Splenda shocker!

[Chicklady]

Re: Splenda shocker!

Ooookay, my mistake. I searched polyD and came up with poly D lysine and thought that's what you meant.

Polydextrose is basically a randomly linked highly branched glucose polymer. It's synthesized by thermal polymerization of glucose in the presence of citric acid and sorbitol.

Could you please put this in terms a fifth grader could understand?
On second thought, a five year old.....

[FLdoodette]

Re: Splenda shocker!

"Could you please put this in terms a fifth grader could understand?
On second thought, a five year old....."
__________________
Heh heh!
My main problem with Splenda is that it tastes like crap.

[Chicklady]

Re: Splenda shocker!

"Could you please put this in terms a fifth grader could understand?
On second thought, a five year old....."
__________________
Heh heh!
My main problem with Splenda is that it tastes like crap.

I find it as addictive as sugar. Maybe worse, cause you get a false sense of "no calories/carbs". I was going through almost 2 bottles of syrup in my coffee every month. So I grew some cahones and poured it all down the drain.

[gbidruglord]

Re: Splenda shocker!

Glucose (dextrose):

Polydextrose:

Basically what they do is take glucose and heat it with 1% citric acid and 10% sorbitol (a sugar alcohol). The n in the polydextrose molecule means that the molecule inside the brackets repeats to the "nth" degree.

sources: D(+)-Glucose, D-Glucose anhydrous, Dextrose, 50-99-7&D(+)-Glucose, D-Glucose anhydrous, Dextrose, 50-99-7

[Chicklady]

Re: Splenda shocker!

OH OH HO HO Ok, so that extra HO link keeps it from digesting in the small intenstines?

[gbidruglord]

Re: Splenda shocker!

I'm nearing the end of what I would like to call my backupable knowledge, so I'm going to farm this one out to somebody who might have a better answer (Biogeek)

[Sherri]

Re: Splenda shocker!

Shoot, I hate not remembering not to post things. I also meant to say that I don't think anybody was meaning any disrespect to me and I certainly didn't mean to disrespect anybody else (DLS, Sherri).

None taken Adam We're cool!
Sherri

[biogeek]

Re: Splenda shocker!

Got your message, Adam, and I will post about this later in the week (Friday). Sorry it'll be awhile, but I'm swamped at work and at home.

[pamelainaustin]

Re: Splenda shocker!

Back on the OT of stevia, I use this (both the powdered and the liquid kind) and erythritol and just ordered some polydextrose to play with. I am really trying to get rid of Splenda in favor of some (hopefully) better choices. Don't use a whole lot of it other than in coffee, on jicama and some little sweet treats to keep me away from the bad stuff.

I find the netrition.com website has a great selection of these products, as well as stuff like almond flour, flax meal, unsweetened coconut, steel cut oats, etc. for SIGNIFICANTLY less $$ than I can buy them for at the local grocery store and they will deliver any size order for $3.95.

Will be watching this forum for the scoop on the poly-d.

Pam

[biogeek]

Re: Splenda shocker!

Chicklady...sorry about being so tardy with my response to you. I'm not exactly sure how much or which information you want about polydextrose because I can certainly inundate you. Just ask my wannabe pre-med students!

Since polydextrose is off topic of this thread, I will answer you in a new thread and place the link here. I'll post the new thread in the health chat forum.

[biogeek]

Re: Splenda shocker!

Ok, here's the link to Poly-D, chicklady. http://www.atkinsdietbulletinboard.c...tml#post961790

When I have some more time to devote to it, I'll do a write up about Stevia, and why it has not been approved as a food additive by the FDA (in the USA), Canada, and Europe. There seems to be plenty of chatter about avoiding Splenda, so if we want to analyze and critically look at all sweeteners, why not some of the "natural" ones, too? After that, we can come up with a list of common sweeteners and go through each one. That's just the type of geek I am.

Oh, and in case you're wondering, we avoid stevia like the plague at my house and at the lab...and it's not just about the taste. But then, it *is* a matter of choice, is it not?

[jarvist]

Re: Splenda shocker!

I was shocked when I heard people here and friends at home using Splenda too because the Atkins diet book I read (pre-2002) recommends NO artificial sweeteners at all.... especially those whose chemical name ends in "ose". Sucrolose, Fructose, etc. He wants us on "real" and "unprocessed" foods. The way nature intended it.