Comments on: How to make things sweet? http://lowgicooking.com/sweeteners/ Recipes for healthy, slower-carb eating. Eat till you're full, feel satisfied and lose weight at the same time! Thu, 09 Sep 2010 04:19:09 +0000 hourly 1 http://wordpress.org/?v=abc By: Diabeticdon http://lowgicooking.com/sweeteners/comment-page-1/#comment-504 Diabeticdon Fri, 27 Aug 2010 05:50:04 +0000 http://lowgicooking.com/?p=771#comment-504 Or we could just stop expecting to eat sweet food when we shouldn't. Its like ceoliacs expecting to eat nice bread.......Just play then card your delt and stop trying to recreate the menus of the rest of the population Or we could just stop expecting to eat sweet food when we shouldn't. Its like ceoliacs expecting to eat nice bread…….Just play then card your delt and stop trying to recreate the menus of the rest of the population

]]> By: libbywarne http://lowgicooking.com/sweeteners/comment-page-1/#comment-363 libbywarne Mon, 15 Feb 2010 07:43:13 +0000 http://lowgicooking.com/?p=771#comment-363 Ngaire Logicane is CSR sugar with molasses sprayed on it during manufacturing - so it is made from sugar cane. Stevia is a plant extract, and I do not know too much about the manufacturing process, but you can read more about it by googling it. Like you I am careful about new products - I like to wait a little and see how others find it!! Of course I'd be interested to hear more about others experiences with Stevia or other sweeteners. Ngaire Logicane is CSR sugar with molasses sprayed on it during manufacturing – so it is made from sugar cane. Stevia is a plant extract, and I do not know too much about the manufacturing process, but you can read more about it by googling it. Like you I am careful about new products – I like to wait a little and see how others find it!! Of course I’d be interested to hear more about others experiences with Stevia or other sweeteners.

]]> By: Ngaire http://lowgicooking.com/sweeteners/comment-page-1/#comment-361 Ngaire Mon, 15 Feb 2010 01:58:56 +0000 http://lowgicooking.com/?p=771#comment-361 I use CSR Logicane sugar, which carries the low GI symbol, or sometimes pure maple syrup, or single flower honey, all of which I trust more than artificial or unusual processed sweeteners. I don't know anything about stevia, though. What is it derived from? Or is it a natural unprocessed product? I use CSR Logicane sugar, which carries the low GI symbol, or sometimes pure maple syrup, or single flower honey, all of which I trust more than artificial or unusual processed sweeteners. I don't know anything about stevia, though. What is it derived from? Or is it a natural unprocessed product?

]]> By: libbywarne http://lowgicooking.com/sweeteners/comment-page-1/#comment-359 libbywarne Sun, 14 Feb 2010 22:09:53 +0000 http://lowgicooking.com/?p=771#comment-359 Hi Linda - yes we did experiment with Stevia - you can see recipe for a cheesecake I made here: http://ginews.blogspot.com/2009_12_01_archive.html (GI News December). The lemon taste did disguise the bitterness, but it did have a different flavour - a mild bitter aftertaste that came with the sweetness - I wonder if others have noticed the same? Hi Linda – yes we did experiment with Stevia – you can see recipe for a cheesecake I made here: http://ginews.blogspot.com/2009_12_01_archive.html
(GI News December). The lemon taste did disguise the bitterness, but it did have a different flavour – a mild bitter aftertaste that came with the sweetness – I wonder if others have noticed the same?

]]> By: craigster59 http://lowgicooking.com/sweeteners/comment-page-1/#comment-355 craigster59 Sun, 24 Jan 2010 20:47:13 +0000 http://lowgicooking.com/?p=771#comment-355 Have any of you heard of Diabetisweet? It does not raise blood sugar levels and is made from Isomalt and Acesulfame-K. It comes in both white and brown. We did get it through drugstore.com with HSA dollars and have found it at the local Walmart Supercenter. Online at diabeticproducts.com. We have been using it for years to sweeten many things from tea to bread to cakes. I am in the US in North Carolina, and do not know if it is available in other countries. Have any of you heard of Diabetisweet? It does not raise blood sugar levels and is made from Isomalt and Acesulfame-K. It comes in both white and brown. We did get it through drugstore.com with HSA dollars and have found it at the local Walmart Supercenter. Online at diabeticproducts.com. We have been using it for years to sweeten many things from tea to bread to cakes. I am in the US in North Carolina, and do not know if it is available in other countries.

]]> By: Linda http://lowgicooking.com/sweeteners/comment-page-1/#comment-346 Linda Wed, 20 Jan 2010 03:12:58 +0000 http://lowgicooking.com/?p=771#comment-346 Would love an update on your stevia experiement - I picked up a jar of hermesetas stevia last week but haven't been able to find any tips on baking/sweetening with it! It's supposed to be a measure for measure sugar replacement, but I'm curious about it's effect on baking times and temperatures, the shelf life of what i bake, rising etc etc - and taste! Have you given it a go yet? Would love an update on your stevia experiement – I picked up a jar of hermesetas stevia last week but haven't been able to find any tips on baking/sweetening with it! It's supposed to be a measure for measure sugar replacement, but I'm curious about it's effect on baking times and temperatures, the shelf life of what i bake, rising etc etc – and taste! Have you given it a go yet?

]]> By: libbywarne http://lowgicooking.com/sweeteners/comment-page-1/#comment-251 libbywarne Fri, 06 Nov 2009 11:08:27 +0000 http://lowgicooking.com/?p=771#comment-251 That is true Karin, Mangoes are around 16g carbohydrates per 100g, 14g of which is sugars. However, they have a GI of 51, which is still low. This is because they are high in fibre and water. They are also an excellent source of vitamin C. Since a Mango weighs about 160g, that's about 3 teaspoons of sugar per mango - whereas an apple contains about 13g of carbohydrates per 100g, 10g of which is sugar content (2 teaspoons), and apples have a GI of 38 which is much lower. I love mangoes too - and they are certainly very healthy - some of the sugar is offset by fibre, but I agree, its probably not a good idea to eat them to excess if you are watching your carbohydrate intake - in moderation they are delightful. That is true Karin, Mangoes are around 16g carbohydrates per 100g, 14g of which is sugars. However, they have a GI of 51, which is still low. This is because they are high in fibre and water. They are also an excellent source of vitamin C. Since a Mango weighs about 160g, that’s about 3 teaspoons of sugar per mango – whereas an apple contains about 13g of carbohydrates per 100g, 10g of which is sugar content (2 teaspoons), and apples have a GI of 38 which is much lower. I love mangoes too – and they are certainly very healthy – some of the sugar is offset by fibre, but I agree, its probably not a good idea to eat them to excess if you are watching your carbohydrate intake – in moderation they are delightful.

]]> By: Karin http://lowgicooking.com/sweeteners/comment-page-1/#comment-247 Karin Thu, 05 Nov 2009 13:48:42 +0000 http://lowgicooking.com/?p=771#comment-247 Hi Micheale just be careful with eating tons of tropical fruits. fruits like mango, papaya and pinapple have a much higher content of fructose than apples and pears. I normally ate one to two mangos a day and my doctor recommended me to cut down a little or at least not eat it on a daily basis. Hi Micheale

just be careful with eating tons of tropical fruits. fruits like mango, papaya and pinapple have a much higher content of fructose than apples and pears. I normally ate one to two mangos a day and my doctor recommended me to cut down a little or at least not eat it on a daily basis.

]]> By: libbywarne http://lowgicooking.com/sweeteners/comment-page-1/#comment-242 libbywarne Mon, 02 Nov 2009 20:52:34 +0000 http://lowgicooking.com/?p=771#comment-242 Following the advice of your own qualified health professional is always sensible - given they know your full history. Perhaps next time you see her you could ask her about the reason for limiting fruit - I imagine it has something to do with the fructose.. Following the advice of your own qualified health professional is always sensible – given they know your full history. Perhaps next time you see her you could ask her about the reason for limiting fruit – I imagine it has something to do with the fructose..

]]> By: Maureen in Victoria http://lowgicooking.com/sweeteners/comment-page-1/#comment-241 Maureen in Victoria Mon, 02 Nov 2009 19:22:18 +0000 http://lowgicooking.com/?p=771#comment-241 I'm dealing at the moment (and for the next 5 months!) with gestational diabetes, which is apparently slightly different from regular diabetes (in ways I'm not sure I can describe!). For what it's worth, the dietician at the gestational diabetes clinic recommends eating protein (cheese, nuts, almond butter) with your fruit, and limiting your serving size to about 1/2 a cup--usually half an apple or half a banana at a time. That serving size is recommended specifically for women with gestational diabetes (I believe), so you may find that you will get away with more fruit, as long as you pair it with something that digests more slowly. I'm dealing at the moment (and for the next 5 months!) with gestational diabetes, which is apparently slightly different from regular diabetes (in ways I'm not sure I can describe!). For what it's worth, the dietician at the gestational diabetes clinic recommends eating protein (cheese, nuts, almond butter) with your fruit, and limiting your serving size to about 1/2 a cup–usually half an apple or half a banana at a time. That serving size is recommended specifically for women with gestational diabetes (I believe), so you may find that you will get away with more fruit, as long as you pair it with something that digests more slowly.

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