AB>I'm a recently diagnosed Type 2 diabetic and I have been emailed the website below with AB>information about Aspartame being not safe. Are there any alternatives that are just as good. I AB>heard of sucrose and froctose but dont really understand the afect they have on the BG levels
"Splenda" by McNeil-PPC is made from suger with the calories removed. Works well in coffee and/or tea; but takes a little more when baking. Costs a bit more, but Target has about the best price I have found in this neighborhood.
BTW Many find the rumors about aspartame are without real foundation.
Ciao, Ack.
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AB>I'm a recently diagnosed Type 2 diabetic and I have been emailed the website AB>below with information about Aspartame being not safe. Are there any AB>alternatives that are just as good. I heard of sucrose and froctose but dont AB>really understand the afect they have on the BG levels
"Splenda" by McNeil-PPC is made from suger with the calories removed. Works well in coffee and/or tea; but takes a little more when baking. Costs a bit more, but Target has about the best price I have found in this neighborhood.
Splenda is "sucralose", the sucrose molecule twisted to the left instead of to the right. That makes it indigestible: most life on earth has molecules that use a so-called "right-hand" thread, rather than the equally possible left-hand thread. Isaac Asimov wrote up this issue in an interesting article years ago....
Quoted message said:
BTW Many find the rumors about aspartame are without real foundation.
Especially when you start looking at the details and find that most of them trace back to a single whack job, Betty Martini.
AB>I'm a recently diagnosed Type 2 diabetic and I have been emailed the website AB>below with information about Aspartame being not safe. Are there any AB>alternatives that are just as good. I heard of sucrose and froctose but dont AB>really understand the afect they have on the BG levels
"Splenda" by McNeil-PPC is made from suger with the calories removed. Works well in coffee and/or tea; but takes a little more when baking. Costs a bit more, but Target has about the best price I have found in this neighborhood.
Splenda is "sucralose", the sucrose molecule twisted to the left instead of to the right. That makes it indigestible: most life on earth has molecules that use a so-called "right-hand" thread, rather than the equally possible left-hand thread. Isaac Asimov wrote up this issue in an interesting article years ago....
Incorrect, Splenda is sugar with a halogen replacing a hydrogen. The Halogen makes it more reactive, so it tastes much sweeter, and specific sucrose enzymes can't cleave the molecule.
"matt weber" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Nico Kadel-Garcia said:
Thurston Ackerman said:
AB>I'm a recently diagnosed Type 2 diabetic and I have been emailed the website AB>below with information about Aspartame being not safe. Are there any AB>alternatives that are just as good. I heard of sucrose and froctose but dont AB>really understand the afect they have on the BG levels
"Splenda" by McNeil-PPC is made from suger with the calories removed. Works well in coffee and/or tea; but takes a little more when baking. Costs a bit more, but Target has about the best price I have found in this neighborhood.
Splenda is "sucralose", the sucrose molecule twisted to the left instead
of
Quoted message said:
Quoted message said:
to the right. That makes it indigestible: most life on earth has
molecules
Quoted message said:
Quoted message said:
that use a so-called "right-hand" thread, rather than the equally
possible
Quoted message said:
Quoted message said:
left-hand thread. Isaac Asimov wrote up this issue in an interesting
article
Quoted message said:
Quoted message said:
years ago....
Incorrect, Splenda is sugar with a halogen replacing a hydrogen. The Halogen makes it more reactive, so it tastes much sweeter, and specific sucrose enzymes can't cleave the molecule.
Damn, you're right. I looked at the wrong reference: mea culpa.
