question about splenda, xylitol, sugar alcohols...

[sadie147]

Originally Posted by keriann_forgoodthistime

so it'll be ok to use the xylitol in place of the splenda - correct?

But I should also probably get a bag of Eryithritol instead?...

as far as recipes that ask for sugar and/or splenda - which one is better to use then, xylitol or erythitol?...

also - IS xylitol 1 g carb per tsp or per tbsp?...

Well the best is to mix more than one sweetener in recipes...Most people find there's less aftertaste...I'm not sure of any exact ratio though..as i said i just do it by taste. I usually use liquid cyclamates (not avail in the US) and stevia, and occaisionally i may even add splenda to the mix (though not often, i don't reallykeep it in the house).


I think it's going to be personal taste. Some people have problems with sweetener in general, some with 1 type more than others...You may just have to experiment....

[SunnySmile501]

From what I read there are different benefits and different downsides to the sugar alcohols. I use both (or all three) when cooking and baking and I find that a combination gives the best results. When I use Splenda, I tend to use liquid, which has no calories, carbs or fillers.

Xylitol has benefits that erythritol doesn't have and vice versa. Xylitol doesn't have as much potential for digestive distress, but it has calories equal to about 40% of sugar. Erythritol has no calories, but has much more potential for digestive distress (probably because you don't absorb as much).

Here's some information for both xylitol and erythritol:

What is Xylitol?

Pure xylitol is a white crystalline substance that looks and tastes like sugar. On food labels, xylitol is classified broadly as a carbohydrate and more narrowly as a polyol. Because xylitol is only slowly absorbed and partially utilized, a reduced calorie claim is allowed: 2.4 calories per gram or 40% less than other carbohydrates.

Xylitol has been used in foods since the 1960’s. It is a popular sweetener for the diabetic diet in some countries. In the U.S., xylitol is approved as a food additive in unlimited quantity for foods with special dietary purposes.

Over 25 years of testing in widely different conditions confirm that xylitol is the best sweetener for teeth. Xylitol use reduces tooth decay rates both in high-risk groups (high caries prevalence, poor nutrition, and poor oral hygiene) and in low risk groups (low caries incidence using all current prevention recommendations). Sugarfree chewing gums and candies made with xylitol as the principal sweetener have already received official endorsements from six national dental associations.

Why Use Xylitol?

►Effective
Studies using xylitol as either a sugar substitute or a small dietary addition have demonstrated a dramatic reduction in new tooth decay, along with arrest and even some reversal of existing dental caries. Xylitol provides additional protection that enhances all existing prevention methods. This xylitol effect is long-lasting and possibly permanent. Low decay rates persist even years after the trials have been completed.

►Natural
Xylitol is right here, inside, already. Our bodies produce up to 15 grams of xylitol from other food sources using established energy pathways. Xylitol is not a strange or artificial substance, but a normal part of everyday metabolism.
Xylitol is widely distributed throughout nature in small amounts. Some of the best sources are fruits, berries, mushrooms lettuce, hardwoods, and corn cobs. One cup of raspberries contains less than one gram of xylitol.
Chewing is a natural process and chewing gums provide some exercise lacking in a refined diet. If chewing is uncomfortable, xylitol mints or candies can also stimulate saliva, the natural tooth protector.

►Safe
In the amounts needed to prevent tooth decay (less than 15 grams per day), xylitol is safe for everyone.

http://www.xylitol.org/

One teaspoon of xylitol contains 9.6 calories, as compared to one teaspoon of sugar, which has 15 calories. Xylitol also contains zero net effective carbohydrates, whereas sugar contains 4 grams per teaspoon. Unlike Stevia, xylitol has virtually no aftertaste, and is advertised as "safe for diabetics and individuals with hypoglycemia". This is because carbohydrates like sugar alcohol have less impact on a person's blood sugar than regular sugars. Virtually all chewing gum sold in Europe is sweetened with xylitol. Xylitol is a "toothfriendly" sugar substitute. In addition to not encouraging tooth decay (by replacing dietary sugars), xylitol may actively aid in repairing minor cavities caused by dental caries. Recent research confirms a plaque-reducing effect and suggests that the compound, having some chemical properties similar to sucrose, attracts and then "starves" harmful micro-organisms, allowing the mouth to remineralize damaged teeth with less interruption.

Control of blood glucose, lipids and weight are the three major goals of diabetes management today. Xylitol is slowly absorbed. Therefore, when xylitol is used, the rise in blood glucose and insulin response associated with the ingestion of glucose is significantly reduced. The reduced caloric value (2.4 calories per gram versus 4.0 for sugar) of xylitol is consistent with the objective of weight control.
Diarrhea may occur with excessive consumption. If this happens, reduce intake or discontinue use.

What is Erythritol?
Erythritol is a naturally-derived sugar substitute that looks and tastes very much like sugar, yet has almost no calories. It comes in granulated and powdered forms.

Erythritol has been used in Japan since 1990 in candies, chocolate, yogurt, fillings, jellies, jams, beverages, and as a sugar substitute.

Erythritol is classified as a sugar alcohol. Sugar alcohols, also called polyols, are sugar substitutes that are either extracted from plants or manufactured from starches. Some of the more common sugar alcohol sweeteners are sorbitol and xylitol.

Sugar alcohols also occur naturally in plants. Erythritol is found naturally in small amounts in grapes, melons, mushrooms, and fermented foods such as wine, beer, cheese, and soy sauce.
How Sweet is Erythritol?
Erythritol is approximately 70 percent as sweet as table sugar (sucrose). Some manufacturers, however, claim that their erythritol products are as sweet as sugar.
How is Erythritol Made?
Erythritol is usually made from plant sugars. Sugar is mixed with water and then fermented with a natural culture into erythritol. It is then filtered, allowed to crystallize, and then dried. The finished product is white granules or powder that resembles sugar.
Why Do People Use Erythritol?
· Erythritol has almost no calories. In the United States, erythritol is labeled as having 0.2 calories per gram, which is 95 percent fewer calories than sugar. In Japan, erythritol is labeled as having zero calories.
· Erythritol has not been found to affect blood sugar or insulin levels and has a zero glycemic index.
· Erthyritol has a clean, sweet taste. I've found that it’s more similar in taste to sugar than other natural sweeteners such as stevia (which can be bitter).
· In reasonable amounts, erythritol doesn’t cause digestive upset and diarrhea that other sugar alcohols like sorbitol and xylitol are known to cause. This is because erythritol is a smaller molecule and 90 percent of erythritol is absorbed in the small intestine and for the most part excreted unchanged in urine. This quality makes erythritol unique among the sugar alcohols.
· Erythritol isn’t metabolized by oral bacteria, which means that it doesn’t contribute to tooth decay.
Erythritol was approved for use as a sugar substitute in Japan in 1990. In the United States, it is classified as being Generally Recognized As Safe (GRAS) since 1997. It was approved in Australia and New Zealand in 1999.
What are the Side Effects?
Excessive consumption of erythritol (over 80 grams per day) may result in digestive upset, diarrhea, and bloating.
What are the Downsides of Erythritol?
· Erythritol has a cooling effect on the mouth, unlike sugar.
· Erythritol isn’t as sweet as sugar. It is approximately 70 percent as sweet.
· Erythritol doesn’t dissolve as easily as sugar.
· Erythritol still isn’t easy to find. Currently it is available online and in some health food stores and groceries.
What is erythritol?: Erythritol is the sugar alcohol (polyol) that has the least impact on blood sugar. Erythritol has almost zero calories, carbs, and glycemic index. The reason is a bit different that most sugar alcohols, which are only partially absorbed in the small intestine. Most (60-90%) of the erythritol is absorbed into the blood, but is then excreted in the urine. Because of this, erythritol tends to produce much less intestinal distress than other sugar alcohols.
Where does erythritol come from?: Erythritol occurs naturally in small amounts in some fruits, and in greater amounts in certain mushrooms and other fungi, and in fermented foods such as wine and soy sauce. The form used in foods is generally made by the fermentation of plant sugars.
What is erythritol good for? : Erythritol has 60-80% of the sweetness of sugar. Especially when used plain it tends to have a cooling effect in the mouth. It can be used in baking, where it also has some of the tenderizing effects of sugar (results won't be exactly like sugar, though). It can at least partially replace sugar or artificial sweeteners for most uses. I find it especially useful in combination with chocolate (candy, brownies, etc.) where using purely artificial sweeteners produces unsatisfactory results.
Where can I find erythritol, and what should I look for?: Erythritol is not widely available in stores at this time, so most must order it (see below). It comes in both granulated and powdered forms. The powder is preferable for most uses, because the granulated form seems to stay grainy unless dissolved in water. If you end up with some granulated erythritol, just run it through the blender for awhile to pulverize it (the food processor doesn’t work for this).

[steady as she goes]

btw, I did some research today, and maltitol is just a notch less bad for you (and I mean in the blood sugar spiking way) than sugar! yeesh. I've been lazy and having things with maltitol in it lately, and I'm stalled. it didn't seem to bother me before, but it does now! so I'll be giving it the boot along with all splenda on monday, and doing induction again.

[Chicklady]

If you can afford it, Sweet Perfection is and AWESOME sweetener.
Since I'm not rich, and I didn't listen to my mother and marry money, I use a combo of erythritol, stevia, sweet perfection and on occassion, splenda in it's liquid form(not too sure about splenda safety!!)

[tiffanim]

So far I've tried Splenda and Sweet-n-low, but I get side effects from both. I'm not crazy about the taste of Stevia. Has anyone tried "Just Like Sugar"? They sell it at Whole Foods.

[Chicklady]

what is it made of, Tiff? I've never heard of it.

[tiffanim]

chicory root. it looks like it's about the same makeup as sweet perfection. it's $10 for about 2 cups worth, but since i'm on induction, that'll last me a while. good news from whole foods is that if i don't like it or get side effects it's returnable.

[Chicklady]

Cool. I'll have to look for it. Sweet Perfection is great, but painful on the pocketbook. Report back on how the Just like Sugar is please!!

[tiffanim]

I didn't buy the Just like Sugar. When I read the label of Just like sugar, the "zero carb" serving is a 1/2 g. However, the very bottom of the nutrition info reads that 1g is 4 carbs. Seems very suspicious. Back to researching my options. Anyone else have any suggestions for 1 carb per serving sweeteners??

[tiffanim]

So, I'm a fond lover of Southern foods, and just found out that Sorghum is a low-carb "maple" syrup. If you're trying to do low carb without using sugar free substitutes, this is a fantastic option.

See below for OWL rung 3 recipe...

8 oz cream cheese
4 eggs
1/4 C Sorghum
1 1/4 C pumpkin
2t pumpkin pie spice
3/8 C coconut

Yield - 12 FULL muffins. They will not rise much, so you can fill the cups up. Bake at 350 degrees for 35 minutes. butter pan if not using silicone/non-stick pans

total recipe - 75 carbs
per muffin - 6.25