Sugar-free/Splenda coffee syrups in Chicgo.
Sorry about crossposting to so many groups just trying to cast a wide net
to catch the info I want. So I'll try to be brief and get to the point. ( I said I will *try*. ) hate the local tap water. Even filter it tastes bad. Bottled water ( Hinkley-Schmidt ) is too expensive. The solution I had was to not drink water. I kept searching for sugar free coffee syrups every so often but couldn't find any appropriate ones for a while. Now I find Cost Plus/ World Market carries Torani. The one problem the Cost Plus I went to was hard to get to. I had to go to the UIC library with ehm my laptop and scanner. After words I walked ( with cane and laptop ) to Taylor and Canal, bought a couple bottles, then walked to the Blue line station. The main problem for me is two fold. The first is finding good syrups. The second is finding a place with a good location. Let me deal with the first. I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored syrups. I think that this is the case for many of the large brand makers nowadays. Calling some local coffee ships/grocery stores, they may stock some flavors, but they are things I don't think taste well with water ( maybe as accents in coffee/tea/cocoa/drinks, but not as the main flavor ): french vanilla/caramel/hazelnut ( most don't stock raspberry which surprises me ). So I'm looking for places that sell a wide range of flavors watermelon/amaretto/cherry/pineapple/cookie-dough/lime. Now for location. I live near the Blue line but need a cane. I can only take two bottles at once ( especially if they are glass bottles ). So I don't want to spend more then $4.00 which means a transfer-free ride and a short walk. Other then that places that are good are places that I might pass by when I go out. These would be the Loop, Harlem-Irving Mall, Golf Mill mall, Cicero/Irving-six corners. Aside from that are places my sister can get to. She drives and lives in Desplaines near the Target with a target on top, and works in Northbrook near the mall. Logistics here are a bit hard though. Well. it's shorter then I thought but not as short as I would like it to be. Thanks. PS: Maybe in the future I will buy over the net but not right now. -- /home/BubbaT/sig.txt |
Sugar-free/Splenda coffee syrups in Chicgo.
In alt.support.diabetes BubbaT > wrote:
: Sorry about crossposting to so many groups just trying to cast a wide net : to catch the info I want. So I'll try to be brief and get to the point. : ( I said I will *try*. ) : hate the local tap water. Even filter it tastes bad. Bottled water : ( Hinkley-Schmidt ) is too expensive. The solution I had was to not drink : water. I kept searching for sugar free coffee syrups every so often but Just a thought here, but why not make some home made iced corffee, either with insant(quick and dirty) or brewing some up nice and strong and sweeteneing it with whtever you want? You can make it super stron if space in your fridge is a problem, and add water and ice to it when you drink it. If you need it "on the road" simpley take a thermous or use some other bottle. Wendy |
Sugar-free/Splenda coffee syrups in Chicgo.
On Jun 7, 5:49*am, BubbaT > wrote:
> Sorry about crossposting to so many groups just trying to cast a wide net > to catch the info I want. So I'll try to be brief and get to the point. > ( I said I will *try*. ) > > hate the local tap water. Even filter it tastes bad. Bottled water > ( Hinkley-Schmidt ) is too expensive. The solution I had was to not drink > water. I kept searching for sugar free coffee syrups every so often but > couldn't find any appropriate ones for a while. Now I find Cost Plus/ > World Market carries Torani. The one problem the Cost Plus I went to was > hard to get to. I had to go to the UIC library with ehm my laptop and > scanner. After words I walked ( with cane and laptop ) to Taylor and > Canal, bought a couple bottles, then walked to the Blue line station. > > The main problem for me is two fold. The first is finding good syrups. > The second is finding a place with a good location. Let me deal with the > first. > > I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored > syrups. I think that this is the case for many of the large brand makers > nowadays. Calling some local coffee ships/grocery stores, they may stock > some flavors, but they are things I don't *think taste well with water > ( maybe as accents in coffee/tea/cocoa/drinks, but not as the main > flavor ): french vanilla/caramel/hazelnut ( most don't stock raspberry > which surprises me ). So I'm looking for places that sell a wide range of > flavors watermelon/amaretto/cherry/pineapple/cookie-dough/lime. > > Now for location. I live near the Blue line but need a cane. I can only > take two bottles at once ( especially if they are glass bottles ). So I > don't want to spend more then $4.00 which means a transfer-free ride and > a short walk. Other then that places that are good are places that I > might pass by when I go out. These would be the Loop, Harlem-Irving Mall, > Golf Mill mall, Cicero/Irving-six corners. > > Aside from that are places my sister can get to. She drives and lives in > Desplaines near the Target with a target on top, and works in Northbrook > near the mall. Logistics here are a bit hard though. > > Well. it's shorter then I thought but not as short as I would like it to > be. > Thanks. > > PS: Maybe in the future I will buy over the net but not right now. > > -- > /home/BubbaT/sig.txt A water distiller will provide much better tasting water though if you do be sure to add a magnesium supplement and micromineral supplement as well to your diet. Another option is a reverse osmosis unit under the kitchen sink. |
Sugar-free/Splenda coffee syrups in Chicgo.
"BubbaT" > wrote in message
... > Sorry about crossposting to so many groups just trying to cast a wide net > to catch the info I want. So I'll try to be brief and get to the point. > ( I said I will *try*. ) > [snip] > > Now for location. I live near the Blue line but need a cane. I can only > take two bottles at once ( especially if they are glass bottles ). So I > don't want to spend more then $4.00 which means a transfer-free ride and > a short walk. Other then that places that are good are places that I > might pass by when I go out. These would be the Loop, Harlem-Irving Mall, > Golf Mill mall, Cicero/Irving-six corners. > > Aside from that are places my sister can get to. She drives and lives in > Desplaines near the Target with a target on top, and works in Northbrook > near the mall. Logistics here are a bit hard though. > > Well. it's shorter then I thought but not as short as I would like it to > be. > Thanks. > > PS: Maybe in the future I will buy over the net but not right now. > > -- > /home/BubbaT/sig.txt Would wearing a backpack allow you to carry more bottles at once? I used to use one when I had to walk to the nearest grocery store and back, before I got a car. You might need some kind of padding to separate the bottles if they're glass. Robert Miles |
Sugar-free/Splenda coffee syrups in Chicgo.
|
Sugar-free/Splenda coffee syrups in Chicgo.
"outsider" > wrote in message ... <<SNIP>> > > He lives in Chicago and has Lake Michigan water coming out of his > tap. Chicago's water is alleged to be some of the best tasting > water in the world. If his water tastes awful, he should get on > the phone to his alderman. Right on. I lived south of the Waukegan area for a number of years and the water was fine. This person has the misfortune to be on a system branch with problems and needs to start squawking. Peter G. (bigbird) |
Sugar-free/Splenda coffee syrups in Chicgo.
On Mon, 7 Jun 2010 12:49:05 +0000 (UTC), BubbaT
> wrote: >Sorry about crossposting to so many groups just trying to cast a wide net >to catch the info I want. So I'll try to be brief and get to the point. >( I said I will *try*. ) > >hate the local tap water. Even filter it tastes bad. Bottled water >( Hinkley-Schmidt ) is too expensive. The solution I had was to not drink >water. I kept searching for sugar free coffee syrups every so often but >couldn't find any appropriate ones for a while. Now I find Cost Plus/ >World Market carries Torani. The one problem the Cost Plus I went to was >hard to get to. I had to go to the UIC library with ehm my laptop and >scanner. After words I walked ( with cane and laptop ) to Taylor and >Canal, bought a couple bottles, then walked to the Blue line station. > >The main problem for me is two fold. The first is finding good syrups. >The second is finding a place with a good location. Let me deal with the >first. > >I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored >syrups. I think that this is the case for many of the large brand makers >nowadays. Calling some local coffee ships/grocery stores, they may stock >some flavors, but they are things I don't think taste well with water >( maybe as accents in coffee/tea/cocoa/drinks, but not as the main >flavor ): french vanilla/caramel/hazelnut ( most don't stock raspberry >which surprises me ). So I'm looking for places that sell a wide range of >flavors watermelon/amaretto/cherry/pineapple/cookie-dough/lime. > >Now for location. I live near the Blue line but need a cane. I can only >take two bottles at once ( especially if they are glass bottles ). So I >don't want to spend more then $4.00 which means a transfer-free ride and >a short walk. Other then that places that are good are places that I >might pass by when I go out. These would be the Loop, Harlem-Irving Mall, >Golf Mill mall, Cicero/Irving-six corners. > >Aside from that are places my sister can get to. She drives and lives in >Desplaines near the Target with a target on top, and works in Northbrook >near the mall. Logistics here are a bit hard though. > >Well. it's shorter then I thought but not as short as I would like it to >be. >Thanks. > >PS: Maybe in the future I will buy over the net but not right now. You should be able to get sugar free syrups at most restaurant supply houses. Generally the ones I've been to will sell individual bottles and not force you to buy by the case. The one in my small town of 15,000 or so has Torani and Da Vinci Syrups in at least a dozen fruit flavors for each brand. Also many more coffee appropriate flavors. I'd imagine that Chicago should be at least as well stocked. Plaidmoon |
Sugar-free/Splenda coffee syrups in Chicgo.
BubbaT wrote:
> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored > syrups. Why not just use syrups with sugar? The amount of sugar (and calories, etc.) in the little bit of a flavored syrup one adds to coffee is very small - certainly many prepared foods contain more sugar than that per serving. It's very easy to make a syrup at home, too, typically just equal parts water and sugar in a pot that you heat up and stir until the sugar is dissolved. One can easily enough add flavoring, e.g., vanilla extract. -S- |
Sugar-free/Splenda coffee syrups in Chicgo.
"Steve Freides" > wrote in message ... > BubbaT wrote: > >> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored >> syrups. > > Why not just use syrups with sugar? The amount of sugar (and calories, > etc.) in the little bit of a flavored syrup one adds to coffee is very > small - certainly many prepared foods contain more sugar than that per > serving. > > It's very easy to make a syrup at home, too, typically just equal parts > water and sugar in a pot that you heat up and stir until the sugar is > dissolved. One can easily enough add flavoring, e.g., vanilla extract. OTOH, why use sugar when you don't have to? I think sugar is necessary for some things like baking and making candies where you need it for the texture. But for a syrup for coffee? Why? Maybe I'm lucky. I'm close enough to Seattle that I can get coffee syrups anywhere and everywhere. Not that I buy them. Because I don't. I can't even remember the last time I had coffee. The kind of coffee I like is hard to come by here. Just regular black stuff like Folgers and the like. |
Sugar-free/Splenda coffee syrups in Chicgo.
Julie Bove wrote:
> "Steve Freides" > wrote in message > ... >> BubbaT wrote: >> >>> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored >>> syrups. >> >> Why not just use syrups with sugar? The amount of sugar (and >> calories, etc.) in the little bit of a flavored syrup one adds to >> coffee is very small - certainly many prepared foods contain more >> sugar than that per serving. >> >> It's very easy to make a syrup at home, too, typically just equal >> parts water and sugar in a pot that you heat up and stir until the >> sugar is dissolved. One can easily enough add flavoring, e.g., >> vanilla extract. > > OTOH, why use sugar when you don't have to? I think sugar is > necessary for some things like baking and making candies where you > need it for the texture. But for a syrup for coffee? Why? I remain unconvinced that any artificial sweetner is superior to sugar in any way except having fewer calories, a property which becomes trivial when you're consuming only small amounts of the stuff. You ask why use it, and I ask why _not_ use it? -S- |
Sugar-free/Splenda coffee syrups in Chicgo.
On 6/10/2010 8:38 AM, Steve Freides wrote:
> Julie Bove wrote: >> "Steve > wrote in message >> ... >>> BubbaT wrote: >>> >>>> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored >>>> syrups. >>> >>> Why not just use syrups with sugar? The amount of sugar (and >>> calories, etc.) in the little bit of a flavored syrup one adds to >>> coffee is very small - certainly many prepared foods contain more >>> sugar than that per serving. >>> >>> It's very easy to make a syrup at home, too, typically just equal >>> parts water and sugar in a pot that you heat up and stir until the >>> sugar is dissolved. One can easily enough add flavoring, e.g., >>> vanilla extract. >> >> OTOH, why use sugar when you don't have to? I think sugar is >> necessary for some things like baking and making candies where you >> need it for the texture. But for a syrup for coffee? Why? > > I remain unconvinced that any artificial sweetner is superior to sugar > in any way except having fewer calories, a property which becomes > trivial when you're consuming only small amounts of the stuff. You ask > why use it, and I ask why _not_ use it? Those of us posting from diabetes news groups, in the distribution, have our reasons. |
Sugar-free/Splenda coffee syrups in Chicgo.
outsider wrote:
> On 6/10/2010 8:38 AM, Steve Freides wrote: >> Julie Bove wrote: >>> "Steve > wrote in message >>> ... >>>> BubbaT wrote: >>>> >>>>> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored >>>>> syrups. >>>> >>>> Why not just use syrups with sugar? The amount of sugar (and >>>> calories, etc.) in the little bit of a flavored syrup one adds to >>>> coffee is very small - certainly many prepared foods contain more >>>> sugar than that per serving. >>>> >>>> It's very easy to make a syrup at home, too, typically just equal >>>> parts water and sugar in a pot that you heat up and stir until the >>>> sugar is dissolved. One can easily enough add flavoring, e.g., >>>> vanilla extract. >>> >>> OTOH, why use sugar when you don't have to? I think sugar is >>> necessary for some things like baking and making candies where you >>> need it for the texture. But for a syrup for coffee? Why? >> >> I remain unconvinced that any artificial sweetner is superior to >> sugar in any way except having fewer calories, a property which >> becomes trivial when you're consuming only small amounts of the >> stuff. You ask why use it, and I ask why _not_ use it? > > Those of us posting from diabetes news groups, in the distribution, > have our reasons. Ah, the wonders of cross-posting, and why I usually do my best to avoid it. I know next to nothing about the nutritional needs of someone with diabetes. -S- |
Sugar-free/Splenda coffee syrups in Chicgo.
Steve Freides wrote:
> BubbaT wrote: > >> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored >> syrups. > > Why not just use syrups with sugar? The amount of sugar (and calories, > etc.) in the little bit of a flavored syrup one adds to coffee is very > small - certainly many prepared foods contain more sugar than that per > serving. > > It's very easy to make a syrup at home, too, typically just equal parts > water and sugar in a pot that you heat up and stir until the sugar is > dissolved. One can easily enough add flavoring, e.g., vanilla extract. > > -S- > > If you have to hide the taste of food with sugar maybe you should consider what you are eating. I take only cream with my coffee. -- LSMFT I haven't spoken to my wife in 18 months. I don't like to interrupt her. |
Sugar-free/Splenda coffee syrups in Chicgo.
LSMFT wrote:
> Steve Freides wrote: >> BubbaT wrote: >> >>> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored >>> syrups. >> >> Why not just use syrups with sugar? The amount of sugar (and >> calories, etc.) in the little bit of a flavored syrup one adds to >> coffee is very small - certainly many prepared foods contain more >> sugar than that per serving. >> >> It's very easy to make a syrup at home, too, typically just equal >> parts water and sugar in a pot that you heat up and stir until the >> sugar is dissolved. One can easily enough add flavoring, e.g., >> vanilla extract. -S- >> >> > If you have to hide the taste of food with sugar maybe you should > consider what you are eating. I take only cream with my coffee. My usual drink is espresso, black. We use sugar syrups when we make bubble tea, and we will also sometimes make a desert coffee/latte creation - half espresso, half cream, and maple syrup (or one could use one of the sugar syrups we've been discussing, e.g., almond of vanilla flavor). It tastes like melted coffee ice cream and is absolutely delicious, but it's not really coffee, it's just a "dish" that has coffee in it. -S- |
Sugar-free/Splenda coffee syrups in Chicgo.
"Steve Freides" > wrote in message ... > Julie Bove wrote: >> "Steve Freides" > wrote in message >> ... >>> BubbaT wrote: >>> >>>> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored >>>> syrups. >>> >>> Why not just use syrups with sugar? The amount of sugar (and >>> calories, etc.) in the little bit of a flavored syrup one adds to >>> coffee is very small - certainly many prepared foods contain more >>> sugar than that per serving. >>> >>> It's very easy to make a syrup at home, too, typically just equal >>> parts water and sugar in a pot that you heat up and stir until the >>> sugar is dissolved. One can easily enough add flavoring, e.g., >>> vanilla extract. >> >> OTOH, why use sugar when you don't have to? I think sugar is >> necessary for some things like baking and making candies where you >> need it for the texture. But for a syrup for coffee? Why? > > I remain unconvinced that any artificial sweetner is superior to sugar in > any way except having fewer calories, a property which becomes trivial > when you're consuming only small amounts of the stuff. You ask why use > it, and I ask why _not_ use it? It does have fewer carbs. I have had sugar free soda for years! No way would I drink a sugary drink. Ppppyuck! |
Sugar-free/Splenda coffee syrups in Chicgo.
you the same steve from a.s.w and m.f.w?
KROM "Steve Freides" > wrote in message ... > LSMFT wrote: >> Steve Freides wrote: >>> BubbaT wrote: >>> >>>> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored >>>> syrups. >>> >>> Why not just use syrups with sugar? The amount of sugar (and >>> calories, etc.) in the little bit of a flavored syrup one adds to >>> coffee is very small - certainly many prepared foods contain more >>> sugar than that per serving. >>> >>> It's very easy to make a syrup at home, too, typically just equal >>> parts water and sugar in a pot that you heat up and stir until the >>> sugar is dissolved. One can easily enough add flavoring, e.g., >>> vanilla extract. -S- >>> >>> >> If you have to hide the taste of food with sugar maybe you should >> consider what you are eating. I take only cream with my coffee. > > My usual drink is espresso, black. We use sugar syrups when we make > bubble tea, and we will also sometimes make a desert coffee/latte > creation - half espresso, half cream, and maple syrup (or one could use > one of the sugar syrups we've been discussing, e.g., almond of vanilla > flavor). It tastes like melted coffee ice cream and is absolutely > delicious, but it's not really coffee, it's just a "dish" that has coffee > in it. > > -S- > |
Sugar-free/Splenda coffee syrups in Chicgo.
KROM wrote:
> you the same steve from a.s.w and m.f.w? Yes, indeed. -S- > KROM > > > > "Steve Freides" > wrote in message > ... >> LSMFT wrote: >>> Steve Freides wrote: >>>> BubbaT wrote: >>>> >>>>> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored >>>>> syrups. >>>> >>>> Why not just use syrups with sugar? The amount of sugar (and >>>> calories, etc.) in the little bit of a flavored syrup one adds to >>>> coffee is very small - certainly many prepared foods contain more >>>> sugar than that per serving. >>>> >>>> It's very easy to make a syrup at home, too, typically just equal >>>> parts water and sugar in a pot that you heat up and stir until the >>>> sugar is dissolved. One can easily enough add flavoring, e.g., >>>> vanilla extract. -S- >>>> >>>> >>> If you have to hide the taste of food with sugar maybe you should >>> consider what you are eating. I take only cream with my coffee. >> >> My usual drink is espresso, black. We use sugar syrups when we make >> bubble tea, and we will also sometimes make a desert coffee/latte >> creation - half espresso, half cream, and maple syrup (or one could >> use one of the sugar syrups we've been discussing, e.g., almond of >> vanilla flavor). It tastes like melted coffee ice cream and is >> absolutely delicious, but it's not really coffee, it's just a "dish" >> that has coffee in it. >> >> -S- |
Sugar-free/Splenda coffee syrups in Chicgo.
long time man!
I first got onto a.s.w and m.f.w in like 94..maybe earlier I don't remember..lol UseNet is ever the same no mater where you go..heh..same flame wars/trolls/carebears/lurkers..but I'm still using the info I learned in weights and now using what I learn as a diabetic to my betterment anyhoo take it easy! KROM "Steve Freides" > wrote in message ... > KROM wrote: >> you the same steve from a.s.w and m.f.w? > > Yes, indeed. > > -S- > >> KROM >> >> >> >> "Steve Freides" > wrote in message >> ... >>> LSMFT wrote: >>>> Steve Freides wrote: >>>>> BubbaT wrote: >>>>> >>>>>> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored >>>>>> syrups. >>>>> >>>>> Why not just use syrups with sugar? The amount of sugar (and >>>>> calories, etc.) in the little bit of a flavored syrup one adds to >>>>> coffee is very small - certainly many prepared foods contain more >>>>> sugar than that per serving. >>>>> >>>>> It's very easy to make a syrup at home, too, typically just equal >>>>> parts water and sugar in a pot that you heat up and stir until the >>>>> sugar is dissolved. One can easily enough add flavoring, e.g., >>>>> vanilla extract. -S- >>>>> >>>>> >>>> If you have to hide the taste of food with sugar maybe you should >>>> consider what you are eating. I take only cream with my coffee. >>> >>> My usual drink is espresso, black. We use sugar syrups when we make >>> bubble tea, and we will also sometimes make a desert coffee/latte >>> creation - half espresso, half cream, and maple syrup (or one could >>> use one of the sugar syrups we've been discussing, e.g., almond of >>> vanilla flavor). It tastes like melted coffee ice cream and is >>> absolutely delicious, but it's not really coffee, it's just a "dish" >>> that has coffee in it. >>> >>> -S- > > |
Sugar-free/Splenda coffee syrups in Chicgo.
BubbaT wrote: > Sorry about crossposting to so many groups just trying to cast a wide net > to catch the info I want. So I'll try to be brief and get to the point. > ( I said I will *try*. ) > > hate the local tap water. Even filter it tastes bad. Bottled water > ( Hinkley-Schmidt ) is too expensive. The solution I had was to not drink > water. I kept searching for sugar free coffee syrups every so often but > couldn't find any appropriate ones for a while. Now I find Cost Plus/ > World Market carries Torani. The one problem the Cost Plus I went to was > hard to get to. I had to go to the UIC library with ehm my laptop and > scanner. After words I walked ( with cane and laptop ) to Taylor and > Canal, bought a couple bottles, then walked to the Blue line station. > > The main problem for me is two fold. The first is finding good syrups. > The second is finding a place with a good location. Let me deal with the > first. > > I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored > syrups. I think that this is the case for many of the large brand makers > nowadays. Calling some local coffee ships/grocery stores, they may stock > some flavors, but they are things I don't think taste well with water > ( maybe as accents in coffee/tea/cocoa/drinks, but not as the main > flavor ): french vanilla/caramel/hazelnut ( most don't stock raspberry > which surprises me ). So I'm looking for places that sell a wide range of > flavors watermelon/amaretto/cherry/pineapple/cookie-dough/lime. > > Now for location. I live near the Blue line but need a cane. I can only > take two bottles at once ( especially if they are glass bottles ). So I > don't want to spend more then $4.00 which means a transfer-free ride and > a short walk. Other then that places that are good are places that I > might pass by when I go out. These would be the Loop, Harlem-Irving Mall, > Golf Mill mall, Cicero/Irving-six corners. > > Aside from that are places my sister can get to. She drives and lives in > Desplaines near the Target with a target on top, and works in Northbrook > near the mall. Logistics here are a bit hard though. > > Well. it's shorter then I thought but not as short as I would like it to > be. > Thanks. > > PS: Maybe in the future I will buy over the net but not right now. > Back when I was more actively low carbing, I used to buy a lot of SF coffee syrups. There was one that I can't find anymore that was splenda & ace-k, and came in plastic bottles. Alas I can't remember it's name, but it might be worth searching for those terms. I used to buy online for the same reasons - couldn't find much besides vanilla and hazelnut in regular stores. One thing that did work occasionally was to figure out which stores sold lots of coffee syrups (in my case the local Barnes and Noble plus a local bagel shop), and then ask if they could buy a bottle or two of whichever SF flavor I wanted from them. Both of them would add those bottles to their regular large order, and then sell it to me. Otherwise, I think your best bet is getting it online. I know you don't want to, and believe me it took a lot before I finally gave in and did that, but it was the only way I could easily get the variety I wanted. I just checked and on the davinci site, shipping for 1-3 items is $4.95, so really not much more than what you're willing to spend on transportation... You may also want to search for SF snowball syrup which would give you a bigger variety of flavors. Maybe you can work out a deal with a local snowball stand. |
Sugar-free/Splenda coffee syrups in Chicgo.
Julie Bove > wrote:
> >OTOH, why use sugar when you don't have to? I think sugar is necessary for >some things like baking and making candies where you need it for the >texture. But for a syrup for coffee? Why? Because it comes in there naturally. Raspberry syrup... you take raspberries, you boil them down, you get raspberry syrup. You get sugar in it. The only way to make a raspberry syrup without the sugar is to either chemically extract the flavour compounds and then put them into a solution or to make it up with artificial flavours. Neither one of these is a good thing. Now... something like mint you can make in other ways, just using a mint water instead of a syrup. But for fruits there's really no way to cut the sugar out without doing something nasty. --scott -- "C'est un Nagra. C'est suisse, et tres, tres precis." |
Sugar-free/Splenda coffee syrups in Chicgo.
"Scott Dorsey" > wrote in message ... > Julie Bove > wrote: >> >>OTOH, why use sugar when you don't have to? I think sugar is necessary >>for >>some things like baking and making candies where you need it for the >>texture. But for a syrup for coffee? Why? > > Because it comes in there naturally. > > Raspberry syrup... you take raspberries, you boil them down, you get > raspberry syrup. You get sugar in it. > > The only way to make a raspberry syrup without the sugar is to either > chemically extract the flavour compounds and then put them into a solution > or to make it up with artificial flavours. Neither one of these is a good > thing. > > Now... something like mint you can make in other ways, just using a mint > water instead of a syrup. But for fruits there's really no way to cut the > sugar out without doing something nasty. Mint is naturally low in carbs. Raspberries are somewhat low in carbs but I've yet to see a syrup recipe for them that doesn't involve sweetener of some sort. Keep in mind this was cross-posted to a diabetes food group. And we have to cut the carbs! |
Sugar-free/Splenda coffee syrups in Chicgo.
In alt.support.diabetes Scott Dorsey > wrote:
> Julie Bove > wrote: >> >>OTOH, why use sugar when you don't have to? I think sugar is necessary for >>some things like baking and making candies where you need it for the >>texture. But for a syrup for coffee? Why? > Because it comes in there naturally. > Raspberry syrup... you take raspberries, you boil them down, you get > raspberry syrup. You get sugar in it. > The only way to make a raspberry syrup without the sugar is to either > chemically extract the flavour compounds and then put them into a solution > or to make it up with artificial flavours. Neither one of these is a good > thing. > Now... something like mint you can make in other ways, just using a mint > water instead of a syrup. But for fruits there's really no way to cut the > sugar out without doing something nasty. I'd be tempted to try fractional crystallisation. -- Chris Malcolm Warning: none of the above is indisputable fact. |
Sugar-free/Splenda coffee syrups in Chicgo.
certain fruits contain less sugars and more fiber then others.
the body is a weird machine..I can eat a pint of strawberries with zero blood glucose effect and even a nibble of banana or apple will send me skyrocketing. the problem for me is these glucose raising items don't just raise me a hour and all I normal..they send me on a all day rollercoaster of highs and lows as as my system overproduces insulin to fight the high and once that kicks in I crash low and then my liver thinking there's a problem floods me with glucose and back and forth...and for me it makes me feel like crap..big-time. So I have learned to test on myself what foods work and what don't..but my list is different from another's. So yes I can have a bit of natural strawberry jam with peanut butter on low carb bread or wrap...but orange marmalade which was my favorite I cant do or most other jams. KROM "Scott Dorsey" > wrote in message ... > Julie Bove > wrote: >> >>OTOH, why use sugar when you don't have to? I think sugar is necessary >>for >>some things like baking and making candies where you need it for the >>texture. But for a syrup for coffee? Why? > > Because it comes in there naturally. > > Raspberry syrup... you take raspberries, you boil them down, you get > raspberry syrup. You get sugar in it. > > The only way to make a raspberry syrup without the sugar is to either > chemically extract the flavour compounds and then put them into a solution > or to make it up with artificial flavours. Neither one of these is a good > thing. > > Now... something like mint you can make in other ways, just using a mint > water instead of a syrup. But for fruits there's really no way to cut the > sugar out without doing something nasty. > --scott > -- > "C'est un Nagra. C'est suisse, et tres, tres precis." |
Sugar-free/Splenda coffee syrups in Chicgo.
Julie Bove > wrote:
> >Mint is naturally low in carbs. Raspberries are somewhat low in carbs but >I've yet to see a syrup recipe for them that doesn't involve sweetener of >some sort. Keep in mind this was cross-posted to a diabetes food group. >And we have to cut the carbs! Take the raspberries, cook them down and filter. The end result will actually be higher in carbs since you have concentrated the sugars as well as the flavours in the raspberries. You don't have to add extra sugar although it's a lot easier if you do so because you can control the thickness more easily. By definition, a syrup is a solution of sugar and flavouring. Now, if you just macerate mint in water you can make mint water, which has a nice flavour to it and won't have any carbohydrates at all since you are just removing the soluble stuff from the mint. But you will get better results macerating mint in heavy cream and using that, since some of the lighter mint flavours are oil soluble. Vanilla also works better as a cream extract than anything else... strip some vanilla beans, add cream, soak overnight and you have a nice strong vanilla flavour. These extracts aren't syrups, but they're certainly better in coffee than any of the fake syrups would be. --scott -- "C'est un Nagra. C'est suisse, et tres, tres precis." |
Sugar-free/Splenda coffee syrups in Chicgo.
Chris Malcolm > wrote:
> >> Now... something like mint you can make in other ways, just using a mint >> water instead of a syrup. But for fruits there's really no way to cut the >> sugar out without doing something nasty. > >I'd be tempted to try fractional crystallisation. It kind of works although it's possible to lose a some of the more volatile flavour compounds. Many of the "natural fruit flavours" used commercially are obtained through solvent and centrifuge too. --scott -- "C'est un Nagra. C'est suisse, et tres, tres precis." |
Sugar-free/Splenda coffee syrups in Chicgo.
On Wed, 16 Jun 2010 02:19:00 -0500, "KROM" > wrote:
>certain fruits contain less sugars and more fiber then others. > >the body is a weird machine..I can eat a pint of strawberries with zero >blood glucose effect and even a nibble of banana or apple will send me >skyrocketing. Quite, I can't eat that many strawberries but I can eat enough to enjoy them. Blueberries too, and half an apple, or some cherries, but I only have to LOOK at a banana for my BG to go up. Melons and citrus too. Guess what used to be my favourite fruits? >the problem for me is these glucose raising items don't just raise me a hour >and all I normal..they send me on a all day rollercoaster of highs and lows >as as my system overproduces insulin to fight the high and once that kicks >in I crash low and then my liver thinking there's a problem floods me with >glucose and back and forth...and for me it makes me feel like >crap..big-time. Ah now since I reduced my carbs to the extent my BG doesn't spike and replaced glucose with fats and ketones for mitochondrial fuel I no longer do the roller coastering, and I have much more consistent energy. >So I have learned to test on myself what foods work and what don't..but my >list is different from another's. Precisely why Test Test Test was invented - and lipid panels. - >> "C'est un Nagra. C'est suisse, et tres, tres precis." I always wanted a Nagra when I grew up. Now it's too late. |
Sugar-free/Splenda coffee syrups in Chicgo.
Trinkwasser > wrote:
>On Wed, 16 Jun 2010 02:19:00 -0500, "KROM" > wrote: > >>certain fruits contain less sugars and more fiber then others. >> >>the body is a weird machine..I can eat a pint of strawberries with zero >>blood glucose effect and even a nibble of banana or apple will send me >>skyrocketing. > >Quite, I can't eat that many strawberries but I can eat enough to >enjoy them. Blueberries too, and half an apple, or some cherries, but >I only have to LOOK at a banana for my BG to go up. Melons and citrus >too. Guess what used to be my favourite fruits? A lot of this has to do with the mixture of sugars. The rate of absorption of glucose is very high.... the rate of complex sugars is lower. On top of that, fructose won't cause as dramatic an insulin reaction, although it's still just as bad for you. >>So I have learned to test on myself what foods work and what don't..but my >>list is different from another's. Yup. Different bodies absorb different stuff differently. >>> "C'est un Nagra. C'est suisse, et tres, tres precis." > >I always wanted a Nagra when I grew up. Now it's too late. It is not. Now they make swanky digital models, but you can still order a brand new 4.2 from them. It is never too late! --scott -- "C'est un Nagra. C'est suisse, et tres, tres precis." |
Sugar-free/Splenda coffee syrups in Chicgo.
yes I meant I roller coaster if I eat that naughty doughnut instead of one
of the treat foods I can eat with no spike. my current diet is stable and enjoyable and I feel great on it..I move I workout like a maniac..but if I give in and eat something I shouldn't it becomes clear after why I shouldn't have eaten the bad thing. KROM "Trinkwasser" > wrote in message ... > On Wed, 16 Jun 2010 02:19:00 -0500, "KROM" > wrote: > >>certain fruits contain less sugars and more fiber then others. >> >>the body is a weird machine..I can eat a pint of strawberries with zero >>blood glucose effect and even a nibble of banana or apple will send me >>skyrocketing. > > Quite, I can't eat that many strawberries but I can eat enough to > enjoy them. Blueberries too, and half an apple, or some cherries, but > I only have to LOOK at a banana for my BG to go up. Melons and citrus > too. Guess what used to be my favourite fruits? > >>the problem for me is these glucose raising items don't just raise me a >>hour >>and all I normal..they send me on a all day rollercoaster of highs and >>lows >>as as my system overproduces insulin to fight the high and once that kicks >>in I crash low and then my liver thinking there's a problem floods me with >>glucose and back and forth...and for me it makes me feel like >>crap..big-time. > > Ah now since I reduced my carbs to the extent my BG doesn't spike and > replaced glucose with fats and ketones for mitochondrial fuel I no > longer do the roller coastering, and I have much more consistent > energy. > >>So I have learned to test on myself what foods work and what don't..but my >>list is different from another's. > > Precisely why Test Test Test was invented - and lipid panels. > - >>> "C'est un Nagra. C'est suisse, et tres, tres precis." > > I always wanted a Nagra when I grew up. Now it's too late. |
Sugar-free/Splenda coffee syrups in Chicgo.
|
Sugar-free/Splenda coffee syrups in Chicgo.
On Fri, 18 Jun 2010 03:15:39 -0500, "KROM" > wrote:
>yes I meant I roller coaster if I eat that naughty doughnut instead of one >of the treat foods I can eat with no spike. > >my current diet is stable and enjoyable and I feel great on it..I move I >workout like a maniac..but if I give in and eat something I shouldn't it >becomes clear after why I shouldn't have eaten the bad thing. BTDT I gave in to my aunt who said probably I could eat a cake "Why's he fallen asleep in the chair?" |
Sugar-free/Splenda coffee syrups in Chicgo.
read this thread, am wondering why one couldn't buy bottles of flavoring and
just put a few drops of say rasberry extract in the water then add splendia to taste, does anyone know is these extracts have sugar/carbs in them, I am thinking of those bottles that are the same size as a standard vanilla bottle or food dye bottle? Lee "BubbaT" > wrote in message ... > Sorry about crossposting to so many groups just trying to cast a wide net > to catch the info I want. So I'll try to be brief and get to the point. > ( I said I will *try*. ) > > hate the local tap water. Even filter it tastes bad. Bottled water > ( Hinkley-Schmidt ) is too expensive. The solution I had was to not drink > water. I kept searching for sugar free coffee syrups every so often but > couldn't find any appropriate ones for a while. Now I find Cost Plus/ > World Market carries Torani. The one problem the Cost Plus I went to was > hard to get to. I had to go to the UIC library with ehm my laptop and > scanner. After words I walked ( with cane and laptop ) to Taylor and > Canal, bought a couple bottles, then walked to the Blue line station. > > The main problem for me is two fold. The first is finding good syrups. > The second is finding a place with a good location. Let me deal with the > first. > > I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored > syrups. I think that this is the case for many of the large brand makers > nowadays. Calling some local coffee ships/grocery stores, they may stock > some flavors, but they are things I don't think taste well with water > ( maybe as accents in coffee/tea/cocoa/drinks, but not as the main > flavor ): french vanilla/caramel/hazelnut ( most don't stock raspberry > which surprises me ). So I'm looking for places that sell a wide range of > flavors watermelon/amaretto/cherry/pineapple/cookie-dough/lime. > > Now for location. I live near the Blue line but need a cane. I can only > take two bottles at once ( especially if they are glass bottles ). So I > don't want to spend more then $4.00 which means a transfer-free ride and > a short walk. Other then that places that are good are places that I > might pass by when I go out. These would be the Loop, Harlem-Irving Mall, > Golf Mill mall, Cicero/Irving-six corners. > > Aside from that are places my sister can get to. She drives and lives in > Desplaines near the Target with a target on top, and works in Northbrook > near the mall. Logistics here are a bit hard though. > > Well. it's shorter then I thought but not as short as I would like it to > be. > Thanks. > > PS: Maybe in the future I will buy over the net but not right now. > > -- > /home/BubbaT/sig.txt |
Sugar-free/Splenda coffee syrups in Chicgo.
my local water used to be gross until I bought a good water filter..but I
got used to drinking flavored water to cover the taste. I used to use all sorts of flavorings etc...no carb or calories. lately I have been using crystal light drink mix mixed heavier then they recommend and its delicious like real juice..my current favorite is cranberry/strawberry mix. I used to use lemon concentrate a lot with splenda to make lemonade..you just got to play around KROM "Stormmee" > wrote in message ... > read this thread, am wondering why one couldn't buy bottles of flavoring > and just put a few drops of say rasberry extract in the water then add > splendia to taste, does anyone know is these extracts have sugar/carbs in > them, I am thinking of those bottles that are the same size as a standard > vanilla bottle or food dye bottle? Lee > "BubbaT" > wrote in message > ... >> Sorry about crossposting to so many groups just trying to cast a wide net >> to catch the info I want. So I'll try to be brief and get to the point. >> ( I said I will *try*. ) >> >> hate the local tap water. Even filter it tastes bad. Bottled water >> ( Hinkley-Schmidt ) is too expensive. The solution I had was to not drink >> water. I kept searching for sugar free coffee syrups every so often but >> couldn't find any appropriate ones for a while. Now I find Cost Plus/ >> World Market carries Torani. The one problem the Cost Plus I went to was >> hard to get to. I had to go to the UIC library with ehm my laptop and >> scanner. After words I walked ( with cane and laptop ) to Taylor and >> Canal, bought a couple bottles, then walked to the Blue line station. >> >> The main problem for me is two fold. The first is finding good syrups. >> The second is finding a place with a good location. Let me deal with the >> first. >> >> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored >> syrups. I think that this is the case for many of the large brand makers >> nowadays. Calling some local coffee ships/grocery stores, they may stock >> some flavors, but they are things I don't think taste well with water >> ( maybe as accents in coffee/tea/cocoa/drinks, but not as the main >> flavor ): french vanilla/caramel/hazelnut ( most don't stock raspberry >> which surprises me ). So I'm looking for places that sell a wide range of >> flavors watermelon/amaretto/cherry/pineapple/cookie-dough/lime. >> >> Now for location. I live near the Blue line but need a cane. I can only >> take two bottles at once ( especially if they are glass bottles ). So I >> don't want to spend more then $4.00 which means a transfer-free ride and >> a short walk. Other then that places that are good are places that I >> might pass by when I go out. These would be the Loop, Harlem-Irving Mall, >> Golf Mill mall, Cicero/Irving-six corners. >> >> Aside from that are places my sister can get to. She drives and lives in >> Desplaines near the Target with a target on top, and works in Northbrook >> near the mall. Logistics here are a bit hard though. >> >> Well. it's shorter then I thought but not as short as I would like it to >> be. >> Thanks. >> >> PS: Maybe in the future I will buy over the net but not right now. >> >> -- >> /home/BubbaT/sig.txt > > |
Sugar-free/Splenda coffee syrups in Chicgo.
I would love to try the crystal light but nutrea sweet is a trip to the er
for me, it smells so good when they are sampling it at Sam's or costco, Lee "KROM" > wrote in message ... > my local water used to be gross until I bought a good water filter..but I > got used to drinking flavored water to cover the taste. > > I used to use all sorts of flavorings etc...no carb or calories. > > lately I have been using crystal light drink mix mixed heavier then they > recommend and its delicious like real juice..my current favorite is > cranberry/strawberry mix. > > I used to use lemon concentrate a lot with splenda to make lemonade..you > just got to play around > > KROM > > > "Stormmee" > wrote in message > ... >> read this thread, am wondering why one couldn't buy bottles of flavoring >> and just put a few drops of say rasberry extract in the water then add >> splendia to taste, does anyone know is these extracts have sugar/carbs in >> them, I am thinking of those bottles that are the same size as a standard >> vanilla bottle or food dye bottle? Lee >> "BubbaT" > wrote in message >> ... >>> Sorry about crossposting to so many groups just trying to cast a wide >>> net >>> to catch the info I want. So I'll try to be brief and get to the point. >>> ( I said I will *try*. ) >>> >>> hate the local tap water. Even filter it tastes bad. Bottled water >>> ( Hinkley-Schmidt ) is too expensive. The solution I had was to not >>> drink >>> water. I kept searching for sugar free coffee syrups every so often but >>> couldn't find any appropriate ones for a while. Now I find Cost Plus/ >>> World Market carries Torani. The one problem the Cost Plus I went to was >>> hard to get to. I had to go to the UIC library with ehm my laptop and >>> scanner. After words I walked ( with cane and laptop ) to Taylor and >>> Canal, bought a couple bottles, then walked to the Blue line station. >>> >>> The main problem for me is two fold. The first is finding good syrups. >>> The second is finding a place with a good location. Let me deal with the >>> first. >>> >>> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored >>> syrups. I think that this is the case for many of the large brand makers >>> nowadays. Calling some local coffee ships/grocery stores, they may stock >>> some flavors, but they are things I don't think taste well with water >>> ( maybe as accents in coffee/tea/cocoa/drinks, but not as the main >>> flavor ): french vanilla/caramel/hazelnut ( most don't stock raspberry >>> which surprises me ). So I'm looking for places that sell a wide range >>> of >>> flavors watermelon/amaretto/cherry/pineapple/cookie-dough/lime. >>> >>> Now for location. I live near the Blue line but need a cane. I can only >>> take two bottles at once ( especially if they are glass bottles ). So I >>> don't want to spend more then $4.00 which means a transfer-free ride and >>> a short walk. Other then that places that are good are places that I >>> might pass by when I go out. These would be the Loop, Harlem-Irving >>> Mall, >>> Golf Mill mall, Cicero/Irving-six corners. >>> >>> Aside from that are places my sister can get to. She drives and lives in >>> Desplaines near the Target with a target on top, and works in Northbrook >>> near the mall. Logistics here are a bit hard though. >>> >>> Well. it's shorter then I thought but not as short as I would like it to >>> be. >>> Thanks. >>> >>> PS: Maybe in the future I will buy over the net but not right now. >>> >>> -- >>> /home/BubbaT/sig.txt >> >> |
Sugar-free/Splenda coffee syrups in Chicgo.
On 6/10/2010 10:01 AM, LSMFT wrote:
> Steve Freides wrote: >> BubbaT wrote: >> >>> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored >>> syrups. >> >> Why not just use syrups with sugar? The amount of sugar (and calories, >> etc.) in the little bit of a flavored syrup one adds to coffee is very >> small - certainly many prepared foods contain more sugar than that per >> serving. >> >> It's very easy to make a syrup at home, too, typically just equal parts >> water and sugar in a pot that you heat up and stir until the sugar is >> dissolved. One can easily enough add flavoring, e.g., vanilla extract. >> >> -S- >> >> > If you have to hide the taste of food with sugar maybe you should > consider what you are eating. I take only cream with my coffee. > If you have to hide the taste of your coffee with cream you should consider your choice of coffee :-) Paul |
Sugar-free/Splenda coffee syrups in Chicgo.
On 6/25/2010 11:18 AM, Paul L wrote:
> On 6/10/2010 10:01 AM, LSMFT wrote: >> If you have to hide the taste of food with sugar maybe you should >> consider what you are eating. I take only cream with my coffee. >> > > If you have to hide the taste of your coffee with cream you should > consider your choice of coffee :-) I hide the taste of milk with coffee. |
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