I find it interesting that you really like Splenda. In this month's Consumer Reports magazine there is an article about Splenda. It says in their tests they found Splenda good only for cold drinks like iced tea. They said when they cooked with it the taste and texture of the foods was quite bad. That makes me wonder about the validity of their reports. I once bought a large TV set on their recommendation. They said it had two tuners in it so that you didn't need a VCR in order to use the Picture-in-a-Picture feature. Wrong. It had only one tuner. I double checked they magazine article and it did say the set had two tuners. Hmmm.... Is Consumer Reports all it's cracked up to be??? ---- [EMAIL PROTECTED] wrote: > Thanks Marsha! > > I have no problems with any of the complex sugars like fructose, Lactose, > > Sucrose, and even honey. It's the simple white sugar and corn syrup > that > KILLS me, however! Sometimes if the sugar is past the 6th ingredient > on the > list, I can tolerate a bit of it. But even ketchup and BBQ sauces hurt > me. > And it's not so much that it raises my BS past 130, it's the dizziness, > and > bad naseua within minutes, no kidding! Similar to a dumping syndrome, > or so > my doc tells me. > > And as I said, I have no concerns with calorie counting.. hahaha > sorry! > > I have tried splenda. It IS great! :o) I mix sweetNlow, Nutrasweet, > > Splenda, and Fructose in a jar and use that as my sweetening agent > for > everything. A few years back, the percentage of fructose was MUCH less > than > it is now. My body assimilates it much better now than in times past. > > Oh. try the sugar free gourmet Jelly Bellies. Too good for words! I > got them > from my dentist initially, and then ordered them through the company > > directly. > > Would love to have that conglomeration of recipes that you spoke of. > Thanks! > > Peace > -------------------------------------------------------- > In a message dated 2/12/01 12:22:54 PM Eastern Standard Time, > [EMAIL PROTECTED] writes: > > > Hi, > I'm a diabetic as well and follow the Bernstein methodology of eating > and > > glucose control. Sugar is sugar is sugar as far as my body is concerned > > so > > fructose is out of the question. > > AS products that can be used for heating include Stevia - which > kind of > > tastes like licorice and can be bitter, Splenda - which has none > of the > side > > effects of Nutrasweet and unlike Nutrasweet is not destroyed by > heat, and > a > > product called Sunette which is kinda hard to find. There is also > now a > > liquid Splenda but it is hard to find. I can root out the online > source > for it if > > someone wants it. > > I know all sorts of places to get low-carbohydrate candies online > and some > > online. > > Depends on what you want for a taste, as well as the Keto brands > are loved > > by many people but my husband and I simply can't stand anything > made by > > Keto. Too bad, as they have a lot of stuff. Keto does have a candy > bar > and > > it is carried at the local health food store - they are hard to > find > because they > > keep selling out. Darrell Lea has bittersweet chocolate that is > pre-made > but is expensive. I like DL stuff but actually their caramels are better. > > Also, they use a maltodextrin in tiny amounts so that the candies are > a bit > softer but they also have a laxitive effect if you eat too much. > I'm > considering working with a bit of maltodextrin because I'm a beta tester > for > low-carb food company, but that's a story for another day. (smile) > If I were > going to make bittersweet chocolate I'd mix baking chocolate with > Splenda to > taste and then add something else. Perhaps peanut butter, almond > butter, or > cashew butter - enough so that I didn't end up with a lump of semi-sweet > > baking chocolate. I'd also consider adding heavy cream to > > give the chocolate candy. Vanilla would be good too, depending > upon what > > you like in terms of taste and texture. I have some chocolate > recipes - > things like "fudge," chocolate cheesecake (which is really to die > for, even > in my low-carb version), etc. that rely heavily upon cocoa, baking > chocolate > and the pre-melted baking chocolate. If anyone wants the huge conglomeration > > of recipes I have (I'm on an email list for low-carb recipes) I will > be > happy to send them as digest (I think > > they'd come out to about 10-15 digests) so you could ferret out the > candy > recipes, bread recipes, sacue recipes, etc. > Oh, yes, you might try: > > http://www.low-carb.com > > > http://www.lowcarb.com > > http://www.coffeeam.com (Splenda syrups) > > http://www.lowcarbdieters.com/candies.htm > > http://www.lowcarbcafe.com/ > > http://homestead.juno.com/ellaxiak1/files/ (This one has a chocolate > > candy > > recipe) > > Regards, Marsha >
