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The lowdown on LowCarb Sweeteners
CookingWithCarlo.com ^ | Dec. 15, 2003 | Carlo3b Dad, Chef, Author

Posted on 12/15/2003 5:59:06 AM PST by carlo3b

The lowdown on LowCarb Sweeteners

Some call it ----ose, but think of it as Sugar

When dealing in chemistry, the ending "ose" indicates sugar; so beware of ---ose ingredients on food labels. Ordinary table sugar, the white granulated type, is known as sucrose. This is a list some of other names of sugars you might encounter are; sucrose, dextrose, fructose, lactose, glucose, maltose.

BEWARE: "ose" sugars are pure carb, thus 1 gram of sugar = 1 gram of carbohydrate = 4 calories.

Look for these other commonly used sugar-carbohydrate ingredients: white and brown sugar, succanat, turbinado, demerrara, molasses, corn syrup, maple syrup, honey, barley syrup, malt syrup, rice syrup, cane juice and syrup, fruit juice concentrate**

** Beware of foods that boast no-added sugar, or sucrose-free. Read the label carefully; many foods such as jams and fruit drinks are sweetened with concentrated grape or apple juice, which are very sweet, high-fructose syrups, and yield the same carb and calorie count as sucrose (table sugar).

A Noted Exception is that "sucralose" (Splenda) ends in ---ose, but think of it as "lose" instead, because it is made from sucrose, sugar. Splenda is calorie and carb-free.
Fructose is sometimes promoted as a suitable sweetener for diabetics and low carbers because it does not require insulin to be used by the cells; thus there is no rise in insulin level. However, it is still a carbohydrate and yields 4 calories per gram, just like any other sugar. Fructose has an added disadvantage - because it doesn't require insulin, it is rapidly absorbed by the liver and converted to glycerol - ultimately leading to increased triglycerides and cholesterol levels.

The fructose that is added to commercially processed food is a highly refined, purified sugar created in a lab from corn and other syrups.You can find it everywhere - fruit drinks, soft drinks and iced teas, baby foods (yes!), jams and jellies, candies, desserts and baked goods.

As outlined by Ezine nutritionist Anne Collins other sweeteners that are worthy of attention:

Artificial Sweeteners

As a group, artificial sweeteners are classed as "non-nutritive". Thus, they provide a sweet sensation to the tastebuds, without raising blood sugar levels or insulin, and are useful for weight-loss because they are calorie- and carbohydrate-free.

The most common artificial sweetener in use is aspartame (Equal, Nutrasweet). Aspartame is calorie- and carb-free, however it is far from being an ideal sweetener. First, it is not chemically stable, meaning that when exposed to heat and air, it breaks down into its chemical constituents - phenylalanine and aspartic acid. This makes it unsuitable for cooking, or for storage over more than a couple of days. Also, many people have experienced unpleasant symptoms from consuming aspartame, from mild headaches and stomach upset to migraines and depression. The manufacturers continue to assert that the product is safe, and indeed most people can enjoy it without any problem whatsoever. Moderation is the key.

In Canada, food and beverage manufacturers are using a combination approach in their products - using aspartame with another sweetener, acesulfame-potassium (Ace-K, Sunette). This sweetener is not absorbed and yields zero carbs and calories. It has a bitter after-taste, but when combined with another sweetener, this is eliminated. By combining sweeteners, an improved sweet taste is achieved, and reduced amounts of each chemical is required.

Sucralose (Splenda) is spun from regular sucrose sugar in such away that the body doesn't recognise it, so it is not absorbed. Thus it contributes no calories or carbohydrates in its pure form. It remains stable in heat, so is ideal for cooking and baking. Splenda is available for home use as a bulk sweetener, which measures spoon for spoon exactly the same as sugar. It is also available in a more concentrated form in convenient packets. However, these Splenda products also contain maltodextrin, which gives it the necessary bulk. Thus, it does contribute a small amount of calories and carbohydrate. Either form of Splenda, whether it's the bulk form in the box, or the little packets, will yield 0.5 carb grams per amount equivalent to 1 tsp (5 ml) of sucrose sugar. Just remember that the powder in the little packets is much more concentrated, so a smaller volume is needed to give the desired sweetness.

More and more commercial products made with Splenda are becoming available - especially beverages, soft drinks and iced teas, desserts, condiments and candies. Keep an eye on your grocer's shelves. Also visit our Shopping Page for some popular products available in Canada.

Also available in Canada is cyclamate (SugarTwin, Sucaryl), a zero-calorie/carb sweetener. There is still some controsversy that this chemical may cause bladder cancer in rats; it has never occured in humans in over 30 years of study. It is still banned in the US. Cyclamate is not used in commercial products, and is only available as a "table top" sweetener. It comes in bulk form, measured spoon for spoon like sugar, or as concentrated packets, tablets and liquid, There is also a brown sugar flavour, which some enjoy. Cyclamate is stable in heat, so is fine to use in cooking and baking.

Stevia

This is a non-caloric, zero-carb natural sweetener, derived from a South American plant stevia rebaudiana, and has been in wide use in Asia for some years now. It's becoming more readily available in North America; look for it in health food and natural food stores. So far, it appears to be well-tolerated, with no reports of negative effects. It is available as a liquid extract - either concentrated or dilute, a white crystalline powder made from the extract or simply the powdered green herb leaf. It provides an intense sweet taste, which has the potential to be bitter. Some people find it has a slight anise/licorice flavour which may or may not be objectionable. Also, some studies suggest that it may possibly stimulate the release of insulin; in Protein Power Lifeplan, the Eades' recommend using stevia with caution. It is stable in heat, so is fine to use in cooking.

Maltitol, Sorbitol and Other Sugar Alcohols

Sugar alcohols - also called polyols - are a class of carbohydrate that are neither sugars nor alcohols. This group includes maltitol, sorbitol, mannitol, xylitol, erythritol, lactitol, and hydrolysed starch hydrolysates (HSH). These popular sugar substitutes provide the bulk and sweetness of sugar and corn syrup, but are incompletely absorbed in the intestine. Thus they provide fewer calories and carbs than sugar, and result in a much slower, and smaller rise in blood sugar and insulin. They are generally recognised as safe for diabetics to consume for this reason, and products sweetened with these products may legally be labelled "sugar-free" in both Canada and the US. Sugar alcohols do not promote oral bacteria, and xylitol in fact inhibits bacterial growth, thus do not cause tooth decay.

There is a great deal of confusion about whether or not these products provide carbohydrates, and how they should be counted toward a carbohydrate-restricted diet. Some authorities say they provide zero carbs because they are not absorbed. Others, such as Diabetic Associations across North America, are taking a more cautious stand. Currently, food labelling regulations in Canada and US do not require (yet) including maltitol et al in the Total Carbohydrate data of the nutrients list. However, the amount must be listed in the ingredients panel.

So how do you count them in your carb budget for the day? Some say 0 carbs, so just go by the label and only count the carbs from any sugar or starch in the food. Others, such as the Canadian Diabetes Association, recommend counting the full amount as carbohydrate grams, especially for patients using carb-counting for insulin dosage and insulin pumps. Still others take a median approach, and suggest counting each gram of maltitol as 0.5 carb grams.

All authorities recommend using caution and definitely moderation is key. Because they are not completely absorbed in the bowel, they have a nasty reputation of holding onto water, and promoting diarrhea, gas and bloating. This is politely termed the "laxative effect". Sorbitol and mannitol are the worst offenders, maltitol and lactitol less so. The label should indicate the serving size. This is the amount considered safe to eat before the laxative effect takes over. So beware that overeating these foods can have serious effects. Especially for children, who of course will experience the effect from an even smaller amount.

Many low carbers enjoy an occasional chocolate bar or candy sweetened with one of the sugar alcohols, and find there is no effect on their weight loss or ketosis. Some do find it will put them in a stall. Others find they definitely experience a blood sugar "rush" from eating even a small amount. For a few, the laxative effect is pronounced, and even a small amount will trigger unpleasant symptoms. This is definitely a case of YMMV (your mileage may vary). For some low carbers, planning for one of these treats now and then helps to stave off cravings for serious carb binges. Indeed, even at full count, a 40 gram chocolate bar sweetened with maltitol has an average of 12 carb grams, as opposed to regular plain chocolate with 25 carbs in a similar sized bar. Just beware that they can also trigger the sweet cravings you hope to avoid.



TOPICS: Business/Economy; Culture/Society; News/Current Events; Political Humor/Cartoons; Your Opinion/Questions
KEYWORDS: diet; fat; health; lowcarb; skinny; sweeteners
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To: carlo3b
Good information here! A lot of people do not realize how much sugar they eat each day!
51 posted on 12/15/2003 8:01:22 AM PST by Salvation (†With God all things are possible.†)
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To: carlo3b
Carlo, thanks so much for the recipes!

I started Atkins 3 weeks ago (have lost 8 lbs. so far!) Chanukah is coming. Do you have a low-carb version of "latkes" (potato pancakes)?
52 posted on 12/15/2003 8:02:38 AM PST by Alouette (Personne me plumerá)
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To: MattMa
You have been added. I am posting this recipe with hot peppers so that I emphasize the importance of eating foods that excite the senses to aid satisfaction to your meals. Hot or very spicy food are a diet in themselves. Eating spicy foods will aid your health as well as add fullness to your menu.. Really.. :)
LowCarb Hearty Pumpkin Chili

Yo Texans don't laugh, it's delicious... Yummy .. :)

  • 1 lb ground beef
  • 1 cup onion, chopped
  • 1 cup green pepper, chopped
  • 1 garlic clove, minced
  • 2 (14.5-ounce) cans diced tomatoes, not drained
  • 1 cup pumpkin
  • 1 sm. Habañero pepper (optional)
  • 1 Tbs. chili powder
  • 1 tsp cumin
  • 1/2 tsp pepper
1) Brown the ground beef, onion, green pepper and garlic until meat is no longer pink; drain well.
2) Add remaining ingredients; mix well. Cover and simmer for 20 minutes.

Top with shredded cheddar cheese and sour cream, if desired.
servings: 4
Carbs per serving: 1g


53 posted on 12/15/2003 8:15:58 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: Alouette
I started Atkins 3 weeks ago (have lost 8 lbs. so far!) Chanukah is coming. Do you have a low-carb version of "latkes" (potato pancakes)?

Be my taster.. I made this a week ago to surprise my Jewish friends for the holiday and can't make up my mind if they were great or just different.  Potatoes by nature are extra high in bad carbs, so Latkes are a real no no.. but these were fun.. let me know if you like them.. Fingers crossed.. :)

LowerCarb Like Latkes

1) Place shredded radishes onto paper towels. Squeeze out the moisture.
2) Combine them and the remaining ingredients, except the yogurt and applesauce. Beat well.
3) Heat the oil in a skillet. Drop the batter into the oil by spoonfuls.
4) Fry until crisp and brown on both sides.
Remove from the skillet and drain on paper towels. Serve warm with plain yogurt and unsweetened applesauce.
 
 
54 posted on 12/15/2003 8:33:21 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b; TomB
See www.eatright.com for science-based, non-anecdotal, non-huckster nutrition information.

Signed,

Dr. aruanan, a Ph.D. in Human Nutrition/Nutritional Biology from the University of Chicago, currently a post-doctoral fellow in the field of molecular neuroscience.
55 posted on 12/15/2003 9:08:42 AM PST by aruanan
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To: carlo3b; SamAdams76
Thanh you much for the research on Sugar Substitutes. I am still reserved on "Sugar Alcohol". Those candy bars are just to damn tasty and I don't believe that 26 carbs can be written off because it's "Sugar Alcohol"...
56 posted on 12/15/2003 9:12:54 AM PST by tubebender (We've been married 47 years and she still doesn't put the toilet seat up for me...)
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To: joesbucks
Also, besides the uncomfortable digestive effects, Splenda tastes (to me) absolutely terrible. I baked my birthday cake with it last June and I took one bite and threw the whole cake away.

I despise fake sugars. However, I just bought some stevia from Trader Joes and have used it in two things: a tiny bit in my tea, which is wonderful and I do not miss the sugar at all; and in the allowed dessert on Phase One of the South Beach Diet, which also tastes very real and yummy. (That dessert should be known to all: you take ricotta cheese, put it in a bowl, and mix in a tiny bit of stevia or other substitute and a teaspoon or less of unsweetened cocoa powder, a couple of drops of vanilla, mix well, and eat! It doesn't seem like diet anything! Yum!)

Anyway, stevia is not fake. It's just a sweet plant. Not bad at all.

57 posted on 12/15/2003 9:37:07 AM PST by Yaelle
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To: carlo3b
Once again, thanks for the recipes.
58 posted on 12/15/2003 9:40:24 AM PST by TruthNtegrity (God bless America, God bless President George W. Bush and God bless our Military!)
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To: carlo3b
A Noted Exception is that "sucralose" (Splenda) ends in ---ose, but think of it as "lose" instead, because it is made from sucrose, sugar. Splenda is calorie and carb-free.

Love the stuff, hope it doesn't cause cancer.

59 posted on 12/15/2003 9:41:34 AM PST by Porterville (Every time a liberal speaks an angel is shackled in chains.)
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To: carlo3b
Excellent!
60 posted on 12/15/2003 10:42:59 AM PST by PoisedWoman (Rat candidates: "What a sorry lot!" says Barbara Bush)
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To: diotima
Are you saying there are THREE forms of Splenda? I'm only aware of the granulated stuff, in the yellow boxes. Please advise. Thanks.
61 posted on 12/15/2003 10:44:45 AM PST by John Robertson
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To: nutmeg
read later
62 posted on 12/15/2003 10:46:21 AM PST by nutmeg (Land of the Free – Thanks to the Brave)
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To: nutmeg
BOOKMARK
63 posted on 12/15/2003 10:49:59 AM PST by varina davis
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To: John Robertson; carlo3b
Liquid Splenda is available and it has no carbs in it. McNeil doesn't sell it to the public, it is available for industrial use. (Soft drinks, DaVinci SF syrups...)

Here is a link to a place where you can purchase liquid splenda, it is pricey but it is highly concentrated: http://locarber.com/

They also sell something called Wheat Protein Isolate, which can be used like flour in cooking to avoid that nasty Soy taste. I hear it is excellent, but I myself have never tried it.

64 posted on 12/15/2003 10:52:53 AM PST by diotima
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To: diotima
Thanks.
65 posted on 12/15/2003 10:54:12 AM PST by John Robertson
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To: carlo3b
please add to list
66 posted on 12/15/2003 11:25:38 AM PST by There's millions of'em (Bill Clinton was a great Democrat President)
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To: diotima
Thanks for the info. I haven't used the liquid yet, but I know bakers that have with mixed results. As I've said I like to use the granulated because of the measuring advantages, even with the small additional carbs, because it's just easier. I don't like the taste of any of the subs, but at least Splenda stays down.. Hahahhahah

I will however try the liquid, because of your recommendation if I get it in time before Christmas. Thanks for all your help and information on Splenda..

67 posted on 12/15/2003 11:25:55 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: There's millions of'em
You are on board..welcome.. :)
68 posted on 12/15/2003 11:27:47 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
That sounds really good.. this is one I'll try. Thanks. : )
69 posted on 12/15/2003 11:39:36 AM PST by Zipporah
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To: diotima
Thanks for the information, but it is indeed too pricy and shipping on 5 pounds is $16.50 making it cost $42.49. When you take away the carbs, you indeed need alot of gold.
70 posted on 12/15/2003 11:59:22 AM PST by HoundsTooth_BP
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To: carlo3b
COMPLETELY SWEET
(Eddie Cochran - Jerry Capehart)

EDDIE COCHRAN (Recorded 1956/1957)

Well completely sweet that's my babyMbr< Completely sweet, I don't mean maybe
Well completely sweet that's my baby
Completely sweet, I don't mean maybe

And I love her more 'n' more each day
She's so completely sweet
Well a-just like a-honey, that the bees bring in
Mmm, a-just like a honey, that the bees bring in

Mmm, I get my sugar, when I kiss her on the chin
Well the sugar in my coffee, well the sugar in my tea
Well the sugar in my coffee, mmmm the sugar in my tea
Mmm, they both taste better, with a sugar on my knee

71 posted on 12/15/2003 12:21:12 PM PST by jellybean (:))
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To: jellybean; carlo3b; sonofatpatcher2
Government Endorsement of Atkins? ;-)
72 posted on 12/15/2003 12:27:36 PM PST by beezdotcom
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To: carlo3b
I like to book with the liquid because it saves you about 25 carbs a cup. It is useful. The liquid is pricey, as I said but it is VERY concentrated. So far I have had no problems with it.

Good luck with it, I look forward to some fabulous recipes.
73 posted on 12/15/2003 12:38:54 PM PST by diotima
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To: carlo3b
Splenda is good, but it's still 'way too damn expensive. Hoping to see some competition get going here.
74 posted on 12/15/2003 12:42:54 PM PST by Hank Rearden (Dick Gephardt. Before he dicks you.)
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To: carlo3b
Thanks, Carlo. "Lowfat yogurt" is higher in carbs than regular sour cream. I experimented myself and came up with this low-carb equivalent for "Latkes."

1/2 small rutabaga
1 turnip
1 medium onion
3 eggs
1/4 c. olive oil
salt & pepper to taste.

Shred rutabaga, turnip and onion in food processor. Mix well with eggs and seasonings. Heat oil in large skillet. Drop mixture into heated oil and fry on both sides until brown. Drain on paper towel. Serve hot with sour cream. Tastes like real latkes!!!

75 posted on 12/15/2003 12:47:34 PM PST by Alouette (Personne me plumerá)
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To: beezdotcom; carlo3b
Dr. Carmona continued by highlighting possible food propaganda campaigns suspected to have been conducted by Al Qaeda sleeper cells.

Obviously the sleeper cells have been ingesting too many carbs.

76 posted on 12/15/2003 1:45:24 PM PST by jellybean (:))
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To: diotima
Where do you get liquid Splenda? I use the little packets in my hot tea and the bulk when I make a cheesecake, but I've not seen the liquid anywhere.
77 posted on 12/15/2003 3:01:39 PM PST by FrogMom (There really ARE barbarians at the gate!)
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To: FrogMom
See the information in my post #64. The website is lowcarber.com however, liquid splenda is only sold to the industry,
78 posted on 12/15/2003 3:03:51 PM PST by diotima
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To: carlo3b
I've given up on all artificial sweeteners. After someone else had posted xylitol was made from the sugar of birch trees (which I had learned I was allergic to before seeing that post), I became suspicious of Splenda (no idea if there's xylitol in it) and cut out all foods with Splenda in it. It turned out that this was causing my asthma problems. I don't trust aspartame so that's out. It seems I am pretty much limited to foods that are not processed.

Got to get back to the basics where low-carbing is concerned. It was working great until I started adding a little of this and a little of that. By golly, as soon as the Christmas season is over...! :o)

79 posted on 12/15/2003 3:19:03 PM PST by Ladysmith
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To: SamAdams76
Hey you, so what do you weigh in at nowadays? How about one more up-to-date photo of yourself? It's amazing what you accomplished.
80 posted on 12/15/2003 3:22:06 PM PST by Ladysmith
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To: diotima
Thanks!
81 posted on 12/15/2003 3:49:14 PM PST by FrogMom (There really ARE barbarians at the gate!)
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To: carlo3b
Carlos, I just received my copy of The Clinton Legacy Cookbook. Thank you, thank you! I am really getting a chuckle out of this! Seriesously though, there are some really good recipies in here. I am very impressed. I ordered this as a present but I think I'm gonna have to order another one because this one is MINE.
82 posted on 12/15/2003 4:57:09 PM PST by AZamericonnie
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To: PastorBubba; carlo3b
You must come and see.....yummy recipes

Thanks Carlo!
83 posted on 12/15/2003 6:04:37 PM PST by SnarlinCubBear (to you he's a dog...to me he's short, hairy, and cannot speak clearly. I have no problem w/this.)
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To: carlo3b
bump
84 posted on 12/15/2003 6:06:04 PM PST by Freee-dame
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To: carlo3b
bump and save
85 posted on 12/15/2003 6:07:29 PM PST by krunkygirl
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To: carlo3b
Thanks for the ping!
86 posted on 12/15/2003 8:52:05 PM PST by Alamo-Girl
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To: carlo3b
Please add me, carlo3b! I need all the help I can get! LOL
87 posted on 12/15/2003 11:40:55 PM PST by ETERNAL WARMING
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To: carlo3b
I am just loving this Post! Please add me to your list!!
88 posted on 12/15/2003 11:53:41 PM PST by lafroste
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To: carlo3b
Is cyclamate banned from being brought into America by individual consumers?
89 posted on 12/16/2003 12:05:57 AM PST by HiTech RedNeck
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To: carlo3b
Nump for later freamimg.
90 posted on 12/16/2003 12:24:02 AM PST by my_pointy_head_is_sharp
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To: carlo3b
Add me to your ping list and guest list for dinner! ;-)

Seriously, I'm thinking about starting Adkins...got to clear it with the doc first. I'm borderline diabetic/PCOS.

Love your posts.

PS: Please freepmail me the cost of your cookbook!
91 posted on 12/16/2003 1:47:24 AM PST by kimmie7 (fa la la la la la la la la fa la la la la la la < breathe!!! > fa la la la la la la la la fa la la!!)
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To: John Robertson
Here is something for you big boy.. :)

LowCarb Holiday Pumpkin Marble Cheesecake
Crust:
  • 2 cups finely chopped nuts, pecans, or walnuts
  • 1/3 cup Margarine, melted (I hate this stuff, put it does work better than butter in some recipes.. GULP)
Combine pecans and margarine; press onto bottom and 1-1/2 inches up sides of 9-inch springform pan and bake for 10 minutes at 350 degrees.

Filling:

  • 2, 8 oz. pkgs. cream cheese, softened
  • 3/4 cups Splenda, or your favorite sugar substitute
  • 1 tsp. vanilla
  • 3 lg. eggs
  • 1 cup canned pumpkin
  • 3/4 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
1) Blend the cream cheese, 2/3 of total sugar substitute and vanilla, at medium speed with an electric mixer or food processor. 2) Add eggs, one at a time, mixing well after each one is added. Reserve 1 cup of batter.
3) Add remaining sugar substitute, pumpkin and spices to remaining batter; mix well.
4) Spoon pumpkin and cream cheese batters alternately over crust; cut through batters with knife several times for marble effect.
Bake at 350 degrees for 55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill and serve.
You can also make no carb whipped cream topping by beating whipping cream and sugar substitute until thick and creamy.

92 posted on 12/16/2003 5:48:05 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: jellybean
Morn'n Sunshine.. :)
93 posted on 12/16/2003 5:49:41 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: beezdotcom
Bush needs to get on our bandwagon, heck this diet crosses all the political boundaries.. :)
94 posted on 12/16/2003 5:53:13 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: Hank Rearden
Splenda is good, but it's still 'way too damn expensive. Hoping to see some competition get going here.

I'll bet there are FReepers that can give us a link to a site that has better prices on this Splenda stuff, than we pay at a grocery store.. :)

95 posted on 12/16/2003 5:56:49 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: Alouette
Thanks for the recipe.. I'll try it!
96 posted on 12/16/2003 5:57:58 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
You can also make no carb whipped cream topping by beating whipping cream and sugar substitute until thick and creamy.

You know, it's statements like this that get me all frustrated. There's all these low-carb things that are WICKED easy to make - but we still gotta MAKE them. Meanwhile, the low-fat zombies can go out and buy hoards of stuff already in final form.

Granted, it's getting better - but we're still an underserved market...
97 posted on 12/16/2003 6:14:29 AM PST by beezdotcom
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To: AZamericonnie
I am so glad that you love your Clinton Legacy Cookbook.. Everyone says the same thing.. {{{SWOON}}}.. :)

 A Quickie LowCarb Taco Casserole

98 posted on 12/16/2003 6:17:30 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
thank you, Carlo. Merrry Christmas.
99 posted on 12/16/2003 6:28:10 AM PST by John Robertson
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To: SnarlinCubBear
Birgit Niedermeier, is a wizbang fancy pancy cook, that has written a wonderful piece about making low carb marzipan!
Marzipan has been used for centuries by pastry chefs all over the world. It can be used in baking and for covering and filling cakes. Marzipan looks fabulous for colorful cake decorations and figurines. It has to have at least 25% almonds otherwise it is considered almond paste. A thin layer of Marzipan can be used to cover a cake. When colored, it can replace the need for frosting.


Have a look at this recipe for a Christmas treat. I've tried one of her recipes for my cannoli filling and just loved it;

 

Basic Low Carb Marzipan
  • 2 handfuls of red fragrant rose petals
  • 1 cup of water
Simmer or nuke in the microwave until the rose petals have lost all their color and the water is really red. The water should have reduced to about 1/2 to 3/4 cup. Strain off the leaves and pour into a clean bottle. (Rose water is also a really good facial tonic, by the way!)
  • 2 1/2 to 3 cups fine almond flour
  • 2/3 cup powdered sweetener *
  • 1 tbs. Rose water (optional - see below)**
  • 1/2 tsp almond extract (optional)
  • 1 large egg white (or equivalent of pasteurized liquid egg whites)
  • 2 tbs. soy protein isolate (whey isolate may work here too)
In a bowl or your food processor mix 2 1/2 cups of the almond flour with the sweetener. Add egg white, rose water and almond extract and mix well. You should have a kneadable type of paste/dough. If it's too wet, add additional almond flour. The dough should be soft and pliable, but shouldn't be sticking to your fingers anymore.

Roll into a big sausage-shape and wrap in foil or Saran wrap. Chill for about 2 hours.

When you remove it from the refrigerator, check consistency again. If it is still somewhat sticky, sprinkle 1 tbs. of soy protein isolate on the surface and knead through thoroughly. Don't worry... the isolate doesn't change the taste at all but gives it that extra bit of improvement in consistency. (With regular marzipan you would add powdered sugar until you achieve the required consistency but I didn't want to spend any more carbs on it.)

Now you have marzipan! At his stage you could be making all manner of things already. Roll it into marble sized balls and let it air dry over night and you have "marzipan kugeln" ... marzipan balls that are a really nice treat.

Or you could cut out stars or other shapes you desire and dip them in sugarfree chocolate. (I would let the shapes dry out overnight also to make them easier to handle.) Use a little more soy protein isolate for rolling out, but use very sparingly as your dough shouldn't be very sticky at all at this stage to start with and you don't want to have blobs of isolate on your cut out shapes!

*Whatever sweetener you use, you need to grind it in your coffee grinder to make powdered "sugar" and enough to end up with about 2/3 cup of the powdered stuff. You can use all Splenda but it does make it a bit carby. I used a mix of Splenda, Xylitol and "Sugar Slim."

** Rose water is somewhat optional. It does, however enhance the flavor. You can buy it in herbal stores or make it yourself if you have roses in your garden.


100 posted on 12/16/2003 6:35:37 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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