No sweeteners at all, anybody else?

(German Ketonian) #41

ZERO (and I mean ZERO) sweeteners for me as well. It can be hard for the first 2 weeks. After that, it’s the easiest thing in the world. It even shields me from craving sweet stuff. In my mind, it can be just as dangerous as sugar in terms of addictive power. But that’s highly subjective of course.

(bulkbiker) #42

If you are UK based
https://www.oppoicecream.co.uk/storefinder/
The choc hazel nut is divine and 8g of carbs per 100ml
nice with double cream poured over to up the fat content…

(roxanna) #43

Yay NH!

(mags) #44

That’s fab thanks. Not too close to me but that’s probably a good thing! I travel a lot so shall pick some up when I’m passing.

(mags) #45

OMG they do salted caramel!!

(bulkbiker) #46

That one’s a bit of an acquired taste… but if you like that sort of thing might work well…

(mags) #47

You’ve worried me now… May go for the safe option first then

(bulkbiker) #48

But I’ve never been a salted caramel kinda guy so it could be that…

#49

I was just rereading this (Obesity Code) and I was reminded again that it’s not about the glycemic index, rather it’s the insulin response that is the real issue.
Dang. I love sweets and letting go of that stevia and erythritol will be hard for me.
I slowly crawled off the keto wagon for about 10 days and found myself feeling like a drunk in the gutter!
Started a fast Tuesday night and have used very little stevia in a cup of tea once or thrice. Trying to wean myself since the effects of a sugary carb extravaganza were truly horrendous.
I believe that the cravings do continue if the brain is stimulated with anything sweet.

(mags) #50

Vanilla with a nice strong coffee poured over and a dollop of thick cream on top I’m thinking :stuck_out_tongue_closed_eyes:

(Chris) #51

Not sure that you are correct about Erythritol and dogs. I have read articles about Xylitol and dogs (example below).

(bulkbiker) #52

mmm now that’s something I’d eat Affogato… with cream…

(mags) #53

Oh my ignorance… I didn’t know it had a swanky name. I shall use it all the time now!

(Ashley) #54

That video is actually really great, since they do readings to see how much of a response they get to each sweetner.

(Roy D Rushing Jr ) #55

Here’s a question. I just chewed a handful of sugar free gum and tested my ketones and blood sugar. The results were .7 mmol/L ketones and 69 ml/dL glucose. The ketone level is pretty typical for me at this time of day, in fact I registered a .8 just before this little “experiment”. I’m going with little to no effect there. The blood glucose is definitely low though. I’m usually in the 85-95 range. Am I seeing an insulin response here?

(lldb) #57

Yes! for years I fought the idea that the artificial sweeteners were that bad - my thinking was its way better than having the real sugar and many doctors said that as well – but the Obesity Code finally made it click in my head and I quit cold turkey. Still, have a 12 pack of diet coke sitting in the pantry that I need to get rid of and won’t drink it. I had no idea before I listened to the book that insulin was making me fat and that the artificial sweeteners still spike insulin. It’s all been a little confusing but a real eye-opener. The weird thing is, once eliminating sweeteners, I don’t crave it as much as I thought I would.

(Brian) #58

Thanks!

I wonder what the percentages are, people who are like you and have no reaction at all vs people who grow three heads, fart razor blades and eat the family cat when having a tiny bit of artificial sweetener of choice. Well, maybe that’s an exaggeration, but I do wonder. I use a little stevia in my coffee and generally a stevia / erythritol blend in my baked goodies. I’ve not noticed any negative effects with normal portion sizes.

(back and doublin' down) #59

What about stevia leaves? brewing them with other teas to add sweetness?

Had some, couldn’t figure out how to use them, threw them away. Now kinda wish I had them to experiment.

(Terence Dean) #60

Insulin response is related to carbohydrates though, the index is just a comparison between foods that cause a rise in blood sugar levels. As this page says:

The Glycemic Index is an indication of how quickly a specified amount of food will cause a rise in blood sugar level. The amount of food is the portion that contains 50 grams of carbohydrate (200 calories from carbs). So it is really an indication of how one carb compares to another.

Certain foods cause a spike, or rapid rise, in blood sugar level. This spike causes an insulin response…

(icky) #61

I agree that glycaemic index and insulin response is not quite the same thing.

But are there any tables showing insulin responses to artificial sweeteners?

I assume a table showing the glycaemic index of the sweeteners is as close as we can get?