Thanks for the tip on the glycemic index link. My contribution here is not really about angel food cake, but I have also heard that as a sweetener agave nectar is low on the glycemic index. My endo Dr. says you still have to count the carbs in it, though. HOWEVER, I have used it both in baking (to replace high fructose corn syrup) and on breakfast oatmeal. To me it is a lot sweeter tasting than sugar, so only a teaspoon is necessary. There is also a product out there called Slimsweet which is all natural. I have used this some, too. I have found that putting a half apple in my oatmeal helps the sweetness too. I would not ingest sucralose, aspartame or saccharine for any reason. It is safer to go with natural sweeteners or none at all. Seems like we just need to practice portion control and counting the carbs in everything.
Pounds lost: 27.0
Fitness Minutes: (8,232) Posts: 27,137 1/18/10 10:12 A
I just read Spiritseeker2's message that says stevia is too expensive. If you can get the clear stevia liquid, it only takes a few drops to sweeten something like your tea. I don't know how much would be needed for making anything like cake, or if you could even do that. I have been using Sweet Leaf liquid stevia for the last four years and it usually takes me a couple of years before I even get half of the bottle used. That kind of stevia does not have the sugar alcohols in it.
KATIESMOM, VXWALL and the others are right... it isn't "okay" any more than anything else if you eat too much of it! LOL
I stay away from sweets period for the most part, prefering fruit to baked goods... but when we didn't make from scratch, angel food cake is what my family always used instead of those sponge cakes whenever we made strawberry shortcake... it's much better tasting, and the texture... well, I'm prejudiced! LOL
Every one deserves an OCCASIONAL indulgence, (even me! LOL) and if you can't live without sweets, I'm glad you're looking for healthier alternatives. It's a good thing to experiment...
"The real secret of success is enthusiasm..." thanks, Walter P. Chrysler. I believe it. That's what I want in my life--to give my imagination a chance, to live with energy and enthusiasm! P.S. I looked up enthusiasm, and it says the root words mean God within... interesting...!
Ralph Waldo Emerson said 'Life belongs to the energetic.' But you don't have to be frenetic and hyper--some energy is quiet and steady, like a heartbeat... and that works too! LOL
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Fitness Minutes: (4,148) Posts: 380 1/17/10 7:53 A
Truvia is made with erythritol, a plant-based sugar alcohol. Sorbitol, malitol and xylitol are also sugar alcohol products. Malitol is 52 on the glycemic index, right next to sugar. Erythritol is supposed to be secreted in one's urine, so that one doesn't absorb it, but what if one doesn't have a normal endocrine system? There doesn't seem to be much information about it. Yet.
Aspartame (Nutrasweet) gives me migraines, bad ones. That's all I need to know. It has been used a lot in diet sodas.
About.com suggests honey. Although it is pretty much the same as sugar, it is supposed to taste sweeter so we would need less. Hmmmm.
Now if I only had a really good glycemic index chart so I could check the carbs of honey and fruits, maybe I could use fruit in my oatmeal. Any thoughts?
Correct me if I am wrong, but is there not 4 calories in each gram of sugar? If that is the case, then 32 grams of carbs (in Splenda) would be closer to 128 calories (32 x 4) Not 96 as in a post below. Thanks for any clarification.....
Angel food cake is the lesser of the evils, when compared to something with icing. It's all a matter of choosing the least amount of carbohydrates to control blood sugars and the least amount of fat to lose weight. Personally, anything made with flour raises my blood sugar level some. Sweet drinks like soda pop made with any kind of sweetener sends it way up.
That is why it is important to test blood sugars and keep track of food eaten, to see what raises your blood sugars more than others.
Medicinenet.com says this: "A lot of the controversy surrounding sucralose stems from the fact that it was discovered while trying to create a new insecticide. The claim that it is made from sugar is a misconception about the final product.
The product Splenda is also not actually calorie-free. Sucralose does have calories, but because it is 600 times sweeter than sugar, very small amounts are needed to achieve the desired sweetness. The first two ingredients in Splenda are dextrose and maltodextrin, which are used to increase bulk and are carbohydrates that are not free of calories. One cup of Splenda contains 96 calories and 32 grams of carbohydrates, which is substantial for people with diabetes but unnoticed due to the label claiming that it's a no calorie sweetener.
The name sucralose is another misleading factor. The suffix -ose is used to name sugars, not additives. Sucralose sounds very close to sucrose, table sugar, and can be confusing for consumers. A more accurate name for the structure of sucralose was purposed. The name would have been trichlorogalactosucrose, but the FDA did not believe that it was necessary to use this so sucralose was allowed.
The presence of chlorine is thought to be the most dangerous component of sucralose. Chlorine is considered a carcinogen and has been used in poisonous gas, disinfectants, pesticides, and plastics. ... The only way to be sure of the safety of sucralose is to have long-term studies on humans done."
Any of the artificial sweeteners give me migraines as well as raising my blood sugar. No thanks, I'll take an apple instead.
Edited by: NOSKINNY at: 1/16/2010 (17:34)
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it's just full of lightness and air and wonderful for a sweettooth in moderation personally i never cared for it unless it was frosted with chocolate icing and had cherries on the top lol the lady mary
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Pounds lost: 273.0
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Bottom line is it all comes down to amount of calories and carbs and fats. Angel food cake has no fats and less sugar than other cakes, and therefor considered 'better' than regular, whether home made or with a mix. BTW, you can also use natural applesauce in place of oil or fat in a cake recipe and it gives you a lower fat moist cake or cookie. And...anything is ok in moderation.LOL
Edited by: VXWALL1942 at: 1/16/2010 (15:47)
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