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erythritol

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This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
JanetT

JanetT

Active Member
Relationship to Diabetes
Type 2
Hi All, I've looked at https://sugarfreelondoner.com/ and noticed that she often uses erythritol. I only wanted it for rhubarb as stevia leaves an aftertaste. It says on the packet 100% carbs and although I've found other websites which say it's OK for diabetics, as it doesn't get absorbed, I want to be sure!
 
JanetT said:
Hi All, I've looked at https://sugarfreelondoner.com/ and noticed that she often uses erythritol. I only wanted it for rhubarb as stevia leaves an aftertaste. It says on the packet 100% carbs and although I've found other websites which say it's OK for diabetics, as it doesn't get absorbed, I want to be sure!
Click to expand...
Although there are carbs it in a form not absorbed by the body being a sugar alcohol.
However if you use too much it can cause unfortunate stomach issues.
I also use it for Rhubarb and no aftertaste.
 
Leadinglights said:
Although there are carbs it in a form not absorbed by the body being a sugar alcohol.
However if you use too much it can cause unfortunate stomach issues.
I also use it for Rhubarb and no aftertaste.
Click to expand...
Thank you! I will give it a try - love rhubarb!
 
JanetT said:
Hi All, I've looked at https://sugarfreelondoner.com/ and noticed that she often uses erythritol. I only wanted it for rhubarb as stevia leaves an aftertaste. It says on the packet 100% carbs and although I've found other websites which say it's OK for diabetics, as it doesn't get absorbed, I want to be sure!
Click to expand...
Hi Janet, I've done loads of bakes from sugarfreelondoners website , and I use various sugar substitutes and they never impact my glucose levels, the 2 I mainly use are pictured below.
Martin20221129_153912.jpg20221129_153900.jpg
 
I do think there is a lot of individual variation as to how people taste/enjoy artificial sweeteners and some experienc a strong aftertaste. I have bought loads of different ones (my cupboards are full of opened packets and tubs of them) and I have yet to find one which is to my taste. I find Stevia (Truvia) awful! Erythritol is OK ish but I wouldn't want to eat much of it.... Not that it is too sweet (in fact I find it much less sweet than sugar) but my own view is that perhaps we should not be putting these manufactured chemicals into our bodies in significant/daily amounts.
I have come to the conclusion that a little bit of sugar/honey/dried fruit is a better option, but that is easy for me to say as someone who uses insulin and can therefore compensate for it. Mostly I just don't eat sweet stuff anymore. It is a slippery slope for me in that, the more sweet stuff I eat, the more I want. I now enjoy savoury and dessert is usually a chunk of nice cheese perhaps with half a green crisp apple cut into slices.
 
I remember seeing a demonstration about how some people can taste sweeteners or not and it was explained as being genetic. Mind you there are many more available now.
I completely agree with the stevia, it has a vile after taste, but I do use erythritol in small quantities. We sometimes use Half spoon which appears to be a mixture of aspartame and acesulfame K and sugar which I find OK but usually only a scattering.
 
rebrascora said:
I do think there is a lot of individual variation as to how people taste/enjoy artificial sweeteners and some experienc a strong aftertaste. I have bought loads of different ones (my cupboards are full of opened packets and tubs of them) and I have yet to find one which is to my taste. I find Stevia (Truvia) awful! Erythritol is OK ish but I wouldn't want to eat much of it.... Not that it is too sweet (in fact I find it much less sweet than sugar) but my own view is that perhaps we should not be putting these manufactured chemicals into our bodies in significant/daily amounts.
I have come to the conclusion that a little bit of sugar/honey/dried fruit is a better option, but that is easy for me to say as someone who uses insulin and can therefore compensate for it. Mostly I just don't eat sweet stuff anymore. It is a slippery slope for me in that, the more sweet stuff I eat, the more I want. I now enjoy savoury and dessert is usually a chunk of nice cheese perhaps with half a green crisp apple cut into slices.
Click to expand...
Yes I love a bit of cheese and apple too!
 
Before my Type 2 diagnosis, I used to enjoy making jam but gave up for obvious reasons. I once experimented with Erythritol but found that it crystallised badly when set. I then tried a recipe of ‘uncooked’ jam with basically berries, chia seeds and a little Erythritol, but found it a bit bland and disappointing. Is there a substitute for sugar to make ‘proper’ cooked jam?
 
Browser said:
Before my Type 2 diagnosis, I used to enjoy making jam but gave up for obvious reasons. I once experimented with Erythritol but found that it crystallised badly when set. I then tried a recipe of ‘uncooked’ jam with basically berries, chia seeds and a little Erythritol, but found it a bit bland and disappointing. Is there a substitute for sugar to make ‘proper’ cooked jam?
Click to expand...
I suspect not as it is a reaction between the pectin, sugar and acidity of the fruit and added lemon juice which enables the 'set'. You may have more luck reducing the amount of sugar with fruits with high pectin content or adding powdered pectin.
I have found jams and marmalades don't set well if either I use less sugar and/or don't add enough lemon juice.
 
Some people make a "jam" of sorts with stewed fruit and chia seeds which absorb the water and swell to form a jam consistency, but it will not keep like jam because it doesn't have sugar to preserve it and would need to be made in small quantities and kept in the fridge. Obviously it wouldn't be sweet like jam either but that is the whole point I suppose with us being diabetic. You could of course use artificial sweeteners in that to increase the sweetness.
I just don't feel I need jam in my life anymore and I'm quite happy with the fruit as it is, either fresh or frozen. Obviously it doesn't spread on bread/toast but then I don't eat that either. 🙄
 
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