Thanks Marsha!
I have no problems with any of the complex sugars like fructose, Lactose,
Sucrose, and even honey. It's the simple white sugar and corn syrup that
KILLS me, however! Sometimes if the sugar is past the 6th ingredient on the
list, I can tolerate a bit of it. But even ketchup and BBQ sauces hurt me.
And it's not so much that it raises my BS past 130, it's the dizziness, and
bad naseua within minutes, no kidding! Similar to a dumping syndrome, or so
my doc tells me.
And as I said, I have no concerns with calorie counting.. hahaha sorry!
I have tried splenda. It IS great! :o) I mix sweetNlow, Nutrasweet,
Splenda, and Fructose in a jar and use that as my sweetening agent for
everything. A few years back, the percentage of fructose was MUCH less than
it is now. My body assimilates it much better now than in times past.
Oh. try the sugar free gourmet Jelly Bellies. Too good for words! I got them
from my dentist initially, and then ordered them through the company
directly.
Would love to have that conglomeration of recipes that you spoke of. Thanks!
Peace
--------------------------------------------------------
In a message dated 2/12/01 12:22:54 PM Eastern Standard Time,
[EMAIL PROTECTED] writes:
> Hi,
I'm a diabetic as well and follow the Bernstein methodology of eating and
> glucose control. Sugar is sugar is sugar as far as my body is concerned
so
> fructose is out of the question.
> AS products that can be used for heating include Stevia - which kind of
> tastes like licorice and can be bitter, Splenda - which has none of the
side
> effects of Nutrasweet and unlike Nutrasweet is not destroyed by heat, and
a
> product called Sunette which is kinda hard to find. There is also now a
> liquid Splenda but it is hard to find. I can root out the online source
for it if
> someone wants it.
> I know all sorts of places to get low-carbohydrate candies online and some
> online.
> Depends on what you want for a taste, as well as the Keto brands are loved
> by many people but my husband and I simply can't stand anything made by
> Keto. Too bad, as they have a lot of stuff. Keto does have a candy bar
and
> it is carried at the local health food store - they are hard to find
because they
> keep selling out. Darrell Lea has bittersweet chocolate that is pre-made
but is expensive. I like DL stuff but actually their caramels are better.
Also, they use a maltodextrin in tiny amounts so that the candies are a bit
softer but they also have a laxitive effect if you eat too much. I'm
considering working with a bit of maltodextrin because I'm a beta tester for
low-carb food company, but that's a story for another day. (smile) If I were
going to make bittersweet chocolate I'd mix baking chocolate with Splenda to
taste and then add something else. Perhaps peanut butter, almond butter, or
cashew butter - enough so that I didn't end up with a lump of semi-sweet
baking chocolate. I'd also consider adding heavy cream to
> give the chocolate candy. Vanilla would be good too, depending upon what
> you like in terms of taste and texture. I have some chocolate recipes -
things like "fudge," chocolate cheesecake (which is really to die for, even
in my low-carb version), etc. that rely heavily upon cocoa, baking chocolate
and the pre-melted baking chocolate. If anyone wants the huge conglomeration
of recipes I have (I'm on an email list for low-carb recipes) I will be
happy to send them as digest (I think
> they'd come out to about 10-15 digests) so you could ferret out the candy
recipes, bread recipes, sacue recipes, etc.
Oh, yes, you might try:
> http://www.low-carb.com
> > http://www.lowcarb.com
> http://www.coffeeam.com (Splenda syrups)
> http://www.lowcarbdieters.com/candies.htm
> http://www.lowcarbcafe.com/
> http://homestead.juno.com/ellaxiak1/files/ (This one has a chocolate
candy
> recipe)
> Regards, Marsha
