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Old 09-17-2015, 04:54 PM   #1
susieqrn
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Sukrin Gold Fiber syrup

I just discovered a Fiber syrup (the same as Vita Fiber) that comes in clear and gold. The gold is supposed to taste like molasses and can be used to replace it or honey in recipes!
I am so excited about this product! I just ordered a bottle of the gold (I already have a bottle of regular Vita Fiber).
If it tastes and works the way it claims, this is great for the fall baking recipes!
I will report back after I get it and use it in my gingerbread recipe.
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Old 09-17-2015, 06:30 PM   #2
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Is this the same thing?

http://lowcarbfriends.com/bbs/showth...ghlight=sukrin
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Old 09-17-2015, 07:59 PM   #3
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Ideal sweetener use to sell a brown sugar that was amazingly good! Netrition still carries the Ideal regular sweetener but not the brown anymore!

Wish it would come back!
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Old 09-17-2015, 08:00 PM   #4
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I'm curious to hear how you like it as I really like the Sukrin Gold granular sweetener. Did you buy it direct from Sukrin USA?
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Old 09-17-2015, 10:44 PM   #5
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Charski - it is the same company, but not the granular brown sugar (also called Sukrin Gold). This is a fiber syrup just like VitaFiber and it's only $9.99 for the bottle ($8.99 for the clear) directly from the company site. It is a replacement for honey and molasses and is only 1 carb per tablespoon. The clear is the same as VitaFiber.
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Old 09-17-2015, 11:15 PM   #6
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Hmmm, sounds interesting - do you have an ingredients listing?
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Old 09-18-2015, 12:33 AM   #7
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Here is what it says on the site:

Isomaltooligosaccharides (IMO), gluten free malt extract and steviol glycosides.
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Old 09-18-2015, 12:54 PM   #8
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Oh, isomalt huh - I love that stuff for its properties but be careful of the gut impacts of it - try it first when you'll be around the house "just in case" - LOL!
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Old 09-18-2015, 01:34 PM   #9
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The isomaltooligosaccharidesaare the same thing as Vitafiber. I haven't found anyone around me who it bothers. Then they added a little malt extract and some stevia. I think I could rig up a facsimile.
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Old 09-18-2015, 03:53 PM   #10
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Thanks for the warning Charski. I've had Isomalt before and it doesn't seem to bother me too much. Xylitol does a number on me though. I only use small amounts of it.
Soobee - you're so daring! I bet you could make something similar. Let me know if it turns out. I love your recipes!
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Old 09-18-2015, 05:47 PM   #11
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It's so interesting how one thing bothers one person and not another, isn't it? Isomalt I can use in small amounts. Xylitol doesn't bother me, nor does erythritol. Polydextrose, fuhgeddaboutit - it makes me totally unfit for human companionship, and doesn't make the cats all that happy either!
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Old 09-18-2015, 08:20 PM   #12
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Quote:
Originally Posted by Charski View Post
It's so interesting how one thing bothers one person and not another, isn't it? Isomalt I can use in small amounts. Xylitol doesn't bother me, nor does erythritol. Polydextrose, fuhgeddaboutit - it makes me totally unfit for human companionship, and doesn't make the cats all that happy either!
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Old 07-08-2017, 08:51 AM   #13
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I'm going to apologize for digging up an old thread, and I feel like this has been asked an answered - but as someone who counts carbs and calories, is this one of those products where only certain carbs/calories are digested? Or maybe I didn't sleep well last night...
Nutrition Facts
Serving Size 20g (1 Tablespoon)

Servings Per Container 23

Amount Per Serving
Calories 30

%Daily Value*
Total Fat 0g (0%)

Sodium 10mg (0%)

Total Carbs 15g (5%)

Dietary Fiber 14g (55%)

Sugars 1g

Protein og (0%)
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Old 07-08-2017, 10:34 AM   #14
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I use this ALL the time. There is not a better LC syrup out there. I guess I trust the label--I haven't tried testing my BS after eating--all I can tell you is that IMHO it is worth the very expensive price. I order 5 bottles at a time.
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Old 07-08-2017, 10:49 AM   #15
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Originally Posted by ouizoid View Post
I use this ALL the time. There is not a better LC syrup out there. I guess I trust the label--I haven't tried testing my BS after eating--all I can tell you is that IMHO it is worth the very expensive price. I order 5 bottles at a time.
Thanks - good to see your experience. Still curious about the number addition, but it's great to know it works.
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Old 07-08-2017, 10:55 AM   #16
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ncgirl - because of the fiber, there aren't much digestible carbs left. I use it all the time and it doesn't affect my blood sugar.
I love Vitafiber syrup, both the clear and the golden. They are great for butter tarts!
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Old 07-08-2017, 11:00 AM   #17
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Originally Posted by susieqrn View Post
ncgirl - because of the fiber, there aren't much digestible carbs left. I use it all the time and it doesn't affect my blood sugar.
I love Vitafiber syrup, both the clear and the golden. They are great for butter tarts!
Thanks - I should probably just ask the company how they are calculating it....appreciate the experienced feedback!
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Old 07-10-2017, 03:41 PM   #18
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In case anyone is interested, they responded promptly (today!)...they were coming to agreement with the FDA, apparently!
Serving size is 2 tbsp (40g)

28g dietary fiber, dietary fiber has 2 kcals per g - equal to 56 kcal
3g naturally occurring sugar, carbs have 4 kcals per g - equal to 12 kcal
Total kcal per 2 tbsp is 68 kcal which we have to round to 70 kcal.

Our own website and Amazon are in the process of being updated with the new labels
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Old 07-10-2017, 08:22 PM   #19
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I have not noticed any spike in blood sugar when ingesting anything I've used it in. That said, however, by the time you divide the total amount by the number of servings, the amount ingested is probably pretty negligible. I've never put it to the test as a direct bottle-to-plate product, such as pancake syrup. Perhaps if used that way, the blood sugar would show an increase.

I love the stuff. It tastes natural to me, with the degree of sweetness you'd expect in a product called a "syrup." Vitafiber just isn't sweetened enough to approximate a HC syrup. We give the Sukrin Gold syrup to my grandbaby, who has intermittent problems with constipation. We put it either in her milk, or stir it into some fruit or yogurt. At 14 grams of fiber per tablespoon, it does the trick.

My favorite application is as an ingredient in a LC brownie recipe, where a couple of tablespoons contribute to a satisfyingly fudgy texture and a deeper, more complex chocolate flavor.
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Old 07-11-2017, 01:40 PM   #20
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Could some of you who use Sukrin Gold fiber syrup please share your favorite things to put it in? My daughter and I just bought 3 bottles to share, so I'll be able to play with it a bit. As I wrote above, the brownies (recipe by dldickins, called Ultimate Brownies) are my favorite. But I'd just love to get more ideas and inspiration from others. Do you bake with it? Make pancake syrup? Any other favorites? Thanks!
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Old 07-11-2017, 02:03 PM   #21
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I just love it on yogurt or Labne--that is probably my all time favorite use. It makes wonderful pancake syrup. It is great over fruit. It is my preferred sweetener
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Old 07-11-2017, 05:44 PM   #22
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Ooooo. Labneh - great idea! It would be so good in Fage Total full fat. I hadn't thought of that. That would make a great lunch by itself, or thinned with a bit of cream and used to dress some fresh strawberries or blueberries. It will be interesting to see if it raises my blood sugar. Will report back here. Thanks!
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Old 07-11-2017, 06:55 PM   #23
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As I said, I use it to make LC butter tarts. I use Kevin's pie crust.
Yummo!

I've added a bit to chocolate chip cookies too.
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Old 07-13-2017, 11:02 AM   #24
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Thank you, susie! I had to dig, but finally found your recipe for the butter tarts. They look drool-worthy! I intend to give them a try, and put them on my list of must do desserts.
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Old 07-14-2017, 06:33 PM   #25
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Took a cup of Fage Total with 1 Tb Sukrin Gold syrup stirred into it to the beach for lunch. Wow! It was even better than I thought it would be! It tasted like super creamy Greek yogurt laced with honey. The perfect lunch. Or so I thought...

Within about 5 minutes of finishing the last delicious spoonful, I experienced some acute gastric distress, and had to run to the ladies room. Really more of a sprint. It's a distance up the beach, then up a very long two-tiered ramp, and across a courtyard. Probably 1/3 of a mile, some of it in sand. Fastest I've ever run in flip flops. I think I may have broken the three-minute mile.

Maybe it was just a coincidence?? Maybe it would have happened no matter what I ate. Don't know.

Have others had this happen after consuming that amount (or close to it?) Until I repeat the lunch at home, and can assure myself that my mad rush had nothing to do with direct consumption of the syrup, I won't be taking it anywhere. And at least as of this moment, I'm not feeling too big on the idea of eating it again.
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Old 07-14-2017, 09:26 PM   #26
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never ever had such a problem, and I am acutely sensitive to sugar alcohols. ymmv.
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Old 07-15-2017, 04:05 AM   #27
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My friend got a wicked stomach virus right when she was eating a tuna salad. Couldn't face tuna for 3 years! I don't blame you for dreading the testing. When you can face trying the syrup again, I would. I make desserts for 3 extremely sensitive people, and they have never had a problem with it.
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Old 07-15-2017, 06:46 AM   #28
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Soobee, judging from your experience, as well as that of ouizoid, I'm chalking this one up to an unfortunate coincidence. That's what I was hoping to find out. I'm going to give it another whirl this weekend. But this time, I'm definitely staying home to do it, just in case...
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Old 07-15-2017, 08:16 AM   #29
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I've not tried it yet, but I think anything is highly individualized - hopefully it was just a a coincidence. I'm fine with Splenda and Aspartame, can tolerate some chicory root and maltitol, but can really struggle with erythritol (which seems to have no effect on some people). Sometimes it just depends on the combination (if I eat the food with something else or alone). Anyway, good luck!!
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Old 07-15-2017, 09:07 AM   #30
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Yikes, that sounds like quite the exercise you got there, in a hurry!

I'll be interested in hearing whether or not the repeat test garners the same results. I can eat SMALL amounts of maltitol without repercussions - some people can't tolerate it at all. I cannot eat ANY amount of polydextrose without acute distress, where others can use quite a bit in a recipe and not have problems. Erythritol doesn't bother me at all.

Very interesting how, as a species, our digestive systems can vary so wildly in what they can tolerate - or NOT!
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