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Old 10-09-2007, 08:00 AM   #301
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Sorry about the thread jack. . .but I teach mythology as part of my class, and there is a King Polydectes in the Hercules story. I found myself calling him polyD. . .and laughing at my own pun. . .

Sorry. . .about the thread jack.
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Old 10-09-2007, 02:01 PM   #302
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Quote:
Originally Posted by magnamater View Post
I found myself calling him polyD. . .and laughing at my own pun. . ..
I bet you get quite a few blank stares from the kids while they are thinking who is this wacko lady.......lol
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Old 10-12-2007, 01:36 PM   #303
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Quote:
Originally Posted by Kevinpa View Post
I bet you get quite a few blank stares from the kids while they are thinking who is this wacko lady.......lol
Absolutely. . .but they expect. . .well, eccentric. . .I tell 'em that the first day of school. . .

Not boring, my class, well, at least not for me!
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Old 10-14-2007, 10:26 AM   #304
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Sounds SO hip hop!

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Old 10-14-2007, 01:15 PM   #305
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Jude, don't know about the hip part. . .but I am hoppin'! (most of the time!)

Actually I got it wrong. . .it's Perseus' story. . .I just failed my own test! Yeeeesh!
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Old 01-05-2008, 04:02 PM   #306
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Quote:
Originally Posted by scott123 View Post
Brownies (CandidCam)
(Makes 12 servings)

4 oz unsweetened chocolate
1.5 sticks unsalted butter
3 eggs
1C polydextrose
1tsp. liquid Splenda (adjust to taste)
1T vegetable glycerine
1tsp. vanilla extract
.5C erythritol
.5C vanilla Designer Whey Powder
1C Carbquik
.5C SF Choc Chips
.5 - 1C chopped nuts (optional)

Preheat oven to 350. Melt chocolate and butter over low heat in double-boiler (preferred method) or microwave. Allow to cool a bit prior to adding to rest of batter.

While butter and chocolate are melting combine eggs and polydextrose using mixer. Once combined, mix in glycerine, liquid Splenda, and vanilla. Next add erythritol, whey powder, and Carbquick, mixing well after adding, and scraping sides and bottom of bowl well.

Add butter and chocolate mixture and beat well. Once well incorporated, add chocolate chips and nuts. Bake 30 mins, or until toothpick comes out clean, in a 6x9 pan.
the whey protein powder...will any protein powder work?
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Old 01-05-2008, 04:04 PM   #307
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Quote:
Originally Posted by scott123 View Post
Gingersnaps (Criosa)

1 cup polydextrose (dissolve in the heated water, cool)
6 tablespoons water, heated
3/4 cup sweetener (1/2 Splenda-2 T. Erythritol-2 T. Diabetisweet)
1 tablespoon molasses
1/4 cup coconut oil
1/2 teaspoon vanilla
1 1/2 cups plus 2 T. almond flour (2 1/2 c. total flour)
3/4 cup Wheat Protein Isolate
2 tablespoons resistant starch (or extra almond flour)
1 1/2 teaspoons egg white powder
1 teaspoon xanthan gum
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

1. Dissolve the polydextrose in the hot water, set aside to cool.
2. Preheat oven to 350 degrees.
3. Cream together the sweeteners, molasses, coconut oil, and vanilla in a large bowl, as best as you can.
4. In another large bowl combine the flours, baking soda, ginger, salt, cinnamon, and cloves.
5. Pour the dry mixture into the wet mixture and beat while adding the polydextrose/water. Continue to mix until ingredients are incorporated.
6. Measure a heaping teaspoon of dough at time. Roll the dough into a little ball between the palms of your hands. Flatten slightly with the back of a spoon dipped in splenda/ery/diabeti sweet mixture.
7. Bake cookies for 10-14 minutes or until edges begin to brown. Cool on a rack. They will be crispy when cool.

Allow plenty of room between cookies, as they will spread out. But this is what will make them nice and crunchy. Makes about 100 cookies.
2 tablespoons resistant starch (or extra almond flour)

resistant wheat or corn starch? and whats wheat protein isolate...and do if thats what i use, do i buy the 5000 or 8000? (i'm seeing all of this on netrition)
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Old 01-05-2008, 04:06 PM   #308
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Quote:
Originally Posted by scott123 View Post
Gingersnaps (Criosa)

1 cup polydextrose (dissolve in the heated water, cool)
6 tablespoons water, heated
3/4 cup sweetener (1/2 Splenda-2 T. Erythritol-2 T. Diabetisweet)
1 tablespoon molasses
1/4 cup coconut oil
1/2 teaspoon vanilla
1 1/2 cups plus 2 T. almond flour (2 1/2 c. total flour)
3/4 cup Wheat Protein Isolate
2 tablespoons resistant starch (or extra almond flour)
1 1/2 teaspoons egg white powder
1 teaspoon xanthan gum
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

1. Dissolve the polydextrose in the hot water, set aside to cool.
2. Preheat oven to 350 degrees.
3. Cream together the sweeteners, molasses, coconut oil, and vanilla in a large bowl, as best as you can.
4. In another large bowl combine the flours, baking soda, ginger, salt, cinnamon, and cloves.
5. Pour the dry mixture into the wet mixture and beat while adding the polydextrose/water. Continue to mix until ingredients are incorporated.
6. Measure a heaping teaspoon of dough at time. Roll the dough into a little ball between the palms of your hands. Flatten slightly with the back of a spoon dipped in splenda/ery/diabeti sweet mixture.
7. Bake cookies for 10-14 minutes or until edges begin to brown. Cool on a rack. They will be crispy when cool.

Allow plenty of room between cookies, as they will spread out. But this is what will make them nice and crunchy. Makes about 100 cookies.
extra virgin or regular virgin coconut oil?
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Old 01-05-2008, 07:38 PM   #309
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[COLOR=red]cookymonster, I'll try to answer as best I can.[/COLOR]

Quote:
Originally Posted by cookymonster View Post
the whey protein powder...will any protein powder work?
[COLOR=red]Sorry, I'm not sure about this. Hopefully someone else will answer.[/COLOR]

Quote:
Originally Posted by cookymonster View Post
2 tablespoons resistant starch (or extra almond flour)
resistant wheat or corn starch? and whats wheat protein isolate...and do if thats what i use, do i buy the 5000 or 8000? (i'm seeing all of this on netrition)
[COLOR=red]I would say either will work. I kinda think that when that recipe was made up, most were using the corn starch version. But the wheat might work as well or better. [/COLOR]
[COLOR=#ff0000]You said you found the wheat protein isolate on Netrition, I think they can explain it better than I can. But the type would be the 5000.[/COLOR]

Quote:
Originally Posted by cookymonster View Post
extra virgin or regular virgin coconut oil?
[COLOR=red]Personally I'd use extra light. (or regular) I wouldn't use extra virgin in the brownies, as I think it would be rather strong, and an odd taste in brownies. But this is very much a to your own taste thing.[/COLOR]

[COLOR=#ff0000]Hope this helped at least some.[/COLOR]
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Old 01-06-2008, 08:06 AM   #310
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thanks!

that helped a bunch. thanks for your help! i'm new to the site and this whole baking technique. can't wait to try all the goodies.
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Old 05-08-2008, 08:23 PM   #311
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Old 01-29-2009, 06:28 PM   #312
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I've never used poly d, but I bought some. Is it as bad as maltitol in the digestive area?
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Old 01-29-2009, 10:16 PM   #313
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No, I've never had any problem at all digesting Poly-D, and it has never given me the runs (whereas Maltitol certainly has).....Polydextrose is more of a slightly sweet bulking fiber; it is not a sugar alcohol like Maltitol.
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Old 08-19-2009, 09:04 AM   #314
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I buy my polyD in 5-pound bags.

Polydextrose 5 LB
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Old 08-19-2009, 09:13 AM   #315
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Hi Pat - how are you? I didn't know you post here.

When I first started low-carbing, I bought two huge bags of Poly-D from a manufacturer. I made a fantastic, moist, sweet loaf with it. By the evening all of us in the family who had consumed the loaf were in agony!! I'm amazed that some people can tolerate it. I also cannot use maltitol, sorbitol (this is absolutely poison to me!!) and even Xylitol is problematic, but less so.
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Old 08-19-2009, 09:40 AM   #316
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Quote:
Originally Posted by Cats for Texas View Post
I've never used poly d, but I bought some. Is it as bad as maltitol in the digestive area?
As you can see, some can tolerate it others can't.
I don't usually have problems with small amounts. I rarely ever use very much in a recipe. But I do use it in some.

It is a fiber (or mainly fiber), and as such, some will have problems with it.

Some people can consume large amounts of malitol, while others can not tolerate it at all.

Everybody's mileage varies!
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Old 08-19-2009, 12:33 PM   #317
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Jennifer,

Good to see you. I was browsing one of your fabulous cookbooks today, trying to figure out what I was going to do for dinner.

I used to bounce between this forum and LapBandTalk, but some of them over there are stupid when it comes to low carb. Some members had such an insulting rant about the low-carb lifestyle that I gave up and pretty much stay here. Of course, I've heard some downright uneducated opinions about the gastric band here, such as, "How can someone eat with that band wrapped around their waist?" I wish that I were kidding.

I'm enjoying my experiments with PolyD. I'ver made a fabulous pecan pie, and some dynamite candied ginger. Candying fruit with polyD is super easy, and I'm looking forward to the holidays. I'm going to candy some orange peel and dip it in melted low-carb chocolate.

Erythritol and xylitol are fairly gut-friendly, for me, but maltitol = maltitrots. Eeek!
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Old 08-19-2009, 02:03 PM   #318
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Good to know you use them. Hope my recipes hold up to your high standards. That is too bad that people are not so understanding about low-carb or gastric bands. It's funny sometimes it is difficult to find like-minded people especially when it comes to things like that, but when one does, it's a lot of fun! I would imagine pecan pie would be super with poly-D. I wish I could tolerate it like you. The candied ginger sounds awesome - oh the endless possibilities of recipes with that! I agree about the maltitol - awful! No wonder when all those low-carb products hit the market in 2002 or thereabouts, they soon died out by 2004 - people can only stand so much of that kind of thing, before they figure out it's a waste of money!
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Old 08-19-2009, 11:24 PM   #319
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A small solution

It's nice to see you here Jennifer, I was just emailing with you about which books of yours that I'm missing!

I actually haven't tried PolyD, but have read some really frightening accounts
of some people that had gastric distress with it; I would start out with a
very small amount.
I'm terrible with Maltitol too, yikes! BTW, I did find a
kind of solution to that sort of thing, with the Maltitol, or any sugar alcohol,
but not sure about with PolyD. I just took some good Acidolpholus, that I
had in the fridge, and a short while later, my stomach had totally calmed down! Worked really well

Happy experimenting,
Leigh
ps---maybe, with the PolyD, I would try something like Swedish Bitters, or
digestive enzymes, but not too sure what would work.
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Old 10-09-2009, 11:53 AM   #320
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Candied Ginger

Quote:
Originally Posted by The Bionic broad View Post
I'm enjoying my experiments with PolyD. I'ver made a fabulous pecan pie, and some dynamite candied ginger. Candying fruit with polyD is super easy, and I'm looking forward to the holidays. I'm going to candy some orange peel and dip it in melted low-carb chocolate.
Hello Ms. Bionic!

I was wondering if you can pass on your recipe for candied ginger? Or if anyone else has such a recipe.

Thanks!
Monika
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Old 11-13-2009, 05:20 PM   #321
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I would like the fab pecan pie recipe
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Old 12-19-2009, 08:39 PM   #322
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Authentic Key Lime Pie: I don't believe there is a substitute for Keto milk. Does anyone have any suggestions for making a low-carb condensed milk other than reducing Hood's Calorie Countdown milk? I really, really would like a slice of Key Lime pie or a Magic Cookie Bar and the only missing ingredient is condensed milk. Is there a possibility a mixture of Hood's CC milk and whey or some other protein isolate could replace the Keto milk?
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Old 12-23-2009, 07:29 AM   #323
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Emmee, another form of lower-carb milk powder is Saco buttermilk powder; according to info on their website, the form of buttermilk they dry is cultured (fermented) first, which means it should be subject to the "yogurt [type] exception"--that is, the fermenting definitely turns a portion of the milk sugar into lactic acid, but for some reason that is not taken into account in lableing for products like buttermilk and yougurt...I would assume it has from 1/3 to 1/2 the carbs in regular milk...if you could "account" for the greater acid taste that it would lend to the recipe, you might be able to use it with cream and water for a condensed milk sub.
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Old 04-29-2010, 10:13 AM   #324
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Old 06-02-2010, 08:09 PM   #325
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Peanut Brittle

After lots of failed experiments with also adding erythritol‎ (seems to break down at high temps and cause stickyness) I have settled on the following:

1 1/2 cups polyD
1/4 cup DaVinci English Toffee Syrup
1/4 cup DiabetiSweet
1 stick butter
2 cups salted peanuts OR 2 cups raw peanuts and 1/4 tsp salt (see note below)

The key seems to be to bring it to 310 degrees (the very top of the hard crack stage)

Many of these recipes talk about adding water because the mixture gets too thick after boiling. This is counter-productive. Once the mixture rises above 212 F, it has essentially no water at all. Adding water stops it from proceeding to the higher temps needed.

I did find that the DiabetiSweet helps thin out the mixture a bit and keeps it from pulling away from the sides of the pan. This is important because otherwise it is very difficult to avoid scorching.

Note: For easiest spreading, use raw peanuts and 1/4 tsp salt. Add as soon as the jelly stage is reached. The peanuts will cook and the mixture will cool more slowly than if you dump in 2 cups of roasted peanuts after the mixture reached 310 degrees.

Last edited by dkerfoot; 06-02-2010 at 08:15 PM..
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Old 06-10-2010, 07:44 PM   #326
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Sorry - I made a mistake. Should have been 1/2 cup DiabetiSweet for the right ratio, otherwise it ends up too thick still. It should have also been 1/2 tsp salt. For some reason it wouldn't let me go back in and edit it. This is correct:

1 1/2 cups polyD
1/4 cup DaVinci English Toffee Syrup
1/2 cup DiabetiSweet
1 stick butter
2 cups salted peanuts OR 2 cups raw peanuts and 1/4 tsp salt (see note below)
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Old 07-09-2010, 12:49 PM   #327
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adding this old binki recipe from years ago (and it may have already been added to this thread years ago, but I don't remember it!):

Crunchy Pecan Goodness
1 egg white
1 teaspoon water
2 drops liquid splenda

1 pound pecan halves

1/4 cup Splenda
1/2 cup Polydextrose
a good-sized pinch of salt, at least 1/4 teaspoon
1/2 teaspoon or so of cinnamon

Beat egg white, water and liquid sweetener until frothy. Mix in pecans and stir to coat. Mix the dry ingredients in a big bowl and pour the wet pecans into that. Mix well and dump onto a buttered cookie sheet. Bake for an hour at 225 degrees and stir every 15 minutes.

I was pretty worried about lumps when I first stirred the nuts into the sweeteners, but it was fine. I was afraid I'd end up with a giant sticky clump, so at the second stir I added a tablespoon or so of butter.

When the hour was up I put the nuts onto a buttered Silpat mat and separated them into a single layer. Now that they've cooled I put them into a storage container which I think should really be in some sort of vault; they're yummy. I'm glad I have people coming over tomorrow.

I had nightmares of cleaning the pan, but a little hot soapy water in it made the sticky polydextrose just dissolve and disappear like magic.
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Old 10-07-2010, 05:59 PM   #328
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How much polydextrose should I use if the recipes calls for 3/4 cup sugar? I will be using a combination of 1/2 cup erythritol 2 tablespoons of vanilla torani syrup, 2 tablespoons of xylitol, and a couple drops of stevia for sweetening.
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Old 12-17-2010, 07:48 PM   #329
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Old 02-25-2011, 07:12 AM   #330
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candid cam, do you use the polydextrose in pwd form in the polydextrose chocolate chip cookies or do you dissolve it in hot water? I haven't used the polyd yet, do you always have to dissolve it in hot water?
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