The lowdown on LowCarb Sweeteners

CookingWithCarlo.com ^ | Dec. 15, 2003 | Carlo3b Dad, Chef, Author

[Vinnie_Vidi_Vici]

Look up Erythritol, essentially zero cal, all natural and hardly any laxative effect. It's brand new and the ingredient of the future.

[Ladysmith]

Second, I think I am going to scream if I hear any more bashing of aspartame.

ASPARTAME KILLS! ASPARTAME KILLS!!

[giggles] Couldn't resist! Just wanted to make you scream! hee hee!!

Seriously, the Slenda was definitely the cause of a lot of grief this past summer and fall so I'll just forego it. I still recommend it to others because I thought it tasted just fine. I'm just a wimp when it comes to chemicals in foods and have a few too many health issues that the chemicals aggravate. No biggie - well, except I miss out on some of the yummy recipes you post. (...sniff!...Now I'm sad again! hugs?)

;o)

[HiTech RedNeck]

How about good old fashioned saccharin?

[carlo3b]

Is cyclamate banned from being brought into America by individual consumers?

..as I was saying..(BLUSH)I took this off of a pretty reliable website;

Status: FDA's Cancer Assessment Committee (CAC) reviewed the scientific evidence and reached the following conclusion in 1984: "[T]he collective weight of the many experiments... indicates that cyclamate is not carcinogenic." In June 1985, the National Academy of Sciences (NAS) reaffirmed the CAC's conclusion noting, "the totality of the evidence from studies in animals does not indicate that cyclamate or its major metabolite cyclohexylamine is carcinogenic by itself."

Cyclamate is approved for use in more than 50 countries worldwide.

Substantial scientific evidence supports cyclamate's safe use by the millions of consumers who seek to control their intake of carbohydrate-based sweeteners and calories.

A favorable decision on the current petition for reapproval would provide for a greater variety of low-calorie foods and beverages to help meet consumer demand.

No low-calorie sweetener is perfect for all uses. However, with several low-calorie sweeteners available, each can be used in the applications for which it is best suited. Also, when used in combination (as would most often be the case with cyclamate), the strengths of one sweetener can compensate for the limitations of another, providing for increased stability, improved taste, lower production costs and more product choices for the consumer.

There are any number of offshore suppliers of Cyclamate, the most logical is Canada, but England and even Mexico has it on the shelf. I saw it in Belize less than a month ago, but I can't remember how much it was... If you really want it, we can find a ordering source.

[tiki]

Could a diabetic use Splenda?

[RJayneJ]

I want to make sugar free candy and the recipe calls for 18 oz. chocolate morsels and 2 T parafin. I have bakers chocolate. How can I make sweetened dipping chocolate out of that?

[carlo3b]

Will this work using normal salted butter, but omitting the added salt.

Sure you can.. BUT, you know that the flavor of salt always adds a special taste to whatever it is added to, even candy and cake. But if you have a real salt problem, and if you can forego just a touch of flavor, it will be just fine.

[HiTech RedNeck]

According to the nutrition information on the salted butter I have in my fridge (a discount grocery brand) there is 90 mg. sodium per tablespoon. 1 cup of this would have 1440 mg. of sodium. Per the Morton Salt package, 1/4 teaspoon of salt has only 590 mg. of sodium. So the salted butter without added salt would produce a more salty flavor (assuming the entire sodium content of the butter to be in the form of sodium chloride).

[carlo3b]

Look up Erythritol, essentially zero cal, all natural and hardly any laxative effect. It's brand new and the ingredient of the future.

Erythritol, a sugar alcohol, is absolutely great for baking, but it does have 0.2 calories per gram. That is not a lot of calories, and not enough to switch away from.. I have to tell you and everyone I am not a great fan of counting, or fretting over a few calories, hell, life is much too short to be making lists and thinking about numbers all day and missing out on sunsets and hugs..

Screw it I'll walk up and down the stairs a few more times and have that 1/2 teaspoon of sugar in my one cup of great coffee every morning. But that is just me, I'll stay strict in my recipes for those that have a bit more discipline than I do.

[.38sw]

I'll have to try this pasta recipe. I bought a package of low carb pasta awhile back, and ended up throwing it out - it was awful.

[Ladysmith]

...EWWW!...yick, no!

LOL

[carlo3b]

The salt used in butter is a bit different than table salt, but essentially you are correct. Try it you may not notice it. We use unsalted butter in recipes to control the salt content in delicate recipes, and unsalted butter is made with a more controlled added process, and claims to be a wee bit purer.. I have my doubts about the later.

[carlo3b]

It's not what I make for the skinny Italian family and friends that eat at our home, but it isn't bad at all while in the throws of a diet.

[.38sw]

Here are some gift ideas for meat-lovers: Niman Ranch Gift Packs.

[jellybean]

Screw it I'll walk up and down the stairs a few more times and have that 1/2 teaspoon of sugar in my one cup of great coffee every morning.

This BUMP contains no sugar, no calories, no carbs and no artificial sweeeteners. Has been proven safe for all age groups, skin conditions and will cause no allergic reations.

Use as directed... :)

[carlo3b]

Almond Vanilla Maple Pecan PieFilling:

• 1 cup Splenda® sweetener
• 1 cup sugar-free maple syrup (0 carbs, be sure to read the label, some say sugar-free but have a lot of carbs)
• 2 tablespoons butter, softened
• 1 1/2 teaspoons liquid Sweet'N Low® sweetener
• 1 1/2 teaspoons vanilla extract
• 4 large eggs, lightly beaten
• 1 cup pecan halves

Preheat oven to 350º.
1) Using a medium saucepan, mix Splenda®, syrup, butter, and Sweet'N Low® until thoroughly combined.
2) Bring to a boil over medium high heat, remove from heat, pour into a plastic bowl and cool until barely warm.  
3) After syrup mixture is "just  warm" add eggs and vanilla extract and mix thoroughly.
4) Sprinkle pecans evenly in the bottom of the crust. Pour filling carefully over pecans.
Bake about 30 minutes or until set. Cool in pan on a rack. When completely cool, refrigerate at least 2 hours.
Slice 8 equal servings. Store covered in the refrigerator.

Note: If you use Sweetened Whipped Cream. Make sure to count the added carbs.
8 Servings at approx. 6.2 grams carbs each

Almond Cookie Pie Crust

• 1/2 cup butter, softened (1 stick)
• 1 cup plus 2 tablespoons Carb Solutions® vanilla shake mix
• 1/2 teaspoon almond extract

Preheat oven to 350º.
1) Spray a 9" pie pan and then set aside.
2) In a medium bowl cream butter and shake mix thoroughly.
3) Stir in almond extract until well mixed.
4) Spray hand to prevent dough from sticking. Press dough evenly on bottom and up sides of prepared pan. Use palm of hand to press, do not use fingers. 
Bake for 12 minutes or until lightly browned. Cool in pan on a rack.
Entire crust is just under 7. grams of carbs

LowCarb Pumpkin Pecan Pie

• 6 eggs
• 2 blocks cream cheese
• 1/2 cup canned pumpkin
• 1 cup chopped pecans
• 1/2 cup Sugar free Pancake syrup
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 tsp    <a href="http://www.healthy.net/nutrit/kitchen/foods/stevia.asp">Stevia</a>, or any of the many sugar subs. available today.


Blend all ingredients in blender. Bake in deep 9" pie dish that has been sprayed with Pam.
350 degrees for 50 minutes. Allow to cool completely before cutting.
1 pie equals 8 servings
Approx. 5 carbs per slice

[RJayneJ]

I have several dozen peanut butter balls in the garage, chilling, on a baking sheet ready for a chocolate coating of some kind. I have baker's chocolate, Splenda and also confectioner's sugar. I have to dip the candy in something soon. I'm desperate!!! What can I do? I made the balls out of sugarfree powdered sugar, but I don't have any left. I ordered it from the Atkins' website. If I have to use sugar to make the dipping chocolate, I will. I just need a recipe!!!

[Mjaye]

What about Suzanne Sommers' sugar substitute? Anyone know what it is? Thanks.

[carlo3b]

I hope it isn't too late.. YIKES!

Diabetic Chocolate SyrupIngredients:

• 1/3 cup dry cocoa
• 1 1/4 cup cold water
• 1/4 tsp salt
• 2 tsp vanilla
• 3 tsp liquid Splenda

Blend Chocolate Sauce

• 2 tsp cornstarch
• 1/2 cup cocoa
• 2 cup cold water
• 8 tsp sugar, or any substitution sweetener that equals same
• 2 tsp vanilla

1) Combine cornstarch and cocoa.
2) Whisk into cold water in a saucepan until there are no dry bits. Cook, stirring frequently, until mixture comes to a boil.
3) Stir 1 minute until mixture thickens. Remove from heat, stir in sweetener and vanilla, cover and allow to cool.
Store in clean jar in refrigerator up to 6 weeks.

Devilish Chocolate Sauce

• 3/4 cup sugar
• 1/2 cup water
• 1/2 tsp fresh lemon juice
• 1/3 cup unsweetened cocoa powder, plus 1 tbs. unsweetened cocoa powder
• 1 tbs. butter
• 1/2 tsp vanilla extract

1) In a small saucepan, combine the sugar, water and lemon juice. Cook over medium heat, stirring with a wooden spoon until the sugar dissolves. Increase the heat to high and bring the syrup to a boil. Boil for 1 minute.
2) Remove the pan from the heat. Whisk in the cocoa powder and butter until blended and slightly thickened. Cool to room temperature.
3) Strain into a serving bowl and stir in the vanilla.
Cover with plastic wrap and refrigerate until ready to serve.
This sauce will keep up to 2 weeks in the refrigerator. Makes about 1 cup sauce.
 

[carlo3b]

SomerSweet™ : contains, Oligofructose, Inulin, Fructose, Sprouted Mung Bean Extract, Acesulfame K .... Yummmmm... 8^)

.. All of these sweeteners are creepy, but sugar isn't angelic either.. I report, you decide!.. :o)