1:1 natural sugar substitute
Are you interested in a natural 1:1 sugar substitute that is zero on the glycemic index, virtually zero calories, no cooling affect, non bitter, fiber rich, caramelizes like sugar, and only $7.15 per pound? Cooking and taste just like sugar, but without tooth decay, sugar spikes, and other harmful sugar affects?
Well, I think I developed a potent formula.
Pete's Baking Sugar
Follow the plan below.
What to Buy - 24.5 pounds of 1:1 sugar replacement: 56 cups of sugar equivalent = 11 kilograms, 24.5 pounds
22g Sooolite Stevia Extract – Sooolite is a special non-bitter stevia extract - buy 1 container $13.50 + $1.50 shipping: $15 at iherb.com
8.1kg Erythritol – caramelizes just like sugar - buy 18 packages - $126 at netrition.com
900g Inulin - significantly hides cooling effect of erythritol, fiber rich - buy 4 containers - $20 at netrition.com
1.8kg Polydextrose - neutral taste, significantly hides cooling effect of erythritol, fiber rich - buy 4 containers - $9.16 at netrition.com
Netrition.com shipping = $5
What to do?
combine all the powders in big bag. this should be enough for like a year. Well at least for me. That's it. You are done. Never use chemical sweeteners again. Say bye to Splenda!!!
Total for 24.5 pounds: $175.16
Per Pound: $7.15
Per cup of Pete's Baking Sugar
150g Erythritol Powder 75% SE
.39g NuNaturals Pure Stevia Extract Powder 25% SE
16g Inulin
32g Polydextrose
Per Serving: 4 teaspoons: (16g weight) 16g sugar equivalent
12g Sugar Alcohols
4g fiber
Articles:
#1
"One important aspect regarding Erythritol is that it only has a negative heat of solution (cooling effect) in its crystallized state. Dissolved/glassed Erythritol has no cooling effect whatsoever. Achieving a stable glassed state with Erythritol is no mean feat, however, and requires copious amounts of crystallization inhibitors.
Both contain inulin, a crystallization inhibitor (with a similar molecular structure to polydextrose, also a crystallization inhibitor), but more importantly, the Hershey's contains polyglycitol syrup. This leads me to believe that the erythritol in the Hershey's is in either a fully or a partially glassed state, and that there is a trace amount of water in the final product. Water in chocolate, as we all know, is a very bad thing, but I think with the restricted water activity from the inulin, erythritol and polyglycitol syrup, the cocoa solids can't hydrate.
Some traditional diets contain up to 20g per day of inulin or oligofructose. Many foods naturally high in inulin or oligofructose, such as chicory, garlic, and leek, have been seen as "stimulants of good health" for centuries."
#2
"The glycaemic index (GI) of Polydextrose was measured by Jie et al5 in 30 subjects each consuming 0, 4, 8 and 12 g Polydextrose with 50 g of glucose. The GI from ingestion of 4 g was 101. Ingestion of 8 g resulted in a GI of 95, and of 12 g a GI of 88. The authors concluded that Polydextrose is non-glycaemic. They suggested that ingestion of Polydextrose results in a reduction in glucose absorption from the intestine, possibly resulting from increased bulking and viscosity in the bowel and a subsequent delay in gastric emptying.
McMahon investigated the effects of Polydextrose on plasma insulin and glucose kinetics in 10 subjects with non insulin dependent diabetes. Standard glucose tolerance tests were administered after ingestion of 0 and 50 g of Polydextrose with either 0, 50 or 100 g of glucose. There was no effect from Polydextrose on insulin or glucose kinetics."
#3
"Stevioside acts directly on pancreatic beta cells to secrete insulin:
actions independent of cyclic adenosine monophosphate and adenosine
triphosphate-sensitive K+-channel activity.
The natural sweetener stevioside, which is found in the plant Stevia
rebaudiana Bertoni, has been used for many years in the treatment of
diabetes among Indians in Paraguay and Brazil. However, the mechanism
for the blood glucose-lowering effect remains unknown. To elucidate the
impact of stevioside and its aglucon steviol on insulin release from
normal mouse islets and the beta-cell line INS-1 were used. Both
stevioside and steviol (1 nmol/L to 1 mmol/L) dose-dependently enhanced
insulin secretion from incubated mouse islets in the presence of 16.7
mmol/L glucose (P < .05). The insulinotropic effects of stevioside and
steviol were critically dependent on the prevailing glucose
concentration, ie, stevioside (1 mmol/L) and steviol (1 micromol/L) only
potentiated insulin secretion at or above 8.3 mmol/L glucose (P < .05).
Interestingly, the insulinotropic effects of both stevioside and steviol
were preserved in the absence of extracellular Ca2+. During perifusion
of islets, stevioside (1 mmol/L) and steviol (1 micromol/L) had a
long-lasting and apparently reversible insulinotropic effect in the
presence of 16.7 mmol/L glucose (P < .05). To determine if stevioside
and steviol act directly on beta cells, the effects on INS-1 cells were
also investigated. Stevioside and steviol both potentiated insulin
secretion from INS-1 cells (P < .05). Neither stevioside (1 to 100
micromol/L) nor steviol (10 nmol/L to 10 micromol/L) influenced the
plasma membrane K+ adenosine triphosphate ((K+)ATP)-sensitive channel
activity, nor did they alter cyclic adenosine monophosphate (cAMP)
levels in islets. In conclusion, stevioside and steviol stimulate
insulin secretion via a direct action on beta cells. The results
indicate that the compounds may have a potential role as
antihyperglycemic agents in the treatment of type 2 diabetes mellitus."
#4
"Erythritol does not cause undesired gastrointestinal effects under its intended conditions of use. Based on clinical studies in which erythritol was administered with foods and beverages at daily doses up to 75-80 grams, there are no discernible issues. That means you can have multiple servings of per day and not feel an effect. Compared to the other sweeteners classified as sugar alcohols, erythritol has the highest digestive tolerance, which is 2 to 3 times better compared to xylitol, lactitol, maltitol and isomalt, and 3 to 4 times better compared to sorbitol and mannitol." It's only .2 calories per gram.
I did the research by myself and came up with the formula. Hershey's sugar free chocolate used to have a similar formula but without the stevia, since the FDA prohibits stevia for food production only because they are money hungry little bitches and get a nice billion dollar pay check from the makers of sucralose. So the chocolate ended up bombing because of the cooling effect from the erythritol. If hershey's used stevia it would be perfect. But the world is not perfect, so we can't have perfect.
Anyways. Enjoy. Remember, too much of anything is not good for you. Phsyche!! Enjoy as much as you desire!!
Here is the sweeteness profile
Per cup of Sugar Equivalent (200g)
75% Erythritol - 150g (70% as sweet as sugar)
25% Stevia - 1/4 teaspoon 39mg (300 times sweeter then sugar, that's why 1 teaspoon of pure stevia equals 1 cup of sugar)
By the way if you want to make your own chocolate bars, use the sooolite pure stevia extract. Use a pinch of it per 3 ounces of chocolate. The chocolate comes out perfect and no need for days and days of blending the liquid chocolate with the sweetening ingredients since the stevia is so tiny.
Last edited by GoodCarb1 : Fri, Mar-16-07 at 20:48.
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