[Sca-cooks] Brown rice syrup?

[Elaine Koogler]

Thanks, guys.  I hadn't really looked at it as a full replacement for
Splenda...just one that I could perhaps use when I need the consistency of a
syrup.  However, I did locate a simple syrup online (don't remember the URL
at the moment) that is sugar free and could work.  It's from the same place
that I get things like the syrups I sometimes use in coffee.  They also make
a honey substitute that works pretty well when honey is called for...not
quite as good, but it works.

Most of the time, however, I look at how much honey is called for in
proportion to the other ingredients.  If it's just a tiny bit...like the 2
Tablespoons a stew recipe I have uses (recipe makes probably 8 servings)...I
just go ahead and use the real stuff.

Thanks again!

Kiri

On 2/25/07, Terry Decker <t.d.decker at worldnet.att.net> wrote:
>
> According to the statement it is a sucrose substitute, not a sucralose
> substitute, so I wouldn't go replacing Splenda just yet.  Brown rice syrup
> contains maltose, which hydrolyzes to glucose, and glucose.  It will
> trigger
> an insulin reaction.  I would say that it is primarily meant for
> non-diabetics who like it sweet but want to reduce their sugar intake.
>
> Bear
>
> > So then, what you are saying is that I might even be able to use it to
> > replace the syrups that some things need that I can use Splenda
> for...and
> > avoid the sugar/carb thing that I have to do for my diabetes??
> >
> > Kiri
>
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