Replies to This Discussion

Permalink Reply by Hana Rous on March 24, 2008 at 7:29am

Are those low cal chocolate drinks any use?
I should think you could make a chocolate drink with real cocoa,whole milk and an artificial sweetener. Could have whipped cream on top. the sugar free sort.
a good savoury drink is yeast extract in hot water. I particularly like that one. I don't like chocolate.

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Permalink Reply by MeadowLark on March 24, 2008 at 8:03am

sigh.. Can't drink any sugarfree drinks without a raise in bloodsugar. Even hot tea with sugarfree packet will raise my bloodsugar as much as 60 points for a cup.
Yeast extract? Is that like the yeast flakes that you can get organic?

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Permalink Reply by Hana Rous on March 24, 2008 at 8:44am

I don't know what's available in the USA. What I use is Marmite. Can you get that? I'm sure I've seen a brand of yeast extract spread with a USA label on it. typically it comes in a round glass jar with yellow screw lid.

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Permalink Reply by Libby on March 24, 2008 at 9:46am

I grew up in England but can tell the US folks that Marmite is definitely an acquired taste :-)

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Permalink Reply by Hana Rous on March 24, 2008 at 10:39am

I acquired it as a child and love the hot drink from it.

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Permalink Reply by Libby on March 24, 2008 at 8:04am

Decaf coffee with cream, I even add a shot of liquor on a chilly night. Yummy! Or you can add Da Vinci sugar free kalhua syrup.

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Permalink Reply by Hana Rous on March 24, 2008 at 8:46am

I keep reading about the Da vinci syrups. are they really good? I can only get them mail order. I have tried to see if my local pharmacy could get them. They're not big sellers in the UK

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Permalink Reply by Libby on March 24, 2008 at 9:44am

They have liquid splenda so have zero carbs. Some of them are very tasty and they ARE convenient. But if they are too expensive mail order you might consider trying to buy liquid Splenda (it is only available online in the US) and creating your own with natural essences and oils. For example, I don't usually use the vanilla flavor syrup because it has artificial flavoring as well as natural. Instead, in my baking and on yogurt , I use a teaspoon of pure vanilla and a few drops of liquid Splenda. Many people don't even realize that powdered Splenda has sugar in it so it has 1g carb per teaspoon. Not bad if you are only adding a small amount but for baking, a half a cup of the stuff adds too many carbs for my metabolism.

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Permalink Reply by Hana Rous on March 24, 2008 at 10:21am

I don't bake, because I'm low carb and the flour would be too much. I do use natural vanilla essence in my coffee. I haven't seen liquid Splenda anywhere, but Dr. Bernstein suggests crushing and dissolving the tablets. I made meringues with powdered Splenda for Pavlova yesterday. being Easter Sunday. It was a treat. I know it has Maltodextrin as a filler, but a box usually lasts months and I use the tablets for sweetening drinks. I keep a pack in my handbag always. I like yoghurt for breakfast and the sauce might be good to go on that. I make a sauce from low sugar fruit preserves at the moment. Just occasionally, i would like to do things the easy way. Still I haven't seriously fallen off the wagon for nearly a year. I had a small baked potato with my beef stew for lunch. I checked and BG was 6.6(118.8) an hour later, which isn't bad.

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Permalink Reply by Libby on March 24, 2008 at 11:07am

I bake with ground golden flax seed and nut flours (almond or walnut). If you use liquid splenda, the results can be very low carb. I used to bake a lot and am VERY fussy so don't find a lot of recipes to be worth the effort. However, flax and almond waffles are my current favorite breakfast, served with fresh berries and whipped cream. I am Type 1 and can use insulin but my diet is so low-carb that some meals I manage with diet and exercise alone. Liquid Splenda is available online as EZ-Sweetz or Sweetz-free. The former does ship internationally but it's a bit expensive. I will be in England at the end of April and would be happy to bring you a bottle and pop it in the mail over there if you like. (The bottles are tiny- one drop is equal to a teaspoon of sugar.)

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Permalink Reply by elaine peterson on March 24, 2008 at 12:14pm

Hi Libby.....are your flours sold at Whole Foods or the like? Do you simply substitue them for regular flour? Where are you getting your fun low carb recipes?

Meadowlark...sheesh! Something new every day! I thought it was the caffeine that was the culprit, but after reading Dr B, I switched from powdered splenda and fat free 1/2 and 1/2 to splenda tablets and reg 1/2 and 1/2. My #'s still rise, just less. Now, I learn it's the heat??? Does hot soup or food do the same?

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Permalink Reply by tmana on March 24, 2008 at 12:39pm

One factor on your side, Elaine, is going off fat-free to regular. Many fat-free items are made fat-free by adding carbs and reducing protein.

Heat can have an issue with bg if you have circulatory issues. In those cases, your bg may read lower than it should, because oxygenated, glycosylated blood is not getting close enough to the skin to come out during a test.

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