Splenda info

[dizneegirl]

Don't know how many of our new Atkins people know this, so thought I would post it...

1 packet of Splenda = 1 carb

1 cup of pourable/granular Splenda = 24 carbs

1 packet of Splenda = 2 teaspoons of pourable/granular Splenda = 2 teaspoons of sugar

24 packets of Splenda = 1 cup pourable/granular = 1 cup sugar

 

[nativetxn]

I knew I was getting carb creep from somewhere. I didn't realize that there were 24 grams of carbs in a cup of splenda.

I will have to be more careful and measure the splenda when I'm whipping cream, instead of just pouring it in from the box, I probably use way too much that way. This wioll save me carbs <i>and</i> money, huh?

Thank you for posting this, you always have such helpful and informative posts. You are our Akins pro, I think. You and our DixieDreamer

 

[karebear1]

I just noticed this today myself. I was trying to figure out why I hadn't lost any weight in 4 days. The only thing I was doing that was different was I had added splenda to my diet. Although I don't think I was eating all that much in my diet- I think it knocked my off my very touchy ketosis! I guess I have to start all over again! This is so discouraging !

 

[Beanie]

I have Splenda now and I don't even use it! LOL...The only time I ever use it is in a Chocolate Shake and I haven't had one for about a week now!

Thanks for the information, dizneegirl!

 

[Rhonda]

karebear: Have you tried Stevia yet? It's another sweetener that Dr. Atkins recommended. You can find it in health food stores. It comes from the Stevia plant - it's very concentrated, so you just use a little bit. It's not made from sugar, so maybe it won't kick you out of ketosis? Worth a try anyway....

 

[karebear1]

Thanks for the idea about stevia Rhonda. I do remember stevia from when I was going to curves 2 years ago, but forgot all about it. I'll get some and give that a try.

 

[dizneegirl]

Stevia is a great alternative. Don't use the packets, though, or you get the same carbs as in Splenda... it's the maltodextrin, or whatever filler they use to bulk it up so you can see it when you're using it, that adds carbs.

If you're going to try Stevia, I recommend the NOW brand... it seems to be less bitter than others. And whatever you do, don't buy the commercial liquids... they're terribly bitter. Buy the powder. You can make your own liquid to use, the same strength as liquid Splenda (for those of us who can't find liquid Splenda! Great alternative in baking, etc.).

Here's how to make the liquid (using the NOW brand powder). This is 600 times sweeter than sugar:

1 oz. NOW brand powdered stevia concentrate, dissolved in 2/3 cup water

If you can't find NOW brand, I've also made the same strength this way: .9 oz. SweetLeaf brand powdered Stevia concentrate, dissolved in 3 1/8 oz. of water

Here's the sweetness equivalents:

1 t. extract powder = 4.16 cups sugar (200/48) = 1t. liquid
1/2t. powder = 2 cups sugar (96 teaspoons) = 1/2t. liquid
1/4t. powder = 1 cup sugar (48 teaspoons) = 1/4t. liquid
1/8t. powder = 1/2 cup sugar (24 teaspoons) = 1/8t. liquid
1/16t. powder = 1/4 cup sugar (12 teaspoons) = 1/16t. liquid
1/32t. powder = 1/8 cup sugar (6 teaspoons) - 1/32t. liquid

Another note about stevia... it's been known to have a bitter taste... that comes from using too much. It's soooo sweet, that once you add too much, it over powers your sweet taste buds, and becomes bitter. As the sweetness dissapates, you're left with a sweet aftertaste. Start with a little, and add if necessary. You can also blend a little stevia with another sweetner (Splenda, sucralose syrups like DaVinci, sugar alcohols like xylitol or erythritol, or Diabetisweet, to help with the sweetness/bitterness problem.

 

[dizneegirl]

Originally posted by nativetxn
I will have to be more careful and measure the splenda when I'm whipping cream, instead of just pouring it in from the box, I probably use way too much that way. This will save me carbs <i>and</i> money, huh?

Use a little DaVinci vanilla (or flavor of your choice) in your whipping cream... you'll add a little sweetness, a little flavor, and NO carbs! That's what we put in our cream whipper. YUM!

I think the rule of thumb is no more than 1 tablespoon (might be 2 Tbsp.) of DaVinci (or any liquid) per cup of whipping cream, or it will be too liquidy to whip up.