ok, so i lied,lol

iVillage Member
Registered: 10-12-2005
ok, so i lied,lol
12
Mon, 04-24-2006 - 1:43pm
One last question(maybe).  What about Altern artificial sweetner?  I got some at walmart today but I think it may just be generic brand splenda.  It has a wierd consistancy that I'm not sure that I like but I could get used to it.  Does anyone know anything about it?  I prefer xylitol for my occasional artificial sweetner needs but there are no health food stores near me so it's hard to keep in the house.
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iVillage Member
Registered: 04-01-2004
Mon, 04-24-2006 - 4:54pm

Some people use Stevia (which is not government approved).

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iVillage Member
Registered: 10-12-2005
Mon, 04-24-2006 - 6:11pm
I've tried the stevia and it made me queasy.
iVillage Member
Registered: 04-01-2004
Mon, 04-24-2006 - 11:21pm
The only one I have a real problem with is Stevia.
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iVillage Member
Registered: 01-08-2005
Tue, 04-25-2006 - 10:39am
This isn't technically sb approved, but I don't like artificial sweeteners since I try to eat whole food as much as possible, so I use Sucanat and Honey Sucanat as my sugar replacements. Sucanat is the most natural form of sugar with no refinement and processing, so it actually contains a bunch of healthy minerals and digests much more slowly than regular sugar, which lowers its GI. My aunt who is an Endocrinologist and has mainly diabetic patients told me about it first. They just take the pure cane juice from the sugar cane and let the water evaporate out of it, and the results are these granules of sucanat. If all the sugar substitutes bother you, it may be a good alternative to regular sugar at least, since it does have a lower glycemic index. The plain sucanat isn't overly sweet tasting at all and has a sort of brown sugar like flavor. The honey-sucanat is sweeter without much of a flavor, so it is a good substitute for table sugar. There are also 2 varieties of pure floral honey with glycemic indexes that are only about one third of the regular clover honey. Depending on which chart you use, clover honey ranks around 83, and the Tupelo and Sage honey ranks around 33. I use these when I can and the sucanats when the pure honey wouldn't work. When you consider the small amount that I have in one serving of something made with these, there is very little impact on the glycemic index of the whole thing. Another nice advantage of the tupelo and sage honey is that they never ever crystalize like the clover honey. They last forever and always stay totally liquid. I'm not sure but it may be because they contain so much less sugars. Anyways, of course the sugar substitutes generally have next to nothing in terms of carbs or calories and therfore are what SBD recommends, but if you have no choice, there are other options besides white sugar. Good luck!
Jen
iVillage Member
Registered: 03-26-2003
Wed, 04-26-2006 - 8:32am
I feel the safest with stevia. Being a natural plant. Leila
iVillage Member
Registered: 12-19-2002
Wed, 04-26-2006 - 10:51am

About a year ago I bought the WheyLow D in individual packets and the big bag for baking, and also their versions of confectioner's sugar and brown sugar, for use with certain recipes:

iVillage Member
Registered: 04-01-2004
Wed, 04-26-2006 - 10:56am

Maggie,


I stand corrected.

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iVillage Member
Registered: 12-19-2002
Wed, 04-26-2006 - 11:03am

No problem, Cathy!

iVillage Member
Registered: 07-01-2005
Fri, 04-28-2006 - 3:15pm
Very interesting, Jen. I'm using artificial sweeteners for the sake of the diet but never used them before and frankly, don't like the thought of it. I wrote down your notes on the sucanat and the honeys. I work at a natural foods grocery store and have seen sucanat there. Once I hit P3 maybe I'll go back to non-artificial sweeteners, but in limited quantities. Do you eat dairy Jen? I saw a naturopath who did a test saying I'm sensitive to both wheat and dairy, but again, I'm been eating dairy for the sake of the diet. I forgot how much I love cheese! I try to eat a whole foods diet most of the time.
iVillage Member
Registered: 01-08-2005
Fri, 04-28-2006 - 4:09pm
When I was pretty young we found out I was allergic to milk, and I had to completely cut it out of my diet. Now days, I can have small amounts and it is fine, as long as it isn't straight milk. Like I do fine with a little cheese and yogurt, but for a beverage I usually drink soymilk. Just to clarify on the sucanat, there is one just called sucanat that is what I use to substitute brown sugar, and one called "sucanat with honey" that I use to sub for the white sugar. You don't actually add honey to the plain sucanat, it comes with honey in it somehow already. Even though it has a lower glycemic index than the refined sugar, I still use it in moderation since it is still sugar. The pure floral honey like the sage and tupelo can be sort of expensive, but it doesn't ever go bad or crystalize so it lasts a long time. I buy mine in 1 gallon containers and the sage is $35 and the tupelo is $40. I think if you aren't using it for baking etc, they do sell it in those smaller honey bear type things and it isn't nearly as expensive that way. Again, these have about a third the GI level as clover honey, but I still use it in moderation since it does contain sugars. I just would rather have something natural in my body than the processed artificial sweeteners. I use it as little as possible though, so I can get my sweet fix from things like fruit which also have fiber and vitamins. :)
Jen

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