Tag Archives: swerve

Moores Law As Applied To Most Alternative Sweeteners

Lily PondMoore’s Law.  Do you know what it is? Question: A lily pad grows so that each day it doubles its size in (area). On the 30th day it completely covers the pond choking out all life. On what day of its growth was the pond half covered?  See bottom for the answer.

The lily pad coverage grows very slowly in the first several days and then as it exponentially grows, the time shortens very quickly. Continue reading

Sugar Alcohols (Polyols) And Why I Don’t Use Them

Swerve SweetenerThere are many sugar alcohol products out there and they are not, as many people believe, “free” carbohydrates. When you look at a nutritional label for any given product containing sugar alcohols you can not simply subtract the total gram count from the carb count-it is more complex than it seems. Their common names are: Erythritol, Isomalt, Lactitol, Maltitol, Mannitol, Sorbitol, Xylitol.

The effects sugar alcohols have on your blood glucose can vary so it is difficult to know how they will affect your levels every time. Continue reading

Beware The New Truvia Brown Sugar Blend

Beware The New Truvia Brown Sugar BlendBeware The New Truvia Brown Sugar Blend and why it is a very bad investment. Many diabetics & lowcarbers have been using Truvia® for years and the maker of this product (Cargill) realizes what brand identification & brand loyalty is and they are now playing on this. The original Truvia® is composed of erythritol (a sugar alcohol), stevia leaf extract, and ‘natural flavors’ whatever that is. (Be sure to read at the bottom regarding the two Truvia® lawsuits) The new Truvia® Brown Sugar Blend is a completely different animal consisting of erythritol, sugar, molasses, and stevia leaf extract. See any differences in the ingredients? Continue reading

Low Carb Caramelized Walnuts

Caramelized WalnutsI don’t have the foggiest idea where I read it but somewhere I read that Swerve will caramelize.  That sounded sort of interesting so I think I ordered a one lb. package of it from Netrition because I had been wanting to try it anyway.  Well…it does caramelize and this recipe is the result.

As I am a Type II diabetic, and in light of new information regarding Oligosaccharides I do not believe this recipe is as low carb as indicated.

Caramelized Walnuts
Print
Ingredients
  1. 1 C Walnuts Large Chop
  2. ¼ C Swerve
Instructions
  1. Put ingredients in non-stick pan on medium. When Swerve begins to melt start stirring gently and constantly. This may take 4-5 minutes but do not leave it alone or it will burn. When nuts are toasty light brown pour onto a silpat or a piece of parchment paper and leave it alone to cool a bit. When you can handle them, gently break apart. (They may be sticky at this point) Let cool completely. They will not be sticky anymore-they will be light and crackly and very similar to the Cracker Jacks I ate and loved as a child.
  2. Serves: 8
  3. Serving Size: 2 T
  4. 196 Calories 2g Carbs, 1g Fiber, 1g Net Carbs
Notes
  1. The most amazing thing! When the nuts are completely cooled they are shiny, shiny, shiny, just like any other candied nut.
  2. These are really nifty.
  3. More is definitely NOT better. Do not over cook or over brown and do not add more Swerve thinking they will be sweeter. The Swerve does not soak into the nuts-it will only coat them.
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