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Old 05-22-2013, 10:38 AM   #1
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inulin question

I have a jar of inulin I ordered awhile back and was just reading that adding a little inulin to erythritol or xylitol helps to ameliorate the cooling effect. Inulin and polydextrose both have a heating thermal effect that neutralizes the cooling.

Has anyone tried this? I know that many are sensitive to the gastrointestinal problems that inulin has caused, but I'd like to hear from folks who have used it successfully in this way.

On another note, both my inulin and my polydextrose have become rock-hard. Anyone know how to powder them again?
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Old 05-22-2013, 10:57 AM   #2
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On another note, both my inulin and my polydextrose have become rock-hard. Anyone know how to powder them again?
Meat mallet first, then coffee grinder or blender
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Old 05-22-2013, 10:59 AM   #3
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Meat mallet first, then coffee grinder or blender
ooh, thanks, I didn't think of that--was thinking of using a hammer, but couldn't figure out how to keep the pieces from flying or tearing up the wax paper or whatever I put it between. Now I just need to get a meat mallet
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Old 05-22-2013, 11:44 AM   #4
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I'd use a hammer with the chunks, double bagged in zipper bags.
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Old 05-22-2013, 02:53 PM   #5
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I'd use a hammer with the chunks, double bagged in zipper bags.
This ^ would work too, follow it up with coffee grinder or blender
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Old 05-22-2013, 04:48 PM   #6
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Yep I use a hammer when it happened to me. I rolled it in plastic then a bath towel. LOL
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Old 05-22-2013, 06:12 PM   #7
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Okay, I'm gonna pulverize it one way or another. I like the plastic/bath towel solution, Esther!

has anyone experimented with using either poly-d or inulin to balance out the cooling effect of xylitol or erythritol? I remember Kevinpa and maybe Scott123 doing some experiments with that awhile back, but didn't know about the thermogenic effect.
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Old 05-22-2013, 06:25 PM   #8
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Okay, I'm gonna pulverize it one way or another. I like the plastic/bath towel solution, Esther!

has anyone experimented with using either poly-d or inulin to balance out the cooling effect of xylitol or erythritol? I remember Kevinpa and maybe Scott123 doing some experiments with that awhile back, but didn't know about the thermogenic effect.
I have not tried this but willing to , I'd love to see if it works.
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Old 05-22-2013, 06:29 PM   #9
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I used glycerin; at the time I'd not heard of either inulin or poly-d
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Old 05-22-2013, 06:33 PM   #10
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I used glycerin; at the time I'd not heard of either inulin or poly-d
In the same article (wish I could remember where I read it) they mentioned glycerine as having the same "heating" effect that would balance out the cooling effect of erythritol, etc. But every time I have used glycerine, I have found the mouth feel to be overwhelmingly slippery/soapy and haven't liked it at all. I may have used too much--would be willing to keep trying.
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Old 05-22-2013, 06:56 PM   #11
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Put rock-hard substance in double plastic bags. Put on driveway behind rear tire. Drive over it a couple times. Ta Da! And fun too!

I jest. BUT - I wonder if it would work??
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Old 05-22-2013, 07:12 PM   #12
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Put rock-hard substance in double plastic bags. Put on driveway behind rear tire. Drive over it a couple times. Ta Da! And fun too!

I jest. BUT - I wonder if it would work??
Well, my little girl tried that once when she was about eight with several packs of catsup at a fast-food restaurant (when we weren't looking). Results were dramatic! DH made her clean up the parking lot.

I might just try driving over the little bricks, but I bet the hammer's gonna work better.
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Old 05-22-2013, 08:27 PM   #13
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I had to drink glycerin for a medical condition a number of years ago. They
told me I could mix it with anything I wanted, so I chose orange juice. To
this day, OJ makes me gag. As long as the glycerin is "disguised" I'm fine
with it. I couldn't do it straight, though.
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Old 05-23-2013, 01:09 AM   #14
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I'm guessing this is the same food grade glycerine the Widget uses in her donut recipe here on the site?
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Old 05-23-2013, 10:09 AM   #15
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I hadn't really thought about it, because I use PolyD for the texture really, but it does seem to reduce the cooling effect of erythritol, even if it is just because I'm replacing E with PolyD.

I'm about to try Just Like Sugar later today, to make Maria's snickerdoodles for my mother's birthday tomorrow. I haven't been able to justify the price (over $20 for 1 pound of the brown, yikes!) without a special occasion and specific recipe. Sigh. I'll probably love it.
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Old 05-23-2013, 01:30 PM   #16
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I'm guessing this is the same food grade glycerine the Widget uses in her donut recipe here on the site?
Food grade- yes. I don't know anything about widgets or donuts
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Old 05-23-2013, 01:52 PM   #17
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Food grade- yes. I don't know anything about widgets or donuts
I was curious (yum...donuts lol)...

http://www.lowcarbfriends.com/bbs/lo...s-picture.html
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Old 05-23-2013, 06:30 PM   #18
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I was curious (yum...donuts lol)...

http://www.lowcarbfriends.com/bbs/lo...s-picture.html
Well, that was interesting. Never tried the recipe,
but yes, that is the same glycerin I'm talking about.
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