Guest guest Posted September 30, 2003 Report Share Posted September 30, 2003 - " JoAnn Guest " <angelprincessjo Tuesday, September 30, 2003 12:16 PM Re: Splenda Safety > , Allen Prunty > <alprunty@m...> wrote: > > > > On Monday, September 29, 2003, at 03:04 PM, JoAnn Guest wrote: > > > > > Nutrasweet JoAnn Guest > > > Aug 19, 2002 13:34 PDT > > > > JoAnn > > > > Do you have any information on Splenda? I have heard it is safer > than anything else. I do not like Stevia. > Thanks Allen > > Allen, > There is a world of difference in various Stevia products. Stevia > has a taste that is unique.It has been described as very sweet with > a slight licorice, taste. I have tried 3 different stevia products. Each time I try some, it is money down the drain -- because they all taste absolutely wretched to me. After I buy some stevia, I keep it around to try in different ways, but it ultimately goes out with the garbage. I'd rather have no sweet than use stevia. No matter how harmless stevia might be -- if it tastes wretched, I am sure I am not only one who won't use it. If anyone on this list is using any other healthful sugar substitutes, I'd sure appreciate hearing about them. I hear xylitol is ok to use, but I have yet talked with anyone who actually uses it. Alobar Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2003 Report Share Posted September 30, 2003 Derived corn syrup from is not the same as being corn syrup. Ascorbic acid is a nice simple molecule. Zero carbs, zero calories, zero impact on need for insulin to process it. If I were spooning down corn syrup at the rate I use ascorbic acid, it would show up when I test for glucose each day. Agave may have a low glycemic index -- but it does not matter what the glycemic index may be, carbohydrates still impact the body. Producing high insulin to process carbohydrates still negatively impacts the body over time. the long term goal seems to me to lower blood sugar *and* lower blood insulin levels. It does not seem to me wise to add agave nectar when one can eat a piece of fruit, which has real nutrition in its fresh whole state. Alobar PS When making statements like " there is plenty of evidence " it is polite to substantiate what you say with quotes & web URLs so I can see what you are saying. You seem to imply that synthetic vitamin C is somehow filled with a lot of the detrimental by products of corn syrup. Without some real hard facts to change my opinion, I just don't buy it. Alobar - " healthgurus " <healthgurus Tuesday, September 30, 2003 4:18 PM Re: Splenda Safety > , " Alobar " > <alobar@b...> wrote: Agave is loaded with sugar. Not good for people who need to cut back on sugars in their diet. > Alobar > > - > > <marianne2406@a...> > > Re: Splenda Safety > > > If you don't like Stevia, why not try agave - I use that for > > everything and it tastes a lot nicer than stevia in my opinion. > > > Marianne > > Alobar, > There is plenty of evidence out now that ascorbic acid powders > are derived from high fructose corn syrup (genetically engineered > also). Fructose has double the glycemic level of agave, links > following.... > http://www.shakeoffthesugar.com/pages/576386/index.htm > > Sweeteners > maltose 105 > glucose 100 > honey 90 > sucrose (table sugar) 75 > fructose 20 > agave nectar (1 tbsp) 11 Quote Link to comment Share on other sites More sharing options...
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