Posted on 12/15/2003 5:59:06 AM PST by carlo3b
Some call it ----ose, but think of it as Sugar
When dealing in chemistry, the ending "ose" indicates sugar; so beware of ---ose ingredients on food labels. Ordinary table sugar, the white granulated type, is known as sucrose. This is a list some of other names of sugars you might encounter are; sucrose, dextrose, fructose, lactose, glucose, maltose.
BEWARE: "ose" sugars are pure carb, thus 1 gram of sugar = 1 gram of carbohydrate = 4 calories.
Look for these other commonly used sugar-carbohydrate ingredients: white and brown sugar, succanat, turbinado, demerrara, molasses, corn syrup, maple syrup, honey, barley syrup, malt syrup, rice syrup, cane juice and syrup, fruit juice concentrate**
** Beware of foods that boast no-added sugar, or sucrose-free. Read the label carefully; many foods such as jams and fruit drinks are sweetened with concentrated grape or apple juice, which are very sweet, high-fructose syrups, and yield the same carb and calorie count as sucrose (table sugar).
A Noted Exception is that "sucralose" (Splenda) ends in ---ose, but think of it as "lose" instead, because it is made from sucrose, sugar. Splenda is calorie and carb-free.
Fructose is sometimes promoted as a suitable sweetener for diabetics and low carbers because it does not require insulin to be used by the cells; thus there is no rise in insulin level. However, it is still a carbohydrate and yields 4 calories per gram, just like any other sugar. Fructose has an added disadvantage - because it doesn't require insulin, it is rapidly absorbed by the liver and converted to glycerol - ultimately leading to increased triglycerides and cholesterol levels.
The fructose that is added to commercially processed food is a highly refined, purified sugar created in a lab from corn and other syrups.You can find it everywhere - fruit drinks, soft drinks and iced teas, baby foods (yes!), jams and jellies, candies, desserts and baked goods.
As outlined by Ezine nutritionist Anne Collins other sweeteners that are worthy of attention:
Artificial SweetenersAs a group, artificial sweeteners are classed as "non-nutritive". Thus, they provide a sweet sensation to the tastebuds, without raising blood sugar levels or insulin, and are useful for weight-loss because they are calorie- and carbohydrate-free.
The most common artificial sweetener in use is aspartame (Equal, Nutrasweet). Aspartame is calorie- and carb-free, however it is far from being an ideal sweetener. First, it is not chemically stable, meaning that when exposed to heat and air, it breaks down into its chemical constituents - phenylalanine and aspartic acid. This makes it unsuitable for cooking, or for storage over more than a couple of days. Also, many people have experienced unpleasant symptoms from consuming aspartame, from mild headaches and stomach upset to migraines and depression. The manufacturers continue to assert that the product is safe, and indeed most people can enjoy it without any problem whatsoever. Moderation is the key.
In Canada, food and beverage manufacturers are using a combination approach in their products - using aspartame with another sweetener, acesulfame-potassium (Ace-K, Sunette). This sweetener is not absorbed and yields zero carbs and calories. It has a bitter after-taste, but when combined with another sweetener, this is eliminated. By combining sweeteners, an improved sweet taste is achieved, and reduced amounts of each chemical is required.
Sucralose (Splenda) is spun from regular sucrose sugar in such away that the body doesn't recognise it, so it is not absorbed. Thus it contributes no calories or carbohydrates in its pure form. It remains stable in heat, so is ideal for cooking and baking. Splenda is available for home use as a bulk sweetener, which measures spoon for spoon exactly the same as sugar. It is also available in a more concentrated form in convenient packets. However, these Splenda products also contain maltodextrin, which gives it the necessary bulk. Thus, it does contribute a small amount of calories and carbohydrate. Either form of Splenda, whether it's the bulk form in the box, or the little packets, will yield 0.5 carb grams per amount equivalent to 1 tsp (5 ml) of sucrose sugar. Just remember that the powder in the little packets is much more concentrated, so a smaller volume is needed to give the desired sweetness.
More and more commercial products made with Splenda are becoming available - especially beverages, soft drinks and iced teas, desserts, condiments and candies. Keep an eye on your grocer's shelves. Also visit our Shopping Page for some popular products available in Canada.
Also available in Canada is cyclamate (SugarTwin, Sucaryl), a zero-calorie/carb sweetener. There is still some controsversy that this chemical may cause bladder cancer in rats; it has never occured in humans in over 30 years of study. It is still banned in the US. Cyclamate is not used in commercial products, and is only available as a "table top" sweetener. It comes in bulk form, measured spoon for spoon like sugar, or as concentrated packets, tablets and liquid, There is also a brown sugar flavour, which some enjoy. Cyclamate is stable in heat, so is fine to use in cooking and baking.
Stevia
This is a non-caloric, zero-carb natural sweetener, derived from a South American plant stevia rebaudiana, and has been in wide use in Asia for some years now. It's becoming more readily available in North America; look for it in health food and natural food stores. So far, it appears to be well-tolerated, with no reports of negative effects. It is available as a liquid extract - either concentrated or dilute, a white crystalline powder made from the extract or simply the powdered green herb leaf. It provides an intense sweet taste, which has the potential to be bitter. Some people find it has a slight anise/licorice flavour which may or may not be objectionable. Also, some studies suggest that it may possibly stimulate the release of insulin; in Protein Power Lifeplan, the Eades' recommend using stevia with caution. It is stable in heat, so is fine to use in cooking.
Maltitol, Sorbitol and Other Sugar Alcohols
Sugar alcohols - also called polyols - are a class of carbohydrate that are neither sugars nor alcohols. This group includes maltitol, sorbitol, mannitol, xylitol, erythritol, lactitol, and hydrolysed starch hydrolysates (HSH). These popular sugar substitutes provide the bulk and sweetness of sugar and corn syrup, but are incompletely absorbed in the intestine. Thus they provide fewer calories and carbs than sugar, and result in a much slower, and smaller rise in blood sugar and insulin. They are generally recognised as safe for diabetics to consume for this reason, and products sweetened with these products may legally be labelled "sugar-free" in both Canada and the US. Sugar alcohols do not promote oral bacteria, and xylitol in fact inhibits bacterial growth, thus do not cause tooth decay.
There is a great deal of confusion about whether or not these products provide carbohydrates, and how they should be counted toward a carbohydrate-restricted diet. Some authorities say they provide zero carbs because they are not absorbed. Others, such as Diabetic Associations across North America, are taking a more cautious stand. Currently, food labelling regulations in Canada and US do not require (yet) including maltitol et al in the Total Carbohydrate data of the nutrients list. However, the amount must be listed in the ingredients panel.
So how do you count them in your carb budget for the day? Some say 0 carbs, so just go by the label and only count the carbs from any sugar or starch in the food. Others, such as the Canadian Diabetes Association, recommend counting the full amount as carbohydrate grams, especially for patients using carb-counting for insulin dosage and insulin pumps. Still others take a median approach, and suggest counting each gram of maltitol as 0.5 carb grams.
All authorities recommend using caution and definitely moderation is key. Because they are not completely absorbed in the bowel, they have a nasty reputation of holding onto water, and promoting diarrhea, gas and bloating. This is politely termed the "laxative effect". Sorbitol and mannitol are the worst offenders, maltitol and lactitol less so. The label should indicate the serving size. This is the amount considered safe to eat before the laxative effect takes over. So beware that overeating these foods can have serious effects. Especially for children, who of course will experience the effect from an even smaller amount.
Many low carbers enjoy an occasional chocolate bar or candy sweetened with one of the sugar alcohols, and find there is no effect on their weight loss or ketosis. Some do find it will put them in a stall. Others find they definitely experience a blood sugar "rush" from eating even a small amount. For a few, the laxative effect is pronounced, and even a small amount will trigger unpleasant symptoms. This is definitely a case of YMMV (your mileage may vary). For some low carbers, planning for one of these treats now and then helps to stave off cravings for serious carb binges. Indeed, even at full count, a 40 gram chocolate bar sweetened with maltitol has an average of 12 carb grams, as opposed to regular plain chocolate with 25 carbs in a similar sized bar. Just beware that they can also trigger the sweet cravings you hope to avoid.
[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)
..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.
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.
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.
LOL
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... :)
Almond Vanilla Maple Pecan Pie Filling:Preheat oven to 350º.
- 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
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 eachAlmond Cookie Pie Crust
Preheat oven to 350º.
- 1/2 cup butter, softened (1 stick)
- 1 cup plus 2 tablespoons Carb Solutions® vanilla shake mix
- 1/2 teaspoon almond extract
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
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
Diabetic Chocolate Syrup Ingredients:Blend
- 1/3 cup dry cocoa
- 1 1/4 cup cold water
- 1/4 tsp salt
- 2 tsp vanilla
- 3 tsp liquid Splenda
Chocolate Sauce 1) Combine cornstarch and cocoa.
- 2 tsp cornstarch
- 1/2 cup cocoa
- 2 cup cold water
- 8 tsp sugar, or any substitution sweetener that equals same
- 2 tsp vanilla
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
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.
- 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
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.
.. All of these sweeteners are creepy, but sugar isn't angelic either.. I report, you decide!.. :o)
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