sweeteners argh!

[Heidi3]

ok I have tried Splenda and it is good but it gave me a rash (I am however going to try it again and have an antihistamine ready if I get itchy again!) ...but I am really struggling lately with boredome in the dessert area!!! I need a real dessert!
I do not like the other sweeteners Aspartame and Saccarine
Cyclamates are ok but can you cook with them I wonder as I have not tried?

and the sugar alcohols, 1 where do you buy them? and why would I want to try them if they can cause GI distress?

Stevia is bitter as **** and I do not get the draw of it I have tried it twice and it is horrible!

I finally have gotten to the point that I really have to eat something wonderful and sweet for dessert ..my sweet tooth is not dead and if I do not try somethng I am going to burst!!!

am I missing any other sweeteners as I think these are all we have....I know Nullo talked about cooking with a mix of sweeteners but I need to find the least likely to affect my tummy sugar alcohol I guess and maybe mix with cyclamates?....what percentage and where the heck to I find the least likely to offend sugar alcohols to cook with?

[pammie]

nurselady, try Xylitol. I use it sometimes, I cook and bake with it, it does not affect me at all in the diahrea department. It is widely available here in Japan so I would guess you should be able to get it there in america (or I think you know someone here who might be willing to send you some :hug )

[Heidi3]

nurselady, try Xylitol. I use it sometimes, I cook and bake with it, it does not affect me at all in the diahrea department. It is widely available here in Japan so I would guess you should be able to get it there in america (or I think you know someone here who might be willing to send you some :hug )

I will try the healthfood store thanks Pammie....maybe they have it ....but if not I will have that person send me some for sure!!!

[KATZIIZ]

All stevia is not created equal
I recommend the Sweatleaf Brand w/inulin (Stevia Plus) or the Now Brand with inulin & cromium (my favorite), it does also come in a liquid extract [says right on the label-no bitter aftertaste] I just purchased this kind but I have not used it yet. I also found Stevia syrup-also have not tried that yet.

Also, do not go by tasting the stuff all by itself....use it in your coffee or your tea, etc....there is where you will see the real sweetness! I have noticed people stating that "they tasted it on their finger and it was not good"....well, it is not sugar....it is not something manufactured to taste like sugar...it is a natural herb that is simply sweet in its own right. The fact that it is simply the greatest for your health and wonderfully does not add to your carb intake or affect your blood sugar at all....these reasons alone warrant a bit more patience with finding a brand of Stevia that you can deal with. Also, as with any sweetener...don't overdo it....gradually add it in small amounts until the food tastes good to you. Less is more.

As far a saccharin goes, the Sweet N Low Brown sugar is very good. I use that in cooking and baking.

[Heidi3]

thanks so much ....but I tried the stevia in things on things and alone and it is still bitter...I tried liquid, powder a powder blend and tried only using a little it just hits my tongue and I am repelled by the bitterness ...it is just me I am sure...I also tried the brown sugar stuff and it was lousy to me ...as well but thanks for the suggestions I am sure they will be helpful for others!.....it is just not happening for me!!!....I do like cyclamates however so I think I will start there and if I can find the sugar alcohol I will try it while at home as I have found others posting after some food with a sugar alcohol in agony with stomach cramps and diarrhea and I just do not want to induce that in myself!!!

[ThePrisoner]

I have to second strongly the use of stevia. KATZIIZ is absolutely correct when she states that not all stevias are created equal. It is true that there are many individuals that notice a bitter aftertaste; there are others, still, that cannot taste the sweet components (there are numerous) of stevia at all. The fact is, is that the bitter component of stevia cannot be entirely removed from the product. Better processing techniques in the future may produce a totally bitter-free taste, but not yet, not even with the purest form of stevia, being the Rebaudiana A component of the leaves; it still has some slight degree of bitterness. The taste receptors in the mouth responsible for an individual being able to taste stevia, are the same for artificial sweeteners. Stevia - and any brand of stevia - will taste completely different to each individual. I know my husband and I both taste stevia, and different brands, differently. I have purchased four brands of stevia in the past and they all taste different. The brand that I love, my husband can't stand; the one he loves, I can't swallow for the life of me, it's horrid.

Most people, when trying stevia out for the first time, missuse it. They take a large amount on their finger or, worse yet, on an eating implement, and are set back by how "terrible" it tastes. Well, as KATZIIZ stated, it is not remotely like sugar, it is not sugar, it is not a type of sugar molecule, so it will not taste like sugar and not be perceived as sugar to the taste buds; what you receive is a "sweet" taste sensation in the mouth. And, as I stated, ALL stevia has some degree of bitterness if used in excess. The other major missuse of stevia is how to use it. You cannot use it, obviously, measure for measure like sugar or Splenda. Because the sweet components of the stevia leaf are so concentrated, and not being like sugar at all, you have to use very slight amounts in whatever you bake or cook - it's an herb. Too much stevia can be overpowering, even to stevia enthusiasts. So, yes, there is a learning curve as well in using stevia. And, yes, there are a few limitations in the use of stevia in baking because it does not have the properies at all like sugar because it is not a carbohydrate molecule, it's different.

Having diabetics in my family, and not trusting any type of artificial sweetener (never have), stevia was the best, the only, and the most healthy alternative sweetener. I use it soley in everything I bake or cook. I, or my family, would never have been able to enjoy desserts or sweetened baked goods had it not been for stevia - it's a literal Godsend.

Nurselady, if you had a reaction from Splenda, do not ingest it, even if you have an antihistamine at the ready. That is your body telling you to not injest it. There is documentation out there, and growing, of the dangers and problems with Splenda. The only thing I can offer to someone who is stevia shy, is, if you're interested, is to find a local healthfood store and try (again) a few brands. Don't take the word of others, and myself, on what brand they like best and what you should try; every brand of stevia is going to taste completely different to every person, so you basically have to try them, return them to the store if you can't tollerate the taste, and try another brand untill you find the one that your taste receptors like. If you order a brand online, make sure your can return it or exchange it for something else. Look for,or ask, companies if they offer or can send you samples. Yes, this is a lot of trial and error, time, cost (depending, like shipping), but if you find a brand you like, the health benefits outway the risk you take in injesting an artificial sweetener of any kind. If you're going to the trouble and effort to loss weight and be healthier overall, why jeoperdise all that with an artificial and potentially deadly sweetener when you can give stevia another try?

Believe me. I'm not pushing stevia on you or anyone else reading this post. I have deep empathy for someone who misses having sweet things to eat - because, untill stevia came along, I consumed no treats - and am very concerned when I hear of someone having a reaction to Splenda that I just have to chime in and give some advice.

[2big4mysize]

NL was it the SPlenda or the other components in it? that will detemine if you can use the poder form of any SA get the blue or pink packets and place a bit on a wet bandaide and do your own skin test it you react chances are it is the bulkers as they all use it.

You can get SAs in many forms the lest tummy distressful one is Erythritol with 0.2 cals per gram.

All Sa have in their FDA paperwork the amount needed to cause GI distress. good old mannitol the choice of Atkins Nutritionals for yrs because of it low glycemic index and insulin ingex and cals/gr had a threshhold of only 20 grs so folk were getting aquanted with the potty eating those bars and shakes. ANA changed to manitol with a threshhold of 100grs but a higher glycemic index of 35 and 2.7 cals/gr
here is a link that discusses them all for you but doesn't have the potty threshold levels
http://wilstar.com/lowcarb/sugaralcohols.htm believe the poem at the bottom we called the low carb candy CYP back in 2002 as that is what many unwarned low carber did when they thought they had some gas after consuming them.

[scott123]

Nurselady, rather than going out and spending $4+/lb on sugar alcohols to see if you're sensitive, you need to go to walmart and buy a $1 maltitol sweetened candy bar. That's where I'd start. If the candy bar doesn't send you to the bathroom, then I'd take a trip to a health food store and invest in some xylitol or sorbitol.

Next, you've got splenda. You have to know, for certain, that splenda caused the rash and not something else you consumed with it. I would put a tiny amount of splenda in a cup of water, take a sip, and see how your body responds to it. If you do break out in a rash, then you know it's the splenda. Otherwise, it could very well be something else causing the rash (which I think it is). I would even go an extra step and make it a blind taste test, putting a little cyclamate in one glass of water and splenda in the other, marking the bottoms and then mixing them around enough so you forget which one is which. Then write down your response to each.

The other thing I would do is purchase a splenda sweetened soda and test your response to that. You may be allergic to the maltodextrin bulking agent and not the sucralose on it's own.

If it does turn out to be the maltodextrin that causes the problem, then I'd invest in some liquid splenda

Cyclamate gets some mixed reviews, but, if you like it, then definitely, use it, as it is suitable for baking.

Although I agree with ThePrisoner that a good stevia is worth seeking out. I don't think it's worth seeking out yet. I'd wait until one brand becomes the clear favorite.

As far as sugar alcohols are concerned, it breaks down into two categories:

1. Non erythritol sugar alcohols (maltitol, xylitol, sorbitol, isomalt, lactitol). These all involve potential:

stalling
gas/bloating
laxation
blood spikes

Some people say xylitol is 'different' in some way, but from the research that I've seen it has about the same laxation threshold as the rest of them.

2. Erythritol

None of the issues from above, but, it has a strong cooling effect, is expensive and isn't available locally (for the most part). It can be obtained here:

http://www.vitaglo.com/nowersw1.html

After splenda and sugar alcohols, there aren't a lot of options.

Ace K is a very good sweetener but only in small amounts. It has a great synergy with splenda, but I don't know if that synergy translates to cyclamates as well (theoretically, it should). Ace K is sold online here for 2.75/box with free shipping:

http://store.yahoo.com/brooklynpremium/sweetonepac11.html

Polydextrose is a bulking agent that provides sugary texture for those that can't consume non erythritol sugar alcohols. It's about 10% as sweet as sugar. Chewy brownies/cookies, sugary frostings/glazes and scoopable ice cream are just threee of it's better known uses. It can be purchased here:

http://www.store.honeyvillegrain.com/index.asp?PageAction=VIEWCATS&Category=288

Don't forget to use the code ADBB when checking out to get a 10% discount.


The key to baking with sweeteners is numbers. The more sweeteners you use, the better the quality of sweetness, the less overall sweetener you consume and the less money you spend.

If you're okay with splenda/sugar alcohols, then I'd recommend

Maltitol
Splenda

If you determine splenda is not an option.. then

Maltitol
Cyclamates
Ace K

If you are sensitive to non erythritol SAs... then

Polydextrose
Erythritol
Cyclamates
Ace K

This is all just a very rough sketch. The first thing you need to do is buy the maltitol candy bar, the splenda soda, and determine, for certain, whether you are sensitive to splenda and/or sugar alcohols. Once you have that info, come back here and we'll go from there.

I'm hoping you can work out your issues with splenda. Formulating a decent sweetener mix without splenda is a long haul.

[Heidi3]

oh my god that sounds like a chemistry experiment!!! I actually did try a double blind on myself with Splenda..and yes I did get the rash ....so I waited a while and have tried it three times since then (as I never take anything at face value and voila' bring back the splenda and guess what?....but thanks ...all that just took my desire to eat anything sweet away!!!.....I think rather than risk diarrhea, abdominal pain and bloating I will bag the idea of sugar alcohols and just eat with out sweeteners for while longer...it just seems like too much trouble to be perfectly honest I am over the need to eat something sweet right now anyway!.....

[scott123]

Double blind, good for you Cross splenda off the list.

Hopefully you're different than I am, but if I suppress a desire for something for too long it tends to come back with a vengeance. If you can 'just say no' to sweets for week after week, month after month, then I applaud you.

You can't eat splenda. Okay. Potential digestive issues concern to you as well. That's okay too. Cross off the non erythritol sugar alcohols. A sweetener mix that's right for you can still be a reality, though. Will it take some work to figure it out? Yes. Is it worth it? I think so. When you're ready, I'll be here.

[Heidi3]

Double blind, good for you Cross splenda off the list.

Hopefully you're different than I am, but if I suppress a desire for something for too long it tends to come back with a vengeance. If you can 'just say no' to sweets for week after week, month after month, then I applaud you.

You can't eat splenda. Okay. Potential digestive issues concern to you as well. That's okay too. Cross off the non erythritol sugar alcohols. A sweetener mix that's right for you can still be a reality, though. Will it take some work to figure it out? Yes. Is it worth it? I think so. When you're ready, I'll be here.

thanks so much Scott!..I am glad to think there is hope...I walked into the store this morning and looked at a low carb chocolate bar and it was 1.79 and I could not get beyond the idea I was about to pay to get the possibility of an upset stomach and put it down...it is just to wierd to want to try that to me!!!...I like feeling good!!!...I have a hard time believing I have any kind of reaction to anything .. so I kept trying the Splenda and once in a while still do...with a benadryl!.....

thanks so much for all the info!

[2big4mysize]

the tummy thing is the combination of those SAs from all sources in your diet yep fruits and veggies all contain them naturally as do some protein sources too.

the only non tummy one is the short chain lenght erythritol because our bodies suck it up out of the food bolus before it gets to the large intestines and has any chance to interact with out intestinal flora.

I think the At last cnady has it in them

[pammie]

Nurse, you really have to try the sugar alcohols to see if they affect you or not, there is no way around that.
As you well know, everyone is different. For me, I actually wanted diahrea! I was so severely constipated I was in pain. So Idecided to try the bars. ate one, nothing, ate another..nothing...I ate about 7 bars in one day..I was more sick from eating so much junk all at once and never got any stomach upset, diahrea or anything.

btw, that also cured me from wanting the bars...blah! I just think of that day and how gross I felt eating 7 candy bars and I don't want them!

[scott123]

Nurselady, I'm curious about something. Do you ever have any problems eating corn/corn products?

[Heidi3]

Nurselady, I'm curious about something. Do you ever have any problems eating corn/corn products?

not that I know of except it seems that I got fat overeating popcorn (along with all the other crap I ate!!)...I have only had corn once or twice in the year since I began trying to eat this way...and no other corn products...nothing has ever bugged me in my life until my recent episode with nuts and I am not convinced I did not just have some kind of off day when I tried them (all 10 times!!! darn it :anger they cause me horrible stomach pain!)....and of course the Splenda..I used to think people just said they were food sensitive but I am begining to understand what they mean!!!....

Pammie you are probably right but I can not make myself risk it..I just read the Valentine menu and people get sick from that stuff!!! why would I want to get diarrhea? even to eat chocolate!!! I will just wait until I get to the point I think I can try it....and just eat the real thing if I have to....but I am not going to make myself sick finding a substitute..I have read too many threads were people were in agony from that stuff!!!...it is kind of scary!....

I absolutely love chocolate..and coffee ..I have been able to enjoy coffee with cream and not stall! so I am sticking with that for now....it can be my alternative until I can find a way to enjoy chocolate again...

but at any time you guys think of anything non diarrhea causing that I could try I would be happy to!!! ...Nutrasweet was not bad...but I have not tried it in ten years!!!....