensive, but I don't use much sweetener anyway, so it works for me. (I get a little bag and it lasts me for months.) It is a low glycemic food, but it does have carbs in it, probably around 1/2 of regular sugar, but you will have to search the net for the exact amount. My question is though... is xylitol OK to eat? I know many toothpastes have this in it, but I wonder... Tomo > From: Alobar > Coconut Oil > Sent: Tuesday, December 02, 2003 2:47 PM > Subject: Re: sucanat > > > I hate to be all gloom & doom here, but you might want to > look into splenda. I would not touch it with a 10 foot pole. See > here http://www.mercola.com/2003/aug/23/splenda.htm . Doc Mercola > is someone I generally trust (unless he is trying to sell me > something). > > You ever try xylitol? > http://www.xylitolwarehouse.com/mystory.htm I have not yet bought > any simply because it is not available locally & I just have not > gotten around to sending off a money order -- so I can't speak here > from experience, but xylitol looks worth trying to see if I actually > like the taste. > > Alobar Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 >Your web site list sucanat as a sugar substitute. What is it and >where can I find it? I'm a low-carber. Thanks. Cat Sucanat is not good if you're trying to avoid carbohydrates, especially sugar. I think the name stands for " sugar cane natural " so it's supposedly superior to white sugar, but I doubt by much, if sugar or carbs are an issue for you. cheers, Jeanmarie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 >Thanks Alobar. I thought it was something new and maybe I could use it. >I'll stay with Splenda for now, until they can come up with something better. Xylitol (birch sugar) and stevia are better alternatives that don't contribute to candida and are low- to no-carb. Jeanmarie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 > You ever try xylitol? >http://www.xylitolwarehouse.com/mystory.htm I have not yet bought >any simply because it is not available locally & I just have not >gotten around to sending off a money order -- so I can't speak here >from experience, but xylitol looks worth trying to see if I actually >like the taste. > >Alobar I've tried the xylitol marketed as " the ultimate sweetener " (from a company called something like www.ultimatehealth.com or www.ultimatelife.com, I've forgotten. They make a green-food drink called " Ultimate Meal. " Anyway, their " ultimate sweetener " works pretty well as a sugar substitute, as it has more " bulk " than, say, stevia. I mixed it with splenda (before I learned there may be problems with splenda) and that worked well, also mixed with stevia. Dr. Atkins used to recommend blending more than one sugar substitute for a synergistic effect that allowed you to use less total and with a better flavor. Jeanmarie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 > I have tried stevia several times & it was dreadful each >time. I am about to experiment with another brand, but as I had to >throw out my Thanksgiving cranberry sauce I made with stevia last >week because I just could not stomach the taste, I have severe doubts >about stevia. > >Alobar Some of the liquid ones are more herby tasting, a bit like licorice, which isn't great with everything, but there are much better powdered blends that work well. I recommend Sweet Leaf (brand) Steve Plus Fiber, (www.steviaplus.com, also sold in lots of health-food stores and grocers such as Whole Foods Markets now). It comes in little packets like other sugar substitutes or in a shaker jar. I made some terrific cranberry sauce with it. But, I still agree with Dr. Atkins that you can get a better flavor by blending sugar substitutes, so you might try it combined with a bit of xylitol. cheers, Jeanmarie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 >I love splenda, IMO it is great. I also know hundreds of others who >use it too. I also use stevia but stevia has a licorice aftertaste >that I don't like. I try to stay away from all artifical >sweeteners. If I need to sweeten something like tea or coffee I >just use the davincci sugar free flavored syrups.. They are great >for that > Not all stevia blends have the licorice aftertaste. If you buy a liquid, the dark ones will be stronger in flavor, the clear ones should be neutral, like the Stevia Plus Fiber powdered form. Jeanmarie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 > I try to avoid >Isomalt and Aspartame for the obvious reasons. What's wrong with isomalt? I've seen it but am not sure what it is. >I buy my Xylitol from a local healthfood store (They carry NOW brand >xylitol) I'll look for NOW brand, thanks. >My question is though... is xylitol OK to eat? I know many >toothpastes have this in it, but I wonder... here's information from the www.ultimatelife.com website: As the name suggests, THE ULTIMATE SWEETENER® is the finest natural sweetening agent available anywhere at any price. It is perfect for baking, dissolves quickly, looks and tastes like sugar but has no aftertaste or side effects. Derived from birch bark, THE ULTIMATE SWEETENER® is 100% pure birch sugar (also known as Xylitol). No birch trees are ever cut down for the extraction of the Xylis (the chemical name for the sweetener in the birch bark). First, it has only HALF the calories of sugar! Second, it is the ONLY natural sweetener that does NOT promote tooth decay and gum disease which is why it is used in premium toothpaste and mouthwash. Third, in spite of the fact that it is a pure carbohydrate, it is metabolized very slowly. This helps prevent sugar " highs " and " lows " experienced by people who have diabetes, hypoglycemia, chronic fatigue syndrome, candida (yeast infection) or any condition caused by sugar imbalance.DIRECTIONS: USE SAME AMOUNT AS YOU WOULD WHITE SUGAR. One Teaspoon = 4 grams = 9.6 calories One Cup = 200 grams = 480 calories THE ULTIMATE SWEETENER® is totally free of sugar, honey, corn syrup, fructose, bone ash, anything artificial, or animal products of any kind. Almost all white and brown sugar produced and sold in this country incorporates a step in its processing which would probably shock most people: since raw cane sugar is brown and sticky, almost all sugar refineries use slaughterhouse animal BONE ASH as a filtering agent to remove the molasses, thus creating free-flowing white sugar. As for brown sugar, it is not much better because it is white sugar with the molasses added back into it! Only raw and turbinado sugars do not involve this hideous process, but they still cause sugar highs and lows. We are often asked how does THE ULTIMATE SWEETENER® differ from Stevia. The primary distinctions of Stevia Extract are the following: It is 50-100X sweeter than sugar, yet it is virtually calorie-free. It has a slight licorice aftertaste. It does NOT help baked goods rise. It is ideal for Candida. Experience and compare it for yourself. Though not inexpensive, you will find that it is indispensable to help prevent the undesirable effects caused by other sweeteners. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 Have you ever tried the liquid stevia? I had problems with the white powder, but none with the liquid or glycerite (also liquid). Judith Alta -----Original Message----- I love splenda, IMO it is great. I also know hundreds of others who use it too. I also use stevia but stevia has a licorice aftertaste that I don't like. I try to stay away from all artifical sweeteners. If I need to sweeten something like tea or coffee I just use the davincci sugar free flavored syrups.. They are great for that Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 The manufacturer/marketer of a product is not necessarily the best place to get information on that product. Judith Alta -----Original Message----- > I try to avoid >Isomalt and Aspartame for the obvious reasons. What's wrong with isomalt? I've seen it but am not sure what it is. >I buy my Xylitol from a local healthfood store (They carry NOW brand >xylitol) I'll look for NOW brand, thanks. >My question is though... is xylitol OK to eat? I know many >toothpastes have this in it, but I wonder... here's information from the www.ultimatelife.com website: As the name suggests, THE ULTIMATE SWEETENER® is the finest natural sweetening agent available anywhere at any price. It is perfect for baking, dissolves quickly, looks and tastes like sugar but has no aftertaste or side effects. Derived from birch bark, THE ULTIMATE SWEETENER® is 100% pure birch sugar (also known as Xylitol). No birch trees are ever cut down for the extraction of the Xylis (the chemical name for the sweetener in the birch bark). First, it has only HALF the calories of sugar! Second, it is the ONLY natural sweetener that does NOT promote tooth decay and gum disease which is why it is used in premium toothpaste and mouthwash. Third, in spite of the fact that it is a pure carbohydrate, it is metabolized very slowly. This helps prevent sugar " highs " and " lows " experienced by people who have diabetes, hypoglycemia, chronic fatigue syndrome, candida (yeast infection) or any condition caused by sugar imbalance.DIRECTIONS: USE SAME AMOUNT AS YOU WOULD WHITE SUGAR. One Teaspoon = 4 grams = 9.6 calories One Cup = 200 grams = 480 calories THE ULTIMATE SWEETENER® is totally free of sugar, honey, corn syrup, fructose, bone ash, anything artificial, or animal products of any kind. Almost all white and brown sugar produced and sold in this country incorporates a step in its processing which would probably shock most people: since raw cane sugar is brown and sticky, almost all sugar refineries use slaughterhouse animal BONE ASH as a filtering agent to remove the molasses, thus creating free-flowing white sugar. As for brown sugar, it is not much better because it is white sugar with the molasses added back into it! Only raw and turbinado sugars do not involve this hideous process, but they still cause sugar highs and lows. We are often asked how does THE ULTIMATE SWEETENER® differ from Stevia. The primary distinctions of Stevia Extract are the following: It is 50-100X sweeter than sugar, yet it is virtually calorie-free. It has a slight licorice aftertaste. It does NOT help baked goods rise. It is ideal for Candida. Experience and compare it for yourself. Though not inexpensive, you will find that it is indispensable to help prevent the undesirable effects caused by other sweeteners. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 Stevia is the only sweetener that Bruce Fife recommensds in Eat Fat Look Thin. Hoever, even better he says is weaning oneself from the taste of sweetness! Difficult for me - I grew up in a ocuntry where the main export was sugar - in fact, I grew up in Demerara! Do you have Demerara sugar in the US? What you get here in England isn't the real thing. It should be very dark, moist, crumbly. Anyway I'm doing fairly well but we don't have stevia in the UK. Sharon RE: sucanat How about stevia? Splenda has a chlorinated base - not something I'd care to ingest. Liquid stevia is my only sweetener. Two or three drops will sweeten almost anything to my taste. I even made mulberry pies with it last spring and they were delicious! Enjoy! ;-) Judith Alta -----Original Message----- I hate to be all gloom & doom here, but you might want to look into splenda. I would not touch it with a 10 foot pole. See here http://www.mercola.com/2003/aug/23/splenda.htm . Doc Mercola is someone I generally trust (unless he is trying to sell me something). You ever try xylitol? http://www.xylitolwarehouse.com/mystory.htm I have not yet bought any simply because it is not available locally & I just have not gotten around to sending off a money order -- so I can't speak here from experience, but xylitol looks worth trying to see if I actually like the taste. Alobar Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 Stevia is supposedly good but it leaves an odor in the mouth. One has to brush teeth immediately after ingesting stevia. RE: sucanat How about stevia? Splenda has a chlorinated base - not something I'd care to ingest. Liquid stevia is my only sweetener. Two or three drops will sweeten almost anything to my taste. I even made mulberry pies with it last spring and they were delicious! Enjoy! ;-) Judith Alta -----Original Message----- I hate to be all gloom & doom here, but you might want to look into splenda. I would not touch it with a 10 foot pole. See here http://www.mercola.com/2003/aug/23/splenda.htm . Doc Mercola is someone I generally trust (unless he is trying to sell me something). You ever try xylitol? http://www.xylitolwarehouse.com/mystory.htm I have not yet bought any simply because it is not available locally & I just have not gotten around to sending off a money order -- so I can't speak here from experience, but xylitol looks worth trying to see if I actually like the taste. Alobar Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 >The manufacturer/marketer of a product is not necessarily the best place to >get information on that product. > >Judith Alta Often that's the case, but it is one source, and I think a valid one in this case. ultimatelife.com seems to me to be very sincere in its efforts to sell only high-quality products. Jeanmarie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 So is Splenda Re: sucanat >Thanks Alobar. I thought it was something new and maybe I could use it. >I'll stay with Splenda for now, until they can come up with something better. Xylitol (birch sugar) and stevia are better alternatives that don't contribute to candida and are low- to no-carb. Jeanmarie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 I tired the powdered form the one you have mentioned. It caked and dried up in the package Re: sucanat >I love splenda, IMO it is great. I also know hundreds of others who >use it too. I also use stevia but stevia has a licorice aftertaste >that I don't like. I try to stay away from all artifical >sweeteners. If I need to sweeten something like tea or coffee I >just use the davincci sugar free flavored syrups.. They are great >for that > Not all stevia blends have the licorice aftertaste. If you buy a liquid, the dark ones will be stronger in flavor, the clear ones should be neutral, like the Stevia Plus Fiber powdered form. Jeanmarie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 Sorry I meant to type Stevia Plus Fiber. >Some of the liquid ones are more herby tasting, a bit like licorice, >which isn't great with everything, but there are much better powdered >blends that work well. I recommend Sweet Leaf (brand) Steve Plus >Fiber, (www.steviaplus.com, also sold in lots of health-food stores >and grocers such as Whole Foods Markets now). It comes in little >packets like other sugar substitutes or in a shaker jar. I made some >terrific cranberry sauce with it. But, I still agree with Dr. Atkins >that you can get a better flavor by blending sugar substitutes, so >you might try it combined with a bit of xylitol. >cheers, >Jeanmarie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 Although I RARELY use any sweetener, when I do I use the Stevia Plus Fiber powder that Jeanmarie recommends below... I am extremely sensitive to anything artificial and greatly dislike the flavors in general... I do NOT like the liquid forms of Stevia that I have tried due to the aftertaste which is probably from the alcohol (or whatever) is used to prolong their shelf-life... when I need the Stevia liquified I mix the powder in some warm water and then use it with no other additives... I also only use Reverse Osmosis water in my home... best Patti > Not all stevia blends have the licorice aftertaste. If you buy a > liquid, the dark ones will be stronger in flavor, the clear ones > should be neutral, like the Stevia Plus Fiber powdered form. > Jeanmarie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 I'm going to try the Stevia Plus Fiber. The author of one of my low carb books recommends it. She said to make sure you get the plus type, since it has FOS. I've located some from the web site you mentioned by just entering my zip code. Have you baked with it Jeanmarie? I don't do anymore baking (except for today, taking cupcakes to my son's class for his B-day), and if it works well, then I just might try making some low carb cookies. Of course, I'll substitute almond flour for the regular flour, stevia for the sugar, etc. Maybe the kids will eat these, but I don't guarantee it since they always ask if this or that is low carb before they eat it. I have lost 27 lbs so far and eliminating sugar and eating protein works for me! Sorry to get off the subject of VCO. Oh I know, I can use the VCO in place of butter. There...I'm back on track. Cat Re: sucanat Sorry I meant to type Stevia Plus Fiber. >Some of the liquid ones are more herby tasting, a bit like licorice, >which isn't great with everything, but there are much better powdered >blends that work well. I recommend Sweet Leaf (brand) Steve Plus >Fiber, (www.steviaplus.com, also sold in lots of health-food stores >and grocers such as Whole Foods Markets now). It comes in little >packets like other sugar substitutes or in a shaker jar. I made some >terrific cranberry sauce with it. But, I still agree with Dr. Atkins >that you can get a better flavor by blending sugar substitutes, so >you might try it combined with a bit of xylitol. >cheers, >Jeanmarie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 Sorry jeanmarie, I meant to say " aspartame and saccharin " . I was busy and left the computer, came back and finished the post and that's what I happened. Tomo --- In Coconut Oil , Jeanmarie Todd > I try to avoid >Isomalt and Aspartame for the obvious reasons. What's wrong with isomalt? I've seen it but am not sure what it is. Quote Link to comment Share on other sites More sharing options...
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