[Sca-cooks] sugar substitutes, may be off topic

[Kirsten Houseknecht]

i know that sometimes we need to use ugar substitutes in what should be
period cooking.. and often enough in non period cooking.. so i thought i
would mention some sugar substitutes that many people are not aware of, that
are NOT Aspartame (Nutrasweet)

there is a new-ish sugar substitute out there called "Diabetisweet" it is
sold in the Walmart, some supermarkets, and by mail....it is .. Acesulfame K
and has NO Nutrasweet in it.
it can be baked with and while it is a tad expensive, it actually *cooks*
like sugar.
i have made cookies with it.  it doesnt leave an after taste.

Splenda is another nutrasweet free sugar substitute...   it tends to be in
yellow packages, or yellow packets.  it doesnt have an aftertaste or
anything , but i dont like it in anything hot. as it looses a lot of its
sweetness... but at low temp cooking it holds up. and it is *great* in iced
tea...... (i dont use sugar in my iced tea anymore at all....)  it is much
sweeter that sugar and has a "softer" mouth feel and taste to it.



many people have violently allergic reactions to Nutrasweet (Aspartame) and
*any* contact with it. any amount at all in their food. can trigger an
allergic attack.
(severe asthma in one friend's case... migraines in my husband's)  not to
mention the fact that a lot of people do not believe nutra sweet is safe as
a food

for the record, i am one of them.  i wouldnt touch the stuff if you paid me.
Kirsten
kirsten at fabricdragon.com
http://www.fabricdragon.com

"Did you vote?  No?   Then don't come whining to me...."
----- Original Message -----
From: "Marilyn Traber" <marilyn.traber.jsfm at statefarm.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, November 26, 2002 9:43 AM
Subject: [Sca-cooks] RE: Sca-cooks digest, Vol 1 #2783 - 18 msgs


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> Blech! ruin perfectly good custard...cannoniacle topping is heavy whipped
> cream flavored with brandy...
>
> and if you use splenda, then you only have to deal with the carbs inherent
> in pumpkin, egg and cream. Roughly if you use 1/2 cup libbys solid pack
> pumpkin at 40 cal, 2 gr protein, 9 gr carb, 5 gr fiber; 4 tbsp heavy cream
> at 280 cal, 1.2 gr protein, 1.6 gr carb, 0 gr fiber; 1 egg at 75 cal, 2.8
gr
> protein, .6 gr carb and 0 gr fiber; assorted spices nominal, liquid
splenda
> to taste, nominal you end up with a single portion count of:
> 395 calories, 6 gr protein, 11.2 grams carbs, 5 grams of fiber making the
> effective carb load 6.2 gr carbs.
>
> not counting whipped cream with brandy, of course. I am more partial to
> eating it plain;-)
>
> Personally, I accept that I am making the choice to go off my normal
eating
> pattern and consume carbs and don't feel guilty. I plan on eating the
mashed
> potatos, and the stuffing, and the other goodies. I will deal with the
carb
> hangover on friday by logging into Evercrack and stomping some mobs into
the
> dirt ;-)Gratuitous violence to alleviate a hangover without actually
harming
> anything, I love it!!!
>
> margali
> Aruvqan, Haunted Fold, Solusek Ro
>
> the quote starts here:
> > Why does "pumpkin creme brulee" come to mind?
>
> Oooh, perfect!  Maybe with a dollop of marshmallow whipped cream on top.
>
> - Doc  (who is now really hating this Atkins diet thing)
> --
>
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