Which sweetener do you like best?

[Desertthorn]

Re: Which sweetener do you like best?

I am a splenda user but I'm also an old lady so I don't really worry about eating splenda. BUT, I do feel that there could be issues with artificial sweetners, and if I were a young lady of child-bearing years, I would really try to limit my intake. Just the word Artificial makes me squirm.

[atkinsgal08]

Re: Which sweetener do you like best?

I would worry more about the mercury levels in tuna than I would worry about Splenda.

There was another news story about that tonight.

[Desertthorn]

Re: Which sweetener do you like best?

Atkinsgal loves her tuna!!

[maryannie]

Re: Which sweetener do you like best?

Thank you for the ice cream recipe. I see that you used xantham gum and vegetable glycerin. I don't see that in the Atkins ice cream recipes but have done a little research on these ingredients. Why do you use these in ice cream? I was looking for a thickener also for gravies and sauces and saw guar gum as a possibility, have you ever used that? I see that vegetable glycerin is sweet, have you ever tried that as a sweetener, why do you use it? I appreciate your input, since you have the chemistry knowledge!! Also, my heavy cream says 0 carbs, why is it counting as more?

[atkinsgal08]

Re: Which sweetener do you like best?

>>my heavy cream says 0 carbs, why is it counting as more?>>

Because it's 6.6 net carbs per cup, which works out to 0.4125 net carbs per Tbs.

Since the label can say 0 for anything under than .5 net carbs per serving, they round down.

Doesn't change the reality of how many net carbs are in cream though. That's why you shouldn't trust/rely on the labels ... always use a trusted source like the USDA or Fitday or Fatsecret.

[Steve78412]

Re: Which sweetener do you like best?

Hi maryannie,

I like making my own liquid stevia, 2 ounces (18 teaspoons) of NOW Brand Stevia Extract that I order online from Vitaglo.com mixed in 1/2 cup NOW Brand Vegetable Glycerine also available from Vitaglo.com for a solution which measures 1 cup sugar equivalence per 1/4 teaspoon and doesn't require refrigeration as the glycerine is naturally antibiotic. It takes several days heating and stirring occasionally before all of the stevia goes into solution. 1/8 teaspoon in my 16oz mug of coffee is perfect for what I call my 'coffee syrup' ;-)

Is this the one you use:
NOW VITAMINS - STEVIA EXTRACT PACKETS 100/BOX

Steve

[locarbman]

Re: Which sweetener do you like best?

Is this the one you use:
NOW VITAMINS - STEVIA EXTRACT PACKETS 100/BOX

Steve

Hi Steve,

No, Stevia Extract Packets use a filler 'inulin'. I use the Now Vitamins - Stevia White Extract Powder (pure extract, no fillers ;-). I used to purchase the 1 ounce container (from Vitaglo.com $5.17) but use so much that I now purchase the 1 pound bottle (on sale for $52.55 ;-)

Hope this helps

[locarbman]

Re: Which sweetener do you like best?

Thank you for the ice cream recipe. I see that you used xantham gum and vegetable glycerin. I don't see that in the Atkins ice cream recipes but have done a little research on these ingredients. Why do you use these in ice cream? I was looking for a thickener also for gravies and sauces and saw guar gum as a possibility, have you ever used that? I see that vegetable glycerin is sweet, have you ever tried that as a sweetener, why do you use it? I appreciate your input, since you have the chemistry knowledge!! Also, my heavy cream says 0 carbs, why is it counting as more?

Hi maryannie,

I use Xanthan Gum for texture and Vegetable Glycerine to keep the ice cream spoonable days later from the freezer ;-) My personal experience finds Xanthan Gum superior to Guar Gum for my LC recipes. I use a stick mixer when adding to liquids and whisk sprinkled amounts into gravies, etc. as it will clump if added all at once.


Yes, I have used Vegetable Glycerine as a sweetener (75% as sweet as sugar), I make my LC (zero carb) Southern Comfort placing 1 Tablespoon Vegetable Glycerine in an empty 375ml (pint) bottle with 1/8th teaspoon Lorann Oil Peach flavoring, filling the bottle with Jim Beam Kentucky Straight Bourbon Whiskey and shake...identical in taste to the 'real thing' ;-). I also use it in a similar manner with cheap Vodka and Lorann Oil Flavorings to make good tasting zero carb Liquors...Peppermint Schnapps or Triple Sec anyone? ;-0 I mostly use Vegetable Glycerine as a medium for my Stevia, Sucralose, and Neotame concentrations so I don't have to be concerned about 'bacteria in the water' problems ;-)


Heavy whipping cream when used in small amounts contains less than 0.5 grams carbohydrate which allows labels to list it at 0, however, when you use larger amounts (as in ice cream ;-) those carbohydrates do add up. I use the USDA site at: http://www.nal.usda.gov/fnic/foodcomp/search/ to be sure...

Hope this helps...

[SugarFreeSheila]

Re: Which sweetener do you like best?

I use Splenda for baking, but love Stevia for both coffee and FAGE Total yogurt.

[Steve78412]

Re: Which sweetener do you like best?

I'm about to order the stevia and the VG. I am also ordering the Xanthan Gum for thickening things.

When you make your liquid stevia, I guessing you mix the two items together and heat gently, repeating for however long it takes to go into solution.

Also, while I am ordering, any other recommendations for stuff I need, things that I don't know that I need.

Steve

311/294/200

[locarbman]

Re: Which sweetener do you like best?

I'm about to order the stevia and the VG. I am also ordering the Xanthan Gum for thickening things.

When you make your liquid stevia, I guessing you mix the two items together and heat gently, repeating for however long it takes to go into solution.

Also, while I am ordering, any other recommendations for stuff I need, things that I don't know that I need.

Steve

311/294/200

LOL! You made me smile...'stuff' ;-) No, as for Vitaglo.com, my usual LC purchases are Stevia, Xanthan Gum and Vegetable Glycerine, although occasionally I have tried other products. These may also be available at some health food stores. I note that you appear to be just starting...my highest weight was 325 pounds, have been in the 180's for several years now. I'll check my pantry and see if there are any other must haves. It really depends upon what you wish to create...as in using a bread machine to make LC bread or just use LC tortilla wraps ilo bread for hamburgers, a Crock Pot or Pressure Cooker to make LC Apple (Jicma) Pie filling, etc... When losing weight, I used Protein Powders, Flax Seed, Cocoa Butter for chocolate candy, the list goes on...happy to help with your suggestions... ;-)

As for the Liquid Stevia, I add Stevia to vegetable glycerine in a small glass jelly jar (with a cap) and stir. It usually takes 2-3 days for the powder to completely dissolve into the glycerine, I then just keep it in my cupboard. It does eventually become completely clear with a yellowish tinge. The first day I occasionally stir and heat in the microwave for ~20 seconds and stir again to hasten it's incorporation. If you have a warm spot in your house, you could keep it there until clear. My warm spot is atop a lamp in my bedroom ;-)

Good luck... ;-)

[maryannie]

Re: Which sweetener do you like best?

Thank you for your help! Why do you make your own liquid stevia and sucralose? Is it cheaper that way or taste better? Is the white stevia extract powder better than the green? Also, looks like guar gum is healthy and good for cholesterol, is xantham gum safe?

[locarbman]

Re: Which sweetener do you like best?

Thank you for your help! Why do you make your own liquid stevia and sucralose? Is it cheaper that way or taste better? Is the white stevia extract powder better than the green? Also, looks like guar gum is healthy and good for cholesterol, is xantham gum safe?

Hi again,

Yes, it is much cheaper to make and easier to use your own Liquid Stevia, Liquid Sucralose and/or Liquid Neotame (just coming into the market ;-) I make all three from their powder form in my kitchen and can prepare them at any concentration. I prefer a strength similar to Liquid Splenda where 1/4 teaspoon equals 1 cup sugar equivalence for my recipes. I find the taste is the same. The white Stevia extract powder is a much more concentrated sweetener at 250 to 350 times sweeter than sugar. The green (crushed Stevia leaves) are only 10 to 15 times sweeter than sugar. Many find Guar Gum to have a 'slimy' mouth feel...both are safe...just a matter of personal preference... ;-)

PS: If you're really interested in the relative composition, strength and price of the currently available Liquid Sucralose, Neotame products, you may find my Splenda/Sucralose Refractometer Testing Results helpful...

http://www.lowcarbfriends.com/bbs/blogs/locarbman/3525-sucralose-refractometer-testing-results.html

;-)

[maryannie]

Re: Which sweetener do you like best?

Thank you, you've been very helpful. I'm looking forward to making these!

[locarbman]

Re: Which sweetener do you like best?

Hi, I just received this email and thought my response might be helpful here… ;-)

Email [I am making my own liquid stevia and just mixed it up. I heated it somewhat to get it started, it is mixed well and a white color. I did take a slight taste of it and it tastes bitter, will that get better? I know liquid stevia normally has a slight bitter taste to it. Also, I read that vegetable glycerin may not be healthy to consume but there's so much junk on the internet. What is your opinion? One more thing, can you get flavors to make flavored sweetener like hazelnut, raspberry, etc? Thanks for everything!!]

LOL! Don’t taste your liquid Stevias full strength! I suggest you try 1/8th teaspoon in a cup of water…it will give you a better idea of how it will perform in your drinks and recipes. Stevia is known to have a bitter taste when used in excessive amounts…

I regard Vegetable Glycerine as safe, you must be sure to use USP grade for human consumption (glycerin is also used in making soaps and lotions… ;-)

Eno’s site (post #11, page2) ‘Center for Science In The Public Interest’ does give a green light for Glycerin…

http://www.cspinet.org/reports/chemcuisine.htm

“GLYCERIN (GLYCEROL)

Maintains water content: Candy, fudge, baked goods.
In nature, glycerin forms the backbone of fat and oil molecules. The body uses it as a source of energy or as a starting material in making more-complex molecules”

I prefer LorAnn Oils flavorings for preparing different flavored syrups…have most of their 80 flavors in my kitchen…1 dram = 1 teaspoon... ;-) And, enjoy their Fireside Coffee Flavorings (including Hazelnut).

https://www.lorannoils.com/c-6-super-strength-flavors-candy-oils.aspx

Hope this helps, and thank you! ;-)