About Glycerine as a sweetener:
“…But as it’s typically used, to keep foods fresh or as a low-glycemic sweetener, glycerin is generally safe. It is not, however, calorie-free. In fact, glycerin contains slightly more calories than sugar—and it’s only about 60% as sweet, so you might need slightly more to get the equivalent sweetness. Also, as with sugar alcohols, consuming a lot of glycerin can produce a laxative effect, which may or may not be desired.
Here’s the bottom line on glycerin as an alternative sweetener: The main advantage is that glycerin does not affect your blood sugar. However, substituting glycerin for sugar will not reduce calories. And consuming it (or foods sweetened with it) in large quantities is not a recipe for good nutrition. I suggest that glycerin—like all forms of sugar and sugar substitutes—be consumed in moderation.
- See more at: http://www.quickanddirtytips.com/health-fitness/healthy-eating/is-glycerin-a-healthy-sweetener#sthash.J00U8Pf6.dpuf
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Thanks for sharing all of your stories everyone as I am finding this thread really interesting! I think my sister is concerned that I may be headed towards some blood sugar issues so while she is visiting, she has been teaching me to read the labels. Some of the things you would think of as "healthy" are far from it while some of the snackey type of things are actually a better choice. There seems to be a math formula between the amount of fiber and carbs. More fiber means you can subtract from the carb number - sort of reminds me of working an Algebra equation. I have a book around here somewhere about the glycemic index and it might actually be a good read (my sister has been telling me to read it for the longest time). Thanks to time marching onward, my metabolism has slowed down. Add to that an asthma problem which has restricted my physical activity and you have a recipe for weight gain. Guess it may be a good idea to get more familiar with the diet/blood sugar relationship to help keep any future health issues at bay.
The baking hobby does not seem to be as challenging as I thought it would be. When you do a lot of baking, the food is always there so you just don't have a desire to keep snacking on it. I get to bake and decorate then give it to someone else. Win-win situation! As long as coffee can still be my buddy, things will be all right. :)
Thank you K8memphis. Finally someone who understood what I was asking without giving me a lecture on carbs. There ARE sugar free low carb BC recipes out there, not to mention other desserts as well. No, they won't taste as good as the real thing, but that isn't /wasn't the point of my thread.
you're welcome chinadoll -- yeah we got off topic quite a bit --
happyfood you said:
"When you do a lot of baking, the food is always there so you just don't have a desire to keep snacking on it. "
wonder how long it's gonna take me -- i started baking over 50 years ago -- i ain't there yet
any minute now i'm sure of it! hahahahaha
chinadoll -- but i am not a big buttercream lover or i would experiment with the tofu and see where it takes me -- don't know if it would stand up -- however i am working on a coconut oil/shortening ganachey type 'stuff' but again not necessarily a buttercream -- the tofu is a worthy ingredient for your list of things to try though
best to you!
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