Ok, you baking geniuses, do you have a replacement for brown sugar? What about molasses?
Getting ready to pu ton grandma's apron and get to the test kitchen.
Hugs,
Bronwen
Full Version: Brown Sugar Substitutes
Bronwen, there is a great brown sugar sweetener on the market called Wheylow Gold. They also make a Wheylow Granular and a couple of other products. I have used these products for over a year and I love them. They are great for baking as they have the ability to carmalize.
They have 1/4 the carbs and calories of sugar, they are low glycemic and derived from whey. In fact the reason I haven't shared more recipes is because that's all I use when sugar is called for in a recipe.
The link is http://www.wheylow.com
They have 1/4 the carbs and calories of sugar, they are low glycemic and derived from whey. In fact the reason I haven't shared more recipes is because that's all I use when sugar is called for in a recipe.
The link is http://www.wheylow.com
The Sweet & Low folks also make a brown sugar substitute that I've been able to find at the store with the other sweetners.
However, it doesn't sound as good as Melodie's.
However, it doesn't sound as good as Melodie's.
http://www.azstarnet.com/allheadlines/184211
According to that interview, the sucrose and lactose cancel each other out. No mention is made of the fructose. Since fructose is lower on the glycemic scale, it may be an "active" ingredient in which case, I can't use this stuff. My body doesn't like it any more than it likes sucrose.
I'll wait for Castonguay's study...but I'm not getting my hopes up.
According to that interview, the sucrose and lactose cancel each other out. No mention is made of the fructose. Since fructose is lower on the glycemic scale, it may be an "active" ingredient in which case, I can't use this stuff. My body doesn't like it any more than it likes sucrose.
I'll wait for Castonguay's study...but I'm not getting my hopes up.
Taoschick,
I test for ketones frequently. I was very curious if this stuff would kick me out of ketosis. So far that has not happened. I have also never experienced any rebound cravings from eating it like I have from eating sugar. But of course it has some carbs in it, so like all things you have to control your portions. That has just been my experience, and I know everyone is different. I believe Dana Carpender has a problem with it also as she believes it to be just another form of sugar, which is why I have been hesitant to post about it. But as I said, it doesn't even kick me out of ketosis. Thanks for posting the link.
I test for ketones frequently. I was very curious if this stuff would kick me out of ketosis. So far that has not happened. I have also never experienced any rebound cravings from eating it like I have from eating sugar. But of course it has some carbs in it, so like all things you have to control your portions. That has just been my experience, and I know everyone is different. I believe Dana Carpender has a problem with it also as she believes it to be just another form of sugar, which is why I have been hesitant to post about it. But as I said, it doesn't even kick me out of ketosis. Thanks for posting the link.
I find it disturbing that the fructose in whey low is derived from corn syrup....especially after reading Gary Taube's book.
I'm still a little unclear on what happens to fructose in the liver if there isn't enough of a stimulant to release insulin, so it may well be relatively harmless as sugar substitutes go.
But....I will withhold any final opinion until the study is published.
I'm still a little unclear on what happens to fructose in the liver if there isn't enough of a stimulant to release insulin, so it may well be relatively harmless as sugar substitutes go.
But....I will withhold any final opinion until the study is published.
| QUOTE (Taoschick @ Oct 1 2007, 10:39 PM) |
| I find it disturbing that the fructose in whey low is derived from corn syrup....especially after reading Gary Taube's book. I'm still a little unclear on what happens to fructose in the liver if there isn't enough of a stimulant to release insulin, so it may well be relatively harmless as sugar substitutes go. But....I will withhold any final opinion until the study is published. |
From what I've read about fructose, it doesn't require insulin to process. This means that it is processed in the liver and more readily converted to fat -- body fat, triglycerides, and cholesterol. Some have said it's good for diabetics, but with after reading about how it is metabolized, I avoid it. Elevated triglycerides are a risk for heart disease and can cause insulin resistance. HFCS has been associated with an increased risk of heart disease and diabetes.
Of course, I'm talking about the refined fructose, usually from corn, rather than the small amount you would get in whole fruit, surrounded by fiber.
Very interesting discussion; and thanks, Melodie, for yet another brown sugar substitute...I will be ordering and trying all the ones I find so I can get the results I want in my testing.
Bronwen
Bronwen
Hello Guys,
I read the mention of Dana Carpenter's response to Whey Low so I decided to write to Whey Low and see what they would have to say. Here is their response for anyone interested.
"A few years ago, Ms. Carpender admitted she had not even tried Whey Low before presenting her opinions at her website. To my knowledge, she has never contacted us at VivaLac about Whey Low, and she shows her lack of understanding of the information presented at our website by her misstatements of facts about Whey Low. I am sure Ms. Carpender is a wonderful massage therapist, but her lack of formal education in biochemistry and nutritional chemistry disqualify her from evaluating the validity of the technology behind Whey Low.
The following FAQ on our website explains how the 3 sugars in Whey Low work together to reduce calories: http://www.wheylow.com/Articles.asp?ID=134#16. Also, feel free to view summary results of our clinical testing with Whey Low: http://www.wheylow.com/Articles.asp?ID=136 . We have received a US patent (see US Patent #6,777,397) and several others worldwide on the novel carbohydrate technology, and we have spent thousands of dollars to file pending patents worldwide. Please view all of the testimonials from actual customers on our website: http://www.wheylow.com/Articles.asp?ID=132.
I hope this information addresses your concerns. Please let me know if you have any further questions.
Best Regards,
Lee R Zehner, Ph.D.
President
VivaLac Inc."
I read the mention of Dana Carpenter's response to Whey Low so I decided to write to Whey Low and see what they would have to say. Here is their response for anyone interested.
"A few years ago, Ms. Carpender admitted she had not even tried Whey Low before presenting her opinions at her website. To my knowledge, she has never contacted us at VivaLac about Whey Low, and she shows her lack of understanding of the information presented at our website by her misstatements of facts about Whey Low. I am sure Ms. Carpender is a wonderful massage therapist, but her lack of formal education in biochemistry and nutritional chemistry disqualify her from evaluating the validity of the technology behind Whey Low.
The following FAQ on our website explains how the 3 sugars in Whey Low work together to reduce calories: http://www.wheylow.com/Articles.asp?ID=134#16. Also, feel free to view summary results of our clinical testing with Whey Low: http://www.wheylow.com/Articles.asp?ID=136 . We have received a US patent (see US Patent #6,777,397) and several others worldwide on the novel carbohydrate technology, and we have spent thousands of dollars to file pending patents worldwide. Please view all of the testimonials from actual customers on our website: http://www.wheylow.com/Articles.asp?ID=132.
I hope this information addresses your concerns. Please let me know if you have any further questions.
Best Regards,
Lee R Zehner, Ph.D.
President
VivaLac Inc."
Perfect! Thanks for this information.
| QUOTE (truthteller @ Oct 10 2007, 07:55 PM) |
| The following FAQ on our website explains how the 3 sugars in Whey Low work together to reduce calories: |
They seem to be missing the point. We don't care about reducing calories. Real sugar doesn't have a huge number of calories per serving. It's the carbs that we're concerned about on a low carb diet, not calories. Do they address the carbs at those links?
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