Artificial Sweeteners

#41

OK, I love lamb and goat but – YIKES!!!

I’ll let you know how it turns out. There are recipes out there for the extract, so we shall see…

#42

Yes, I can imagine that the fresh leaf is a whole different thing. I would struggle to grow it here in France I think unless it grows fast as an annual each year?

#43

Yes the Stevia will grow as an annual. Perfect for your kitchen window herb garden, plucked as needed?
I don’t see anyone else mentioning natural Erythritol, here? I got started using Erythritol after reading the label on Lilly’s chocolates. Then I used Sukrin brand Erythritol. Now I use Anthony’s Erythritol which is USA cane sourced (not China corn starch). Most Erythritol labels add granulated stevia to get “cup for a cup, equal to sugar” sweetness (Erythritol is 70% as sweet as sugar, by volume). Erythritol I now use for home-made Marzipan and whipped cream! (We no longer bake croissants, in this keto lifestyle) … Aloha!

(David Cumming) #44

I’ve started researching artificial sweeteners and I came across this study - The interesting part is that gut bacteria are influencing how artificial sweeteners impact your metabolism. The concept that tasting something sweet already starts the production of insulin combined with potential changes in the gut lead me to be very sceptical of being able to each sweetener of any type if you want zero impact on your level of ketosis - anyone have any additional studies? By the way, I’m aware this study only points to certain sweeteners but that doesn’t mean the others won’t have similar impacts (you can’t assume).

(Dustin Bowen) #45

Has anyone heard of Allulose? I picked up a Quest bar this morning that had it in the ingredients. They claim that it is not digestible and does not cause an insulin response. Quest was deducting it from the Carb count on the packaging…

(Kellyn ) #46

Did you stop sweetners cold turkey? I really want to do this. Right now coffee without sweetners is really gross to me.

#47

Yes, I stopped cold turkey; it was the only way I could do it. Fortunately, I’ve never used sweeteners in my coffee, but here’s something I learned. If you do something for just TWO weeks, your taste buds will change and accept the new taste as ‘normal.’

A doctor told my mother that when she had to be salt free and insisted that she couldn’t eat without salt. After 2 weeks, she really didn’t miss it. I had my own experience because I grew up adding mild to my coffee, but I went to college at night (after working all day), and the only food/drink available was from vending machines. I needed coffee to get through the evening, but the vending machine coffee with milk was vile. The only drinkable coffee was black–and within 2 weeks, I was drinking all my coffee black and have been ever since.

So give yourself at least 2 weeks cold turkey and see what happens.

#48

I find studies on the microbiome fascinating. It’s a science in its infancy; the potential for game-changing discoveries is there.

Here’s another article with a boatload of references to studies.

(Jacob Wagner) #49

Why would it be illegal?

–Jacob

(347310c402a476c3008e) #50

Hi Jacob; nice catch!
https://en.wikipedia.org/wiki/Stevia scroll down to “early regulation” …
gives the history. As to the “why” might it be the same old story: $
I now resent HFCS (high fructose corn syrup) as acronym, because
I love LCHF (low carb <20 g, healthy fat to satiety, moderate protein).

(Jacob Wagner) #51

That explains that it isn’t GRAS as a food adative, but it doesn’t say anything about it being illegal to grow the plant or to posess seeds.

–Jacob

(347310c402a476c3008e) #52

Hi Jacob, In the eary 1990s I was not able to import seed, the plant was unavailable locally for me. I was able to get some seed sent to Hawaii in a plain wrapper and started growing and using it. Home grown is better! https://www.motherearthnews.com/organic-gardening/herbs/stevia-plant-zm0z13fmzkin “… packaged sugar substitutes are sweetened with a derivative of stevia, Rebaudioside A, and is listed on labels as either Reb A or Rebiana. These are highly processed products … grown in China. These “natural sweeteners” have been stripped of many of the plant’s healthful properties. Teas, extracts and tinctures made from high-quality, whole-leaf stevia, on the other hand, contain up to seven sweet compounds (glycosides) and an array of antioxidants.”

•	http://www.stevia.net/article.htm What has kept stevia from successfully competing with aspartame in the United States, however, is an FDA campaign to suppress it — initially via an “import alert” that appears to have been triggered by a trade complaint from an as-yet unidentified company (which evidence suggests was NutraSweet). It is now permitted to be marketed as a dietary supplement so long as it is not labeled as a “sweetener.”
•	http://www.stevia-products.com/articles/ In May, 1991 FDA acted by imposing an import alert on Stevia to prevent it from being imported into the US. They also began formally warning companies to stop using the “illegal” herb.

Similarly, until a few years ago the State of Hawaii would not allow any import of food-grade Hemp seed (even if irradiated and sterile).

(Jacob Wagner) #53

Thank you.

–Jaocb

(Mandy Houk) #54

I want to know more about this Keto marzipan!!

Also where can I get good safe reliable seed for growing stevia?

(347310c402a476c3008e) #55

Hi! organic seeds (20 ea, $5.50) here http://www.territorialseed.com/product/stevia-seed
For keto marzipan fat-bombs, grind 1 part stevia and 3 parts erythritol to a fine powder. This yields powdered “sugar,” 1:1 for sweetness. Almonds, coconut oil, salt, almond emulsion if you have that (or almond extract) … sorry, no particular recipe that I have, just wing it and adjust as needed! Lately I have been adding Anthony’s Oat bran to all the lovely fat-bombs, to bulk up the bomb without added calories (not that I count calories, but still …)

(Mandy Houk) #56

Thank you very much!!

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