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To: LindyBill who wrote (20901)	10/7/2012 1:08:07 AM
From: Brian Sullivan	Respond to of 39298

I like Erythritol it looks and tastes just like table sugar, but without any real calories. The main drawback is that is costs a bit too much to use in cooking. Erythritol Erythritol, like xylitol, is a naturally occurring sugar alcohol, i.e., a carbohydrate with an OH group attached and thereby labeled an alcohol, though it has nothing to do with ethanol. It is found in gram quantities in fruit. In commercial production, erythritol is produced from glucose with a process using yeast. Also like xylitol, osmotic gas and bloating generally does not occur as it does with common sugar alcohols mannitol and sorbitol. Over 80% of ingested erythritol is excreted in the urine, the remaining 20% metabolized by bacteria in the colon. For this reason, it yields no increase in blood sugar even with a “dose” of 15 teaspoons all at once. There are less than 1.6 calories per teaspoon in erythritol. Limited studies have demonstrated modest reductions blood sugar and hemoglobin A1c (a reflection of the previous 60 days’ blood sugar) in people with diabetes who use erythritol. Erythritol is somewhat less sweet than table sugar. It also has a unique “cooling” sensation, similar to that of peppermint, though less intense. It may therefore confer a cooling sensation to your baked products. It also does not hold up in baking quite as well as stevia. When Truvía was used in testing the Wheat Belly bread recipes, it had a slightly bitter taste. Swerve is a commercial product that is useful for baking, a combination of erythritol and inulin.

To: LindyBill who wrote (20901)	10/7/2012 2:03:51 AM
From: Ilaine	Read Replies (1) \| Respond to of 39298

I just think it's weird -- and probably not healthy -- to make fake desserts using fake ingredients. Just eat real food.

To: LindyBill who wrote (20901)	10/7/2012 3:31:46 AM
From: ig	1 Recommendation Read Replies (1) \| Respond to of 39298

Re: Sweeteners. Instead of sucrose -- which is half glucose, half fructose -- I've started using pure glucose. While the carb load is the same, there are considerable benefits to minimizing fructose in my diet. I used to use Splenda extensively, but I've learned that it accounts most of my remaining "IBS" symptoms since quitting wheat. Quitting wheat knocked my symptoms way down. Quitting Splenda has practically zeroed them out. Cutting back on sweets is the hardest thing I've ever done. Far harder than quitting alcohol or smoking. I'm not there yet. Still working on it. Making progress.