OT - Sweeteners

I didn't even know they *made* a brown sugar version of Splenda - I will for
sure have to find that since I *LOVE* oatmeal but had to use the white
Splenda which has a weird effect on me. I've found that when I'm eating or
drinking something with Splenda, the first two or three bites taste nice and
sweet, but after that it starts tasting bitter - go figure!
--
Hugs,

CatNipped
See all our masters at: http://www.PossiblePlaces.com/CatNipped

See the RPCA FAQ site, by Mark Edwards, at:
http://www.professional-geek.com/rpcablog/

"Jane" wrote in message
...
On Dec 2, 9:41 pm, "CatNipped" wrote:
With all the food and nutrition topics I got to wondering. First we heard
that saccharin was bad that we should use Equal. Then Equal was declared
bad and we should use Splenda. Now Splenda is being blamed from everything
from gout to brain tumors. Now we're seeing commercials about "Truvia"
which is a stevia extract and are told it's all natural and good to use.

Ideas, thoughts, comments? Has anyone here tried it? Does it taste like
sugar or just another sugar substitute?

--
Hugs,

CatNipped
See all our masters at: http://www.PossiblePlaces.com/CatNipped

See the RPCA FAQ site, by Mark Edwards,
at:http://www.professional-geek.com/rpcablog/

Honestly, hon, it's just like anything else. Some people do well with
it, and some don't. I, for one, have used artificial sweetners since
the 60s, in great quantities. I've used them ALL, and have never had
a problem. Okay, the '-itols' do cause gastro-intestinal problems,
but so does too much Equal. (much to my dismay).

I'm in my 50s now, with no real problems that could be caused by my
excessive use of artificial sweetners. Apparently I'm one of the
lucky ones.

Splenda is awesome. I can cook with it (with some modifications), but
the biggest thing I can note is that the brown sugar version of
Splenda is AWESOME in oatmeal. Yum. Most of the time I don't cook
with it, though, preferring to use it for making Kool-aid or putting
into my coffee. That's all I can say.

Jane
- owned and operated by the Princess Rita

CatNipped wrote:
With all the food and nutrition topics I got to wondering. First we heard
that saccharin was bad that we should use Equal. Then Equal was declared
bad and we should use Splenda. Now Splenda is being blamed from everything
from gout to brain tumors. Now we're seeing commercials about "Truvia"
which is a stevia extract and are told it's all natural and good to use.

Ideas, thoughts, comments? Has anyone here tried it? Does it taste like
sugar or just another sugar substitute?

You're leaving out the cyclamates, which were the first non-calorie
sweeteners to replace saccharin. Although they had far fewer
undesirable side effects than their more recent successors, they were
taken off of the market (after about ten years) to be replaced by
Nutrasweet, Equal, and their more recent competitors.

Actually, just plain sugar doesn't have all that many calories. Unless
you're diabetic, why not simply use THAT in moderation?

"EvelynVogtGamble(Divamanque)" wrote in message
m...


CatNipped wrote:
With all the food and nutrition topics I got to wondering. First we
heard that saccharin was bad that we should use Equal. Then Equal was
declared bad and we should use Splenda. Now Splenda is being blamed from
everything from gout to brain tumors. Now we're seeing commercials about
"Truvia" which is a stevia extract and are told it's all natural and good
to use.

Ideas, thoughts, comments? Has anyone here tried it? Does it taste like
sugar or just another sugar substitute?

You're leaving out the cyclamates, which were the first non-calorie
sweeteners to replace saccharin. Although they had far fewer undesirable
side effects than their more recent successors, they were taken off of the
market (after about ten years) to be replaced by Nutrasweet, Equal, and
their more recent competitors.

Actually, just plain sugar doesn't have all that many calories. Unless
you're diabetic, why not simply use THAT in moderation?

I don't know if it's hypo or hyperglycemia that causes it, but I can "eat"
all the sugar I want - pure chocolate candy bars, cakes, pies, but I can't
"drink" real sugar without it making me really, really ill (it's the time of
absorption that figures in is my guess). I've tried to wean myself to just
water or milk, but I really miss my diet caffeine cokes. Add to that not
being able to grocery shop, so I can't really choose all the right foods (or
afford it if I could, eating healthy now-a-days costs a *lot*).

--
Hugs,

CatNipped
See all our masters at: http://www.PossiblePlaces.com/CatNipped

See the RPCA FAQ site, by Mark Edwards, at:
http://www.professional-geek.com/rpcablog/

"EvelynVogtGamble(Divamanque)" wrote:

CatNipped wrote:

With all the food and nutrition topics I got to wondering. First we heard
that saccharin was bad that we should use Equal. Then Equal was declared
bad and we should use Splenda. Now Splenda is being blamed from everything
from gout to brain tumors. Now we're seeing commercials about "Truvia"
which is a stevia extract and are told it's all natural and good to use.

Ideas, thoughts, comments? Has anyone here tried it? Does it taste like
sugar or just another sugar substitute?

You're leaving out the cyclamates, which were the first non-calorie
sweeteners to replace saccharin.

Wait, I thought saccharine *was* the sweetener that had cyclamates. If
not, then which ones are you thinking of?

Actually, just plain sugar doesn't have all that many calories. Unless
you're diabetic, why not simply use THAT in moderation?

In fact, she *wants* the calories - she's trying to gain weight. But
unfortunately, her body isn't tolerating fat and maybe is also having
trouble with simple carbs? Two important sources of calories!

Joyce

--
What business is it of the state how consenting adults choose to pair
off, share expenses and eventually stop having sex with each other?
-- Bill Maher

On 2010-12-03, wrote:

Sodium cyclamate and calcium cyclamate are different from saccharin.
For some people, me included, saccharin has a bitter taste. Calcium
cyclamate didn't taste quite as bad. I don't remember the diet soft
drink that had calcium cyclamate. Cyclamate has been banned in the USA
for 40 years it supposedly induced bladder cancers in rats fed quantifies
of the stuff.

My cats more or less ignored sweets.

Bud

The name just popped into my head: Tab.

On Thu, 2 Dec 2010 20:41:18 -0600, "CatNipped"
wrote:

With all the food and nutrition topics I got to wondering. First we heard
that saccharin was bad that we should use Equal. Then Equal was declared
bad and we should use Splenda. Now Splenda is being blamed from everything
from gout to brain tumors. Now we're seeing commercials about "Truvia"
which is a stevia extract and are told it's all natural and good to use.

Ideas, thoughts, comments? Has anyone here tried it? Does it taste like
sugar or just another sugar substitute?


I remember reading something icky about Stevia a few years ago. But I
have never tried it. I have tried all the other sweeteners over the
years. Cyclamates never even tasted sweet to me. The other sweeteners
I had to force myself to get used to them.

However, my brain part that deals with the taste of sweet took matters
into its own self. After a year or so of a particular sweetener in my
coffee, it suddenly no longer tasted sweet at all. So I would try
another brand or type. And eventually get it nullified. For years this
went on. Splenda never really got nullified. Just toned down the
sweet, and it started tasting sharp and acid. It ruined the flavor of
my beloved morning coffee.

But the funny thing is, this happens only in coffee! I can use any
sweetener in iced tea or koolaid, fruit, cereal; and it is just fine.
But now, even though I am diabetic, I use good old sugar in my morning
coffee; and it tastes rich and mellow. Then drink water, or a little
iced tea with saccharin the rest of the day. Don't worry, I don't get
enough to grow cancers!

--
CATherine

cut back on the amount you use, this is an "adjustment" thing, Lee
"CatNipped" wrote in message
...
I didn't even know they *made* a brown sugar version of Splenda - I will
for sure have to find that since I *LOVE* oatmeal but had to use the white
Splenda which has a weird effect on me. I've found that when I'm eating or
drinking something with Splenda, the first two or three bites taste nice
and sweet, but after that it starts tasting bitter - go figure!
--
Hugs,

CatNipped
See all our masters at: http://www.PossiblePlaces.com/CatNipped

See the RPCA FAQ site, by Mark Edwards, at:
http://www.professional-geek.com/rpcablog/

"Jane" wrote in message
...
On Dec 2, 9:41 pm, "CatNipped" wrote:
With all the food and nutrition topics I got to wondering. First we heard
that saccharin was bad that we should use Equal. Then Equal was declared
bad and we should use Splenda. Now Splenda is being blamed from
everything
from gout to brain tumors. Now we're seeing commercials about "Truvia"
which is a stevia extract and are told it's all natural and good to use.

Ideas, thoughts, comments? Has anyone here tried it? Does it taste like
sugar or just another sugar substitute?

--
Hugs,

CatNipped
See all our masters at: http://www.PossiblePlaces.com/CatNipped

See the RPCA FAQ site, by Mark Edwards,
at:http://www.professional-geek.com/rpcablog/

Honestly, hon, it's just like anything else. Some people do well with
it, and some don't. I, for one, have used artificial sweetners since
the 60s, in great quantities. I've used them ALL, and have never had
a problem. Okay, the '-itols' do cause gastro-intestinal problems,
but so does too much Equal. (much to my dismay).

I'm in my 50s now, with no real problems that could be caused by my
excessive use of artificial sweetners. Apparently I'm one of the
lucky ones.

Splenda is awesome. I can cook with it (with some modifications), but
the biggest thing I can note is that the brown sugar version of
Splenda is AWESOME in oatmeal. Yum. Most of the time I don't cook
with it, though, preferring to use it for making Kool-aid or putting
into my coffee. That's all I can say.

Jane
- owned and operated by the Princess Rita

CatNipped wrote:
"EvelynVogtGamble(Divamanque)" wrote in message
m...

CatNipped wrote:
With all the food and nutrition topics I got to wondering. First we
heard that saccharin was bad that we should use Equal. Then Equal was
declared bad and we should use Splenda. Now Splenda is being blamed from
everything from gout to brain tumors. Now we're seeing commercials about
"Truvia" which is a stevia extract and are told it's all natural and good
to use.

Ideas, thoughts, comments? Has anyone here tried it? Does it taste like
sugar or just another sugar substitute?

You're leaving out the cyclamates, which were the first non-calorie
sweeteners to replace saccharin. Although they had far fewer undesirable
side effects than their more recent successors, they were taken off of the
market (after about ten years) to be replaced by Nutrasweet, Equal, and
their more recent competitors.

Actually, just plain sugar doesn't have all that many calories. Unless
you're diabetic, why not simply use THAT in moderation?

I don't know if it's hypo or hyperglycemia that causes it, but I can "eat"
all the sugar I want - pure chocolate candy bars, cakes, pies, but I can't
"drink" real sugar without it making me really, really ill (it's the time of
absorption that figures in is my guess). I've tried to wean myself to just
water or milk, but I really miss my diet caffeine cokes. Add to that not
being able to grocery shop, so I can't really choose all the right foods (or
afford it if I could, eating healthy now-a-days costs a *lot*).

In consideration of all the "shut-ins", some of the larger supermarket
chains in some areas will deliver (for a fee), and you can place your
order via Internet. However, you can't really "shop" for the produce
you want, nor always choose the brands you'd prefer. Still, it CAN be
an option, when you can't get out or have no one to take you.

wrote:
"EvelynVogtGamble(Divamanque)" wrote:

CatNipped wrote:

With all the food and nutrition topics I got to wondering. First we heard
that saccharin was bad that we should use Equal. Then Equal was declared
bad and we should use Splenda. Now Splenda is being blamed from everything
from gout to brain tumors. Now we're seeing commercials about "Truvia"
which is a stevia extract and are told it's all natural and good to use.

Ideas, thoughts, comments? Has anyone here tried it? Does it taste like
sugar or just another sugar substitute?

You're leaving out the cyclamates, which were the first non-calorie
sweeteners to replace saccharin.

Wait, I thought saccharine *was* the sweetener that had cyclamates. If
not, then which ones are you thinking of?

No, saccharin (derived from coal tar) has been around for a long, long
time - at least a hundred years! Sodium cyclamate and calcium cyclamate
came along in the 1950's, and were hailed as a miracle for
sugar-restricted diets. (Until the FDA took them off the market - back
when they were genuinely looking out for the public health.)

William Hamblen wrote:
On 2010-12-03, wrote:

Sodium cyclamate and calcium cyclamate are different from saccharin.
For some people, me included, saccharin has a bitter taste. Calcium
cyclamate didn't taste quite as bad. I don't remember the diet soft
drink that had calcium cyclamate. Cyclamate has been banned in the USA
for 40 years it supposedly induced bladder cancers in rats fed quantifies
of the stuff.

I knew it had been banned, didn't remember why (if I ever knew). I DO
remember there was a lot of criticism, because the quantities fed to the
lab rats far exceeded any realistic expectations for human consumption.
Now that it's legal to advertise prescription drugs on TV, I wonder
why anyone would take ANY of them, given the potential side-effects that
they are required to announce in the ads. (In most cases, I'd prefer
the initial ailment!)