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-   -   Just like sugar (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/792511-just-like-sugar.html)

dlk35 01-01-2013 06:22 AM

Just like sugar
 
Does anybody use this sugar sub "just like sugar"...if so how do they like it

ncgirl 01-01-2013 09:18 AM

I use the brown sugar - love it. But I never can get the company to respond to any of my questions, so I'm somewhat concerned that the nutritionals might be a bit off for large quantities. It's awfully pricey - but it has the fiber and I prefer it to polydextrose.

Happy new year!

TBipp 01-01-2013 01:31 PM

I like it a lot. :)

It is pricey; however, it is by far, my favorite sugar substitute. No funny after taste and it helps to give the mouthfeel of sugar. I usually use in combination with other sweeteners to keep the cost down per recipe, however, I will use Just like Sugar in the largest amount. I much prefer it to erythritol which causes a burning sensation for me and not just a cooling sensation.

slbbw 01-01-2013 02:38 PM

As far as I can tell, the website only lists what is not in the product. What makes it sweet? I'm pretty dang sure "chicory root" does not supply any sweet taste.

I'm leery. Has anyone done any glucose monitoring with this?

dlk35 01-01-2013 03:01 PM

These are the ingredents

Just Like Sugar* comprises a perfect blend of crystalline Chicory Maltodextrin pure balanced extract, Chicory Root Dietary Fiber, Vitamin C, Calcium and all Natural Flavors.

Not sure what the natural flavors are...trade secret

RVcook 01-01-2013 03:56 PM

Quote:

Originally Posted by dlk35 (Post 16164542)
These are the ingredents

Just Like Sugar* comprises a perfect blend of crystalline Chicory Maltodextrin pure balanced extract, Chicory Root Dietary Fiber, Vitamin C, Calcium and all Natural Flavors.

Not sure what the natural flavors are...trade secret

Trade secret or creative marketing.

I am SO leery of a-n-y-t-h-i-n-g that includes the term "natural flavor" mainly, because I read this article that gave some examples of what can be classified as "natural":

One of the most cringe-worthy is shellac, the resinous secretion of female lac bugs used to glaze donuts and make shiny candy shells.
-OR-
Another natural flavor you wouldn’t find yourself consuming in nature is cystine, a dough conditioner derived from human hair and duck feathers.
-OR-
Beaver gland essence, which sounds like an unlikely ingredient, is used quite frequently to enhance the flavors of vanilla and raspberry.

Yep...really leery...:eek:


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