Using Artificial Sweeteners

Hosted by Jo Zimny
Group active since Thu, Apr 21, 2011

Not all artificial sweeteners are created equal, no pun intended. I use Xylitol, Zsweet which contains Erythritol and Stevia. These are the healthy sweeteners. You can also get Stevia in liquid and different flavours in drops like English Toffee, Mint, Lemon and Vanilla. Some sweeteners like sugar, agave nectar and honey are good sweeteners, but will make blood sugar go up. That is why I use Xylitol to keep my blood sugar down.

Jo Zimny
Aug 12, 2011

Using Stevita

This is probably the best artificial sweetener out there. Check it out:

stevitastevia.com

Kim Biegacki
May 22, 2011

I switched my sweetener to Truvia, which is I think just another name brand for Stevia

I too have to keep my blood sugar levels down; however, I have not started cooking with these sugars yet. I use them primarily in my teas that I drink. I want to start using them in my foods too but did not have any recipe conversion amounts for the stevia. I had to stop using the other ones because I was having severe joint pain and anxiety that when I had stopped using them about 2 weeks later I could tell a really big difference. I still have a hard time believing that those sweeteners can affect your body like that but I am just glad I quit using them. So far, I really like the taste of Truvia in my drinks. I only have one recipe with Truvia that I can post but hopefully I can learn how to convert the sugars and start cooking with it too. THanks for starting this group. Kim

Jo Zimny
Apr 22, 2011

How to Use Xylitol and Erythritol in baking

I got my information about these products from the Emerald Forest site. They state that Xylitol or Erythritol can be used one to one in any recipe requiring sugar. Erythritol isn't quite as sweet as sugar so you might want to add a little extra.

Xylitol and Erythritol don't caramelize when used in baking so your baked goods may feel dryer then normal so the best solution is to add more liquid, lecithin, butter/margarine or even xanthan gum to the recipe to maintain moisture. They suggests sifting the xanthan gum with the xylitol or erythritol prior to adding them to the liquid ingredients. Solid chocolates and some recipes that are exposed to the air for long periods of time such as jams and jellies will also show signs of recrystallizing.

If a recipe calls for powdered or confectioner's sugar such as in cake frosting's place the dry xylitol or erythritol in a blender or food processor and pulse until you have a fine powder. You can also add some sort of starch to it since that is what is in confectioner's sugar. Two tablespoons of starch (cornstarch or arrowroot starch) to one cup of powdered sweetener. You can also use a pinch of guar gum to the powdered sweetener as well, then blend together.

When making say frosting's use two parts by weight of powder to one part shortening or butter.

To substitute for one cup brown sugar, use 1/4 cup molasses and 3/4 cup xylitol or erythritol.

REMEMBER: SUGAR ALCOHOLS (xylitol and erythritol) DO NOT REACT WITH YEAST SO IT WON'T HELP RISE BREAD, BEST TO USE ANOTHER SWEETENER LIKE HONEY OR EVEN A LITTLE RAW CANE SUGAR INSTEAD.

emeraldforestxylitol.com