AB>I'm a recently diagnosed Type 2 diabetic and I have been emailed the website below with AB>information about Aspartame being not safe. Are there any alternatives that are just as good. I AB>heard of sucrose and froctose but dont really understand the afect they have on the BG levels "Splenda" by McNeil-PPC is made from suger with the calories removed. Works well in coffee and/or tea; but takes a little more when baking. Costs a bit more, but Target has about the best price I have found in this neighborhood. BTW Many find the rumors about aspartame are without real foundation. Ciao, Ack. --- þ SLMR 2.1a þ I don't suffer from insanity, I enjoy every minute of it. --- þ RIMEGate(tm)/RGXMod V1.13 at BBSWORLD * [email protected]
Thurston Ackerman wrote: > AB>I'm a recently diagnosed Type 2 diabetic and I have been emailed > the website AB>below with information about Aspartame being not safe. Are there any > AB>alternatives that are just as good. I heard of sucrose and froctose but dont AB>really > understand the afect they have on the BG levels > > "Splenda" by McNeil-PPC is made from suger with the calories removed. Works well in coffee and/or > tea; but takes a little more when baking. Costs a bit more, but Target has about the best price I > have found in this neighborhood. Splenda is "sucralose", the sucrose molecule twisted to the left instead of to the right. That makes it indigestible: most life on earth has molecules that use a so-called "right-hand" thread, rather than the equally possible left-hand thread. Isaac Asimov wrote up this issue in an interesting article years ago.... > BTW Many find the rumors about aspartame are without real foundation. Especially when you start looking at the details and find that most of them trace back to a single whack job, Betty Martini.
On Mon, 23 Feb 2004 20:28:39 -0500, "Nico Kadel-Garcia" <[email protected]> wrote: >Thurston Ackerman wrote: >> AB>I'm a recently diagnosed Type 2 diabetic and I have been emailed >> the website AB>below with information about Aspartame being not safe. Are there any >> AB>alternatives that are just as good. I heard of sucrose and froctose but dont AB>really >> understand the afect they have on the BG levels >> >> "Splenda" by McNeil-PPC is made from suger with the calories removed. Works well in coffee and/or >> tea; but takes a little more when baking. Costs a bit more, but Target has about the best price I >> have found in this neighborhood. > >Splenda is "sucralose", the sucrose molecule twisted to the left instead of to the right. That >makes it indigestible: most life on earth has molecules that use a so-called "right-hand" thread, >rather than the equally possible left-hand thread. Isaac Asimov wrote up this issue in an >interesting article years ago.... Incorrect, Splenda is sugar with a halogen replacing a hydrogen. The Halogen makes it more reactive, so it tastes much sweeter, and specific sucrose enzymes can't cleave the molecule.
"matt weber" <[email protected]> wrote in message news[email protected]... > On Mon, 23 Feb 2004 20:28:39 -0500, "Nico Kadel-Garcia" <[email protected]> wrote: > > >Thurston Ackerman wrote: > >> AB>I'm a recently diagnosed Type 2 diabetic and I have been emailed > >> the website AB>below with information about Aspartame being not safe. Are there any > >> AB>alternatives that are just as good. I heard of sucrose and froctose but dont AB>really > >> understand the afect they have on the BG levels > >> > >> "Splenda" by McNeil-PPC is made from suger with the calories removed. Works well in coffee > >> and/or tea; but takes a little more when baking. Costs a bit more, but Target has about the > >> best price I have found in this neighborhood. > > > >Splenda is "sucralose", the sucrose molecule twisted to the left instead of > >to the right. That makes it indigestible: most life on earth has molecules > >that use a so-called "right-hand" thread, rather than the equally possible > >left-hand thread. Isaac Asimov wrote up this issue in an interesting article > >years ago.... > > Incorrect, Splenda is sugar with a halogen replacing a hydrogen. The Halogen makes it more > reactive, so it tastes much sweeter, and specific sucrose enzymes can't cleave the molecule. Damn, you're right. I looked at the wrong reference: mea culpa.
