Quote:
Originally Posted by timhale  Jeanette,
I'll have to look into erythritol...thanks for sharing!
So you've had good experience with it, or just heard about it? Any recommendations on products worth trying?
Thanks!
Tim |
I have used it - although the store that I used to buy it from closed up toward the end of the low-carb craze and I haven't felt it important enough to order from the Internet.
I'm a 'taster' in that I can taste Splenda and aspartame, but I couldn't taste the difference between whipped cream made with sugar and whipped cream made with the erythritol. There have also been
studies done that show it's less likely to cause digestive issues.
Quanity for quantity it's only about 80% of the sweetness of sugar, so it's often used with stevia or another low weight sweetener. The soda companies are working with the FDA to release sodas with a combination of erythritol and stevia right now. (Apparently erythritol is a naturally occurring sugar alcohol, although I'm not entirely sure what gathering it entails)
Also - and this is purely anecdotal - I have a friend who's sister is epileptic. Whenever she has artificial sweeteners such as splenda, saccharin or aspertame she inevitably has a seisure within the next half hour. She doesn't have that reaction to erythritol. (She hasn't tried xylitol that I know of).
In any event, the thread makes me wonder if some day I shouldn't try steel cut oats drowning in real maple and brown sugar
