Sweetner - ERYTHRITOL

(Crow T. Robot) #21

“could be”, “may be”. They don’t really have a clue. Anyone who claims to understand the microbiome at this early stage is probably selling something.

(Tammy Kidd) #22

I have used every sweetener out there. I have tested my glucose with all of them. I know which ones my body can handle. N=1 is the best solution. It is a personal preference if you choose to not use any sweeteners. Everyone has they’re own journey and how they choose to do it. If you are wanting a “dessert” you will find most of them have a sweetener in them.You could try making it without though.

(Candy Lind) #23

Not all erythritol is made from corn, and most folks (in my experience) who use it try to stick to the products made from birch. It’s a personal decision whether to use any sweeteners at all. It’s not an all-or-nothing proposition.

(Candy Lind) #24

There is more than one keto “apple” pie recipe out there that’s made with chayote.

(Cameron) #25

Monkfruit does it for me… very very tiny amount required (think it’s reputed to be 300x sweeter than sugar).

#26

I’ve noticed some confusion sometimes about natural vs. artificial sweeteners. There are natural sweeteners like Erythritol - generally derived from (GMO) corn slurry or Non-GMO sugar cane - and Xylitol, derived from birch bark, but THE NAMES do indeed sound artificial because they reflect the biochemistry name I suppose.

Monkfruit from… Monkfruit - I love that! Plus, it’s less processed. But at $25 for only 3-4 ounces (so, $100/pound) for pure straight Monkfruit it’s sort of the caviar of sweeteners… There are lots of brands out there that act like they’re all Monkfuit (like Lakanto unfortunately), but if you read the label, first ingredient is Erythritol and you are not getting much Monkfruit in it at all!

I buy Anthony’s non-GMO sugar cane sourced Erythritol - the cheapest high-quality “non-sugar” sweetener out there, at $5 a pound when you buy a five pound bag.

I really don’t like the chemical name of Erythriol though… it’s not appealing. I’d prefer it was called Sugar Spirits, Sweet Ery, or something - oh well.

I’ve definitely noticed that high-doses of it combined w/ lots of Stevia for a simple hot chocolate gave me a headache. Sweetening super bitter cacao powder enough to get to a “sweet” note can require lot of sweetener! I know that traditional peoples’ hot cacao drinks were generally unsweetened, but when a nostalgic desire for hot chocolate arises during the coldest weather, I just can’t bring myself to make it like that.

#27

I do not find Erytahrotol that sweet but the taste does not bother me, it is pleasant. I use swerve for baked goods and it is ok but I still get a stevia aftertaste but in the baked goods it is ok so I can tolerate. In anything else I would rather have nothing than stevia, especially stevia alone. It might be like cilantro where certain people simply cannot stand it and others like it.

I tried monk fruit tonight although it was an old box and it listed dextrose as an ingredient still it sweetened a large mug of tea. Pre keto I had been avoiding artificial sweetners in general rationalizing that the 4-8 carbs in a couple of teaspoons of sugar were no big deal. To be honest I still wonder if that is true if you are not IR and have a higher carb allowance (say 50 per day rather than 20). I have no idea since this does not apply to me