no replies on the ext induction bb....can anyone help?

[Rockhoppa]

http://www.atkinsdietbulletinboard.c...ad.php?t=24384


thank you!

[not2late]

Re: no replies on the ext induction bb....can anyone help?

Isomalt is a sugar alcohol. So be aware of that fact.

If you substitute Splenda for it you'll need to taste the mixture to see if the Splenda sweetness is to your liking. So add a quarter of the Splenda at a time and give it a taste before adding more.

I don't know what kind of recipe it is, but be aware that sugar alcohols and Splenda have different baking/cooking properties too.

[Moochiecat]

Re: no replies on the ext induction bb....can anyone help?

I'd go on the Splenda website and read up on it. They've got info covering how to cook with splenda and what splenda will or will not do.

[Elizellen]

Re: no replies on the ext induction bb....can anyone help?

Here is some info on isomalt
http://www.globalsweet.com/Isomalt-Prod.html

Also from a recipe site I found this comment

This is especially good if you use isomalt; it'll get kind of crunchy on top, the way it does with regular sugar =-)

And this from a chat board

Calorie comparison

3.0 calories per gram hydrogenated starch hydrolysates
2.6 calories per gram sorbitol
2.4 calories per gram xylitol
2.1 calories per gram maltitol
2.0 calories per gram isomalt
2.0 calories per gram lactitol
1.6 calories per gram mannitol
0.2 calories per gram erythritol
http://www.psha-inc.com/guai-support...AndLow-carbDie
ting.htms


Glycemic Load (ie, effect on BG level soon after eating)

18 for Honey (Canada)[GR]
11 for Maltose[GR]
10 for Glucose/Dextrose/normal sugar[GR]
7 for 99% Malitol product[GR]
5 for Lactose[GR]
2 for Fructose[GR]
1 for Xylitol[GR]

0 for Glycerol/Gylcerine[M]
0 for Polydextrose[M]

Sources:
[GR] GI /GL tables in THE NEW GLUCOSE REVOLUTION, p. 319
[M] http://www.mendosa.com/netcarbs.htm

Probably too much info!! LOL

[Rockhoppa]

Re: no replies on the ext induction bb....can anyone help?

thank you so much ladies, that was very helpful!!