As the DH's new dietary restrictions now including cutting back on
sugar, I baked an apple pie this afternoon with Splenda. I just took
it out of the oven and must say it looks pretty dry (lattice top a
mistake with Splenda?). I'm no food chemist, so wonder if there is
something in sugar that releases the moisture in apples or,
conversely, is there something in Splenda that soaks it up?

This whole thing with cutting out sugar makes me wild, as he was lean
to start with and since losing most of his small intestine, he's much
too thin. I'm trying to calorie him UP, not DOWN. Suggestions welcome!

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

"Terry Pulliam Burd" > wrote in message
...
> As the DH's new dietary restrictions now including cutting back on
> sugar, I baked an apple pie this afternoon with Splenda. I just took
> it out of the oven and must say it looks pretty dry (lattice top a
> mistake with Splenda?). I'm no food chemist, so wonder if there is
> something in sugar that releases the moisture in apples or,
> conversely, is there something in Splenda that soaks it up?
>
> This whole thing with cutting out sugar makes me wild, as he was lean
> to start with and since losing most of his small intestine, he's much
> too thin. I'm trying to calorie him UP, not DOWN. Suggestions welcome!
>

Fat. More calories per gram than sugar. Apples have so much natural sugar, I
don't think this is a good choice for him.

Terry Pulliam Burd > wrote in
on Sep Mon 2009 09:10 pm

> As the DH's new dietary restrictions now including cutting back on
> sugar, I baked an apple pie this afternoon with Splenda. I just took
> it out of the oven and must say it looks pretty dry (lattice top a
> mistake with Splenda?). I'm no food chemist, so wonder if there is
> something in sugar that releases the moisture in apples or,
> conversely, is there something in Splenda that soaks it up?
>
> This whole thing with cutting out sugar makes me wild, as he was lean
> to start with and since losing most of his small intestine, he's much
> too thin. I'm trying to calorie him UP, not DOWN. Suggestions welcome!
>
> Terry "Squeaks" Pulliam Burd
>
> --
>
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> - Duncan Hines
>
> To reply, replace "meatloaf" with "cox"
>
>
>
>
>

Damsel posted a sour cream apple pie once...prolly moister and less sugar in that.

--
Is that your nose, or are you eatting a banana? -Jimmy Durante

hahabogus wrote:
> Terry Pulliam Burd wrote:
<snip>
>> This whole thing with cutting out sugar makes me wild, as he was
>> lean
>> to start with and since losing most of his small intestine, he's
>> much
>> too thin. I'm trying to calorie him UP, not DOWN. Suggestions
>> welcome!
>>
>> Terry "Squeaks" Pulliam Burd
>>
>
> Damsel posted a sour cream apple pie once...prolly moister and less
> sugar in that.

Here's the recipe but it does call for 3/4 cup of sugar. I do think
you could cut back some on the sugar (or use the half Splenda half
sugar mix). Remember he'd only get a small wedge of pie so wouldn't
get too much sugar in that.

Dora


* Exported from MasterCook *

Sour Cream Apple Pie

Recipe By amsel's Heirloom Recipes

3/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup sour cream
2 pounds peeled apple slices


1. Combine first five (dry) ingredients.
2. Cover bottom of unbaked pie shell with 1/4 of mixture.
3. Stir remaining mixture into sour cream.
4. Slice apples 1/8-inch thick, and stir into sour cream mixture..
5. Place mixture into pie shell and cover with top pastry. Let rest 10
minutes.
6. Sprinkle with sugar and cinnamon.
7. Bake at 450F for 15 minutes, reduce heat to 325F, and bake about 45
minutes, or until apples are done.
8. IMPORTANT: Cool 3 to 4 hours on rack before cutting.

Cuisine:
"American"
Source:
"Pat Zastera"

Terry Pulliam Burd > wrote in
:

> As the DH's new dietary restrictions now including cutting back on
> sugar, I baked an apple pie this afternoon with Splenda. I just took
> it out of the oven and must say it looks pretty dry (lattice top a
> mistake with Splenda?). I'm no food chemist, so wonder if there is
> something in sugar that releases the moisture in apples or,
> conversely, is there something in Splenda that soaks it up?
>
> This whole thing with cutting out sugar makes me wild, as he was lean
> to start with and since losing most of his small intestine, he's much
> too thin. I'm trying to calorie him UP, not DOWN. Suggestions welcome!
>



Forget the sugar in food, just get him to drink beer all day :-)



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

On Tue, 29 Sep 2009 04:02:46 GMT, PeterL > fired up
random neurons and synapses to opine:

>Forget the sugar in food, just get him to drink beer all day :-)

Now, there's a suggestion he could get on board with --- if only his
legal malpractice carrier and the state bar (as opposed to the bar
with a brass foot rail) didn't frown on drunk lawyers...

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

"Terry Pulliam Burd" > wrote in message
> Now, there's a suggestion he could get on board with --- if only his
> legal malpractice carrier and the state bar (as opposed to the bar
> with a brass foot rail) didn't frown on drunk lawyers...
>

Don't they punish them by making them hold political office?

On Wed, 30 Sep 2009 05:50:54 -0400, "Ed Pawlowski" >
fired up random neurons and synapses to opine:

>
>"Terry Pulliam Burd" > wrote in message
>> Now, there's a suggestion he could get on board with --- if only his
>> legal malpractice carrier and the state bar (as opposed to the bar
>> with a brass foot rail) didn't frown on drunk lawyers...
>>
>
>Don't they punish them by making them hold political office?
>
That's only for the lawyers who flunked the bar the first three tries
and also remain blissfully unaware of the existence of the ethics
section of the Rules of Professional Conduct.

OB: I'll never understand why Saturday Night Live hasn't done a skit
on a restaurant table full of lawyers avoiding picking up the tab.
It's amazing the number Critically Important cell phone calls lawyers
get the second the check hits the table. The exact reverse is true if
the client can be billed.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

Terry Pulliam Burd > wrote in
:

> On Tue, 29 Sep 2009 04:02:46 GMT, PeterL > fired up
> random neurons and synapses to opine:
>
>>Forget the sugar in food, just get him to drink beer all day :-)
>
> Now, there's a suggestion he could get on board with --- if only his
> legal malpractice carrier and the state bar (as opposed to the bar
> with a brass foot rail) didn't frown on drunk lawyers...
>


They only frown on the one's that get caught out :-)



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

In article >,
Terry Pulliam Burd > wrote:

> As the DH's new dietary restrictions now including cutting back on
> sugar, I baked an apple pie this afternoon with Splenda. I just took
> it out of the oven and must say it looks pretty dry (lattice top a
> mistake with Splenda?). I'm no food chemist, so wonder if there is
> something in sugar that releases the moisture in apples or,
> conversely, is there something in Splenda that soaks it up?
>
> This whole thing with cutting out sugar makes me wild, as he was lean
> to start with and since losing most of his small intestine, he's much
> too thin. I'm trying to calorie him UP, not DOWN. Suggestions welcome!

I would suggest that you try to get his doctor to refer both of you to a
nutritionist who understands the "why" of the sugar restriction. I
believe that most sugar is absorbed in the small intestine, and if he is
missing most of his, there could be some bad effects, including
significant loss of clients, if sugar goes into the large intestine.
Beano helps for the things it helps with, but plain old sugar won't be
helped with Beano. Frankly, this is a wild guess on my part, maybe the
problem is entirely different.

We have a friend who got her stomach stapled. This often involves
removal of some of the small intestine. She had to regulate her diet
very carefully, and really watch what she ate.

--
Dan Abel
Petaluma, California USA

On Mon, 28 Sep 2009 22:47:25 -0700, Dan Abel > fired
up random neurons and synapses to opine:

>I would suggest that you try to get his doctor to refer both of you to a
>nutritionist who understands the "why" of the sugar restriction.

Interesstingly, the surgeon just told him to eat whatever didn't
disagree with him, which is the kind of trial and error that can have
unforseeable consequences, as you reference below. The biggest
problem with sugar, we're told, is the same problem he has with
caffeine: it has a dehydrating effect..
I
>believe that most sugar is absorbed in the small intestine, and if he is
>missing most of his, there could be some bad effects, including
>significant loss of clients, if sugar goes into the large intestine.
>Beano helps for the things it helps with, but plain old sugar won't be
>helped with Beano. Frankly, this is a wild guess on my part, maybe the
>problem is entirely different.

As I said, a larger problem is dehyration - it gets to the point that
even his lips are dry and cracked, even as he constantly drinks water.
>
>We have a friend who got her stomach stapled. This often involves
>removal of some of the small intestine. She had to regulate her diet
>very carefully, and really watch what she ate.

I can see why this surgery results in weight loss, as the DH is 6'2"
and initially only weighed around 180 lbs. He's teetering at 155 lbs.
just now and, as any of the RFCers who've met him can attest, he was
plenty lean to start with, so losing 25 lbs. is not making either one
of us happy.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

In article >,
Terry Pulliam Burd > wrote:


> I can see why this surgery results in weight loss, as the DH is 6'2"
> and initially only weighed around 180 lbs. He's teetering at 155 lbs.
> just now and, as any of the RFCers who've met him can attest, he was
> plenty lean to start with, so losing 25 lbs. is not making either one
> of us happy.

I had an unplanned weight loss recently. I lost about 15 pounds. I'm
about the same height as your husband. I checked my BMI. I was fine.

http://www.cdc.gov/healthyweight/ass...glish_bmi_calc
ulator/bmi_calculator.html

Your husband is fine, although he's a few pounds lighter than me. He
can lose another 10 pounds and still be of "normal" weight according to
the above calculator. He's going to look skinny, though, and maybe
that's not what either of you want, even though it may be healthy,
unless your husband works out a lot and is trying to maintain some major
muscle mass.

I'm sorry that I'm not more help, but I'm just not familiar with this
stuff. I know that if he just tries to stuff more food in there, some
will pass right on through, and maybe cause digestive problems. I guess
I just wouldn't take the doctor's advice as the final answer.

--
Dan Abel
Petaluma, California USA

Terry Pulliam Burd wrote:
> As the DH's new dietary restrictions now including cutting back on
> sugar, I baked an apple pie this afternoon with Splenda. I just took
> it out of the oven and must say it looks pretty dry (lattice top a
> mistake with Splenda?). I'm no food chemist, so wonder if there is
> something in sugar that releases the moisture in apples or,
> conversely, is there something in Splenda that soaks it up?
>
> This whole thing with cutting out sugar makes me wild, as he was lean
> to start with and since losing most of his small intestine, he's much
> too thin. I'm trying to calorie him UP, not DOWN. Suggestions welcome!
>
> Terry "Squeaks" Pulliam Burd
>
What is the reason behind the no sugar rule? I cook with Splenda, well,
actually Kroger's Apriva but the same stuff, all the time. Up to two
cups can be substituted for sugar with no change, to me, in flavor.
There are sugar/Splenda blends for baking that work well.

How about some power drinks, aka Tiger milk with other stuff in it. Did
that for our son when he had his jaw wired shut for eight weeks. He
actually gained weight on the stuff.

Sounds like your apples may have been past their prime to end up so dry.

>
> How about some power drinks, aka Tiger milk with other stuff in it. Did
> that for our son when he had his jaw wired shut for eight weeks. He
> actually gained weight on the stuff.

I gained weight when I had my jaw wired shut when I was 21 (many years ago).
I couldn't eat any solid foods but discovered that beer tasted fine when
sipped through a straw.

Jon

Zeppo wrote:
>
>>
>> How about some power drinks, aka Tiger milk with other stuff in it.
>> Did that for our son when he had his jaw wired shut for eight weeks.
>> He actually gained weight on the stuff.
>
> I gained weight when I had my jaw wired shut when I was 21 (many years
> ago). I couldn't eat any solid foods but discovered that beer tasted
> fine when sipped through a straw.
>
> Jon

I bet my 25 yo son, at the time, would have enjoyed that. Unfortunately
Dad was tired of bailing him out on his DWI charges so he got Tiger
Milk, Blue Bell Ice cream, and soups and stews that were put through the
blender. We had to leave while he ate as the sound of food slurping
through wired shut teeth was terrible.

His maxiofacial(sp?) specialist said our son was the only person he ever
worked on that actually gained weight while his teeth were wired shut.

"Terry Pulliam Burd" > wrote in message
...
> As the DH's new dietary restrictions now including cutting back on
> sugar, I baked an apple pie this afternoon with Splenda. I just took
> it out of the oven and must say it looks pretty dry (lattice top a
> mistake with Splenda?). I'm no food chemist, so wonder if there is
> something in sugar that releases the moisture in apples or,
> conversely, is there something in Splenda that soaks it up?
>
> This whole thing with cutting out sugar makes me wild, as he was lean
> to start with and since losing most of his small intestine, he's much
> too thin. I'm trying to calorie him UP, not DOWN. Suggestions welcome!
>
> Terry "Squeaks" Pulliam Burd

IMHO Sugar + moisture + Heat = liquid sugar.

Dimitri

Sqwertz wrote:
> On Mon, 28 Sep 2009 19:10:46 -0700, Terry Pulliam Burd wrote:
>
>> As the DH's new dietary restrictions now including cutting back on
>> sugar, I baked an apple pie this afternoon with Splenda. I just took
>> it out of the oven and must say it looks pretty dry (lattice top a
>> mistake with Splenda?). I'm no food chemist, so wonder if there is
>> something in sugar that releases the moisture in apples or,
>> conversely, is there something in Splenda that soaks it up?
>
> Splenda makes a version with fiber. I sure wouldn't use that for
> most baking.
>
> Don't apples contain enough sugar that adding more sugar wouldn't
> matter?
>

I have never used a sugar substitute for apple or blueberry pies. The
fruit has enough natural sugar. So much so, especially the apple, that I
don't make it very often because the flour and fruit make even a small
slice fairly high in carbs. DH is diabetic and to his body, a carb is a
carb whether it comes fro starch, fruit or a glass of milk.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.