Just Like Sugar?
 

Hi all. Just a quick poll on a product called Just Like Sugar. It appears to be a chicory/inulin derivative and they sell it in both brown and white. According to the nutritional info it has 0 calories/0 carbs for 100g. Has anyone ever used this product or one like it? I have been looking for a decent brown sugar sub for a while and wondered if this was any good...

Thanks!

I haven't tried that, but would be interested -- inulin is a prebiotic, and is actually quite good for you. It tends to make me a bit gassy, though, so I have to use it sparingly... hoping that my gut will eventually be able to tolerate it.

One of my foodie blog ladies uses it a LOT. If you google 'maria health nutrition' you'll find her blog, she has a whole PDF on different sweetener types (including pros/cons).

I was going to say this very thing :laugh: Maria loves this stuff!!! And I love her blog :love: I just use the Ideal I can find in my supermarket though.

Oooh, and let me add that I would love any feedback from anyone who has used the Just Like Sugar too.

If you guys don't have her cookbook, buy it. I'm eating her 130 calories Reese's donut right now...made of peanut flour and it's FABULOUS. Every recipe in the book is a 'keeper' It's called Nutritious and Delicious

What sweetener did you use? I cannot find peanut flour around here. Guess I need to order online :laugh: her recipes look so tempting!!!

Thanks all for this info. Another "new" product I have recently learned of is Whey Low. Also a sugar substitute. Anybody ever use it???

Debbie - I just added that book to my amazon cart from your description on another thread. I'm getting one for my parents and one for myself for Christmas. My mother LOVES to bake and she needs to get out of the habit of making stuff with sugar! Thanks for the recommendation! :clap:

Bueller? Anyone on the Just Like Sugar?

Never heard of Whey Low. Off to google... :)

Whey Low is a SomerSize product. At least it was big time endorsed by Suzanne Somers. Never used it though.

I got my peanut flour from Netrition...though you could make it in your Vitamix (I might do that next time). I change up the sweeteners in the recipes according to what I have on hand...and in the Reese's donuts, I think I used plain old splenda. The flavor of the peanuts and chocolate is intense enough you could probably use about anything though. Boy are they good rewarmed a little (just so the frosting gets a little soft like ganache)

We've also totally enjoy the protein pancakes (we make them every week in a muffin top pan and use them for pancakes, but also as sandwich buns). There is a 'pumpkin mini muffin' recipe that is awesome. I made her daikon chips and love love loved em. Even more than the actual recipes, if you read through the book you get marvelous ideas about how to change up the stuff you have made your whole life...your family's favorites, and make them 'healthified' as she calls it. Oh...the molten mini bundt cake on the front cover....ooooooo ahhhhhhhhhh....especially with a little dollop of whipped coconut cream

That is a great review!! Thanks!! This is how I am going to have to bake/cook because my DD is type 1 diabetic, so low carb is best. Now to get her on board with it all.......she loves my casseroles I make from Linda Sue's site, but the baked goods she is "eh" with.

it's funny...Merry (my DD) and I have had our taste changed so much in recent months of eating this way that we honestly crave "our" sweets rather than the 'real' ones. The reason is that ours taste wonderful and are extremely satisfying, and they don't make us feel weird/bad...real sugar and simple carbs just makes me feel AWFUL now. Poisoned.

So I googled Whey Low and it is fructose and sucrose and lactose. I'm thinking a "no" on that one for me. I think I am just going to order the Just Like Sugar and see how I like it. I'll keep y'all posted...

Thanks for being our guinea pig Shelby :up: or I guess I should say "taking one for the team" :rofl::rofl: Don't really mean to compare you to a pig :hyst::hyst:

I think both pigs AND guinea pigs are kinda cute so no offense taken! :laugh:

I'm waiting for your brown-just-like-sugar review too, shelby. I think that flavor is the one I miss most of all in baking. The white products just don't hack it when you're used to a brown sugar in holiday baking.

I have a salmon recipe that is perfect for P3/4 and it just isn't the same without the brown sugar. Fingers crossed that this is the answer...

Sweet, Spicy & Tart Roasted Salmon
---------------------------------------------------------------
1/4 cup pineapple juice (or juice from one small can of pineapple chunks or slices)
4 tablespoons fresh lemon juice or juice from 1 fresh lemon
4 (6 oz) boneless salmon fillets

4 tablespoons brown sugar
1 tablespoon chili powder
2 tablespoons grated lemon rind or grated rind from 1 fresh lemon
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Cooking Spray
Lemon slices

Grate lemon to remove zest and set zest aside. Squeeze lemon to remove juice. Combine first three ingredients (juices and fish) in a zip top plastic bag; seal and marinate in refrigerator at least 1 hour, turning occasionally. Preheat oven to 400.
Remove fish from bag and discard marinade. Coat a 9x13 inch baking dish with cooking spray and place fish in pan. Combine sugar, lemon zest and spices in a bowl. Evenly distribute sugar mixture across the tops of each piece of fish. Bake at 400 for 20 minutes or until fish flakes easily when tested with a fork. Serve with lemon slices, if desired. Yield: 4 servings.

I am checking out Maria's blog and I already love it!!! Thanks for sharing that!!

Heard about inulin but hadn't heard of Just Like Sugar. Thanks Shelby!Wanted to bake for the holiday, wasn't gonna this year, now I am.

Little sugar free cookie baskets for my friends...won't know what hit em it'll be so good. :heart:

shelbyla - Maybe you could substitute sugar free maple syrup for the brown sugar in your salmon recipe.

My favorite salmon recipe is 3-2-1 Salmon and I substitute S.F. maple syrup for regular maple syrup.

3-2-1 SALMON

3 tablespoons maple syrup (sugar free)
2 tablespoons soy sauce
1 tablespoon fresh gingerroot peeled and finely grated (or 1 teaspoon ground ginger)
1 teaspoon cornstarch (or your favorite thickening agent)
Salmon

• Pre-heat oven to 400 degrees.
• Whisk first four ingredients together to make a sauce.
• Place salmon in a glass casserole dish that has been sprayed with Pam.
• Pour sauce over salmon.
• Let marinate for 30 minutes to 1 hour.
• Bake salmon for 15 – 20 minutes (depending on the thickness) until done.

Shelbyla--I have Just Like Sugar in my shopping cart online, but I thought I would do a quick check here to see if there are other reviews. What did you think? Did it impact your weight? Thanks! :)

I haven't gotten it yet. Stay tuned... :)

I have nothing of benefit to share ;), but THANK YOU for recommending Maria's blog. Very educational!! And love the recipes!!

this is an AMAZING tip! I'm just going through her site and I might have to stop, because it's making me hungry! :laugh:

I love her site! I have all of her books. I've made several of her recipes so far.

Ooh, interesting!

I love Maria's blog also!

Any thoughts on the different versions of this product? There's a tabletop one, a white one, a baking one, and a brown one?

I went to the Just Like Sugar site and found a you tube vid recipe for vegan flan. Got me thinking that if you can cook with it you should be able to make things like caramel. I emailed the folks at Just Like Sugar to find out which product to use. They fired an email back that lots of people make caramel from the brown Just Like Sugar.

I'll try it when I get to P3 and let you know what happens...lol. Hopefully I won't cause an explosion or the like...but, ya never know.

Lot's of healthy sweet treats on all the low carb blogs. And I just got some rose flavor concentrate so...I'm planning to play in a low carb way. Rose caramel candy anyone?

Lydia

I got them today and I ordered all three kinds...UPS screwed up my order and it was lost in the mail. No time for experimenting as I am off to Vegas tomorrow but I promise to try them by next weekend at the latest!

can't wait to hear the results!!!

Hmmm....shelby you know the product I used in my cheesecake wasn't just like sugar, it was ideal instead. I can be goofy sometimes! Got mixed up because I love reading Maria's emails every day with new recipes...

Staying subbed so I can hear more when y'all start cooking!