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Old 09-22-2009, 05:24 PM   #1
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Questions on some products

I've been going back and looking at some old threads and am wondering if anyone uses Polyd anymore? Also wondering if anyone uses stevia blend? I haven't heard about either of these for a long time and wonder how and if and when you are using them TIA Julie
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Old 09-22-2009, 05:30 PM   #2
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I pretty much quit using the PolyD because even in tiny amounts it causes me to be VERY unpleasant to be around, about an hour after I eat it! Heck even *I* didn't much like me on that stuff!

As for the stevia blend, not sure which one you're referring to? I currently use Truvia, which is a blend of stevia and erythritol, and I like the NuNaturals brand too.
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Old 09-22-2009, 05:34 PM   #3
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Old 09-22-2009, 09:22 PM   #4
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I agree with charski. I still have a supply of polyd in my pantry and use it sparingly in some of my older recipe simply because I like the texture I get when I use it. Sadly though I tend to stay to myself when I eat the end products as not to offend the people I am around.



Most likely when my polyd is gone I will try to find an alternative for it.
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Old 09-23-2009, 08:28 AM   #5
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I eventually threw mine out. I was afraid to use it and end up feeling miserable.
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Old 09-23-2009, 10:06 AM   #6
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No polyD here for the same reasons above but it did help make a very nice caramel sauce..

Truvia as well..delicious! Easier to work with for me..
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Old 09-23-2009, 11:05 AM   #7
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When Polyd first came out I bought a ton of it and my first recipe called for a cup in an 8x8 pan of brownies. YIKES! They were so good I ate several right off the bat and paid for it Now, I only use a tablespoon or two in a recipe and it really does improve the texture and doesn't seem to bother me using that small amount. I figure it should last me the rest of my life and then some!
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Old 09-23-2009, 11:44 AM   #8
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I have no problem with and frequently use polydextrose; don't use stevia because it tastes almost like sacharin to me.
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Old 09-23-2009, 11:52 AM   #9
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Is inulin a good sub for poyd? When you use the Truvia, do you just use that, or do you add other sweetners. There is also a stevia blend for baking I was interested in. The stevia blend I was wondering about is on the inter net, just google stevia blend, and it should come up. Thank guys.
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Old 09-23-2009, 12:43 PM   #10
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Quote:
Originally Posted by SCOTTSDALEJULIE View Post
Is inulin a good sub for poyd? When you use the Truvia, do you just use that, or do you add other sweetners. There is also a stevia blend for baking I was interested in. The stevia blend I was wondering about is on the inter net, just google stevia blend, and it should come up. Thank guys.
yes inulin can sub but most have the same result with it
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Old 09-23-2009, 01:13 PM   #11
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Quote:
Originally Posted by jlatislaw View Post
When Polyd first came out I bought a ton of it and my first recipe called for a cup in an 8x8 pan of brownies. YIKES! They were so good I ate several right off the bat and paid for it Now, I only use a tablespoon or two in a recipe and it really does improve the texture and doesn't seem to bother me using that small amount. I figure it should last me the rest of my life and then some!
a person who buys in bulk like I do before they try it out. Heee...
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Old 09-23-2009, 01:20 PM   #12
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Inulin also renders me unfit for human companionship.
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Old 09-23-2009, 02:51 PM   #13
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I use Poly D all the time... No problems here..
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Old 09-23-2009, 04:39 PM   #14
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I do still use PolyD some. Don't have a lot of things I use it in. I make a Hershey's syrup that I use a small amount in.
It has taken me a lot of trial and error to come up with a Chocolate syrup that we like, and won't separate out too badly. A little PolyD has helped in that. I try to use as little as I can & still get the end result chocolate syrup that I want.
I have been able to come up with one recipe that does fair without it, and when I don't have the PolyD, I will make that. But I like the PolyD one better. I think I have to use some Whey Low in the one that doesn't have PolyD.

I haven't used the stevia blend that you were referring to. I do use SweetLeaf Stevia Plus. And sometimes use pure Stevia. (I'm pretty careful about the brands that I buy.) I have used Truvia, but find that I prefer to use my own Erythritol & stevia.
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