confused about vanilla

[Yo Yo Girl]

Hi all. I am so confused about what type of vanilla to use for cooking. I did a search first to try to find the answer, but after doing so I am even more confused. In previous posts people have recommended that it is better to use the pure vanilla extract to stay legal. However the particular brand of extract that we have in Australia has alcohol and sugar in the ingredients. So I decided to buy some imitation vanilla to try instead. It has the following ingredients: water, imitation vanilla flavours, preservative, colour, food acid, but no sugar or alcohol.

I know that the extract will taste better, but I really don't want to mess up my clean induction. Which one is better to use? Help!

[Prya]

Re: confused about vanilla

I use the imitation, imo it's better to steer clear of anything that may cause those nasty cravings to come back or cause a stall.

[ThinSoon]

Re: confused about vanilla

Great question!

I just printed out a recipe that calls for vanilla, one teaspoon.



Anyone??

Tracey

[kate58]

Re: confused about vanilla

Same here in Ireland. The much more expensive extract has sugar, the imitation one doesn't. I buy the imitation. It tastes fine to me - I obviously don't have THAT refined a palate or I'd notice the difference

[rozigrl221]

Re: confused about vanilla

Great question!

I just printed out a recipe that calls for vanilla, one teaspoon.



Anyone??

Tracey

Maybe this will help. I do not know if it is imatation or not though. I just did a search on "Carbs in vanilla"

//Vanilla extract carbohydrates 1.0 cup has 26.31g of carbohydrates
1.0 tsp has 0.53g of carbohydrates
1.0 tbsp has 1.64g of carbohydrates
USDA// Is this useful? Yes|NoThanks! Tell us more

[ThinSoon]

Re: confused about vanilla

very helpful - probably won't worry too much about it for a tsp at a time!

I think I have imitation at home, so even better!

Tracey