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MORGANPARK's Photo MORGANPARK Posts: 1,049
1/15/13 8:51 A

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Thanks. That's what I thought. Sugar is sugar is sugar in any form.

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RUSSELL_40's Photo RUSSELL_40 Posts: 16,826
1/15/13 7:25 A

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I eat tomatoes almost every day in a stir fry, and if you cook them well, they taste sugary

Splenda is better than sugar, but I don't eat either, and think they are bad for you.

"We can't solve our problems with the same thinking we used when we created them "

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KICK-SS's Photo KICK-SS Posts: 9,581
1/14/13 9:19 P

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I have a lot of bottles of different flavors of the Torani or DaVinci syrup here - I flavor my protein shakes as they're made with just vanilla whey - They're all very good. I also make Italian Soda's with the club soda, whipping cream and a flavored syrup and ice. Fantastic drink (more in summer tho). Too cold now!


Betty

EWEFLUFFY IS NOW KICK-SS

TODAY IS THE TOMORROW YOU WORRIED ABOUT YESTERDAY. GET ON WITH IT!!

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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 66,020
1/14/13 9:28 A

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Most people love the sugar free flavored syrup.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

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1/14/13 8:45 A

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Some recipes call for using the flavored coffee and drink syrups in their muffins and such. I have never tried it. I did have a lovely time with the Di VInci Egg Nog flavored syrup this holiday season. It makes the best, especially when mixed with some vanilla flavored whey powder, vanilla extract, almond milk, cream, and nutmeg... it was yummy. Thanks for all the feedback on Splenda etc.

MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 66,020
1/14/13 8:24 A

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I agree about the sugar. If your goal is to maintain a steady blood sugar level to prevent cravings then it's best to avoid it in it's many forms.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

Co-Leader "Smart Carbing"
Co-Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"


 
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KICK-SS's Photo KICK-SS Posts: 9,581
1/14/13 1:37 A

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It is my understanding that sugar is sugar is sugar - doesn't matter if it's brown sugar or white sugar or raw sugar. The white sugar has been bleached, the brown sugar has color added to it and the raw sugar is just white sugar before it's so refined. I use very little of any of it, but will use raw sugar on occasion, only because I like the texture better.

I drink my beverages without sugar and my soda/liquor drinks, I'll use Torani syrup if I want flavor and sweet - they are Splenda.

Betty

EWEFLUFFY IS NOW KICK-SS

TODAY IS THE TOMORROW YOU WORRIED ABOUT YESTERDAY. GET ON WITH IT!!

BEFORE YOU CAN START A NEW CHAPTER - YOU HAVE TO FIRST TURN THE PAGE!




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MORGANPARK's Photo MORGANPARK Posts: 1,049
1/13/13 9:23 P

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I use artificial sweetners in two items -- oatmeal and cold seltzer water when I mix it with vodka. Oatmeal tastes fine with Splenda. Truvia for cold drinks. None of it taste good in baked goods. If' I decide to "let go," and bake something that calls for sugar, I just try to use a smaller amount than what the recipe calls for. Sometimes I'll substitue it with brown sugar.

Is brown or raw sugar any better for you than the white stuff? Anyone know?

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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 66,020
1/13/13 4:10 P

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From what everyone says if you don't use as much truvia/stevia you won't detect the bitterness but my hubby and I are both super sensitive to tastes we don't like and can detect small amounts. So we would not be the best people to ask. I don't make a lot of desserts and when I do I use splenda as it holds up to heat. Some people love stevia so maybe one of them will respond.

Have whatever you would have for other meals for breakfast. It doesn't have to be traditional breakfast foods.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

Co-Leader "Smart Carbing"
Co-Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"


 
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1/12/13 8:46 P

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I haven't noticed the bitterness with Truvia, but I just started using it this week. I have noticed that it takes a lot more of it in baked goods. I just tasted the finished product, my Pumpkin muffins, and they are ok... but not at all what I wanted. They will be ok with coffee...or ginger tea. I used 2 1/2 cups of my Bob's Red Mill Almond Flour... and that's a lot. Any suggestions? I am looking for breakfast ideas other than tons of eggs... I'm not really "into" eggs.

MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 66,020
1/12/13 8:25 P

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All the negative info years ago was on saccharine, then it was aspartame, then it was splenda, then it was agave and stevia. A lot of the negative info can be traced back to the sugar industry. I can't have sugar and Hubby and I can't stand the taste of stevia/truvia so there are few options for us. We are not into bitter tastes.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

Co-Leader "Smart Carbing"
Co-Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"


 
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1/12/13 8:12 P

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I have used Spenda a lot but now there's some hype going around that it's not good for you. And sugar is? I've switched to Truvia, but it's not as good in baking. I have some almond flour, flax seed pumpkin muffins in the oven right now... and since I tasted the batter, I can already tell I did not add enough Truvia. I should have added a lot more... I was guessing on how to substitute for Splenda...
Did anyone try that tomato soup recipe I posted from Low Carb Friends? I have the ingredients, but have not made it yet. I made homemade chicken vegetable soup today. I think our cold front has blown in....

MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 66,020
1/12/13 6:55 P

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I think splenda is actually made from sugar and it substitutes well in baked goods but I don't think it is going to break down the fibers in tomatoes like sugar does either. We used to use sugar a lot in wound care where I worked. It's some pretty powerful stuff.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

Co-Leader "Smart Carbing"
Co-Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"


 
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-LINDA_S's Photo -LINDA_S Posts: 4,156
1/12/13 2:59 P

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I agree. I don't see the need for sugar in tomato things. If it's to break down the tomatoes, I'd say Splenda wouldn't have the same effect, but then I'd break them down by mashing or blending a bit. Glad it turned out well!

Linda

"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has." Margaret Mead


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KIERAE's Photo KIERAE SparkPoints: (177,652)
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1/11/13 3:35 P

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Good choice! emoticon

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

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ae

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MRSSHOWME's Photo MRSSHOWME Posts: 252
1/11/13 3:16 P

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Thanks for the responses! I decided to just skip it all together as I didn't see the need. I use canned tomatoes and figured they were processed enough. Tried a bit and it seems okay to me.

Working on a 40 lb loss by my 40th birthday June 26, 2013


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KIERAE's Photo KIERAE SparkPoints: (177,652)
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1/11/13 3:15 P

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Yeah I would start with less initially (easier to add versus subtract..lol).

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 66,020
1/11/13 12:36 P

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I don't consume sugar so I would also try the splenda. That sounds like too much sugar to me for tomato soup. I add a half tsp of splenda to tomato sauce and it is more than enough.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

Co-Leader "Smart Carbing"
Co-Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"


 
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1/11/13 12:08 P

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I got this tomato soup recipe from "Low Carb Friends" recipe board

1 8 oz can tomato sauce
1/4 to 1/2 Cup Heavy Cream
1 packet of Splenda
Whisk all together with wire whisk, in saucepan. Heat over low heat stirring frequently.
Tastes like Campbells, only better. This recipe can be doubled just use 2 cans of tomato sauce, 1 Cup Heavy Cream and 2 packs of Splenda.

MRSSHOWME's Photo MRSSHOWME Posts: 252
1/11/13 11:55 A

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I have a recipe for cream of tomato soup that I am just craving intensely and the kids have requested it. It calls for 2 tbsp of sugar but there is a note that the sugar is for breaking down the tomatoes rather than for sweetening. Would Splenda work the same way for that? Thanks!

Working on a 40 lb loss by my 40th birthday June 26, 2013


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