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  #16   ^
Old Sun, Dec-30-07, 06:51
bullseye's Avatar
bullseye bullseye is offline
New Member
Posts: 16
 
Plan: sugar busters (modified)+eat right 4 your blood type
Stats: 175/166/160
BF:
Progress: 60%
Location: brisbane australia
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I was using probably about 1/8 tsp in each cup of tea, about 4 cups a day, not a lot. Maybe its just an allergen for me, don't know. Stopped using a while back, but I notice the same symptoms every time I go back on the stuff for about 2 or 3 days. Anyway, as I said, I mainly use splenda now as I find it meters more like sugar, especially for cooking and baking. Also great with espresso.
Have tried some of the others to, but not quite as good. Equal is good but I'm told its not good for you.
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  #17   ^
Old Sun, Dec-30-07, 14:43
mermaiden9's Avatar
mermaiden9 mermaiden9 is offline
Senior Member
Posts: 356
 
Plan: Atkins
Stats: 163/129.4/133 Female 160cm
BF:28%
Progress: 112%
Location: Australia
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Quote:
Originally Posted by bullseye
Hi mermeaiden9,

bit hard to meter out for cooking though, and there is the question of a slight bitter aftertaste. One good thing about splenda is that you can meter it out like sugar in cooking.
BTW, have you noticed any side effects from eating stevia? I used it for years and found that it seems to dry out my skin. I have also spoken with someone else who uses it, and they have said the same thing. Don't know, what's your take on this?


Hi bullseye

I haven't been using it long enough to notice any effect on my skin. Also I alternate between stevia for coffee and splenda for cooking. I'm thinking of trying xylitol as I'm told it tastes the same as sugar although I'm not sure of the carb count yet.
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  #18   ^
Old Thu, Jan-17-08, 17:43
bullseye's Avatar
bullseye bullseye is offline
New Member
Posts: 16
 
Plan: sugar busters (modified)+eat right 4 your blood type
Stats: 175/166/160
BF:
Progress: 60%
Location: brisbane australia
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G'day mermeaiden9,
back to you on the xylitol. I tried it some time ago and I have found that splenda seems to be sweeter. So far I am using the splenda for everything and it seems to be ok. Its also cheaper and easier to get than stevia, so most likely I will stick to it.
Have a go of xylitol and see how you like it.

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  #19   ^
Old Thu, Jan-17-08, 18:00
Rosebud's Avatar
Rosebud Rosebud is offline
Forum Moderator
Posts: 23,879
 
Plan: Atkins
Stats: 235/135/135 Female 5'4
BF:
Progress: 100%
Location: Brisbane, Australia
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I use a combination of xylitol and Splenda, and find the combination works to really improve the flavour. Plus you only need half as much sweetener altogether (ie, if a recipe calls for 1 cup of sweetener, you only need a ¼ cup each of Splenda and xylitol) which improves the cost situation too. I pay $20/kilo for xylitol, so cost is a definite factor.
Even my picky DH can't tell the difference between my sweeteners and sugar.

Cheers,

Roz
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  #20   ^
Old Thu, Jan-17-08, 20:42
mermaiden9's Avatar
mermaiden9 mermaiden9 is offline
Senior Member
Posts: 356
 
Plan: Atkins
Stats: 163/129.4/133 Female 160cm
BF:28%
Progress: 112%
Location: Australia
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Thanks bullseye and Rosebud.

The combination idea sounds great. I once made a cheesecake using a liquid sweetener called sugarless and my husband nearly gagged! That particular sweetener now lives in a dark corner of my pantry and doesn't get to see the light of day.

Has anyone else tried it and had any success improving the taste with other sweeteners? It's pretty awful.
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