Questions on some products

SCOTTSDALEJULIE · 09-22-2009, 04:24 PM

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

Charski · 09-22-2009, 04:30 PM

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.

sistertzu · 09-22-2009, 04:34 PM

Well I laughed out loud...to funny!!!

Sis

Kevinpa · 09-22-2009, 08:22 PM

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.

LindaSue · 09-23-2009, 07:28 AM

I eventually threw mine out. I was afraid to use it and end up feeling miserable.

Mallory · 09-23-2009, 09:06 AM

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..

jlatislaw · 09-23-2009, 10:05 AM

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!

CreekWatcher · 09-23-2009, 10:44 AM

I have no problem with and frequently use polydextrose; don't use stevia because it tastes almost like sacharin to me.

SCOTTSDALEJULIE · 09-23-2009, 10:52 AM

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.

Kevinpa · 09-23-2009, 11:43 AM

Quote:

Originally Posted by SCOTTSDALEJULIE

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

jenna... · 09-23-2009, 12:13 PM

Quote:

Originally Posted by jlatislaw

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...

Charski · 09-23-2009, 12:20 PM

Inulin also renders me unfit for human companionship.

mmorris · 09-23-2009, 01:51 PM

I use Poly D all the time... No problems here..

crazywoman-n-wy · 09-23-2009, 03:39 PM

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.

09-22-2009, 04:24 PM	#1
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	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

09-23-2009, 03:39 PM	#14
crazywoman-n-wy Major LCF Poster! Join Date: Aug 2004 Location: WY Posts: 2,451 Gallery: crazywoman-n-wy Stats: 132/116/100 WOE: My way - low carb Start Date: Aug 2003	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. __________________ Billie ********* For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16 * My mind not only wanders, sometimes it leaves completely.

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

09-22-2009, 04:30 PM	#2
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,795 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	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.

09-22-2009, 04:34 PM	#3
sistertzu Resident crazy dog lady Join Date: May 2009 Location: Ca Posts: 5,121 Gallery: sistertzu Stats: 244/goal -90 Atkins/IF WOE: VLC/no grain/ minimal dairy Start Date: originally march 08 but every day is a fresh start	Well I laughed out loud...to funny!!! Sis

09-22-2009, 08:22 PM	#4
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	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.

09-23-2009, 07:28 AM	#5
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,437 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	I eventually threw mine out. I was afraid to use it and end up feeling miserable.

09-23-2009, 09:06 AM	#6
Mallory Senior LCF Member Join Date: Oct 2007 Posts: 615 Gallery: Mallory	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..

09-23-2009, 10:05 AM	#7
jlatislaw Major LCF Poster! Join Date: Jul 2002 Location: SW Mich Posts: 1,497 Gallery: jlatislaw WOE: JUDDD Start Date: June 18, 2012	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!

09-23-2009, 10:44 AM	#8
CreekWatcher Major LCF Poster! Join Date: Jan 2006 Posts: 1,116 Gallery: CreekWatcher	I have no problem with and frequently use polydextrose; don't use stevia because it tastes almost like sacharin to me.

09-23-2009, 10:52 AM	#9
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	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.

09-23-2009, 12:20 PM	#12
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,795 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Inulin also renders me unfit for human companionship.

09-23-2009, 01:51 PM	#13
mmorris Blabbermouth!!! Join Date: May 2003 Location: White Mountains, NH Posts: 5,628 Gallery: mmorris Stats: 268/128-Goal Weight Finally!! (-140 pounds gone) WOE: Atkins All the WAY!! Start Date: August 2002	I use Poly D all the time... No problems here..