1 posted on
12/15/2003 5:59:08 AM PST by
carlo3b
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To: Jim Robinson; Bob J; christie; stanz; jellybean; Angelique; Howie; TwoStep; piasa; Exit148; ...
Here is your chance to GET ON or GET OFF this and other Carlo3B, all important..(LOVE AMERICA, This is Your Country), (I'll be Damned), (Bwhahhahahh), (The Hell you say), (Aweeeeeee), (snif) ... PING LISTS. If you wish to remain* on it, just sit back and enjoy our wonderful exchange of ideas and you will be alerted whenever we start posting, Historic, Patriotic, Family, and Diet, and a wholesome exchange of recipes and other valuable info re: various food management threads.
*If you have been flagged to this thread on this post, you are already on our temporary ping list.. :) Remember, other pings don't count... :(
To be removed** or added to the list, simply respond to this post publicly, on this thread, or Freepmail me with your preference.
2 posted on
12/15/2003 6:00:38 AM PST by
carlo3b
(http://www.CookingWithCarlo.com)
To: carlo3b
Is this the diet Saddam was on in his spider hole?
4 posted on
12/15/2003 6:03:49 AM PST by
sonofatpatcher2
(Love & a .45-- What more could you want, campers? };^)
To: carlo3b
I use liquid splenda when I cook. I put the powdered stuff in my coffee but granulated splenda has carbs that add up, especially if you are using it in cooking quanities.
A good article about sugar alcohols: Making the case to count sugar alcohols
5 posted on
12/15/2003 6:04:17 AM PST by
diotima
To: carlo3b
bump
8 posted on
12/15/2003 6:08:02 AM PST by
expatguy
To: carlo3b
Thanks for the ping. Will read tonight...off to work.
10 posted on
12/15/2003 6:09:37 AM PST by
PGalt
To: carlo3b
add me
To: carlo3b
I have been using Splenda for several months now as a substitute for sugar. I get it in packet form and put it in my tea and coffee. I have maybe 2-4 packets a day on average, once in a while I might have 6 but never more than that. As of yet, we don't use it for baking or anything else. My wife uses it in her iced tea.
I am still not comfortable using it because I don't think it has been around long enough to ascertain long-term health risks. But it's probably better than the sugar-laden diet I used to be on and I'm certainly much healthier these days now that I'm down to my normal weight.
13 posted on
12/15/2003 6:17:34 AM PST by
SamAdams76
(Merry Christmas!)
To: carlo3b
good info....thanks.
17 posted on
12/15/2003 6:31:03 AM PST by
KDD
(Time makes more converts than reason.)
To: carlo3b
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. FWIW, two of the hydrogens on the carbon ring are replaced by chlorine atoms.
I've found that Splenda doesn't carmelize as nicely, so it's harder to get baked goods to turn 'golden brown'. And also too much Splenda can be overwhelmingly sweet and leaves a funny, gritty, filmy feeling on the teeth. So I usually cut the Splenda with Sugar Twin, stevia, or rapadura. Rapadura is a true sugar, dried cane juice like the turbinado and succinat, but it is unrefined. All of the trace minerals are left in place. I figure if I'm going to fudge a bit, I'll go with something that has some nutritive value.
To: carlo3b
Side comment: many "sugar free" candies are made with
Sorbitol. Only one little problem: sorbitol is a natural laxative. Eat one--fine. Eat a dozen: get the runs.
Trust me on this; I done been there.
--Boris
29 posted on
12/15/2003 6:49:42 AM PST by
boris
(The deadliest Weapon of Mass Destruction in History is a Leftist With a Word Processor)
To: carlo3b
Good info on Splenda. I know I like it better than aspartame.
I like a product made with Splenda called Fruit2-O. It's water, slightly sweetened with Splenda, fruit flavored and slightly tart. Zero calories.
Prairie
34 posted on
12/15/2003 7:00:49 AM PST by
prairiebreeze
(Rejoice in the love God has shown by sending His Son to live among us and in our hearts.)
To: carlo3b
Carlo, I found another sweetner that I don't think you have mentioned. It is called Whey Low. It is made from corn & even tho they assured me there was no protein that would cause an allergic reaction, it did cause my chest to tighten & strange tightning in my throat. Soooooooo, I don't need another warning. Do you want to buy some Whey Low? ha ha
46 posted on
12/15/2003 7:54:17 AM PST by
Ditter
To: carlo3b
The most common artificial sweetener in use is aspartame (Equal, Nutrasweet). I think Splenda passed Equal in January of this year. Popularity skyrocketed after Dr. Atkins' endorsement.
47 posted on
12/15/2003 7:56:23 AM PST by
Aquinasfan
(Isaiah 22:22, Rev 3:7, Mat 16:19)
To: carlo3b
Good information here! A lot of people do not realize how much sugar they eat each day!
51 posted on
12/15/2003 8:01:22 AM PST by
Salvation
(†With God all things are possible.†)
To: carlo3b; TomB
See
www.eatright.com for science-based, non-anecdotal, non-huckster nutrition information.
Signed,
Dr. aruanan, a Ph.D. in Human Nutrition/Nutritional Biology from the University of Chicago, currently a post-doctoral fellow in the field of molecular neuroscience.
55 posted on
12/15/2003 9:08:42 AM PST by
aruanan
To: carlo3b; SamAdams76
Thanh you much for the research on Sugar Substitutes. I am still reserved on "Sugar Alcohol". Those candy bars are just to damn tasty and I don't believe that 26 carbs can be written off because it's "Sugar Alcohol"...
56 posted on
12/15/2003 9:12:54 AM PST by
tubebender
(We've been married 47 years and she still doesn't put the toilet seat up for me...)
To: carlo3b
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.
Love the stuff, hope it doesn't cause cancer.
59 posted on
12/15/2003 9:41:34 AM PST by
Porterville
(Every time a liberal speaks an angel is shackled in chains.)
To: carlo3b
Excellent!
60 posted on
12/15/2003 10:42:59 AM PST by
PoisedWoman
(Rat candidates: "What a sorry lot!" says Barbara Bush)
To: nutmeg
read later
62 posted on
12/15/2003 10:46:21 AM PST by
nutmeg
(Land of the Free – Thanks to the Brave)
To: carlo3b
Splenda is good, but it's still 'way too damn expensive. Hoping to see some competition get going here.
74 posted on
12/15/2003 12:42:54 PM PST by
Hank Rearden
(Dick Gephardt. Before he dicks you.)
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