UKRM Kookery Korner advice wanted.

Has anybody tried cooking with that diabetic sugar free sugar made from
real sugar but without sugar in it?

If so does it work and what is it like?

And is it true it gives you the trots?

 

Is this the one that's sucralose or whatever - made from sugar but somehow
different?

I ended up with some during my house move [1] and it's .. okay .. does what
it says, sweetens things.

Not sure I'd cook with it though, and in tea and coffee it does seem to foam
up a bit, which is of course a bit odd.


[1] no I'm not explaining

 

haven't tried it (and have no reason to), but:

http://www.splenda.co.uk/

some recipes etc.

 

Yeah I think that's the one - it's got a yellow lid.

 

I've used it (which is why I'm so slim...)

It's not bad, actually - unlike the alternatives, it doesn't make you shit,
and it doesn't taste of bleach.

 

steve auvache wrote in

Splenda (sucralose) does not have any adverse side effects for most people.

Sorbitol is the sugar substitute that has laxative properties.

 

You mean Splenda(TM)?

 

wessie wrote

Unrelated entirely to the reason for my original question but how much?
Just asking like.

 

steve auvache wrote in

I said *most* as they are not required to put any sort of warning on the
packet. It has also been approved for use by pregnant women which means
they merkins are pretty sure that it is litigation proof.

It was not pretty when my son ate a packet of sorbitol loaded "sugar
free cool mints". He was aged about 7 at the time. About the same pack
size as Polos.

 

simonk wrote

Names, what are the bloody names? It's no bloody good telling me there
are things to avoid if you don't tell me what they are bloody called is
it?

 

As said elsewhere its sorbitol/aspartame that gives you the shits. And
Olestra, the fat-free fat......

 

you're "slim" for a fucking Biafran, FFS.

sounds pos. Might try it.

 

It's good as a sugar substitute, but not for coffee - it's bulked out
with maltodextrin and foams up horribly, rather than simply dissolving.

Tastes fine, mind. I used it a 18 months or so ago when I gave Atkins
a go.

 

On Fri, 18 Jun 2004 16:00:50 +0100, steve auvache

[strange properties of sugar alternative]

come on then - what are you plotting?

 

I have a little dispenser of it in tablet form at work, in case some muppet
makes my tea without sugar (it really annoys me when that happens, but not
sufficiently that I can be arsed to walk back to the kitchen for some proper
sugar)

The feeling of torpor and general lack of sugar-rush after drinking a cup of
apparently-normal tea is testament to its low-calorieness

 

AIUI the sorbitol itself does not actually ahve these properties, but when
metabolised by the gut bacteria, the by products do. Point being that it
only affects some people some of the time.

You get a similar effect with blood sugar levels. Some people, sorbitol
has no effect at all, others it makes their sugar spike.
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Sort of

Sort of. There is a slight chemical aftertaste, to my mind


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Tyger, Tyger Burning Bright (Remove rust to reply)
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Triumph Speed Triple: Black with extra black bits
www.cuore-sportivo.co.uk

 

Yebbut you put on 3 stone FFS!
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One. Since giving it up!

 

Paul Corfield wrote

Nothing much but the bonus of discovering the potential of the side
effects have given me food for thought.

It is just that recently someone dared to criticise my ginger bickies
and they just happened to be damned fucking fine bickies and he only did
it because he thinks I am a **** and hasn't got the bollox to say it
outright and he then went on and eat more than his fair share of my
excellent ginger bickies and it occurred to me that as I am going to be
making a batch of ginger bickies that I know he will be in a position to
eat here could be a perfect chance for me to prove to him that he is
absolutely right only I won't actually bother telling him.