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-   -   Ok, what is the deal with Poly-D??? (http://www.lowcarbfriends.com/bbs/main-lowcarb-lobby/812590-ok-what-deal-poly-d.html)

Girlieschmoo 09-19-2013 08:55 PM

Ok, what is the deal with Poly-D???
 
I have read so many old threads on here and done research on the internet but I do not understand PolyD. There was one very informative thread from 2007 but I wonder if the research has revealed new information?

Is it fiber? If so, from what? Is it a sweetener (dextrose makes me think so)? Is it low carb? Is it a chemical?

Why the heck can't I wrap my head around it? :dunno:

jmc305 09-19-2013 09:26 PM

I don't know. I see it mentioned in some old threads, but I have never used it and honestly, it seems to have "gone out of style" for lack of a better term. No matter what it is, I'm sure the human body is better off without it. I haven't seen a new thread bring it up in a long time. And I've been lurking for years before I made my account. Sorry I don't have any answers for ya.

solarpluvia 09-19-2013 10:22 PM

It is an indigestable powder made from dextrose, sorbitol, and citric acid. It is generally considered a soluble fiber and is slightly sweet tasting.

I've used it in baked goods to enhance texture and add bulk. It isn't very popular anymore because lots of people here seem to have digestive problems when they use it, or it doesn't make enough of a difference to bother with.

Girlieschmoo 09-20-2013 06:55 AM

Hmmm..ok, so it's just nothing, really? Maybe that's why no one posts about it anymore, jmc....I wondered if maybe new research had produced info that it wasn't good for a LC lifestyle. But maybe because it causes gastro issues, solarpluvia, and doesn't seem to be a benefit necessarily (seems like it is just neutral),then why bother?

Well, now what do I do with the 10 unopened bags of it that is in my freezer I bought several months ago when I thought I was going to use it :annoyed::laugh:

Thanks for the info... :)

jmc305 09-20-2013 10:44 AM

Quote:

Originally Posted by Girlieschmoo (Post 16612244)
Hmmm..ok, so it's just nothing, really? Maybe that's why no one posts about it anymore, jmc....I wondered if maybe new research had produced info that it wasn't good for a LC lifestyle. But maybe because it causes gastro issues, solarpluvia, and doesn't seem to be a benefit necessarily (seems like it is just neutral),then why bother?

Well, now what do I do with the 10 unopened bags of it that is in my freezer I bought several months ago when I thought I was going to use it :annoyed::laugh:

Thanks for the info... :)

Uh oh....That's a lot of Poly D. LOL. :p A few years ago, there was KevinPa and some other guy who I can't remember. They were borderline food chemists (if not full fledged) and they had some really elaborate recipes with some exotic ingredients, including PolyD. I never tried them, but they had a good rep for tasting good.

solarpluvia 09-20-2013 12:53 PM

If it is unopened, I wouldn't bother storing it in the freezer. It sucks up moisture like there's no tomorrow, so room temp and airtight even when open it the best bet. There's nothing to go stale or rancid. It is just bare fiber.

My mother likes adding some to protein shakes to give a smoother mouthfeel.

Girlieschmoo 09-20-2013 07:00 PM

Quote:

Originally Posted by jmc305 (Post 16612596)
Uh oh....That's a lot of Poly D. LOL. :p A few years ago, there was KevinPa and some other guy who I can't remember. They were borderline food chemists (if not full fledged) and they had some really elaborate recipes with some exotic ingredients, including PolyD. I never tried them, but they had a good rep for tasting good.

I think is was kevinpa's recipes that first got me interested in poly d! But then I didn't know what to do with it when I couldn't actually figure out what it was :hyst:

Thanks for that info on storage, solarpluvia! It is taking up valuable freezer space so I am really glad I can pull it out.

Beeb 09-21-2013 10:21 PM

I still use PolyD in many of my baked goods. It give a moist and gooey texture to LC baked items that would otherwise be missing. I have never had a problem with it causing stomach issue.

One of the best recipes I have for LC brownies is the one that uses PolyD.

I always say don't knock a product until you have tried it! :)

Girlieschmoo 09-21-2013 11:21 PM

Quote:

Originally Posted by Beeb (Post 16614271)
I still use PolyD in many of my baked goods. It give a moist and gooey texture to LC baked items that would otherwise be missing. I have never had a problem with it causing stomach issue.

One of the best recipes I have for LC brownies is the one that uses PolyD.

I always say don't knock a product until you have tried it! :)

Beeb, I did make a LC brownie recipe with polyd this week (the post for the recipe was what renewed my interest in PolyD actually) and I must say, they were excellent! Very fudgy and moist with great dark chocolate flavor. But if it messes with the low carb aspect, I would rather just pass. However, if it is indeed low carb and fiber, I would like to use it for the additional fiber and because, like I said, the brownies were delicious.

rubidoux 09-22-2013 12:35 AM

I'm so curious as to why you bought ten bags of it! :eek:

Girlieschmoo 09-22-2013 08:38 AM

Quote:

Originally Posted by rubidoux (Post 16614284)
I'm so curious as to why you bought ten bags of it! :eek:

:hyst: Well, I recounted the bags and there are actually only 6. But still, 6 is a lot :stars: So, the dealio was when I order from Netrition, I always save up til I have $200 so I get the 5% discount. I had no idea how little PolyD each recipe requires so I already had several in my cart. Adding the extras brought me up to $200. And this is why I have very limited space in my freezer (although I have pulled them out, thanks to solarpluvia :)

Beeb 09-22-2013 05:40 PM

Quote:

Originally Posted by Girlieschmoo (Post 16614279)
Beeb, I did make a LC brownie recipe with polyd this week (the post for the recipe was what renewed my interest in PolyD actually) and I must say, they were excellent! Very fudgy and moist with great dark chocolate flavor. But if it messes with the low carb aspect, I would rather just pass. However, if it is indeed low carb and fiber, I would like to use it for the additional fiber and because, like I said, the brownies were delicious.

Never caused me any problems when I was LCing but everyone is different. It was the go to item back in the day for LC goodies, and like I said I still use it. I know the brownies you are talking about and I STILL use that recipe.....so :yummy:!!

Here is the Nutritional Facts:

PolyD Fiber
1 lb. (454g)
Nutrition Facts
Serving Size: 2 Tbsp (26 grams)
Servings Per Container: 17
Amount
Per Serving % Daily
Value*
Total Calories 25
Calories From Fat 0
Total Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 26 g
Dietary Fiber 23 g
Sugars 1 g

Net Carbs: 3 g

CarolynF 09-22-2013 06:17 PM

Yes, everyone is different with the PolyD..My tummy can't take it, but it does make a nice gooey product..

If it doesn't bother you, then great!! Go for it..

Emily-D 09-22-2013 06:36 PM

Could you post the link to this wonderful brownie recipe? Pretty please?

Charski 09-22-2013 06:48 PM

Go to our own Recipes Help forum and search for polydextrose, or poly-d, and you'll find a lot of recipes.

I love what it does for the texture of baked goods but I cannot tolerate it at ALL - even the tiniest amounts render me unfit for human companionship. And in fact, the cats vacate the room following the aftermath of a poly-d ingestion for me! :laugh:

I still have a couple bags of it. I'll probably just ditch it one of these days.


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