Re:Sugars....What do you use?

[Guest guest]

Hi all, I've been on the Atkins diet in the past and used to use Splenda. As I have fibromyalgia I am used to a lot of pain so didn't take any notice of any pain or sickness from the Splenda. However I am trying to go as natural as possible now because both my son and I have been diagnosed with type 2 Diabetes. So I switched to Stevia and also supplement that with some xylitol. So now we can still have a some little cake and cookie treats to satisfy our sweet tooths. When I first started using Stevia, it was ok in coffee but didn't seem to be sweet enough in cookies etc. without tasting sort of bitter so I decided to get some xylitol as it's more like sugar but quite expensive. So when using Stevia I always put a little xylitol in as well to enhance the Stevia. When making sauces etc I also use it for that dash of sweetness you sometimes need. If I am making bread however I have to use a little sugar. I am very happy with the Stevia and I know that some brands differ slightly from one another in the amount of bitter aftertaste. Well it's not really bitter, it's hard to describe. I've learnt to adapt my cooking with it and our blood sugar levels have gone down to practically normal. And with the cakes and cookies I've been baking, you wouldn't know there's no sugar in them.

Jen

[Guest guest]

Thanks, Jenny, I have been using the Stevia drops for tea but have not experimented yet with cooking/baking.

Can I ask you, though, since the Stevia (and I don't know about the xylitol) is less dense - does it make any difference in the density of the recipes; ie, cookies, etc....?

 

I appreciate the suggestions you made on mixing with xylitol.

Especially with the fall months coming up - I love to bake for family and friends!Jenny Scott <jemma56 wrote:

 

Hi all, I've been on the Atkins diet in the past and used to use Splenda. As I have fibromyalgia I am used to a lot of pain so didn't take any notice of any pain or sickness from the Splenda. However I am trying to go as natural as possible now because both my son and I have been diagnosed with type 2 Diabetes. So I switched to Stevia and also supplement that with some xylitol. So now we can still have a some little cake and cookie treats to satisfy our sweet tooths. When I first started using Stevia, it was ok in coffee but didn't seem to be sweet enough in cookies etc. without tasting sort of bitter so I decided to get some xylitol as it's more like sugar but quite expensive. So when using Stevia I always put a little xylitol in as well to enhance the Stevia. When making sauces etc I also use it for that dash of sweetness you sometimes need. If I am making bread however I have to

use a little sugar. I am very happy with the Stevia and I know that some brands differ slightly from one another in the amount of bitter aftertaste. Well it's not really bitter, it's hard to describe. I've learnt to adapt my cooking with it and our blood sugar levels have gone down to practically normal. And with the cakes and cookies I've been baking, you wouldn't know there's no sugar in them.

Jen«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§ - PULSE ON WORLD HEALTH CONSPIRACIES! §Subscribe:......... - To :.... - Any information here in is for educational purpose only, it may be news related, purely speculation or someone's opinion. Always consult with a qualified health practitioner before deciding on any course of treatment, especially for serious or life-threatening illnesses.**COPYRIGHT NOTICE**In accordance with Title 17 U.S.C. Section 107,any copyrighted work in this message is distributed under fair use without profit or payment to those who have expressed a prior interest in receiving the included information for

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[Guest guest]

Is Atkins diet good? If I am to beleive the news, it isn't.

 

, " Jenny Scott "

<jemma56@d...> wrote:

> Hi all, I've been on the Atkins diet in the past and used to use

Splenda. As I have fibromyalgia I am used to a lot of pain so didn't

take any notice of any pain or sickness from the Splenda. However I

am trying to go as natural as possible now because both my son and I

have been diagnosed with type 2 Diabetes. So I switched to Stevia

and also supplement that with some xylitol. So now we can still have

a some little cake and cookie treats to satisfy our sweet tooths.

When I first started using Stevia, it was ok in coffee but didn't

seem to be sweet enough in cookies etc. without tasting sort of

bitter so I decided to get some xylitol as it's more like sugar but

quite expensive. So when using Stevia I always put a little xylitol

in as well to enhance the Stevia. When making sauces etc I also

use it for that dash of sweetness you sometimes need. If I am making

bread however I have to use a little sugar. I am very happy with the

Stevia and I know that some brands differ slightly from one another

in the amount of bitter aftertaste. Well it's not really bitter, it's

hard to describe. I've learnt to adapt my cooking with it and our

blood sugar levels have gone down to practically normal. And with

the cakes and cookies I've been baking, you wouldn't know there's no

sugar in them.

> Jen