There's a First Time for Everything
Terry Pulliam Burd
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"
cybercat
"Terry Pulliam Burd" <ntpu...@meatloaf.net> wrote in message
news:ioq2c5p1vji4netme...@4ax.com...
> 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.
Stu
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
I use slenda as well, 1 cup for every two it says of sugar. Closed top is
better, with a few vents... I added 1/2 cup of the no salt/no sugar peanut
butter to the last apple pie, it was wonderful. Cutting down the sugar, and
adding protien.
Lynn from Fargo Ografmorffig
Cutting back sugar doesn't usually mean cutting OUT sugar. Splenda
makes a baking mixture that's half Splenda / half sugar. Also - there
are alternative sweetners besides saccherine, aspertame & splenda.
Brown rice syrup is a more complex carbohydrate and there's stevia and
others. You could try substituting frozen apple juice concentrate and
bump up whatever thickener you use - flour, tapioca etc. Cut a smaller
slice and serve it with a nice wedge of sharp cheddar (it the calories/
fat are not as big a problem as the sugar).
Lynn in Fargo
Struggling to learn which carbs to eat and which to avoid
hahabogus
news:424ce67f-4cb1-431f...@d10g2000yqh.googlegroups.com
on Sep Mon 2009 09:42 pm
> Lynn in Fargo
> Struggling to learn which carbs to eat and which to avoid
>
>
That's where http://www.ars.usda.gov/Services/docs.htm?docid=8964
(Get the download) and your bloodsugar meter are for.
Test before and after every meal then 1 and 2 hours afterwards to get the
slope of the spike and eat accordingly. After a couple months of mix and
match you'll be eating better. And you can test wayless. But probably
not liking it much.
--
Is that your nose, or are you eatting a banana? -Jimmy Durante
hahabogus
news:ioq2c5p1vji4netme...@4ax.com on Sep Mon 2009 09:10 pm
Damsel posted a sour cream apple pie once...prolly moister and less sugar in that.
Janet Wilder
> 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?
>
> 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.
PeterL
> 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?
Dan Abel
Terry Pulliam Burd <ntpu...@meatloaf.net> 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
da...@sonic.net
George Shirley
> 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
>
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.
Kajikit
<ntpu...@meatloaf.net> 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
Splenda works pretty well as a subsitute in pie fillings or in fruit
desserts because they only need the sweetness... it sucks in cookies
though!
--
My website - http://www.kajikitscorner.com
My cooking blog - http://kajikit.wordpress.com
My crafty blog - http://kajikit.blogspot.com
Stu
-->On Mon, 28 Sep 2009 19:10:46 -0700, Terry Pulliam Burd
--><ntpu...@meatloaf.net> 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
-->
-->Splenda works pretty well as a subsitute in pie fillings or in fruit
-->desserts because they only need the sweetness... it sucks in cookies
-->though!
That's where you use the splenda brown sugar, I've found it works in all kinds
of cookies and crunches like rhubarb or peach cobblers.
James Silverton
>> 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
> Splenda works pretty well as a subsitute in pie fillings or in
> fruit desserts because they only need the sweetness... it
> sucks in cookies though!
I guess you are using bulk Splenda which is intended to be used volume
for volume with sugar. I doubt if the quite small amount of the
chlorosugar that is present, sucralose, behaves differently in cooking
than regular sucrose. However, it does not seem unlikely that the
fillers added to bulk up the Splenda mixture might have a different
effect.
This is an outsider's opinion since I don't use Splenda.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
George Shirley
I use Splenda regularly in cookies with no problems. Also in pies and
cakes. This year I put up pear slices in a Splenda sweetened light syrup
and they taste just like any other fruit slice in light syrup. I think
it is largely a matter of taste, i.e. your taste buds may be different
from mine.
Kajikit
Unlike sugar, splenda does not melt, brown, or spread in the oven...
so what goes in is exactly what comes out. It also does not go
crisp... I occasionally make sugar-free desserts for church suppers
because we have a number of diabetics in the congregation. Sugar-free
pumpkin or fruit pies are indistinguishable from the real thing.
Sugar-free cupcakes taste fine but don't brown so you have to find
something to top them with that won't spoil their sugar-free-ness (I
used strained yoghurt). But sugar-free cookies made according to a
recipe on the Splenda website were an utter disaster. They were barely
acceptable when they first came out of the oven, but by the next
morning they were limp soggy disgustingly pieces of dough with an
absolutely overwhelming chemical flavour. Sugar-free slices and
crumbles also work fine if they have oats or nuts or something in them
to maintain the texture. I use lots of spice to give them colour
too...
Dimitri
"Terry Pulliam Burd" <ntpu...@meatloaf.net> wrote in message
news:ioq2c5p1vji4netme...@4ax.com...
> 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
Dora
> 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
>>
>
> 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 :Damsel'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"
TammyM
> On Mon, 28 Sep 2009 19:10:46 -0700, Terry Pulliam Burd
> <ntpu...@meatloaf.net> 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
>
> Splenda works pretty well as a subsitute in pie fillings or in fruit
> desserts because they only need the sweetness... it sucks in cookies
> though!
I agree with Kaji. Changes the texture in cookies altogether. (I
realize Terry's question is on a different plane, just sayin' is all.)
TammyM
Zeppo
>
> 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
George Shirley
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
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 Pulliam Burd
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.
Dan Abel
Terry Pulliam Burd <ntpu...@meatloaf.net> 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/assessing/bmi/adult_bmi/english_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.
Ed Pawlowski
"Terry Pulliam Burd" <ntpu...@meatloaf.net> 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?
Terry Pulliam Burd
fired up random neurons and synapses to opine:
>
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.
PeterL
> On Tue, 29 Sep 2009 04:02:46 GMT, PeterL <P...@brissie.aus> 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 :-)