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 Findings/Notes on Sugar Alternatives

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firefly

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PostSubject: Re: Findings/Notes on Sugar Alternatives   Wed Oct 22, 2014 4:08 pm

Yeah true I guess. The TV blares all day long about getting healthier but the shops do nothing to help

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PostSubject: Re: Findings/Notes on Sugar Alternatives   Wed Oct 22, 2014 7:16 am

You'll come across my theory on that in another response.

A friend's wife said the same thing when he committed to eating healthier. Sticker shock now is better and cheaper than later, when you're slapped with medical bills from years of overindulging in junk. Not to mention the rude wake-up call of a heart attack, stroke, etc. rabbit
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firefly

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PostSubject: Re: Findings/Notes on Sugar Alternatives   Mon Oct 20, 2014 5:22 am

Amazing how expensive these things are mate. Shocked

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PostSubject: Re: Findings/Notes on Sugar Alternatives   Sun Oct 19, 2014 4:06 pm

It's like having the Sahara desert in a bowl. pale

Now you know why I stock up when eggs are on sale. Smile

There's a chia seed recipe, for an egg alternative when baking, on the try list. I'll have to give it a whirl, so I know if it'll work in a pinch.

I definitely want that recipe. I use almond flour for baked goods, but I don't like depending so much on it.
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PostSubject: Re: Findings/Notes on Sugar Alternatives   Sun Oct 19, 2014 3:04 pm

I made muffins on coconut flour/oil/sugar/milk yesterday and they sure do suck in the liquid. 5 eggs affraid affraid

I didn't ask the doc about a dietician but I am starting to think the same mate. Its going to be a long tedious journey if I don't know all the facts.

Going into Newcastle this week so I will find a bookstore there that has some material on it.

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PostSubject: Re: Findings/Notes on Sugar Alternatives   Sun Oct 19, 2014 2:39 pm

affraid  Just saw where some main culprits are onion and garlic. Those are two staples in this kitchen's arsenal.

Also spotted coconut milk, cream, and flesh on a 'can have' list. There are a number of coconut flour recipes for breads and baked goods. I've tried a pancake recipe and one other coconut flour recipe.

Still on the hunt for a coconut recipe that doesn't leave me feeling like I just stuffed sawdust in my mouth. FYI- Coconut flour takes a lot more liquid and/or eggs than other flours.

firefly wrote:
It says corn on here but the others all say its a no no.
Evil or Very Mad  Evil or Very Mad Finding conflicting information--although I'd go with another site over wikipedia--is the worst, makes you want to throw in the towel. As if it isn't enough of a challenge changing what you eat. Evil or Very Mad

firefly wrote:
And potatoes once a week cause of the cholesterol Shocked
Unless you're frying them or tossing in a lot of fatty toppings, I thought the fiber in them helped with cholesterol. scratch

http://www.livestrong.com/article/351145-fiber-in-potatoes/ wrote:
Soluble Fiber Perks
Soluble fiber, which comes mainly from the flesh of potatoes, soaks up fluid in your intestines, creating a gel-like material. As a result, digestion slows down, giving vitamins and minerals time to absorb through intestinal walls. Plus, as the substance travels through, it picks up low-density lipoprotein, or LDL. This is the type of cholesterol that clogs your arteries, so if you have more soluble fiber, there's the potential that it can reduce problems with high cholesterol. It can even slow down sugar absorption, resulting in more stable blood glucose levels.


Argh. It's enough to do your head in, Linda.

Do you have access to registered dietitians and certified clinical nutritionists? Perhaps your doctor knows of one who specializes in FODMAP. This initial hump might be easier to get over with their help.
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PostSubject: Re: Findings/Notes on Sugar Alternatives   Sat Oct 18, 2014 5:28 pm

This is just off Wiki as an idea Cath:

When considering a diet that involves avoiding a long list of foods, it is beneficial to look at foods that are acceptable on the diet. Below are low-FODMAP foods typically tolerated categorized by food group.

Vegetables: bamboo shoots, bell peppers, bok choy, cucumbers, carrots, celery, corn, eggplant, lettuce, leafy greens, pumpkin, potatoes, squash (butternut, winter), yams, tomatoes, zucchini (courgette)

Fruits: bananas, berries, cantaloupe, grapes, grapefruit, honeydew, kiwi, kumquat, lemon, lime, mandarin, orange, passion fruit, pineapple, rhubarb, tangerine

Protein: beef, chicken, canned tuna, eggs, egg whites, fish, lamb, pork, shellfish, turkey, cold cuts (all prepared without added FODMAP containing foods), nuts, nut butters, seeds

Dairy and non-dairy alternatives: lactose-free dairy, small amounts of: cream cheese, half and half, hard cheeses (cheddar, colby, parmesan, swiss), mozzarella, sherbet, almond milk, rice milk, rice milk ice cream

Grains: wheat-free grains/wheat-free flours (gluten-free grains are free of wheat, barley and rye): bagels, breads, hot/cold cereals (corn flakes, cream of rice, grits, oats, etc.), crackers, noodles, pastas, quinoa, pancakes, pretzels, rice, tapioca, tortillas, waffles

Beverage options: water, coffee and tea (individuals with IBS may also want to limit caffeine),[citation needed] low FODMAP fruit/vegetable juices (limit to ½ cup at a time)


Bok choy and his mates won't be in this house, filthy tasting little things. Razz

It says corn on here but the others all say its a no no. And potatoes once a week cause of the cholesterol Shocked

I'm falling to bits guys Razz

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PostSubject: Re: Findings/Notes on Sugar Alternatives   Sat Oct 18, 2014 3:39 am

What veg will you be allowed to eat, Linda?
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PostSubject: Re: Findings/Notes on Sugar Alternatives   Fri Oct 17, 2014 5:48 pm

Corn and brocolli are out too. So many things that you have to rule out. I know bread is a definite for me and I don't think the gluten free ones will make an ounce of difference either

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PostSubject: Re: Findings/Notes on Sugar Alternatives   Fri Oct 17, 2014 4:19 pm

affraid No cauliflower or cabbage. Good thing you can have a potato a week.

Don't know what I'd do if those two were out.
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PostSubject: Re: Findings/Notes on Sugar Alternatives   Fri Oct 17, 2014 2:22 pm

I won't use any of those. Might use a bit of pure honey or maple but none of them, they taste like shit and ruin anything you cook. And I don't have the patience of you Mary, to fiddle to find the right mix, good on you for the effort mate I love you

The pantry cull begins this weekend to make it easier to get into the swing. All white flour will go and be replaced with a few alternatives after I research. Bit bummed that cauliflower and cabbage aren't an option, my two faves Sad

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PostSubject: Re: Findings/Notes on Sugar Alternatives   Fri Oct 17, 2014 5:59 am

That ins't surprising, since Swerve started in New Orleans, Louisiana, in 2001. It isn't that the few ingredients are new, but the combination of them. They've recently made a big push to get their name out by touring the US.

And I read that erythritol isn't easy to find. Was for me, on Amazon. And I've spotted it at a local--overpriced--health food store.

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PostSubject: Re: Findings/Notes on Sugar Alternatives   Fri Oct 17, 2014 1:30 am

The only one I've heard of is Stevia. Laughing
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PostSubject: Findings/Notes on Sugar Alternatives   Thu Oct 16, 2014 9:42 am

As you know, I don't do Sweet'n Low, Equal, or other sweeteners that can have nasty side-effects on the brain and body.

After some research, I found a few alternatives I'm comfortable with in limited amounts. Hubs makes a good tester, because most sugar substitutes immediately give him a headache. Very Happy

When I do use an alternative to sugar, it's one of three:

Swerve
You'll notice on its label it has 5 carbs. It's my understanding that's from sugar alcohol. There are debates amongst some low carb folk. I'm with the sugar alcohols from plants don't count camp. Long story on what they are and how they're processed in the body.

Besides no bitter aftertaste, "And unlike other sugar alcohols such as xylitol, sorbitol and maltitol there is no digestive intolerance (no laxative effect). - See more at: http://www.swervesweetener.com/about-swerve/#sthash.7buBw1h5.dpuf
cheers  cheers

It, as well as the next one, has a cooling effect on the mouth. Matter of fact, I usually don't get any sweetness with the first bite or drink. It isn't until I inhale that it hits. Strange.

Also, on this and the next one, they aren't the best at dissolving in liquid. I can get it to work in iced tea with some effort and have a little left at the bottom of the glass.

Erythritol
"In small amounts, erythritol is not supposed to cause digestive upset and diarrhea that other sugar alcohols like sorbitol and xylitol are known to cause..."- http://altmedicine.about.com/od/herbsupplementguide/a/erythritol.htm

This is one of the ingredients in Swerve. I've used both and haven't had digestive issues from either, although it might be because sweetening drinks or eating stuff with this in it isn't done daily or in large amounts.

Stevia
First, I like that I can get a stevia plant and be set. I, however, don't like the taste--or aftertaste. But...

After coming across a suggestion of adding a little stevia to the other two alternatives listed to make whatever you're sweetening taste like sugar, I found it to be true.

It doesn't taste exactly like sugar, but a dash of stevia in the mix makes it a lot closer than just using Swerve or Erythritol.


Final Note: I've yet to find any alternative to sugar that does it for me in coffee. pale pale
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