~Sugar Substitutes Explained

In my recipes you’ll find different sugar substitutes used.  It can be confusing coming into the low-carb, low or no sugar game and being faced with all the options.

The following explains why I use one here and another one there…

~~~~

SPLENDA

I LOVE Splenda granular – it’s usually found in any grocery store – and several have their own “house” brand that is less expensive.  It measures exactly like sugar and for drinks, sprinkling on foods, or moist desserts it works fabulously. Custards, puddings, mousses, sauces, cheesecakes, fruit pies, crisps, cobblers, custard pies such as pumpkin…for those types of things it is just perfect.

BUT…it doesn’t work well in baked goods such as muffins, cakes, some cookies, quick breads, etc. Those types of dishes require the chemical properties of sugar for their raising, texture, crumbs, and general mouth-feel. Splenda doesn’t “cream till light and fluffy” and doesn’t help with the VOLUME of the recipe, so it doesn’t give the gorgeous end-product that I require my homemade goodies to have!

So…Maltitol (Nature Sweet is a brand name…) and Whey Low are what I call for in those types of recipes.

MALTITOL

Maltitol is good in that it works the same as sugar in providing the texture and crumb that make a great product. If the sugar alcohols don’t bother you, then it’s a lovely to work with. You can order it online in several places – usually ones that specialize in low-carb or diabetic products.

Personally, I have gotten away from using Maltitol because it is a sugar alcohol. It’s what’s used in commercially-made sugar-free cookies, cakes, muffins, ect. The sugar alcohols can cause intestinal distress in people – and being weight loss surgery post ops – they tend to cause MORE than a little in me and my husband. It’s not a pleasant situation!

WHEY LOW


Whey Low (by far my favorite!) on the other hand is made from lactose, (milk sugar), fructose (fruit sugar) and sucrose (table sugar), but how they process it makes it low on the glycemic index and it doesn’t hit our bloodstream as fast as regular sugars do. (If you’ve had WL surgery you can have a very hard time with sugar – can make you very ill.)  It also has less calories and carbs than the regular sugars it replaces.

Whey Low is not a sugar alcohol and doesn’t have those effects – which is a nice thing. It measures exactly like sugar in any recipe and gives the superior-quality product that we want when we go to all the trouble of baking!!

It also comes in granular, Gold (brown sub that is fantastic), and powdered for all your baking projects.

OTHERS

Agave, Stevia, Erythritol, Xylitol, Sorbitol

I have used these in small amounts, but since I love the Splenda and Whey Low, I rarely use any but Agave.  (Agave is natural and not-calorie free.  It is slightly sweeter than sugar.)

It’s just my personal preference, here.  Since I do a lot of baking and love the ease of the Whey Low, I turn to that again and again.  Some of these aren’t necessarily a measure for measure with sugar, and can take some experimenting to get the perfect amount in baked goods.  I know a lot of people who love them for baking, so if these are what you would rather use, a search through Google will get you tons of recipes!

Erythritol is a natural sugar alcohol that is touted as causing less (or none) of the intestinal distress associated with SA’s, so that may be an option for you.  Xylitol and Sorbitol are  sugar alcohols.  These are used in most gums and sugar free candies.  All three of these are calorie-free, as are aspartame and saccharin – most commonly known as Blue Stuff and Pink Stuff!

I hope this helps!

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70 Comments Add yours

  1. Rikke says:

    Hi, Just wanted your thoughts on thin versus healthy? Splenda to the best of my knowledge is a chemical compound and can be found on the list of those ‘nutrients’ that can cause cancer. Why not go the healthier way and use organic – fairtraded – unrefined sugar (and go for a nice walk in nature) instead of trying to re-create the taste of sugar by putting chemicals into your body?
    Best regards /rikke – Denmark

    1. Linda says:

      As weight loss surgery post ops sugar is something that makes us ill…physically causing a reaction called “dumping”. The intestines have been bypassed and the foods are absorbed very quickly, directly into the bloodstream without being processed first. Real sugar – refined or not – will cause this, if eaten in too high of quantities – and for us our limit is around 8 grams per serving.

      To me, being healthy meant losing over 200 pounds – my life was in incredible danger at Morbidly Obese. So I chose the surgery to get my self back to a manageable weight. Desserts and sweet foods were a favorite of mine, and continue to be so. I find that if I cut them out completely I – in my “fat-mentality” – crave them and feel punished and deprived. (Morbidly Obese people are ALWAYS MO in their minds…the surgery doesn’t affect that! We are works in progress…one problem at a time!) Tell me I can’t have it – that’s ALL I think about and obsess over. Most of us aren’t ridiculously fat because we simply ate too much. We ate too much because of emotional struggles and upheavals…it’s a fine line we walk in this weight loss journey, and anything that help us along without backsliding is welcome.

      In working with thousands of weight loss surgery patients, I’ve come to realize that we need to feel as normal as possible. The addiction is FOOD…we need the food to live. It’s very hard to try to control your addiction while still using your drug of choice. Ours is food. So…to keep post ops from going down a dangerous path – meaning never getting the weight off, or worse getting it off, regaining, and ending up bigger than before – we try to give alternatives that are ‘legal’ and won’t hurt the efforts. At the moment our choices are fairly limited. Splenda is a good alternative at this point. I guess you could say it’s the “Methadone” in our attempt to “get clean”.

      (I’m not being silly or trite…it’s a real problem, this being addicted to food…and sugar is one of the substances that is extremely addictive to our personalities.)

      So…to keep myself from diving headfirst into a vat of mocha-almond-java-caramel-cherry-swirl-fudge-ripple-whatever…I choose the lesser of the evils in my life AT THE MOMENT. The Splenda that I do eat is far less a concern than regaining those 200 pounds.

      1. Natkat says:

        Thank you for such a wonderful response.

        People obsess over the chemical nature of artificial sweetners. Every time I grab a packet of Equal someone will shriek in horror and tell me I’m killing myself. I probably ingest more chemicals being released from the styrofoam coffee cup, the AC unit over my head and the radiation from the sun pouring through the window than from the tiny bit of Equal in my coffee.

        I am a nurse and every day I see people who are dying not so slowly from the problems associated with obesity. The thimblefull of “chemicals” I might be swallowing from a lifetime of ingesting Equal, does not even compare to the damage done by obesity.

        Thank you for putting things into better perspective. Those of us who struggle with weight need all the help we can get. Chemicals are the least of our worries.

        1. Mary says:

          After reading this (and the replies), I will never judge someone again for their choice of sweeteners!

      2. Denise Hamer says:

        Thank you so much for this explaination. A lot of people don’t understand what we go thru up to our decision to have surgery and afterwards. I had surgery 8 weeks ago and am wondering when my sweet crave hits me what will I do. I put splenda in my decaf tea and love it. I wondered what I would bake with during the holidays. Now I know splenda and Whey, where do I get the whey from? Is there any ice cream or frozen yogurt that WLS patients can eat? Can you share some dessert recipes. I have not had the “dumping” and am scared to death of it. Thank you again and I have so many questions for you that have not been answered at my support group.

  2. TakeTheCake says:

    Wow.. that was such a complete and understandable explanation! As a fellow gastric by-pass person, I am tempted to print it out and carry it in my wallet.. What you just said so eloquently, I’ve stumbled and bumbled about, trying to explain to others who, in the end, wind up having no idea what I’m talkin’ about.

    Thank you for giving me the answer to give to those who ask, “why not just take the high road?” I don’t care if its organic, fair trade and less processed, sugar is sugar is sugar as soon as it hits my altered body and begins it havoc.

  3. Sara says:

    I’ve used Malitol and Xylitol in cooking muffins and such before, luckily I don’t get any “side effects” from them. I’ve never heard of Whey-Low…I’ll have to check it out.
    Have you ever tried using Stevia? It’s my favorite sugar substitute at the moment, since it’s all natural and healthy and I like the cinnamon-sweet taste of it. I haven’t really tried baking with it, but it’s fantastic in hot chocolate and yogurt 🙂

    1. Linda says:

      I haven’t tried baking with Stevia…but don’t mind it in hot drinks at all!

  4. Johanna says:

    I have been experimenting with polydextrose (can get it from netrition or honeyville grains) it has the mouth feel of sugar but no sweetness. I do not really like the taste of splenda as much as I did as a preop, so I am not thrilled with the sweetness. I prefer splenda in things made with fruit (pies etc( and in my beverages only. I have even mixed it with brown sugar splenda blend for creating a caramel sauce. Luckily I have no issues with the SA – I have also heard that if you slowly increase them in your diet your body can adjust to them easily.

    1. Linda says:

      I’ve not tried the polydextrose. Sounds interesting – I’ll have to research that.
      I seem to be getting MORE intolerant of the SA’s the further I get from surgery. But it could be because I’ve also had more intestines removed during another surgery not related to WLS. I’m not sure what it is, but the results are painful!

  5. Halina says:

    Have you tried another SA Erythritol? It is suppose to be calorie free and because it does not get much to our lower intestines – it does not give the same “bad” effects as malitol (I can not use that).

  6. JoAnn says:

    I usually use Stevia liquid in my coffee, yogurt and things like that. I tried to make chocolate bark with it onetime…never again. It was really horrible…like a chemical taste.

  7. Marie says:

    Your recipes look fantastic. I’m looking for a good low-carb, sugar free alternative to sweetened condensed milk. Do you have any that would work well in recipes where this is required?

    1. Linda says:

      I do, actually!! It works wonderfully. It’s not as “sticky” as regular, but I’ve found it works very well in recipes I’ve tried it in.

      You’ll find it HERE!

  8. Vanessa says:

    May I please recommend a few sugar substitutes:
    Agave nectar (made from cactus, a bit like honey. great for drinks)
    Xylitol (good for bones and teeth, made from birch trees, not addictive, prevents you from overeating it or you will be on the toilet all night!)
    Dates (delicious, natural– great in the food processor till pureed into a paste– amazing with finely chopped pecans like a fruit crumble:http://www.aniphyo.com/2008/08/25/peach-cobbler — it is so indulgent and delicious you wont believe its sugar free and raw)

  9. Karen says:

    Good Morning Linda,
    I love how you described you sugar substitutes, I was wondering tho if you have ever just used Pure Fruit Sugar for your baking? If so how did you find it worked?
    I know you only need to use half the amount it calls for in the recipe and also that you should lower your cooking temp. and cook for a longer period as it browns faster than reg. sugar.
    Thank-you Linda,

    1. Linda says:

      I haven’t tired the Pure Fruit Sugar, but it’s something I will definitely check out. There are so many subs that aren’t ‘mainstream’ that you just don’t know about unless someone gives a heads-up.
      Thanks, Karen!!

  10. Lory says:

    Hi Linda,

    I am looking to buy Whey Low online, and I am wondering if Whey Low Type D can be used when you call for Whey Low granular? I don’t quite understand the difference between the two, but since my mom is a diabetic, I thought the Whey Low Type D would be better to use, if it bakes the same way.

    Thanks!
    Lory

    1. Linda says:

      The D isn’t as sweet when cooked/baked into recipes. I found that I didn’t get as good of a product and was tempted to use MORE!

      I’ve used the granular exclusively for several years, and bake treats for my step dad who is diabetic and it’s never caused his sugars to raise. (He checks them at least twice a day.) As long as he eats a normal sized serving of the dessert it is fine.

  11. Sandy says:

    I live in Charlotte NC and have never seen the Whey Low sugar products can you tell me where they can be purchased?

    1. Linda says:

      This page tells you where you can buy it in stores…not sure if any are near you. I have to order mine on-line directly from the company. They are great to work with and there is free shipping with $75 order. Also a standing discount when you use RF15 in the coupon code box. (Thanks to a friend of mine who has a blog, also.)

      http://www.wheylow.com/Articles.asp?ID=131

  12. Dawn Bradford says:

    have you ever tried splenda sugar blend? how does the other sweeteners taste? some artificial sweeteners leave a bad aftertaste.

    1. Linda says:

      Splenda Blend is half Splenda and half real brown sugar…I will become ill on real sugar, so I don’t use it.

      The Whey Low is made from lactose, fructose, and sucrose – three real sugar, but they are formulated to be absorbed more slowly in our bodies, so we don’t get the same reaction.

      It tastes great – no aftertaste at all. And it works like regular white or brown sugar. The powdered isn’t as soft as real powdered sugar, but works the same.

  13. Chantal says:

    Very nice review. I have never heard of whey low. I am a splenda user but I think I’ll give it a try. I am health oriented as well and try to watch my caloric in take. I love to bake but usually give most of it away 🙂 Maybe this will help with experimenting with “make-over” recipes. Thanks for the help! Love your blog!

  14. Natkat says:

    I am lactose intolerant. I’m wondering how Whey-Low would affect me. The amount of lactose in it might be low enough to keep me from having problems. I’m just curious. I don’t want to buy a bag of it only to have it give me grief. If anyone knows, thanks in advance!

    1. Linda says:

      My husband is lactose intolerant and it hasn’t affected him badly.

      There are a lot of weight loss surgery post ops who use it – who are notoriously lactose intolerant – and have no troubles.

      Their “claim to fame” is that it isn’t absorbed into our system – or is VERY slowly – that is why people with Gastric Bypass can have it and it doesn’t cause dumping syndrome or make us sick. So, I’m thinking it may do the same with the lactose.

      Hope this helps!!

    2. Wanda smothers says:

      I am lactose intolerant. If I drink milk or eat ice cream goes right thru me, Pepsi is something that does it. I geuss it is the malt in it. I can however eat cheese and most of the time it does not bother me, unless I eat a big bowl of cheese dip. But in moderation I’m fine with cheese. The whey low d is what I used. I love it I mean love love love it. It taste just like reg sugar. Buy in bulk and it is as cheap as sugar.

  15. Shel says:

    I am a Whey Low convert. I ordered some and used it for our Christmas baking. It was a total success and I will be stocking up on that instead of ever ordering maltitol again. I love the brown sugar version because that is really where Nature Sweet fell flat. Another winning tip! Thank you!!!

  16. Leeci says:

    Linda – I, too, am a “convert” from Splenda to Whey Low thanks to you! I was ever so pleasantlly surprised at the taste of Whey Low! Thanks so much for sharing with us all….your heart is bigger than Texas!! Love ya!

  17. Cheryl says:

    Linda, my husband really hates the after taste of Splenda and can even taste it in the Splenda Sugar Blend. I am very interested in the Whey Low, does it have an aftertaste that you can detect?

    Thanks!

    1. Linda says:

      Whey Low does not have an aftertaste at all…it tastes like regular sugar. (The Gold is out of this world good!)

      It’s made from lactose (milk sugar), fructose (fruit sugar), and sucrose (table sugar)…but the way they blend it or process it doesn’t cause dumping in RNY post ops.

      I am serious when I say that I’ve never dumped on it and I DO dump on things with regular sugar.

      I think he would really like it!

  18. Marcia Hestand says:

    I too am a Whey Low convert! I never allow myself to run out of it. I still use Splenda on fruit and drinks, but for cooking it is the bomb! I made pork spare ribs in my slow cooker yesterday, and made a rub out of Whey Low Gold and Maple, Susan Maria Leach’s Cancun Chili mix, and some other spices. My husband could not leave them alone! The sauce was fantastic, and cooked down to a syrup for oven-roasted small potatoes. YUM!

  19. Elena says:

    I tend to avoid splenda because i’m mistrustful of man-made products. I do use Whey-Low when I need to apply heat when cooking with “sugar” and I’m excited about their product.

    For other applications, like drinks or desserts, because I don’t do a hell of a lot of baking, i’ve been using raw coconut sugar. It’s low-glycemic and doesn’t rob your body of nutrients the way processed sugar (e.g. Whey Low) does. I’ve used some of the sugar alcohols and find they leave a funny aftertaste I can’t quite get past.

    Great article. I also have had a gastric bypass and even with low-glycemic loads, I have to be really careful about the amount of sugar I eat. But I feel good about these alternatives.

  20. Cheryl says:

    Thank-you so much for explaining all that.

  21. Linda says:

    I’ve been experimenting with stevia after giving manufacturers time to see what they can do to make it better. When I first encountered it, I didn’t like it at all, but it’s all I use now, even in baking. One trick I think people don’t know about is this:

    Stevia has to be given time AFTER it’s baked into a product to do its magic. It doesn’t sweeten to its fullest extent until you’ve waited several hours after the product is baked before eating it. Sometimes I wait until the next day, but that’s not necessary. Give it several hours and it can be eaten the same day.

    The reason for this is that if you eat it right away, you will think the stevia has not worked to sweeten it and then you’ll use MORE next time in your recipe and you’ll get that bitter aftertaste that stevia has become known for.

    I don’t get a bitter aftertaste now that I know how to use it. And I don’t have to use more of the stevia that is called for in the recipe because I know that if I do, the end product will be too sweet.

    However, there is PURE stevia extract and there is stevia plus (which has added ingredients like maltodextrin, erythritol, etc.). Pure stevia is, of course, SWEETER than stevia plus, and requires much less that stevia plus to sweeten your recipe. So I always make sure I’m getting pure stevia and make sure I know what my recipe is calling for… stevia or stevia plus… in order to compensate if necessary.

    Anyway, I thought I’d NEVER like stevia after trying if the first several times. It was horrid! But after working with it and learning its secrets, I now use no other sweetener in my baking. But s-h-h-h-h! nobody knows… even the people who eat my baked good every day!

  22. Linda says:

    Oh yeah… and the cloud bread that I baked tonight and commented on here… I baked it with stevia. It was devine!

  23. Marcia Hestand says:

    But how does Stevia cream? How is the texture in baked goods?

  24. Teresa says:

    Linda,

    Your site is wonderful and extremely informative! I am a chef in a military hospital…we’re introducing a new bariatric unit in my hospital and I am trying to be proactive in understanding the nutritional (and emotional) needs of my patients. Your response regarding the organic, free-trade sugars was wonderfully written and really helped me understand those important emotional needs of post-op WLS patients.

    We have a team of regular dieticians who can help me with nutritional calculations, but they aren’t chefs! Making food that tastes good and is satisfying is MY job!

    I will definitely be a regular visitor…

  25. Marlis says:

    I love Splenda. I love the fact that it has next to no “funky taste” like NutraSweet (aspartame) which I’m extraordinarily allergic to, or Sachharine (the pink packet) which gives me horrendous migraines. I do like Truvia in my coffee or tea as well and since it’s all natural, I don’t get the migraines like I do with sachharine. As for Splenda being a “bad for you chemical”, I do like what the nurse (I’m sorry I can’t remember her name right off) said that a lifetime of ingesting Splenda or the like amounts to a thimblefull. Personally, I would prefer that thimblefull to regaining the 185 lbs I’ve lost!!

    I’ve not yet tried the Whey Low but it looks very interesting. I like the fact that it comes in granular, gold & powdered! I also like the fact that it’s not a sugar alcohol, which for me, as a weight loss patient, was bad bad ju-ju from day one. Not only did it have undesireable gaseous effects – I ACTUALLY HAVE DUMPING SYNDROME FROM SA’s!! I was very shocked and if you’ve dumped, you know the pain. Ohmigosh!

    Anyhoo, thank you for the wonderful explanation of all the differences and for opening my eyes to Whey Low. Going to have to buy some!

  26. YummyTummy says:

    Love these recipes! I don’t use the *Splenda, or Nurtasweet or Equal. Bottom line they are not kidney or brain friendly. I decided to get skinnier and don’t want long term health problems later. I had a major food poisoning while traveling and the kidneys took a huge hit. Splenda causes seizures for me. All the three above* cause kidney pain in me. I was able to pin point it to the exact cause of usage. I am sensitive to it I am not saying everyone is equally damaged by the product. Thank you for the recipes and Thank you for the Whey Low idea. I have to check it out!

  27. I was wondering have you ever tried making a caramel with Whey Low??? I’m dying to do some candied nuts, but it’s not working the way I would like it to with the Splenda or the Stevia in the Raw.

    1. Linda says:

      YES!! I have made caramel with the Whey Low Gold. And it works great.

      I have a recipe on the blog – Gold Caramel Sauce – and it gets thicker the longer you cook it. For chewy formed caramels I’d cook it for 6-7 minutes. Let cool enough to be pliable but holds shape and then chill to harden. Shouldn’t HAVE to keep them in the fridge to stay formed, but it wouldn’t hurt.

      Hope you love it!!

  28. I love whey low..but still prefer splenda in my greek yogurt… I need to get out of that habit!

    This is totally off topic, but might be important to some user — Xylitol is extremely toxic and deadly to pets — even in small amounts — so if you have a dog who samples your food, licks the floor if you drop something or even gets on the counter and munches – please be aware! I stopped buy it for this reason since my sisters dog is a jumper/eater and I would hate to be the one who let him get into something toxic.

    Keep up the great work on your blog — been a lifesaver in my 3 years post op and still going strong 🙂

    1. Wanda smothers says:

      Mary I thought I was dying one night after eating candy I had made with it. Scared my husband to death.

  29. shannon says:

    do you ever use Truvia? Would i be able to use it instead of Splenda in place of sugar?

    1. Linda says:

      I don’t use Truvia simply because I can taste a lot of mint in it. Some people can, others don’t…I wish I didn’t!!

      But folks have used the measurable Truvia in recipes in place of Splenda and have had success. It’s harder with the drops to know exactly how much you’re needing!

  30. Ann says:

    I’m very allergic to everything but sugar…no choices for me.

  31. Becca says:

    I love all the comments on here. I was wondering if you have used maple sugar, coconut sugar/palm sugar, or the new truvia baking blend (Domino also has a sugar/stevia blend) I’m one of those anti-chemical sweetener people because I’m quite allergic to most of them….and whence studied up on them, I realized WHY I got such harsh reactions. I understand that sugar is a problem for almost all people, just on different levels, but one of my friends got a lap band surgery of sorts and she still drinks things with sugar in them….and has still lost a ton of weight and it keeps coming off! Perhaps her body chemistry is different. I dunno, just some food for thought I guess. There are lots of alternative sugars that aren’t sugar, and aren’t chemicals….I love the weight loss journey you’re on, you go girl!

  32. Tori says:

    Be careful — Splenda is poison — it kills good bacteria in your gut, it whacks out your insulin response — throw it in the trash. Try coconut crystals — they’re remarkable. Real, gluten free, natural, organic, non-gmo, vegan, low glycemic index. looks like brown sugar, but I use it in place of all sugar now. all the other colored substitutes (pink, yellow, blue) will kill you.

  33. Brenda says:

    I just read your post and the comments and wanted to thank you for your concise explanation on the “why” of sugar substitutes. I have been on the receiving end of censure because of my use of these “chemicals.” What people seldom understand is that I still love sweet taste (I, too, had GB surgery in February 2012), but sugar is not my friend. I agree that we probably get more foreign substances, causing our bodies more distress, from the air we breathe and water we drink. Again, thank you!

  34. Roger conner says:

    Very helpful. One additional benefit of WheyLow. I make ice cream. In my experience, WheyLow works as well to stabilize the water molecules in ice cream as regular sugar. it’s not quite as sweet, and I find that a tiny amount of Stevia corrects that. People can’t tell I’ve used a sugar substitute.

  35. Carol P says:

    I am celiac and extremely sensitive to sugar – I have trouble walking within 5 minutes of eating it because all the joints in my feet hurt so bad. So I have been experimenting with sugar substitutes. I will not use chemicals knowingly because I have been so damaged already. I have an old container of Stevia that has always been so bitter no matter how little I use. As a Southerner, I have had to learn to drink tea without a sweetener. I have tried Lo Han Supreme and guave, seems like it takes an awful lot to make a difference, and they don’t taste as good. I use honey, but trying to find unprocessed honey that is good for you is not always possible. I am growing Stevia now, hopefully will be able to grow enough to sweeten my chocolate candy at least in the summer.
    I have heard about sucanat. What do you know about it? “It is essentially pure dried sugar cane juice… Unlike traditional brown sugar, vitamins, minerals, and molasses are not displaced during the processing of the product.” per Wikipedia. Seems like it would be a great sugar substitute, as it’s supposed to be healthy. Has anyone tried it?

    1. Linda says:

      Hi, Carol! Sounds like you’ve had a rough time of it…I’m sorry. Eating shouldn’t be a torture!!

      I’ve not tried Sucanat, but would be interested to hear what anyone else knows about it.

  36. WynnDell Peters says:

    I absolutely love the WheyLow!! It just seems too good to be true. I am reluctant about the calories it might have and its impact on weight loss or weight gain. After finding out that Dreamfield pasta is a fraud i’m a little paranoid about new diet products and are they really what the original product is but just advertised differently. Wish the price would come down!!
    The WheyLow is wonderful and everything I have tried. I’m now experimenting with Xantium gum in small amounts to help the consistency and creaminess of gravies, sauces, ice cream etc. Any suggestions would be appreciated.

    Windy

  37. People who have had gastric bypass surgery will often panic about small amounts of sugar in their foods. I just used pineapple teriyaki in this recipe http://proteinartist.com/2014/10/turkey-teriyaki-lunch-rolls-17-grams-protein-115-calories/ and did not dump.

    1. Linda says:

      I agree. I used to be more hard line about using ANY sugar-honey-maple syrup-ect. But have now realized that a little bit in the WHOLE recipe is fine.

      1. Wanda smothers says:

        is whey low good for fatty liver?

  38. My staple is Whey Low in part due to hubby being diabetic. It has the lowest glycemic index. When I run out I use sugar or honey.

  39. I just purchased some Whey Low but now I am super nervous after reading lots and lots info online. My husband, daughter and I are trying VERY hard to eat low carb (20-30 carbs per day) and I affraid that if I use this it will slow or stop are weight loss. However, I love to bake etc and have a sweet every now and then and I HATE all the other sweetner subs out there!! Any thoughts on how this sugar may prevent weight loss or if it is OK to use??

  40. Alice Marie Burnet says:

    Please tell me about Trivia ! I was using Splenda and have had so many health food store people tell me it is almost a poison ! I love Trivia and have to watch sugar as I was told that I am diabetic!

    1. Linda says:

      Alice…Truvia is great, too, and is definitely more natural than Splenda. Personally, I don’t care for the aftertaste of Truvia and am not a fan of it, however, my daughter LOVES it. They do have the new blend that can be used measure for measure like regular sugar (in baking/cooking) and that’s a good thing. Trying to recalculate recipes using DROPS and such is time consuming and baked goods don’t come out the same, usually!

      I do love the Whey Low as it doesn’t cause my blood sugar to spike or drop quickly. I use that in baking (cakes, cookies, things that need the structure of sugar)…but in puddings and such, I still use Splenda. I’ve quit making so many desserts and am using more fruit, so the amount of Splenda isn’t that great…it’s a risk I’m willing to take AT THE MOMENT. Each person needs to decide what’s the greater evil. For ME, weighing over 350 pounds was harder on my health than the amount of Splenda I use now.

  41. Carol says:

    Just a bit of info for those who don’t know this. Aspartame is Deadly to the human body! It’s so deadly that the creator of it himself won’t even touch it nor will he let his own family consume it, because he knows Aspartame is known for causing brain tumors, alztimers, diabetes & a host of other deadly diseases! Just Google the dangers of Aspartame & you’ll see for yourself! As for those of you who use Splenda, you need to look up the dangers of Splenda too! Splenda is processed with bleach, & when Splenda enters the human body it chemically turns to formaldehyde ! Yes formaldehyde! Formaldehyde for those of you who don’t know is ( Imbalming Fluid ) that they put into dead bodies! The safest substitute sugar anywhere is the Whey Low! Whey Low dosent cause any harmful effects to the human body! The choice is yours! Do your homework!

    1. Carol says:

      By the way, I lost over 100 lbs just by using the Whey Low! To me Whey Low is a merical!

  42. Carol Durst says:

    I agree that Splenda and other “artificial sweetners” are very dangerous….because….I use a lot! I put it on my coffee and in my raspberry tea, in cooking etc. So if I used that much Splenda, I would be in trouble! You are right…we all must choose our poison. Give Pyure a try. You can get it at Walmart. It is made with stevia and eyrithratol and if you put a dab in your mouth, it tastes just like sugar only not too sweet. Aside from pure stevia (which I do not care for), it is by far the healthiest. Hope this is helpful.🙂

  43. Carol says:

    Whey Low is the Only substitute that is not processed or created with chemicals, & dose not create a harmful chemical reaction in the human body! Whey Low is by far the safest substitute! No other substitute sweetener out there is as safe as Whey Low! We use Only Whey Low & have done so for several years, & will never use any other substitute Ever!!! Why take a chance on other sweeteners when Whey Low is the only safe substitute out there? Whey Low can alao aid in healthy weight loss! I personally have lost 100 lbs just by using Whey Low!

  44. Katherine Arthurs says:

    Thank you!!

  45. Carol says:

    Hope I’m placing this in the correct place! I only use whey low & no other substitute ever anymore! I have used whey low for the past several years. Anyone who wants to get the exact info on Whey Low, put the following info in the web search & it will take you directly to the Whey Low Web address! http://www.wheylow.com

    1. Linda says:

      I LOVE Whey Low, Carol. It can’t be any closer to sugar without having the horrid side effects of some of the others. Thank you!

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