North American Fruit Explorers mailing list at ibiblio

["Stephen Sadler" <Docshiva@Docshiva.org>]

I use Whey Low in preserves.  It’s a combination of sucrose, fructose, and lactose.  It tastes, looks, and behaves exactly like table sugar, even in preserves and candies. 

 

The TMI paragraph: The combination of sugars results in multiple paths of competitive inhibition: in the sugar combination itself lactose and fructose inhibit sucrose, and fructose inhibits lactase.  In the presence of starches, isomaltase is also inhibited.   This is probably because bodies prefer some sugars to others – puts them first in line – as far as energy providers, and prefers others go directly to the gut, where they are probably probiotic.  Regradless of evolutionary “reasoning”, the inhibition occurs.  It works better in the presence of starches because the isomaltase produced in response to starches further inhibits sucrose.

 

The way that combination and ratio of sugars is utilized results in only about a fourth of the calories getting into the bloodstream.   I find it very useful in keeping my A1C under 6.   You’d still want to check blood sugar if you switch, and you’d need to adjust carb counts down. 

 

I can’t stand stevia or Splenda; there are other low-calorie natural sweeteners but they can be very expensive, not good one-to-one substitutes, or taste off. 

 

From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Pat Armstrong
Sent: Friday, July 02, 2010 9:46 PM
To: North American Fruit Explorers
Subject: Re: [NAFEX] currant preserves and plant productivity.

 

I have not used splenda type sweeteners in jams yet, but have in cheesecake and other baking items. It cooks just like sugar, but there is a chemical aftertaste.  I've decided not to use splenda anymore for that reason.. 

 

Have you tried stevia? 

 

Stevia can be bitter if used with a heavy hand.  I think it would work well in naturally sweet jams all by it self or in one of the new stevia based sweeteners.  There is one on the market that uses cane sugar as the base instead of maltodextrose so watch the ingredient list. 

 

Pat

 

---- Original Message -----

From: Spidra Webster

To: North American Fruit Explorers

Sent: Friday, July 02, 2010 11:42 PM

Subject: Re: [NAFEX] currant preserves and plant productivity.

 

Canning & Preserving Without Sugar  by Norma Macrae is a good book for those who need to watch sugar intake.  Of course, recipes often have apple or pear juice in them which is just sugar in another form but the recipes form a good base from which to experiment.  I am a very newbie jam-maker. So far I've made aprium jam, elephant plum jam, and loquat jam. I did them all while referencing this book and the insert from a pkg of Pomona's Pectin. Although I use Splenda to sweeten drinks, I've yet to use it to sweeten jam. But I would if I thought I needed to.

 

 

On Jul 2, 2010, at 2:37 PM, Judson L. Frisk wrote:

I am diabetic and have always made apricot and gooseberry jam in the past.
Any splenda recipes out there for making jam?   Judson L. Frisk

 

 

 

 

Megan Lynch

http://www.meganlynch.net

Berkeley, CA

Zone 9 b

 

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