I bought some of this at the grocery store's bulk and organic food
section. It claims to be 1 1/4 times sweeter than an equal amount of
sugar and calls itself "A low glycemic organic sweetener" on the label.

I used a little bit tonight in a marinade/basting sauce for Cornish game
hen.

Nutritional info says it's 16 grams of carbs per tablespoon The
consistency is like a light syrup.

I'd have DH test but I used so little (1/2 teaspoon in a marinade) that
it won't show up on the meter.

Has anyone used larger proportions as a sweetener? How did it work? How
were the numbers?

Thanks,
Janet
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Susan wrote:

Once I looked at the label, I put it down and left the store without it.

I'd be very interested in hearing about any experiments you do, since
your husband spiked from erythritol.

That's a WHOLE lotta sugar in one little spoon. Sugar is 12 gms per
TBS, right?

It is a lot per tablespoon, but if it is 1 1/4 times as sweet as sugar
than that's a whole lot less of the stuff than the sugar needed to
sweeten an equal amount of food. If my arithmetic is correct it would
take 27 grams of sugar to equal the sweetness of 16 grams of agave.

I have a whole bunch of blue agave growing in my yard. Ya think I could
get rich on it? I could always become a Tequila distiller g


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Susan wrote:

I have a whole bunch of blue agave growing in my yard. Ya think I
could get rich on it? I could always become a Tequila distiller g



There's a plan for a cushier retirement!

And you'd be OH So Popular with the neighbors when the revenuers come
around!

There is going to be shortage of agave because it takes 10 years for a
plant to mature enough to be used for Tequila so the farmers are
planting more corn and less agave. I might very well become a wealthy
plantation owner on my 3/4 acre plot here in Mexico/Texas :-) I might
rename the place "Margaritaville"

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Previously on alt.food.diabetic, Janet Wilder said:

It is a lot per tablespoon, but if it is 1 1/4 times as sweet as sugar
than that's a whole lot less of the stuff than the sugar needed to
sweeten an equal amount of food. If my arithmetic is correct it would
take 27 grams of sugar to equal the sweetness of 16 grams of agave.

16 x 1.25 = 20. It's not much sweeter than sugar. But unlike white
table sugar, it does impart a definite flavor.

--
Jeffrey Kaplan www.gordol.org
The from userid is killfiled Send personal mail to gordol

Peter's Top 100 Things I'd Do If I Ever Became An Evil Overlord, #176.
I will add indelible dye to the moat. It won't stop anyone from
swimming across, but even dim-witted guards should be able to figure
out when someone has entered in this fashion.

"Janet Wilder" wrote in message
...
I bought some of this at the grocery store's bulk and organic food section.
It claims to be 1 1/4 times sweeter than an equal amount of sugar and calls
itself "A low glycemic organic sweetener" on the label.

I used a little bit tonight in a marinade/basting sauce for Cornish game
hen.

Nutritional info says it's 16 grams of carbs per tablespoon The
consistency is like a light syrup.

I'd have DH test but I used so little (1/2 teaspoon in a marinade) that it
won't show up on the meter.

Has anyone used larger proportions as a sweetener? How did it work? How
were the numbers?

I have. I've used it in some raw recipes (it's purported to be one of the
few truly raw, vegan sweeteners), but I don't really like sweet foods so I
usually use far less than it calls for. Usually just a squirt or two in a
dessert recipe. I've also used raw sweet fruits such as dates. Now granted
when I eat such things I tend to eat only one bite as a serving and the
recipes always include fats such as coconut and/or nuts. I don't recall my
numbers since I haven't eaten any in a long time, but they were not out of
range. Out of range being 140.

x-no-archive: hes

Janet Wilder wrote:

There is going to be shortage of agave because it takes 10 years for a
plant to mature enough to be used for Tequila so the farmers are
planting more corn and less agave. I might very well become a wealthy
plantation owner on my 3/4 acre plot here in Mexico/Texas :-) I might
rename the place "Margaritaville"


You may want to reconsider when hordes of parrot wearing loonies beat a
path to your door. ;-)

Susan