Are any members using these sugar replacements? I was sent this info on low glycemic index sweeteners -
Raw Dark Agave Syrup: good quality raw, organic dark or clear agave syrup - it is a great alternative sweetener. Always use any sweetener in moderation of course! Unlike other sweeteners that store their energy as starch, Agave syrup stores it’s energy as inulin . Inulin is typically found in roots or rhyzomes. There is no starch in Agave Syrup. Inulin bypasses digestion in the stomach and small intestine and is actually digested in the large intestine. Inulin actually feeds the probiotic bacteria in our digestive system. It has a low glycaemic index, so is a viable alternative sweetener for those with blood sugar disorders such as Diabetes. Agave also tastes delicious - a little like maple syrup and little like caramel or fairy floss. Agave can be used as a sugar replacement in any recipe - use 25% less agave than you would use sugar. Is great in raw deserts, particularly raw chocolate!! Make sure your agave is the Wild Maguey (Salmiana) variety of succulent rather than the Blue Webber variety, that it is organic and organically processed at low temperature. Raw Green Stevia Powder: Stevia Rebaudiana is an herb in the Chrysanthemum family which grows wild as a small shrub in parts of Paraguay and Brazil. The glycosides in its leaves, including up to 10% Stevioside, account for its intense sweetness, making it unique among the nearly 300 species of Stevia plants. The crude Stevia leaves and herbal powder (green) are reported to be 10-15 times sweeter than table sugar. Stevia can be a part of a healthy diet for anyone with blood sugar problems since it does not raise blood sugar levels.
Lucuma Powder
Is a subtropical fruit grown almost exclusively in South America . It is renowned as one of the top dessert flavours in the continent - it rivals even chocolate and vanilla in popularity. It has a subtle and rich maple or caramel-like flavor and is an it is an excellent low-glycemic addition to deserts.
Lucuma powder is a great source of complex carbohydrates, fiber, vitamins and minerals and is also a source of the antioxidant beta-carotene as well as niacin and iron.
It is delicious in desserts, especially raw treats such as home made ice cream. It is excellent in smoothies and any raw food drinks, especially those that you want to be creamy, such as herbal teas, nut milk drinks, and chai.
Raw Organic Coconut Nectar:
When the coconut tree is tapped, it produces a highly nutrient-rich inflorescence (naturally flowing juice or “sap”) that exudes from the coconut blossoms. This sap is lower glycemic (GI of only 35), is an abundant source of amino acids, minerals, vitamin C, broad-spectrum B vitamins, and has a nearly neutral pH.
Raw Yacon Syrup:
The Yacón is a plant grown in the Andes of Perú. It has crisp, sweet-tasting tubers and provides for two nutritional products: the syrup and tea.
Yacon syrup is wonderful as a sweetener as it contains low sugar properties. This is because the tuber is comprised of FOS (fructooligosacharides), a special type of fructose that the human body can not absorb. It therefore leaves the body undigested. It is ideal for those with blood sugar disorders (e.g. diabetes and hypoglycaemia) and those on weight loss or low sugar programs. It has a very low glycaemic index.
The syrup is also a prebiotic which means that it feeds the friendly bacteria in the colon (especially bifidobacterium) that boosts the immune system and helps digestion. It’s super high antioxidant levels are also powerful immune boosters and ideal in anti-cancer diets.
Yacon has been shown to help reduce constipation and aid absorption of vitamins, minerals and other nutrients – particularly calcium and magnesium.
I use very little “regular” sugar. Other than that, I use raw sugar in crystalized form. Sometimes molasses while cooking. I’ve tried things like Splenda, Equal, Sweet n Low- but all made me very ill and caused my BG to run extremely high for hours afterward.
Vanilla flavored stevia. I get the liquid kind from Whole Foods and, in my opinion, it’s the best. It seems pricey at $14+/bottle, but the bottle lasts a long time because you only need a few drops at a time. The vanilla flavoring takes away the bitterness that stevia otherwise has.
I like Agave, I have never had the dark but I have has the light and maple flavored. Both get a thumbs up from me. Raw sugar is aggressive, it doesnt dissolve like I like. I never use regular sugar. I once used Splenda all the time until I decided to have a more organic type diet. I will still use it if nothing else is around and I eat it in some sugar free candies. Pure honey is another sweetner I like to use. I was just recently introduced to Stevia and I must say I am a huge fan already. Funny side note about Stevia my cousin carries it in the fine grind around in a baggy so she can have it when she goes to resturants and its funny because she whips it out without explaining it. Any one who doesnt know what it is stop talking immediately and always make a joke that it looks like coke. Meanwhile she is just putting it in her tea…LOL
Here’s the lowdown on agave https://forum.tudiabetes.org/topics/agave-syrupalert. Agave has a higher concentration of fructose than the high fructose corn syrup in soda. Agave is a highly processed product. Natural–my foot. It’s unhealthy, expensive garbage & all marketing.
I use several sweeteners. Liquid Splenda has zero carbs. Many granular sweeteners have maltodextrin & dextrose (sugar) as bulking agents to make them measure equivalent to sugar. I also use zero carb powdered stevia & tried different brands to find one I liked. Can be a little tricky baking/cooking with stevia because it loses some sweetness when heated.
Erythritol is great & 70% as sweet as sugar. Though it’s a sugar alcohol, it doesn’t have the gastric side-effects of other sugar alcohols like malitol, sorbitol & xylitol. For people who can metabolize sugar alcohols (I do), sugar alcohols have the same BG effect as sugar. Erythritol doesn’t raise my BG at all & has sugar like properties. The best sugar substitute I’ve found is combining powdered erythritol with stevia or liquid Splenda. It cuts the intense sweet flavor of stevia & Splenda so that there’s no artificial after taste or bitterness. I’ve used an erythritol/Splenda/stevia combo in baking & no one can tell it’s not sugar. Truvia has been reformulated & now contains stevia & erythritol.
Besides the flavor, sugar provides other chemical properties to cooking that no substitutes provide. But, at least we’ve sugar alternatives.
I tried lo han, but didn’t like the taste & it’s expensive for regular use.
Agave does spike me so I tend to stay away from it and all things with fructose in it. Fructose also will raise your Triglycerides. I do use unsweet coconut as a sweetner in baked goods and it sends my bgs down. I usually use a small amount of Erythitol, stevia or xyitol. If the recipe calls for a cup, I usually put in 1/4 of a cup of mixed ingredients. I usually go by how my bgs react. I also like the Toraini or Davinci sf coffee syrups to add a touch of sweetness.
I agree with Gerri.
I used to use a lot of agave syrup before DX but I don’t see it as being a good sweetener for diabetics - just look at the label. Yes, for some of us, the GI index counts but for some it doesn’t - honestly I have not touched it since diagnosis.
I can eat chocolate that has regular sugar in it but only a few squares at a time.
I prefer xyitol myself - I think it tastes the most like sugar and my body can handle it. I didn’t like Truvia - it has a weird after taste - bleech. Right now I use Wholesome Sweetners Zero - it comes in sugar form and acts like sugar - it isn’t super sweet but it is OK for my coffee. Only down side is that it is expensive so I plan on getting something else next time. Normally I don’t like Stevia because of the aftertaste but so many companies are coming out with ones that people say do not have the aftertaste so I will try it. I can handle sugar alcohols so I guess I am lucky - I don’t really have a sweet tooth though.
I tend to think that the liquid sweeteners will be harder to tolerate than the crystaly ones. Agave being a liquid will go straight to your blood stream. Sucks too because i love agaves taste.
Wholesome Sweetener is erythritol & boy it’s expensive. Don’t know what you pay for it, but netrition.com sells erythritol for $7.49 lb + plus shipping. I use it combined with other sweeteners to cut the cost. Erythritol works well to dilute the intense sweetness & after taste of stevia & others. Some stevia products, like Truvia (also expensive), have added erythritol.
For those of us with dogs, please note that xylitol kills dogs. I won’t allow it in the house!
Yes it is - I pay $13 a bag - The only reason I was buying it is because I hate the Truvia and liquid Stevia is more expensive than the Wholesome sweetener and the only place that sells Xyiltol by me does not take my Food Stamps card - so I kind of had to compromise but I recently found another brand that is Stevia but apparently has no after taste and they sell it at a cheaper store by me that takes the Food Stamps card so i am going to try that next. Hopefully it is not too expensive - can’t imagine it being more expensive than the wholesome sweeteners brand.
http://steviaextractintheraw.com/
If it wasn’t for me needing to use the Food Stamps card, I would get the xyiltol - because it is only $5 for a big bag of it at my local health food store. Online store do not take the Food Stamps card.
Hoping the price comes down as it becomes more popular. Xylitol does weird things to me & I don’t like the cooling effect taste. Glad it doesn’t bother you since it’s a lot cheaper. Liquid Splenda lasts me months since it’s so concentrated that only a little is used.
First ingredient in Stevia in the Raw is maltodextrin.
It’s interesting to see how everyone has their different sweetner concoctions to help manage blood sugars. Also, that no one sweetener affects everyone the same way. Enjoyed your discussion on this topic!