Ice Cream?
MJH
coffee-flavored. Why is it that sugar-free vanilla is so hard? Every
one I've tried - and I've tried a few - taste sort of 'chemically' and
not like vanilla at all. At least to my palate, anyway.
Anybody found a good, quality sugar-free vanilla?
And yeah, I know 'sugar free' doesn't mean 'low calorie.' :-)
MH
bgl
in whatever your favorite brand & flavor is, & *enjoy* it.
"Sugar free" isn't so much lower carb as to be worth it anyway.
BTJM.
bj
"MJH" <mi...@nospam.scaleautosport.com> wrote in message
news:4b300dc1$0$5084$9a6e...@unlimited.newshosting.com...
Unknown
Depending on your area, there are a variety of low carb ice creams
which are great tasting!
ray
Breyer's Carb Smart seems ok to me.
GysdeJongh
news:4b300dc1$0$5084$9a6e...@unlimited.newshosting.com...
> Why is it that sugar-free vanilla is so hard?
the real "free range" ice cream is made from whole cow milk
- does nothing to my bg
- is the richest source of medium- and short chain fatty acids, which is
good as long as you burn them : exercise
- contains a lot of saturated fat, which is bad but only if you don't burn
it : exercise
- contains butyrate, which is good, activates GLP-1
- contains calcium in the right form, which is good
- contains a lot of protein, which is good if you don't have an allergy
- makes you happy, so your hypothalamus will switch off hunger signals,
which is good if you need to loose weight
there is nothing that has only good properties
if your body wants ice cream see how the real thing works for you
don't forget the cream and don't forget to burn the calories ... :)
butyrate and other short chain fatty acids are also made from fiber in your
intestine by micro organisms :
http://www.ncbi.nlm.nih.gov/pubmed/19889821?dopt=Citation
Am J Clin Nutr. 2010 Jan;91(1):90-97. Epub 2009 Nov 4.
Factors related to colonic fermentation of nondigestible carbohydrates of a
previous evening meal increase tissue glucose uptake and moderate
glucose-associated inflammation.
BACKGROUND: Evening meals that are rich in nondigestible carbohydrates have
been shown to lower postprandial glucose concentrations after ingestion of
high-glycemic-index breakfasts. This phenomenon is linked to colonic
fermentation of nondigestible carbohydrates, but the underlying mechanism is
not fully elucidated. OBJECTIVE: We examined the way in which glucose
kinetics and related factors change after breakfast as a result of colonic
fermentation. DESIGN: In a crossover design, 10 healthy men ingested as an
evening meal white wheat bread (WB) or cooked barley kernels (BA) that were
rich in nondigestible carbohydrates. In the morning after intake of 50 g
(13)C-enriched glucose, the dual-isotope technique was applied to determine
glucose kinetics. Plasma insulin, free fatty acid, interleukin-6, tumor
necrosis factor-alpha, and short-chain fatty acid concentrations and
breath-hydrogen excretion were measured. RESULTS: The plasma glucose
response after the glucose drink was 29% lower after the BA evening meal (P
= 0.019). The insulin response was the same, whereas mean (+/-SEM) tissue
glucose uptake was 30% higher (20.2 +/- 1.9 compared with 15.5 +/- 1.8 mL/2
h; P = 0.016) after the BA evening meal, which indicated higher peripheral
insulin sensitivity (P = 0.001). The 4-h mean postprandial interleukin-6
(19.7 +/- 5.1 compared with 5.1 +/- 0.7 pg/mL; P = 0.024) and tumor necrosis
factor-alpha (7.8 +/- 2.1 compared with 5.3 +/- 1.6 pg/mL; P = 0.008)
concentrations after the glucose drink were higher after the WB evening
meal. Butyrate concentrations (P = 0.041) and hydrogen excretion (P = 0.005)
were higher in the morning after the BA evening meal. CONCLUSION: In healthy
subjects, factors related to colonic fermentation of nondigestible
carbohydrates increase peripheral insulin sensitivity and moderate
glucose-associated inflammation.
PMID: 19889821
W. Baker
: OK, I can find a decent sugar-free chocolate, and there's a passable
: MH
I like the Edy's low fat-no sugar dded) (Dreiers in the West of the US).
To me it has the closest to "real" ice cream. Don't try theno-fat, it's
the pits! In genersl, ecause of the lask of sugar in the formulation, the
ice cream has different freezing charactaristics and will be harder at a
given temperature than "real" ice cream.
Some here prefer to use small amounts of full fat, regular ice cream, but
tht's not for me, so I use the Edy's.
Wendy
Van Chocstraw
Yes, I've found Edy's no sugar added ice creams to be good tasting and
creamy, vanilla, chocolate, coffee, Van Chocstraw hehe.
Now they have a fat free & sugar free Vanilla-chocolate-swirl that is
not half bad. (We really should leave ice cream alone if our BMI is up.)
Loretta Eisenberg
Loretta
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I