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  #1   ^
Old Fri, Jun-22-07, 15:17
Kelly1 Kelly1 is offline
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Posts: 119
 
Plan: Protein Power
Stats: 150/135/125 Female 65 inches
BF:
Progress: 60%
Location: MD
Default Question about sweetners

I have seen several recipes where the net carb count changes depending on whether you use liquid splenda or regular splenda. I normally use Xylitol because I have heard that it is natural and just better to use. So what is better splenda or xylitol? And would xylitol lower the carb count when substituting it for splenda?
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  #2   ^
Old Fri, Jun-22-07, 15:58
lisaz8605's Avatar
lisaz8605 lisaz8605 is offline
Taking MY Turn
Posts: 10,849
 
Plan: Intuitive Eating
Stats: 240/220.8/190 Female 65
BF:
Progress: 38%
Location: NY
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I don't know how many carbs are in xylitol (or if it's carb-free?) so I can't answer your specific question. But what I can tell you is that regular powdered splenda has carbs because of the filler in it - maltodextrin. So obviously if you have another option that doesn't have those fillers/carbs, keep using that and just subtract what carbs were calculated for powdered splenda (just as I would because I use the liquid syrups only now).
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  #3   ^
Old Fri, Jun-22-07, 16:24
Kelly1 Kelly1 is offline
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Posts: 119
 
Plan: Protein Power
Stats: 150/135/125 Female 65 inches
BF:
Progress: 60%
Location: MD
Default

The xylitol packet says that it is a 100% pure natural sweetner with 4g carbs and 4g of sugar alcohols. The ingredients state that it is 100% pure xylitol powder. I am guessing that it would be better than splenda, but I never see recipes that use it. I'm just not sure if the measurements would be different or not..
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  #4   ^
Old Fri, Jun-22-07, 20:29
lisaz8605's Avatar
lisaz8605 lisaz8605 is offline
Taking MY Turn
Posts: 10,849
 
Plan: Intuitive Eating
Stats: 240/220.8/190 Female 65
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Progress: 38%
Location: NY
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Quote:
Originally Posted by Kelly1
The xylitol packet says that it is a 100% pure natural sweetner with 4g carbs and 4g of sugar alcohols. The ingredients state that it is 100% pure xylitol powder. I am guessing that it would be better than splenda, but I never see recipes that use it. I'm just not sure if the measurements would be different or not..



Hmmmmm....I don't know much about it, so I'm only responding instinctively here, but I immediately start to wonder when you say "sugar alchohol". That's a whole different topic in and of itself! When people are calculating net carbs, there is a major debate on whether to include both fiber and sugar alchohols. There is also concern about them as AS (artifical sweetener) options (because of potential stomach discomfort). So now I'm confused about it being a more "natural" and "pure" option. <scratching head> But I digress...sorry! It's entirely up to you to have it if you want it. As far as how to calculate it, I'm thinking you should decide whether you are counting sugar alchohols as part of your carb count first. Then you'll have your answer as to whether a serving is 4g or 0g.
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  #5   ^
Old Sat, Jun-23-07, 18:51
losinit123 losinit123 is offline
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Plan: Stillman's
Stats: 220/220/130 Female 5feet6inches
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Progress: 0%
Location: San Diego, Ca
Default

I know that Xylitol is good for your teeth....but you aren't really saving carbs...

I use liquid Splenda....it has less carbs because it has no fillers...it seems expensive...but one drop = one packet....I figured it out andthey cost about the same...the liqid also takes up less cabinet space!
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  #6   ^
Old Sun, Jun-24-07, 03:03
Mitra Mitra is offline
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Posts: 95
 
Plan: PP
Stats: 144/115/115 Female 5ft 2in
BF:35%/22%/22%
Progress: 100%
Location: UK
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Dr Mary Dan Eades wrote a blog entry about sweeteners which may answer some of these questions: http://www.proteinpower.com/drmd_blog/?p=142

This is part of the introductory part, before she goes on to write about each sweetener in turn:
Quote:

In our opinion, for most people, Splenda has the fewest problems, if used in moderation, but there are definitely those people who cannot use it. Of the sugar alcohols, many notorious for unpleasant intestinal side effects, probably erythritol (sold as Z Sweet) and xylitol (sold under a variety of names and in bulk bags in many health food stores) have the fewest of these side effects, if used in moderation. The sweet herb, stevia, and even plain old saccharine donít have a lot of intestinal side effects, but do have a bitter aftertaste if you use even slightly too much.

The best advice is to find the artificial (or natural in the case of stevia) non-sugar sweetener you tolerate best and donít use much of it. Bit by bit taper the amount of sweetness you add to foods and let the natural sweetness shine through.
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  #7   ^
Old Sun, Jun-24-07, 10:11
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CindySue48 CindySue48 is offline
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Posts: 2,816
 
Plan: Atkins/Protein Power
Stats: 256/179/160 Female 68 inches
BF:38.9/27.2/24.3
Progress: 80%
Location: Triangle NC
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I rarely use sweeteners, but when I do, I use oligofructose. It's essentially sweet fiber. It's expensive, but since I use so little, it works for me!!
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