I'm here to tell ya...

[gitfiddle]

Since nobody else has jumped in, I will. I can say that within three months of starting PP, my cholesterol, triglicerides, and blood sugars had fallen greatly and my doctor let me cut my diabetes med (Actos) in half. In six months I dropped the rest of it.

Last summer, several stressful things contributed to elevate my blood sugar, including lack of physical activity. I went back on low-dose Actos and things seem to be back on track there. My cholesterol, at last check, was elevated, but not back to where it had been. I need to increase my physical activity to straighten it out.

I found that when I eat the malitol- and sorbitol-sweetend protein bars I cannot control food cravings. That was a great revelation! I had heard people say that, but hadn't thought it applied to me at first. I stopped eating them and the cravings went away. Now, when I have food cravings, I have to look to see what I'm eating. It's not always always perfectly clear. I guess that's part of the journey.

I would be interested in knowing what the "honesty bug" has told you not to eat. Many of you have already shared that information on the other boards, I know. It might give the rest of us something to discover!:)

[SherryJ]

Whoo-hoo for YOU, Carol! :cool:

As for the "honesty bug"... I can NOT anything sweet, ie, SUGAR or ANY sugar substitutes, OR I fall off the wagon, HARD!!! It is a daily struggle... but, I will win!

Sherry

[gitfiddle]

Yes you will, kiddo! You rock! :cool:

I'm almost willing to look at the Splenda I have in my coffee at work because I know it has a glucose base. I cringe to put my DaVinci to the same test. I have heard other people say what you did, however. And there is a certain euphoria about not having any cravings. I had that great feeling when I quit the sorbitol/mannitol, but a little has crept back in and I'm looking for it. I don't want it to be something I like, though. (How do you spell "insanity"?!!) :o

[Gabriel Guzman]

I'm almost willing to look at the Splenda I have in my coffee at work because I know it has a glucose base.


Hmmm... are you worried that because the chemical structure of sucralose (Splenda) resembles glucose it will in any way affect you in the same way?

I remember that Protein Power and PPLP, they both mention cravings and their roots. One of the problems with sweeteners is precisely that they're too sweet, and we may get 'blunt' resulting in usage of more sweetener. Glucose is not as sweet as people think and not as sweet as sucrose (or Splenda for that matter).

In any case, should you decide to try it, you might want to do it in very small amounts. For example, let's say you would like to try it in your coffee. Try with just a little, say half of a package of Splenda (or even less) and see how you react and stay with that amount for a while to better assess your cravings. Then, if you still want to increase, do it slowly and in small amounts to determine your 'tolerance'.


And there is a certain euphoria about not having any cravings. I had that great feeling when I quit the sorbitol/mannitol, but a little has crept back in and I'm looking for it. I don't want it to be something I like, though. (How do you spell "insanity"?!!) :o

Some people that have gotten used to not using sweeteners at all have a hard time using them again in ther beverages. I'm the opposite... I can't have my coffee black... Coffee is the only drink I use plain sugar in it. I tried with Splenda but even half a packet results in a very intense sweetness that really ruins my coffee (and I'm very picky with my coffee, mind you!:p ). So, I prefer to use the real stuff. For cooking and mostly backing, on the other hand, I use Splenda except for meringues, which I now realize I will never be able to make them without using real sugar (they never reach the right consistency)... so, no more meringes!!!:( Immagine if one could make meringues with something other than sugar!! Very PP as they're just egg whites!!:o

Anyway... sweets in the form of cakes are probably my problem and I have to stay away from them unless I make them.

[gator8me]

Thats very interesting on the coffee Gabe. I also can not drink coffee black. I use splenda and heavy cream in mine. When I first switched to splenda I was using two packets with every cup (ok mug lol) but after awhile of eating LC and cutting out the sugar etc my taster has become more sensitive to sweet and salt. Now a few years later and I am down to about 1/2 teaspoon of splenda in my MUG of coffee any more than that and its too sicky sweet for me. I've noticed this with more than just my coffee its with everything I eat now.
Anyone else have this happen?
Ally

[phantasmagoric]

i used to have a lot of problems with sweeteners when i first started PP. the only thing that i have found that i can both tolerate AND enjoy is stevia. i use stevia glycerite, which is the liquid form, and i've never experienced any problems with it. some people don't like it because it is very strong, but as long as you know how it measures compared to sugar, its fine.

i dont know of any major grocery chains that carry it, but a number of sites sell it online. i buy mine here:

http://www.totaldiscountvitamins.com

[mcsblues]

Have you tried erythritol Gabe? I have just started doing some experiments on some myself - it looks and feels very much like caster sugar and is said to have about 70% the sweetening power of sucrose. Some people mix in a small amount of a more intense sweetener such as stevia or splenda (we get the tablet form here which have much less (carb based) filler.

[kiyowara]

[quote=phantasmagoric]i used to have a lot of problems with sweeteners when i first started PP. the only thing that i have found that i can both tolerate AND enjoy is stevia.

Sadly, I have found that stevia has an intolerable bitter aftertaste. I suspect it's one of those genetic things, like some people have that makes parsley taste like soap. I can detect stevia in infinitesimal amounts. *sigh*

-Sandi

[kiyowara]

[quote=mcsblues]Have you tried erythritol Gabe?

Be careful if anyone out there has dairy sensitivities. My partner, who is casein allergic and lactose intolerate can't tolerate erythritol. I believe it is derived from a milk sugar. (I can't remember the source that information; I'm sorry. :( )

[mcsblues]

Be careful if anyone out there has dairy sensitivities. My partner, who is casein allergic and lactose intolerate can't tolerate erythritol. I believe it is derived from a milk sugar. (I can't remember the source that information; I'm sorry. :( )
This would suggest otherwise!;)

http://www.eridex.com/html/production.html

and this;

http://www.stonyfield.com/OurProducts/erythritol.cfm

although I guess it is possible to make it from any sugar source.

[kiyowara]

This would suggest otherwise!;)

http://www.eridex.com/html/production.html

Well, I wonder then if my partner has an undiagnosed problem with corn in that case! Thanks for the info. I just know that while she doesn't have the same problems with maltitol that I do, she sure has issues with erythritol. It's like she drank several glasses of milk.

On the other hand, I can't do erythritol either, but then I know that most hypos shouldn't do corn products. *sigh* I sometimes I feel so resentful about all the stuff I CAN'T have, that I forget to celebrate all the wonderful stuff that I CAN have!

[Carri]

I use the stevia glycerite too and it is better than the powders because there is no bitter after taste. The brand I have is NOW. You can pick up the stevia powders at Trader Joes but I got my glycerite at a health food store in the Mall. I would think most health food stores carry stevia in some form. But I highly recommend the liquid glycerite form the most. I use it in my tea (I was an avid coffee "grind your own gourmet beans" girl for years until I moved to England and became a tea convert). So I know what you mean by being picky about your coffee Gab.

[Gaelen]

Thats very interesting on the coffee Gabe. I also can not drink coffee black. I use splenda and heavy cream in mine. When I first switched to splenda I was using two packets with every cup (ok mug lol) but after awhile of eating LC and cutting out the sugar etc my taster has become more sensitive to sweet and salt. Now a few years later and I am down to about 1/2 teaspoon of splenda in my MUG of coffee any more than that and its too sicky sweet for me. I've noticed this with more than just my coffee its with everything I eat now. Anyone else have this happen?

I was also a confirmed cream-and-sugar in my coffee girl; in fact, tea is the only beverage I can drink 'clear' or without added cream and sweeteners. But after about a month of trying stevia, Spenda(TM) and finally just biting the bullet and taking the 5g carb hit of a teaspoon of real sugar in my coffee, my tastebuds were also reset, and any level of sweetener in my coffee is just too sweet. Now mind you, I still like at least an ounce and a half (yes, three little single-serve packs) of half and half (real half and half, thank you) in my coffee--but no sweetener. Yuck. ;) But I can't drink coffee black..it's something about the cream that just smooths it out, I guess. ;)

Gaelen

[gator8me]

;) But I can't drink coffee black..it's something about the cream that just smooths it out, I guess. ;)

Gaelen

Now it never occured to me to try it with just the cream lol... hmmmm I MAY try that soon Gaelen. Although once in awhile I do like my coffee flavored! lol But then thats more like a dessert drink when I do that! lol
Ally:D

[gitfiddle]

Hmmm... are you worried that because the chemical structure of sucralose (Splenda) resembles glucose it will in any way affect you in the same way?
Hi, Gabe! No, I think liquid sucralose is probably the best sugar substitute that I know of in terms of taste. I was referring to the powdered packets which contain some carb in the form of glucose. I'm looking for a physical reason for the cravings that disturb my zen-like ability to ignore food unless I'm hungry. I know it happens after I allow myself a food made with real sugar or flour. That sort of opens the door for more nibbles--takes down the barrier, so to speak. It's a risk I took at Christmas that followed me halfway through February.:p

The other possibility is that I'm just a compulsive person who periodically gets a yen for carby food. It seems that when I start to use any sweetener it escalates slowly until I'm nudging the outer limits of PP.

Some people that have gotten used to not using sweeteners at all have a hard time using them again in ther beverages. I'm the opposite... I can't have my coffee black... Coffee is the only drink I use plain sugar in it.
I used to drink my coffee black, but now it tends to give me indigestion so I use real cream to soften it. Adding sweetener makes it a "comfort food" which sets me up for more comfort food. If you're not compulsive, you might not see it quite like that. I can actually get along quite well with just cream--until I'm having a stressful day.:( The zen goes out the window!

[gitfiddle]

But then thats more like a dessert drink when I do that! lol
;) Precisely! Dessert is the "thin edge of the wedge" for me. I can even overdo fruit in my smoothie.

I used to be really hooked on those flavored creamers, three or four a day. I've found that hazelnut DaVinci and real cream takes care of that, but I only have it at home on Sunday mornings.

What a great conversation we're having!

[banshee]

Hi, Gabe! No, I think liquid sucralose is probably the best sugar substitute that I know of in terms of taste. I was referring to the powdered packets which contain some carb in the form of glucose. I'm looking for a physical reason for the cravings that disturb my zen-like ability to ignore food unless I'm hungry. I know it happens after I allow myself a food made with real sugar or flour. That sort of opens the door for more nibbles--takes down the barrier, so to speak. It's a risk I took at Christmas that followed me halfway through February.:p

The other possibility is that I'm just a compulsive person who periodically gets a yen for carby food. It seems that when I start to use any sweetener it escalates slowly until I'm nudging the outer limits of PP.

It's funny how we all react so differently. I'm the exact opposite of you, Carol. If I don't get some "sugar-free" sweet treats, my cravings go through the roof and I eventually cave and start gobbling up the real stuff like mad. This is what happened to me the first two times I did low-carb. I went 7-8 months with NOTHING sweet, and then caved big time and started gobbling up desserts and candy bars like they were going out of business.

But as long as I have my sugar free chocolate a couple times a week, or some other sugar-free dessert, I can pass by the real sugar stuff without batting an eye. For me, though, just "sweet" isn't enough. I do use liquid Splenda in my tea, but that isn't enough to stave off the cravings for me - I have to have some sort of "dessert", usually chocolate-based. Why this is, I don't know, and don't care beyond mild curiosity, as long as I can have my sweets and avoid the nasty unhealthy real sugar! :p

[gator8me]

- I have to have some sort of "dessert", usually chocolate-based. Why this is, I don't know, and don't care beyond mild curiosity, as long as I can have my sweets and avoid the nasty unhealthy real sugar! :p

Mary have you ever tried the 70% Lindt chocolate bars? These are something that someone kept talking about while we were on yahoo. I never could find them but stumbled upon them here up north. heheh I bought a bar and OH MY WORD!!!! VERY chocolatey.... DARK... and their serving size is way too big. I cut that in 1/2 and its a very satisfying chocolate fix. :)
Ally

[gitfiddle]

It's funny how we all react so differently. I'm the exact opposite of you, Carol.
That's what I'm coming to believe, Mary! I'm having to fine-tune this puppy to make any progress. I got by with eating whatever as long as it wasn't sugar or flour for the first year, but now I'm trying to understand what works for me!

But as long as I have my sugar free chocolate a couple times a week, or some other sugar-free dessert, I can pass by the real sugar stuff without batting an eye.
I was very surprised to find that I can eat those chocoperfection bars with the erythritol and not need to eat the whole box. That is SO not me. I can eat one or two sections and walk away for a couple of days. I just ordered some more to have around for days when I just have to have chocolate. The other thing I do for chocolate is put Nestle Toll House cocoa in my morning shake. Works pretty well!

[banshee]

Mary have you ever tried the 70% Lindt chocolate bars? These are something that someone kept talking about while we were on yahoo. I never could find them but stumbled upon them here up north. heheh I bought a bar and OH MY WORD!!!! VERY chocolatey.... DARK... and their serving size is way too big. I cut that in 1/2 and its a very satisfying chocolate fix. :)
Ally

Just noticed this comment - I think the "new posts" link at the top of the page doesn't work completely if it's been a long time since I last checked in! :rolleyes:

Anyway, I just don't like dark chocolate. I know it's really chocolatey in taste, but there's a bitter aftertaste for me that I just don't like. Semi-dark I can take, or even full dark if it's mixed with something else (like chocolate covered nuts or some such), but the pure dark chocolate just doesn't taste good to me.

[gitfiddle]

I tried one of those (Lindt) and I ate the whole bar within the afternoon. No stopping me with that one. I do admire people who can "just have one", but it's not me.

[meli58]

Carol, you might want to try one of the Lindt 85% bars--I think of the 70% ones as candy and these as deep dark healthy chocolate :p. Seriously, I could eat a whole 70% one, but only a square or two of the 85%, and....the carbs per square are lower. :D

[gitfiddle]

If I saw one, I might try it (because I never learn) but I'm doing fine with the occasional chocoperfection treat. I did notice that the price went up considerably since the last time I ordered!

[gator8me]

*pouts* 70% was the biggest percentage I could find *sigh*

[Mitra]

70% is high enough for me. I find the 85% too bitter. The 70% is just right to eat one square. I used to love their milk chocolate, but it was definitely on the basis of eating the whole bar, so I haven't tried it recently!

[hawk]

Blech... as I sit here with my cup of fresh ground black coffee. Cream and sugar makes it seem like hot chocolate. I need to taste those beans. MMMM..