By BIRDY Latest Reply 2009-11-12 04:06:11 -0600
Started 2009-11-11 00:29:32 -0600

Hi Dear Friends ,

When we started this diabet thing , we spent sometime for finding out the best sweetener.First we tried Stevya which was told 100% natural but we did not like the taste and much more than this we had a strong headacke (and a strong acke in my ears) as soon as we had Stevia.Then we gave up using Stevia and tried Splenda.Splenda is much better than Stevia however still a very light headacke after having a dessert with Splenda.At that time I also bought a packet of Fructose with the glysemic endex 19 ( really very low comparing other many things) and I used it several times for the baking especially and the taste was almost same as normal sugar.I know fructose comes from the fruits and it's natural , but upto now I have not read yet that fructose is safe to use.
Additionally we have diabetic chocolates with fructose here and we prefer to consume those chocolets but in a very small amounts of course (2-3 squares maybe).
How you think about fructose or what sweeteners you prefer to use?

So many thanks and greeteings from a rainy Istanbul morning…


6 replies

Hinboyz3 2009-11-12 02:19:54 -0600 Report

Wow didn't know that about the headaches, that's something. I like splenda and equal it works for me.

cussinwolf 2009-11-11 18:57:19 -0600 Report

Fructose has a bad name in the US right now. They are saying that when you take in too much of it your liver turns it into triglycerides . I think too much of anything can be bad for you. I read your post earlier today and have wanted semit all day long! I have never been to Turkey but have had friends from there years ago.

Pauline B
Pauline B 2009-11-11 19:24:35 -0600 Report

What's getting bad pess is "high fructose corn syrup" that is used in many unexpected products such as ketchup, and mayonaisse, as well as the sweetener in regular soda pop and other things that we are aware of. Plain fructose that one can get in a health food store or in bulk is not the same product as high fructsoe corn syrup. I used to use fructose when baking pies for desserts in hospitals and nursing homes in the old days (20 years ago). It doesn't take insulin to metabolize. These days, dietary regulations have loosened for institutionalized diabetics and they are given, in most cases, a choice of desserts. I haven't reviewed the scientific literature regarding the appropriate use of fructose.

BIRDY 2009-11-12 04:06:11 -0600 Report

wow , I'm so glad to hear you had Turkish friends.I live in Istanbul and guess your friends were from here too.Meanwhile many thanks for your message on my fructose concern.

Harlen 2009-11-11 09:38:13 -0600 Report

Good morning
I gave up on the fake stuff and when I need a treat I have one I just keep it to a small one and some times a very small one, I fined that if I just have what I wish "even if it is just a little bit" I dont crave it any more.
And for me if I do not have it I will go hunting for something and this can go on all night. For me it just isnt warth the stress to sey no.So I will have that little snickers bar rather then to keep on snacking and light foods that ends up being more carbs then if I just had what I craved.
I wish you the best and I am glad that it works for you
Best wishes

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