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Post by sunshinep396 on Dec 6, 2019 3:14:44 GMT
Re-posted from the Beyond the Scale page per DebDoesWW's request: My husband is a diabetic and for years we have been using the brown sugar blend when a recipe calls for brown sugar. Imagine my surprise today to find that the real deal sugar is lower in calories, carbs and sugars and provides 7 % of your daily calcium recommendation, while Splenda provides none. I actually input both into MFP so I could see the nutritional info and compare.
So go ahead and enjoy this recipe with REAL brown sugar for only 4 SP per muffin: labs.pbrc.edu/metabolic-kitchen/recipes/blueberry-peach-crisp/default.htm
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Post by zazzles on Dec 6, 2019 3:26:01 GMT
Re-posted from the Beyond the Scale page per DebDoesWW's request: My husband is a diabetic and for years we have been using the brown sugar blend when a recipe calls for brown sugar. Imagine my surprise today to find that the real deal sugar is lower in calories, carbs and sugars and provides 7 % of your daily calcium recommendation, while Splenda provides none. I actually input both into MFP so I could see the nutritional info and compare. So go ahead and enjoy this recipe with REAL brown sugar for only 4 SP per muffin: labs.pbrc.edu/metabolic-kitchen/recipes/blueberry-peach-crisp/default.htm Pam, does your comparison account for the fact that Splenda Brown Sugar Blend is used in 1/2 the amount of regular brown sugar? I.E. if a recipes calls for a cup of brown sugar packed, the equvalent Splenda BS Blend would be 1/2 cup packed. The Splenda would have 45% of the sugar grams and 46% of the calories. |
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Post by sunshinep396 on Dec 6, 2019 3:30:13 GMT
zazzles, I guess I should have read the Splenda directions. I have always just subbed the Splenda in an amount equal to the amount of brown sugar the recipe called for. Thanks for the clarification.
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Post by DotRen on Dec 6, 2019 4:26:14 GMT
Swerve makes a brown sugar that's erythritol and it's zero carbs because erythritol has no glycemic impact.
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Post by debsback on Dec 6, 2019 11:37:53 GMT
I use Sukrin Gold as my brown sugar substitute. Zero points. One to one substitute for brown sugar.
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Post by hpeterson1951 on Dec 6, 2019 12:40:53 GMT
Swerve makes a brown sugar that's erythritol I heard that erythritol can cause severe BM issues and migraines. Is that true? I've never intentionally used things with it, but I'm sure it's been in something I've eaten |
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Post by zazzles on Dec 6, 2019 12:52:34 GMT
Swerve makes a brown sugar that's erythritol and it's zero carbs because erythritol has no glycemic impact. I keep forgetting about Swerve. I bought some the last time I saw it mentioned but have yet to make anything with it. Maybe this rainy weekend is the perfect time to try some breakfast food baking with Swerve! |
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Post by DotRen on Dec 6, 2019 12:53:25 GMT
Swerve makes a brown sugar that's erythritol I heard that erythritol can cause severe BM issues and migraines. Is that true? I've never intentionally used things with it, but I'm sure it's been in something I've eaten It's one of the few sweeteners that doesn't bother me, so I'm sure it's an individual thing. If you want to try it and see, Bai drinks are made with erythritol and stevia, so you don't have to buy a whole box to see if it causes any problems  Splenda naturals is also an erythritol/stevia blend and it's easy to find in packets |
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Post by DotRen on Dec 6, 2019 12:54:53 GMT
Swerve makes a brown sugar that's erythritol and it's zero carbs because erythritol has no glycemic impact. I keep forgetting about Swerve. I bought some the last time I saw it mentioned but have yet to make anything with it. Maybe this rainy weekend is the perfect time to try some breakfast food baking with Swerve! I use about 1/2 of the amount it calls for then let it sit for a few minutes. To me, the sweetness develops that isn't obvious the moment you add it in lol. |
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Post by zazzles on Dec 6, 2019 12:59:37 GMT
I heard that erythritol can cause severe BM issues and migraines. Is that true? I've never intentionally used things with it, but I'm sure it's been in something I've eaten I have a friend that suffers from the stomach issues with Maltitol. WW has a history of using Maltitol in things like mini bars to lower the sugars and points. Every time WW comes out with a new sweetened product we have to get out the magnifier and carefully read the ingredient list to determine whether she can even try the sample. For me, Maltitol and other -tols cause no stomach problems whatsoever. It really is a matter of how individuals’ bodies react to the -tols. |
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Post by DotRen on Dec 6, 2019 14:41:43 GMT
Maltitol has a glycemic impact similar to real sugar (and the laxative issue).
A lot of the low-carb product lines are switching away from maltitol because of the blood sugar issues.
Some are going to a "liquid fiber" for sweetener, but those are usually corn or tapioca based, which can also be a problem for diabetics and people watching blood sugars.
Choczero is one brand that uses it and they've come under scrutiny for their claims of low glycemic impact.
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Post by susieaz on Dec 6, 2019 14:47:31 GMT
I use Lakanto Monkfruit products. 0 calories and 0 carbs. The golden monkfruit is used as a brown sugar substitute. It is 1:1 to sugar. They also have chocolate chips and various baking mixes.
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Post by quark12000 on Dec 6, 2019 14:53:29 GMT
I use Sukrin Gold as my brown sugar substitute. Zero points. One to one substitute for brown sugar. This is what my sister and I use as well. |
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