I have been trying a new sweetener - Swerve. I was looking for low-carb
recipes, and came across one that called for this. I looked it up on the
net, and ordered a pound.

It tastes as good as any no-calorie sweetener that I've tried, and it
has a few advantages over the others. It looks a lot like sugar; it's
actually granulated like sugar, and dissolves much like sugar. It
supposedly shares some other attributes with sugar, such as the ability
to brown, and it's supposed to hold up well in baking, although I
haven't tried either attribute yet. It has no bitter aftertaste that I
can tell.

One offputting quality is that it absorbs heat when it dissolves, which
means that if you use it undissolved, such as just eating a pinch from
the container, you will notice a distinct cooling sensation. This is not
a problem if you eat it after it is dissolved in something. It's also
not cheap, as you can imagine.

The SO, who is on the low-carb diet, likes it, although she didn't care
for the cooling effect. I hope to try cooking with it, perhaps even some
baking if I can find some good low-carb baking recipes.

http://www.swervesweetener.com/

"Travis McGee" > wrote in message
...
>I have been trying a new sweetener - Swerve. I was looking for low-carb
>recipes, and came across one that called for this. I looked it up on the
>net, and ordered a pound.
>
> It tastes as good as any no-calorie sweetener that I've tried, and it has
> a few advantages over the others. It looks a lot like sugar; it's actually
> granulated like sugar, and dissolves much like sugar. It supposedly shares
> some other attributes with sugar, such as the ability to brown, and it's
> supposed to hold up well in baking, although I haven't tried either
> attribute yet. It has no bitter aftertaste that I can tell.
>
> One offputting quality is that it absorbs heat when it dissolves, which
> means that if you use it undissolved, such as just eating a pinch from the
> container, you will notice a distinct cooling sensation. This is not a
> problem if you eat it after it is dissolved in something. It's also not
> cheap, as you can imagine.
>
> The SO, who is on the low-carb diet, likes it, although she didn't care
> for the cooling effect. I hope to try cooking with it, perhaps even some
> baking if I can find some good low-carb baking recipes.
>
> http://www.swervesweetener.com/

I can't stand the cooling effect either. I just eat the real thing when I
want something sweet. Just not much of whatever it is.

"Julie Bove" > wrote in message
...
>
> "Travis McGee" > wrote in message
> ...
>>I have been trying a new sweetener - Swerve. I was looking for low-carb
>>recipes, and came across one that called for this. I looked it up on the
>>net, and ordered a pound.
>>
>> It tastes as good as any no-calorie sweetener that I've tried, and it has
>> a few advantages over the others. It looks a lot like sugar; it's
>> actually granulated like sugar, and dissolves much like sugar. It
>> supposedly shares some other attributes with sugar, such as the ability
>> to brown, and it's supposed to hold up well in baking, although I haven't
>> tried either attribute yet. It has no bitter aftertaste that I can tell.
>>
>> One offputting quality is that it absorbs heat when it dissolves, which
>> means that if you use it undissolved, such as just eating a pinch from
>> the container, you will notice a distinct cooling sensation. This is not
>> a problem if you eat it after it is dissolved in something. It's also not
>> cheap, as you can imagine.
>>
>> The SO, who is on the low-carb diet, likes it, although she didn't care
>> for the cooling effect. I hope to try cooking with it, perhaps even some
>> baking if I can find some good low-carb baking recipes.
>>
>> http://www.swervesweetener.com/
>
> I can't stand the cooling effect either. I just eat the real thing when I
> want something sweet. Just not much of whatever it is.

At 5g a tsp, it's not really very low carb either.

Cheri
>

"Cheri" > wrote in
:

>
> "Julie Bove" > wrote in message
> ...
>>
>> "Travis McGee" > wrote in message
>> ...
>>>I have been trying a new sweetener - Swerve. I was looking for
>>>low-carb recipes, and came across one that called for this. I looked
>>>it up on the net, and ordered a pound.
>>>
>>> It tastes as good as any no-calorie sweetener that I've tried, and
>>> it has a few advantages over the others. It looks a lot like sugar;
>>> it's actually granulated like sugar, and dissolves much like sugar.
>>> It supposedly shares some other attributes with sugar, such as the
>>> ability to brown, and it's supposed to hold up well in baking,
>>> although I haven't tried either attribute yet. It has no bitter
>>> aftertaste that I can tell.
>>>
>>> One offputting quality is that it absorbs heat when it dissolves,
>>> which means that if you use it undissolved, such as just eating a
>>> pinch from the container, you will notice a distinct cooling
>>> sensation. This is not a problem if you eat it after it is dissolved
>>> in something. It's also not cheap, as you can imagine.
>>>
>>> The SO, who is on the low-carb diet, likes it, although she didn't
>>> care for the cooling effect. I hope to try cooking with it, perhaps
>>> even some baking if I can find some good low-carb baking recipes.
>>>
>>> http://www.swervesweetener.com/
>>
>> I can't stand the cooling effect either. I just eat the real thing
>> when I want something sweet. Just not much of whatever it is.
>
It has no cooling effect if already dissolved in, say, lemonade. An
erythritol/sucralose blend is the best calorie free sweetener for
beverages.
>
> At 5g a tsp, it's not really very low carb either.
>
> Cheri
>>
Erythritol is the one sugar alcohol that is truly carb free, and basically
calorie free. It is only listed as a carbohydrate because the labeling
rules are stupid. Seriously. I know this stuff.
>



--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

On 5/12/2014 2:46 PM, Winters_Lackey wrote:
> "Cheri" > wrote in
> :
>
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Travis McGee" > wrote in message
>>> ...
>>>> I have been trying a new sweetener - Swerve. I was looking for
>>>> low-carb recipes, and came across one that called for this. I looked
>>>> it up on the net, and ordered a pound.
>>>>
>>>> It tastes as good as any no-calorie sweetener that I've tried, and
>>>> it has a few advantages over the others. It looks a lot like sugar;
>>>> it's actually granulated like sugar, and dissolves much like sugar.
>>>> It supposedly shares some other attributes with sugar, such as the
>>>> ability to brown, and it's supposed to hold up well in baking,
>>>> although I haven't tried either attribute yet. It has no bitter
>>>> aftertaste that I can tell.
>>>>
>>>> One offputting quality is that it absorbs heat when it dissolves,
>>>> which means that if you use it undissolved, such as just eating a
>>>> pinch from the container, you will notice a distinct cooling
>>>> sensation. This is not a problem if you eat it after it is dissolved
>>>> in something. It's also not cheap, as you can imagine.
>>>>
>>>> The SO, who is on the low-carb diet, likes it, although she didn't
>>>> care for the cooling effect. I hope to try cooking with it, perhaps
>>>> even some baking if I can find some good low-carb baking recipes.
>>>>
>>>> http://www.swervesweetener.com/
>>>
>>> I can't stand the cooling effect either. I just eat the real thing
>>> when I want something sweet. Just not much of whatever it is.
>>
> It has no cooling effect if already dissolved in, say, lemonade. An
> erythritol/sucralose blend is the best calorie free sweetener for
> beverages.
>>
>> At 5g a tsp, it's not really very low carb either.
>>
>> Cheri
>>>
> Erythritol is the one sugar alcohol that is truly carb free, and basically
> calorie free. It is only listed as a carbohydrate because the labeling
> rules are stupid. Seriously. I know this stuff.
>>
>
>
>

One thing I forgot to point out is that Swerve dissolves poorly in cold
liquids, unlike Equal or Splenda. I suspect this could be fixed if it
was in the same form as those products, that is, either finely powdered
or as "dried bubbles".

What form is erythritol usually sold as?

Travis McGee > wrote in
:

> On 5/12/2014 2:46 PM, Winters_Lackey wrote:
>> "Cheri" > wrote in
>> :
>>
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>>

>>>>
>>>> I can't stand the cooling effect either. I just eat the real thing
>>>> when I want something sweet. Just not much of whatever it is.
>>>
>> It has no cooling effect if already dissolved in, say, lemonade. An
>> erythritol/sucralose blend is the best calorie free sweetener for
>> beverages.
>>>
>>> At 5g a tsp, it's not really very low carb either.
>>>
>>> Cheri
>>>>
>> Erythritol is the one sugar alcohol that is truly carb free, and
>> basically calorie free. It is only listed as a carbohydrate because
>> the labeling rules are stupid. Seriously. I know this stuff.
>>>
>
> One thing I forgot to point out is that Swerve dissolves poorly in
> cold liquids, unlike Equal or Splenda. I suspect this could be fixed
> if it was in the same form as those products, that is, either finely
> powdered or as "dried bubbles".
>
> What form is erythritol usually sold as?
>
The texture is similar to sugar, but I put it in the blender with pure
sucralose, and it ends up more finely textured.
>



--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

On Mon, 12 May 2014 18:46:05 +0000 (UTC), "Winters_Lackey"
> wrote:

>"Cheri" > wrote in
:
>
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Travis McGee" > wrote in message
>>> ...
>>>>I have been trying a new sweetener - Swerve. I was looking for
>>>>low-carb recipes, and came across one that called for this. I looked
>>>>it up on the net, and ordered a pound.
>>>>
>>>> It tastes as good as any no-calorie sweetener that I've tried, and
>>>> it has a few advantages over the others. It looks a lot like sugar;
>>>> it's actually granulated like sugar, and dissolves much like sugar.
>>>> It supposedly shares some other attributes with sugar, such as the
>>>> ability to brown, and it's supposed to hold up well in baking,
>>>> although I haven't tried either attribute yet. It has no bitter
>>>> aftertaste that I can tell.
>>>>
>>>> One offputting quality is that it absorbs heat when it dissolves,
>>>> which means that if you use it undissolved, such as just eating a
>>>> pinch from the container, you will notice a distinct cooling
>>>> sensation. This is not a problem if you eat it after it is dissolved
>>>> in something. It's also not cheap, as you can imagine.
>>>>
>>>> The SO, who is on the low-carb diet, likes it, although she didn't
>>>> care for the cooling effect. I hope to try cooking with it, perhaps
>>>> even some baking if I can find some good low-carb baking recipes.
>>>>
>>>> http://www.swervesweetener.com/
>>>
>>> I can't stand the cooling effect either. I just eat the real thing
>>> when I want something sweet. Just not much of whatever it is.
>>
>It has no cooling effect if already dissolved in, say, lemonade. An
>erythritol/sucralose blend is the best calorie free sweetener for
>beverages.
>>
>> At 5g a tsp, it's not really very low carb either.
>>
>> Cheri
>>>
>Erythritol is the one sugar alcohol that is truly carb free, and basically
>calorie free. It is only listed as a carbohydrate because the labeling
>rules are stupid. Seriously. I know this stuff.
>>

Yeah, because you aced your college freshman Chemistry class like I
did and have several college degrees like I do, right?

Uhhh, NO! You have Google!

John Kuthe...

John Kuthe > wrote in
:

> On Mon, 12 May 2014 18:46:05 +0000 (UTC), "Winters_Lackey"
> > wrote:
>
>>"Cheri" > wrote in
:
>>
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>>
>>>> "Travis McGee" > wrote in message
>>>> ...
>>>>>I have been trying a new sweetener - Swerve. I was looking for
>>>>>low-carb recipes, and came across one that called for this. I
>>>>>looked it up on the net, and ordered a pound.
>>>>>
>>>>> It tastes as good as any no-calorie sweetener that I've tried, and
>>>>> it has a few advantages over the others. It looks a lot like
>>>>> sugar; it's actually granulated like sugar, and dissolves much
>>>>> like sugar. It supposedly shares some other attributes with sugar,
>>>>> such as the ability to brown, and it's supposed to hold up well in
>>>>> baking, although I haven't tried either attribute yet. It has no
>>>>> bitter aftertaste that I can tell.
>>>>>
>>>>> One offputting quality is that it absorbs heat when it dissolves,
>>>>> which means that if you use it undissolved, such as just eating a
>>>>> pinch from the container, you will notice a distinct cooling
>>>>> sensation. This is not a problem if you eat it after it is
>>>>> dissolved in something. It's also not cheap, as you can imagine.
>>>>>
>>>>> The SO, who is on the low-carb diet, likes it, although she didn't
>>>>> care for the cooling effect. I hope to try cooking with it,
>>>>> perhaps even some baking if I can find some good low-carb baking
>>>>> recipes.
>>>>>
>>>>> http://www.swervesweetener.com/
>>>>
>>>> I can't stand the cooling effect either. I just eat the real thing
>>>> when I want something sweet. Just not much of whatever it is.
>>>
>>It has no cooling effect if already dissolved in, say, lemonade. An
>>erythritol/sucralose blend is the best calorie free sweetener for
>>beverages.
>>>
>>> At 5g a tsp, it's not really very low carb either.
>>>
>>> Cheri
>>>>
>>Erythritol is the one sugar alcohol that is truly carb free, and
>>basically calorie free. It is only listed as a carbohydrate because
>>the labeling rules are stupid. Seriously. I know this stuff.
>>>
>
> Yeah, because you aced your college freshman Chemistry class like I
> did and have several college degrees like I do, right?
>
> Uhhh, NO! You have Google!
>
I have PubMed, and know how to interpret the studies. You also have
access to PubMed, and know how to read scholarly articles. If you'd
bothered to look, you would support my statement. Is your dislike of me
more important to you than the facts? That's not a rhetorcal question.
>
> John Kuthe...
>



--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

On 5/11/2014 3:19 PM, Travis McGee wrote:
> I have been trying a new sweetener - Swerve. I was looking for low-carb
> recipes, and came across one that called for this. I looked it up on the
> net, and ordered a pound.
>
> It tastes as good as any no-calorie sweetener that I've tried, and it
> has a few advantages over the others. It looks a lot like sugar; it's
> actually granulated like sugar, and dissolves much like sugar. It
> supposedly shares some other attributes with sugar, such as the ability
> to brown, and it's supposed to hold up well in baking, although I
> haven't tried either attribute yet. It has no bitter aftertaste that I
> can tell.
>
> One offputting quality is that it absorbs heat when it dissolves, which
> means that if you use it undissolved, such as just eating a pinch from
> the container, you will notice a distinct cooling sensation. This is not
> a problem if you eat it after it is dissolved in something. It's also
> not cheap, as you can imagine.
>
> The SO, who is on the low-carb diet, likes it, although she didn't care
> for the cooling effect. I hope to try cooking with it, perhaps even some
> baking if I can find some good low-carb baking recipes.
>
> http://www.swervesweetener.com/

Lotte makes a xylitol hard candy with a cooling mouth effect. It's great
stuff and comes in milk and lemon flavor. I think it's popular in Korea.
I buy the stuff whenever I can find it.

Travis McGee > wrote in news:FkVbv.23506$ka5.17690
@fx06.iad:

> sweetener - Swerve

I mix erythritol with pure sucralose. Erythritol is thebest of the sugar
alcohols, but I don't perceive it as very sweet. Avoid the brand name
Swerve, and just buy erythritol by the pound.
http://www.vitacost.com/now-foods-re...hritol-2-5-lbs

--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

On Sun, 11 May 2014 21:19:31 -0400, Travis McGee
> wrote:

> I have been trying a new sweetener - Swerve. I was looking for low-carb
> recipes, and came across one that called for this. I looked it up on the
> net, and ordered a pound.

Wondering what you think is wrong with stevia? I didn't believe the
hype until I tasted a dried leaf from the stevia plant a friend had
grown.. OMG - it was super sweet! No idea how a non-GMO, organic
leaf can be that sweet... but it is.


--

Good Food.
Good Friends.
Good Memories.

sf > wrote in
news

>
> Wondering what you think is wrong with stevia?
>
It has a sickening, licoricy taste.
>



--
--Bryan

"Happy ****ing 'new years' that was when me and my father
had to identify her dead mud covered body they pulled from
the family car she'd driven into the Mississippi river!"
--John Kuthe in rec.food.cooking, 3-7-2014

On Tue, 13 May 2014 10:55:21 +0000 (UTC), "Winters_Lackey"
> wrote:

> sf > wrote in
> news >
>
> >
> > Wondering what you think is wrong with stevia?
> >
> It has a sickening, licoricy taste.
> >
I didn't get any flavor but sweetness out of it.


--

Good Food.
Good Friends.
Good Memories.

On Tue, 13 May 2014 06:43:21 -0700, sf > wrote:

>On Tue, 13 May 2014 10:55:21 +0000 (UTC), "Winters_Lackey"
> wrote:
>
>> sf > wrote in
>> news >>
>>
>> >
>> > Wondering what you think is wrong with stevia?
>> >
>> It has a sickening, licoricy taste.
>> >
>I didn't get any flavor but sweetness out of it.

Part of Bryan's Narcisstic Personalty Disorder is his specious belief
that his perceptions of taste should be a universal standard.

Please forgive the mentally disabled boy!

John Kuthe...

sf > wrote in news:1b84n9tp5n079l8cihbso53ikr99pbiumn@
4ax.com:

> On Tue, 13 May 2014 10:55:21 +0000 (UTC), "Winters_Lackey"
> > wrote:
>
>> sf > wrote in
>> news >>
>>
>> >
>> > Wondering what you think is wrong with stevia?
>> >
>> It has a sickening, licoricy taste.
>> >
> I didn't get any flavor but sweetness out of it.
>
You are lucky.
>



--
--Bryan

"Happy ****ing 'new years' that was when me and my father
had to identify her dead mud covered body they pulled from
the family car she'd driven into the Mississippi river!"
--John Kuthe in rec.food.cooking, 3-7-2014