Because it contains Maltodextrin, which is sugar! Which is why I choose to use Stevia, or the various forms of liquid Sucralose (Splenda). such as DaVinci, Torani,Fiberfit and
Erythritol in my recipes which is said to give a nice chewy texture to baked goods. All of these but Torani can be found at Netrition.com
Also look for DaVinci and Torani in the coffee aisles of your local markets.
More information can be found on page 1 and 2 of Chapter 10 in Dr. Bernsteins Diabetes Solution which you can read online for free at that link.
Another wonderfully sweet option is Sweetzfree, "a clear liquid syrup base, highly concentrated, and made soley from 100% pure Sucralose in a purified water concentrate. It dissolves fully and instantly in any food or beverage. It is so highly concentrated, that you use very little. Sweetzfree can be used in cooking, baking, desserts, beverages, or anywhere else you use sugar or other sweet flavoring substances. Sweetzfree, no matter how much you use, or how sweet you make things, adds absolutely NO calories, NO carbs, and NO Maltodextrin fillers, or anything else to your sweet creations other than a totally naturally sweet taste!"
As an aside, I do not like the flavor of just Splenda/Sucralose so I add liquid stevia to counteract, the two make for a wonderful taste IMO and J agrees. Now, I cannot stand the taste of powdered Stevia or any other kind then Sweet Leaf. The moral of the story is to experiment, you will eventually find a sweetener combination that works for your bG control and taste. A great shortcut is to join a forum such as the one listed in the sidebar and ask for suggestions and what does or doesn't work for others.
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2 comments:
Have you tried Truvia? I wonder if it has maltodextrin?
Unfortunately Splenda can drive your blood sugar levels through the roof such as Splenda can increase blood glucose levels as much as sugar does. I use the concentrated white powder only in baking and cooking.
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