[pct-l] Recipes

[c.engberg at cox.net]

Almost any sweetening additive is going to have some adverse health effect. Choosing the 
lesser evil is the key: compared to Nutrisweet and Equal I would choose Splenda any day 
(especially since you cant really bake with the others). Coming from a family with history of 
diabetes I try to be careful about moderating my insulin level. A couple of options I have 
found useful:

Stevia herb extract- widely used in South America for centuries has an intensely sweet 
unique flavor. Also low-calorie and ok for diabetics. Takes a few days to fully get used to. 
Dont use excessive amounts to avoid a bitter taste. I use NOW brand, available as a 
supplement at health food stores. Check online for recipes and conversions from sugar.

Crystalline fructose- made from corn unfortunately, not fruit! Has a lesser impact on insulin 
as it first has to be converted sucrose before it can be used by the body. Also 50% sweeter 
than table sugar (sucrose) meaning you use less. I have only found it sold in bulk online. 
Anyone now of an all-natural brand made from fruit?

Using whole fruits (that have lots of fiber) helps to further slow the conversion and 
absorbsion of sucrose. 

Switchback, you might try cinnamon-raisin panesitos? Use stevia for the main sweetness 
with cinnamon and a handful of raisins for some extra flavor.

hopefully helps a little
-Chris


On 15 Jan 2007 at 22:13, Hiker97 at aol.com wrote:

> _danniken at comcast.net_ (mailto:danniken at comcast.net)   writes:
> 
> "montypct" wrote:  Splenda?  I use Splenda (Walmart generic)  in a few things.
> 
> How people can put that stuff into their bodies is  beyond me.
> ---------------------------------------------------
> 
> I agree.  I wish I knew of  something natural that was sweet and okay for us 
> diabetics.  But I don't,  so it is chemical city.  Sugar is basically poison 
> for me.
>  
> Switchback the Sweet Tooth

> 
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