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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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23-12-2003, 09:07 PM
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Splenda
On Tue, 23 Dec 2003 13:53:39 GMT, Lori
wrote: Most of the brown sugar replacements I've tried have left a bitter taste. In the diabetic cooking newsgroup, some folks are recommending something called Steele's Brown Sugar Replacement - it's about $12 for a 2 lb. bag - but it's supposed to not have any aftertaste. It may not have any aftertaste, but it sure can have some after effects. This stuff is straight maltitol. Do a google on maltitol, flatulence and diarrhea and proceed with caution. A better alternative might be to mix 1/2 cup of Splenda with a teaspoon of blackstrap molasses. It adds a few grams of carbs, but it tastes good and does not have the side effects of maltitol. 
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24-12-2003, 03:47 PM
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Splenda
On Tue, 23 Dec 2003 21:07:22 GMT, Billy B wrote:
A better alternative might be to mix 1/2 cup of Splenda with a teaspoon of blackstrap molasses Hadn't thought of that. Sounds like a good compromise to me, without the nasty effects of malitol. Thanks! _____ Lori Indirect vegetarian New Braunfels Bandera model since 8/03
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