• Lono
  • Lono
  • Walker of worlds
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  • From: Oklahoma, USA
  • Registered: 2006-05-03

Topic: Want feedback on this sugar substitute

I know about the dangers of Splenda, Nutrisweet, et al., and have found something I may be able to use with my diet.  I'd like to know if anyone has input on whether this appears to have "hidden" dangers, or if anyone has used it.  Here's the link:

http://www.wheylow.com/index.cfm?0=0

I found this on my diet bulletin board.  Someone had mentioned that Splenda comes in a new jumbo health-destroying size (health-destroying added by me), and another poster came on to say they used this because Splenda is chlorinated.  Naturally, some uninformed sheep came bleating in with, "yeah, so is your municipal water, your toothpaste, and your mouthwash, and it's all safe!" --attacking that person without even knowing the facts.  For some reason that really irritated me.  Baaaaaaaa Baaaaaaa!

  • Registered: 2006-11-12

Re: Want feedback on this sugar substitute

The ingredients are sucrose, fructose and lactose. Their "studies" show impossible results for that mixture.

You might try ooligofructose, sold at http://www.lowcarbspecialties.com/sweet_perfection.html believed to increase the growth of healthful bacteria. Google ooligofructose. One caveat from the protein powder forum:
==========
People with digestive issues like IBS, IBD, Crohn's and even just intermittent unclassified gastrointestinal distress should approach inulin with caution.  Although all of my suspected IBS symptoms pretty much disappeared as soon as I went on chemo for the real problem, I found that I could no longer tolerate even minute amounts of inulin (like the barely there amounts in a half-packet of SteviaPlus.) I have the same cramping and intestinal distress I get from sugar alcohols. I discovered on some cancer support boards that this reaction to inulin is pretty common for people with GI cancers or on chemo. Whatever the digestive mechanism for inulin, it can really be affected by cerain GI conditions, so handle with care...mileage definitely varies.
==========
Have you tried the diet in "Natural Hormonal Enhancement" by Rob Faigin? Low-carb cycling diet. Worked for me. Also, try eating lots of sprouts. smile

We're all butterflies flapping our wings and changing the world.
  • Lono
  • Lono
  • Walker of worlds
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  • From: Oklahoma, USA
  • Registered: 2006-05-03

Re: Want feedback on this sugar substitute

Thanks Starling.  Where did you find that ingredient list-- I looked all over that site and couldn't find it! 

I'm checking out your link as well.

  • Registered: 2004-10-26

Re: Want feedback on this sugar substitute

You might try Stevia as a sweetener.  I haven't heard anything bad about
it yet.  Also there's xylitol, which works like sugar but you have to build
up to it slowly.  Use too much and it causes diarrhea.  But it's got a low
glycemic index. 

This Whey stuff is new to me.

  • Lono
  • Lono
  • Walker of worlds
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  • From: Oklahoma, USA
  • Registered: 2006-05-03

Re: Want feedback on this sugar substitute

I love xylitol!  But you're right, it can give you the scoots if you're not careful.  Maltitol is the same way-- low glycemic index, but high scoots index. smile

  • Registered: 2005-07-09

Re: Want feedback on this sugar substitute

My friend just recently got into Agave Nectar. It is sweet! tongue

What is Agave Nectar?
Agave Nectar is a natural caloric sweetener with the lowest glicemic index obtained from the Agave plant that can be used to sweeten any type of beverage or food. Agave Nectar comes from the Agave Plants. The plants are in the same family as the Blue Agave, from which tequila is made.

Agave Nectar as a Sweetener
Only recently has it come in use as a sweetener. It has a low glycemic level and is a delicious and safe alternative to table sugar. Unlike the crystalline form of fructose, which is refined primarily from corn, Agave Nectar is sweet in its natural form.

This nectar does not contain processing chemicals. Even better, because it is sweeter than table sugar, less is needed in your recipes and meals. It can be most useful for people who are diabetic, have insulin resistance (Type II, non-insulin dependant) or are simply watching their carbohydrate intake.

Two years ago, my brother Brian discovered a great-tasting, all-natural sweetener that comes from a plant in Mexico.

It's called Agave Nectar and it tastes just like honey. We've been using it for 8 months now as a way to to reduce the amount of refined sugar in our diet and it has made a HUGE difference in our health.

"It has a glycemic index of only 27!" he said with excitement after paying $10,000 to have it tested by the FDA approved Glycemic Research Institute. "So...what does that mean?" I replied.

He explained that the glycemic index measures how high your blood sugar rises when you eat certain foods. Corn Flakes, for example, have a glycemic index of 119; White bread=112, Rice=83, Honey=83, Apple=54, peas=32, and Agave=.......only 27!!!

So, as far as your body is concerned, there is three times more sugar in rice than there is in Agave.

That's great news for people with Diabetes or anyone who wants to lower their blood sugar level. We all know that refined sugar is bad for us but until now there hasn't been a tasty, natural alternative.

Source: http://www.dvo.com/agave-nectar.html

I didn't actually have any links prepared, just did a search on: Agave Nectar

  • Registered: 2006-09-28

Re: Want feedback on this sugar substitute

I've been into stevia and agave for a while now.. though generally I just crave unpastuerized honey as my sweetener.

  • Registered: 2006-08-21

Re: Want feedback on this sugar substitute

Stevia's the best tastes better than sugar to me.

  • Lono
  • Lono
  • Walker of worlds
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  • From: Oklahoma, USA
  • Registered: 2006-05-03

Re: Want feedback on this sugar substitute

I wonder if I could grow Stevia this year.  Have any of you done it?

10 Reply by treehugger (edited by treehugger 2007-02-05 04:58:09)

  • Registered: 2006-02-06

Re: Want feedback on this sugar substitute

I use Sommersweet. Its made from the leaves of the mung bean. Its much sweeter than sugar. There is no insulin reaction to it. You can bake with it.  My only problem with it is it does tend to make me a little gassy if I use too much. Ive used it for about 4yrs now.

http://www.suzannesomers.com/Home/

In man's analysis and understanding of himself, it is as well to know from whence he came as whither he is going.   Edgar Cayce

Beliefs are tools for social conditioning, rather than expressions of inner realization or inner truth.   unknown
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  • Registered: 2006-11-12

Re: Want feedback on this sugar substitute

Lono, I found the ingredients on a website that sells Wheylow. I got suspicious when the home site didn't give the ingredients and their links page says "find the ingredients on these sites"... which also don't give ingredients.

Everybody's biochemistry is different. Low carb worked for me. Try different diets and see how they work for you. I do recommend lots of sprouts; they're loaded with all kinds of healthful phytonutrients missing from veggies that have been shipped and stored for weeks before you eat them.

We're all butterflies flapping our wings and changing the world.
  • Lono
  • Lono
  • Walker of worlds
  • Offline
  • From: Oklahoma, USA
  • Registered: 2006-05-03

Re: Want feedback on this sugar substitute

Good investigative work, Starling!  I'm experimenting around with these sweeteners to see which ones I can handle best-- without resorting to the evil Splenda or Nutrasweet. 

I'm on the Nutrisystem diet right now, and it's a semi-low carb diet.  They try to balance it out so that you don't have those blood sugar spikes that induce binges.  So far it's working extremely well for me, but I plan to go on my own soon and want to know how to make my own foods.

My system is getting very sensitive to sugar now.  I can feel the rush, crash, and need to refuel within an hour of ingesting something with high carbs or sugar.