Re: sugar subs

On Thu, 18 Aug 2005 21:02:29 GMT, Russell Sheptak <nospam@xxxxxx>
wrote:

>In article <5dn9g1hag705om8phjrcacggjjivikfu83@xxxxxxx>,
> Neon John <jgd@xxxxxxxxxxxxx> wrote:

>> Actually, priscilla, the Splenda that we can buy in packages IS sugar,
>> the only difference being that it is sweeter than regular sugar. The
>> coffee packets contain in order of abundance, dextrose, maltodextrin,
>> Splenda. The bulk packed Splenda leaves out one of the sugars but I
>> can't recall which.
>>
>
>Hmm, did they reformulate Splenda after its initial release in the US?
>I'm looking at a bulk box of it I bought when it first came out (yes, I
>like to bake so I tried it) and it lists as ingredients, maltodextrin
>and sucralose, in that order.

I thought that's what I said. The coffee pack is a different formula
than the bulk pack.

>It lists less than 1 gram of
>carbohydrates per teaspoon, or about 220 grams per 110 gram box.
>Maltodextrin is an easily digested sugar which raises my BG reading, but
>sucralose is not.

I'm not sure where you get those numbers from. The nutrition label on
the bag of Splenda I have sitting in front of me lists the carb
content of a teaspoon (1/2 gram) as ">1 gram". 0.5 grams is ">1 gram"
but would be pure sugar. Since sucralose is so sweet, I imagine that
probably 90% of that half gram is maltodextrin. This bag contains 275
grams so probably >250 grams of that are carbs.

This is an example of the great fraud the FDA allows mfrs to
perpetrate regarding food labeling. They get to choose a portion size
ridiculously small to make the numbers look good. Since bulk Splenda
is marketed toward baking with two pie recipes on the back, the
obvious portion size is a cup and not a teaspoon. If they listed a
cup, however, then they couldn't represent the stuff as having
essentially no carbs.

This package is also a stark illustration of why I despise the ADA's
food policy so. It carries the ADA logo which at least implies
endorsement. Yet it presents two recipes, one for cheesecake and one
for apple pie, with 11 and ___47___ grams!!!! per serving,
respectively. One slice of that ADA-endorsed apple pie would max out
my daily carb load and then some, and completely destroy my control
for the day. I could live with the 11 grams for the cheesecake but
who wants to waste that many grams on something made with tasteless
white wax, er, fat-free cream cheese? No wonder so many people
describe themselves as "struggling with diabetes". Pumping in those
kinds of carbs, no wonder!!!

>
>I found splenda to be fine for sweetening liquids, and an utter failure
>for baking, even when mixed 50/50 with sugar. It simply does not melt
>or caramelize the way table sugar does, and hence is unsuitable for
>cookies.

No surprise. Nothing but sugar will caramelize like sugar. I guess
that if I could not live without cookies, I'd learn to cook with one
of the sugar alcohols after finding out which affected my BG the
least. I love bakery goods and love to cook but rather than struggle
and have to torment myself with controls, I decided to just cold
turkey all bakery products. It's not so bad now. :-)

The main application I had for Splenda was to make my own soft drinks
like I used to do with sugar pre-diagnosis. I use snowball flavor
concentrates and other ingredients. That, some sugar and carbonated
water makes a great fizz. I tried that with the bulk packed Splenda,
not bothering to read the label, and watched my meter soar into the
stratosphere, generating the highest BG level I'd seen since the day
of diagnosis. Then I read the label and understood.

I tried the DaVinci sugar-free syrups but they're pretty awful. Funny
taste and a lingering aftertaste. Plus they're so weak that one
cannot add carbonated water and still have any flavor left.

I'm back to snowball flavoring and cyclamate that I ordered from
Canada. The aftertaste is there but it's the old familiar one I
recall from childhood.

I tried Stevia..... My dad's old time country remedy for a stopped up
nose was a finger-full of Vicks Vap-O-Rub between the cheek and gum.
Yeah, I know, YUCK! (It DOES work, however) Stevia reminded me
remarkably of that, with a slight sweet edge.

John
---
John De Armond
See my website for my current email address
http://www.johngsbbq.com
Cleveland, Occupied TN
.

Relevant Pages

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