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Post by joyfulmomof6 on Mar 21, 2014 9:52:37 GMT -5
Xylitol is actually cheaper than Truvia (eryithrotol), and it is good for your teeth as well. I pretty much use xylitol all the time for baking. It is not artificial like Splenda or aspartame. I get mine online at Iherb.com or from the Azure co-op....it's still more expensive than sugar, but I know I am not spending as much money on other things like empty-carb crackers, etc, so it all works out in the end
I was so excited about Costco having that coupon for Truvia....I like the convenience of having it in the packets like that!
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Post by cj4kids on Mar 22, 2014 8:22:52 GMT -5
I use a mix of xylitol and stevia.
MUCH better with cottage cheese, they are a regular for me now, a great 'I need baking' snack. They are fairly thin when baked in my tin, I make double, and cut into smaller triangles and they seem more satisfying that way! There are 6 of us in my family so I never make a single batch of anything ever anyway.
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Post by joyfulmomof6 on Mar 22, 2014 10:46:43 GMT -5
cj4...what kind of stevia do you add to your xylitol and how much? I made a double batch yesterday, and half was gone when I walked back into the kitchen. I never make single batches either!
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Sophia
Junior Member
Posts: 162
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Post by Sophia on Mar 22, 2014 21:21:32 GMT -5
Baking blend is off-plan and will cause a raise in blood sugar, of course you can choose it if you want to If you like using Truvia in baking a great idea is to make your own, you can get erythritol and stevia extract and do that, it is much, much cheaper. Also if you have a Costco most have Truvia now and it is on coupon for now The stevia extract I'm talking about isn't a baking blend. It's calorie free. No sugar. The only problem is that it is made out of maltodextrin, which is artificial. It's sort of like Splenda with stevia added to it.
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Post by steffanie3 on Mar 23, 2014 2:44:03 GMT -5
"Maltodextrin is an easily digested polysaccharide, generally absorbed as glucose which spikes blood sugar, so in following THM, we would typically avoid products containing this ingredient." This quote is from another THM mod The same thing can be said about Malitol, it is in sugar free products, but it almost as high as sugar on the glycemic index and effects blood sugar levels.
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Sophia
Junior Member
Posts: 162
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Post by Sophia on Mar 23, 2014 7:44:25 GMT -5
"Maltodextrin is an easily digested polysaccharide, generally absorbed as glucose which spikes blood sugar, so in following THM, we would typically avoid products containing this ingredient." This quote is from another THM mod The same thing can be said about Malitol, it is in sugar free products, but it almost as high as sugar on the glycemic index and effects blood sugar levels. I see... In that case, I think I'll stop buying it! Thanks for the heads up. I've not finished reading the book yet, so I didn't know.
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Post by cj4kids on Mar 25, 2014 15:17:10 GMT -5
I don't particularly like David Gillespie's book Sweet Poison (a little but dramatic and sensationalist for me), but he does have a good breakdown of what the artificial sweeteners are broken down into in your body, i.e. which end up as fructose, or glucose etc.
I use 1tbsp stevia (NuNaturals NuStevia powder) and 3tbsp xylitol in the brownie recipe.
I have to get both from iherb.com even though I'm in New Zealand (costs about a third to half more to get locally, and no brand choice, which matters for the stevia I have learnt from experience. And when I say locally I still have to order it on the internet if i bought in NZ as you literally cannot buy xylitol in any shop I have tried here!). I haven't tried erythritol - I am not sure why I would if I have xylitol?
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Post by bekahm on Nov 14, 2014 12:49:38 GMT -5
Can I use oat fiber in place of the oats since I am out?
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Post by steffanie3 on Nov 15, 2014 6:45:11 GMT -5
Hmmm, they are quite different, not sure it would work bekahm.
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Post by rebekahrl on Nov 20, 2014 22:41:50 GMT -5
I remembered someone in this thread had tried the oat fiber. Here is the quote. I forgot it said Skim milk, I'm so used to converting it to almond milk in my head. Thanks for pointing that out Nanci! I will just add that I used Oat Fiber in place of the oats today but was not as pleased with results. I want to play around with this recipe to see if I can reduce the carbs in it a bit although it has been given the green light as a FP snack provided that you only eat 1 or 2 squares since the oats & egg are spread out over so many servings.
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Post by photojenic on Apr 11, 2015 23:18:47 GMT -5
I'd love to try these, but WHERE is the recipe??! TIA!
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Post by rebekahrl on Apr 12, 2015 21:31:48 GMT -5
There are links to the recipe on the first page of this thread. One is in the very first post, and one is in the last post of the first page. I tried to recopy them here, but it wasn't working for some reason. I did try clicking on both links, though, and they both went through. Hope they work for you.
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Post by photojenic on Apr 13, 2015 0:34:18 GMT -5
Oh... got it! Thanks...
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