-------------------- 5dana8 Posts: 4432 | From some where over the rainbow | Registered: Sep 2005
| IP: Logged |
Aniek
Frequent Contributor (1K+ posts)
Member # 5374
posted
A lot of people stay away from all the artificial sweeteners (splenda, nutrasweet/aspartame, sweet and low/saccharine).
I've heard that splenda is basically sugar to yeast. I know somebody who used to work for an aspartame producer and won't touch it...that says something to me.
Stevia is a natural sweetener, although somewhat bitter in taste. I like it in yogurt and tea. I haven't experimented with baking.
I sometimes use honey. But if you are fighting yeast, it's not recommended.
-------------------- "When there is pain, there are no words." - Toni Morrison Posts: 4711 | From Washington, DC | Registered: Mar 2004
| IP: Logged |
posted
I use xylitol and also a blend of chicolan (chickory root powder, basically inulin) and stevia.
Lately I also use chicory root extract, the kids like it better in baked goods and they sell it in bulk at my local health food store. It is a liquid, substitute it for honey or maple syprup in recipes. It is diabetic safe, doesnt metabolize. It is the same as the powdered chicolin that the anticandida web site is big on, so should be ok.
The same natural food store uses the chicory root syrup in their baked goods. So, when I shop there I am fortunate and can by a blueberry muffin that is made with whole wheat flour and chicory root extract and tastes real good. they make granola and other treats with it also. So, their bakery inspired me to make a cake last week. 100% whole wheat pastry flour, tofu, cocoa powder (which is unsweetened) sweetened with chicory root syrup. If you find a source for it, email and Ill send on the recipe.
I buy chocolate bars, brand name Yamate, that are sweetened with maltitol, which is also fine. You can order these thru the internet, the dark chocolate ones (70% cocoa, dont do it if you have insomnia, I cant have any this week !). The cheap maltitol ones have too much maltitol vs cocoa and sometimes upset my digestion, so be careful.
Posts: 222 | From Santa Cruz Mountains, CA USA | Registered: Nov 2004
| IP: Logged |
robi
Frequent Contributor (1K+ posts)
Member # 5547
posted
I use stevia .... its an herb.
Any sweentener in excess s no good.
You lose your addiction to sweets and carbs after several days if you cut hen way back.
-------------------- Now, since I put reality on the back burner, my days are jam-packed and fun-filled. ..........lily tomlin as 'trudy' Posts: 2503 | From here | Registered: Apr 2004
| IP: Logged |
posted
Splenda really can cause problems. Thought it was mainly the Aspartame, but my husband recently found out that Splenda was causing him to have vision problems and dizziness. One day he felt so bad he had to come home from work.
Since he stopped putting Splenda in his coffee, he's been fine.
I use Stevia as much as possible. I HATE the regular stevia, so I use the liquid from SweetLeaf. It is flavored. The one I have is vanilla creme!!
You can get this at health food stores, but you may have to get them to order it for you. Call 1-800-899-9908.
The liquid has to be refrigerated, so when I'm out and about, I use Sweet N Low.
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96239 | From Texas | Registered: Feb 2001
| IP: Logged |
posted
Sometimes I puree a soaked date or a few raisins with some filtered water in the vitamixer (high powered blender) to sweeten foods. For me even 1/3 goes a long way.
Posts: 925 | From California | Registered: Sep 2004
| IP: Logged |
lymeHerx001
Frequent Contributor (1K+ posts)
Member # 6215
posted
i use splenda,, nothing from what I can tell.
I have so many worse symtoms that come and go but the most noticible one is SUGAR>
Sugar sucks but Splenda sucks less.
no strange headaches, not burning in my feet.
I just put it in oatmeal and coffee. Maybe 4 packets a day !
Posts: 2905 | From New England | Registered: Sep 2004
| IP: Logged |
cantgiveupyet
Frequent Contributor (1K+ posts)
Member # 8165
posted
This is just my opinion, but if you are fighting yeast and lyme you should avoid it all.
Its too risky for me, id rather do without sugar.
but then again i wasnt a big sugar adict prelyme anyhow. i like the natural tastes of things.
-------------------- "Say it straight simple and with a smile."
"Thus the task is, not so much to see what no one has seen yet, But to think what nobody has thought yet, About what everybody sees."
-Schopenhauer
pos babs, bart, igenex WB igm/igg Posts: 3156 | From Lyme limbo | Registered: Oct 2005
| IP: Logged |
posted
I agree with cantgiveupyet. I always feel better off sweets. Just can't seem to give them up completely but I'm doing better than I ever have.
Posts: 925 | From California | Registered: Sep 2004
| IP: Logged |
posted
I think it best to avoid sugar and sugar substitutes. If you must, I've read that stevia is best.
Posts: 873 | From WA | Registered: Dec 2005
| IP: Logged |
Aniek
Frequent Contributor (1K+ posts)
Member # 5374
posted
Stevia is a natural herb. It is not a sugar substitute. It does not feed yeast. You also use an extremely small amount of it.
If you don't mind the bitter, it's a great natural sweetener.
-------------------- "When there is pain, there are no words." - Toni Morrison Posts: 4711 | From Washington, DC | Registered: Mar 2004
| IP: Logged |
posted
I use stevia or xylitol and another that I can't recall E something. A friend that is into low carb sent it to me to try. I have baked with it and like it.
I also avoid pretty much anything white or processed.
I started doing this to control inflammation and pain prior to knowing I had Lyme and it really helps. It helps with pain and with yeast.
I bake with ground flax and whey powder or ground almonds as the "flour" and stevia as the "sugar"- it works and the family has adjusted and I think are healthier for it even though I am the one with Lyme.
I agree that quickly you lose the need for sweets.
-------------------- Lucy Posts: 342 | From Hawaii | Registered: Nov 2005
| IP: Logged |
klutzo
Frequent Contributor (1K+ posts)
Member # 5701
posted
I've been using nothing but the Stevita Brand of Stevia for at least a decade now. It looks and performs just like sugar except you need a lot less since it's much stronger.
A bitter taste means you've used too much, or used the products that are still green in color.
If you want some eye-opening info on Splenda, go to www.mercola.com and type "Splenda" into their search engine.
Klutzo
Posts: 1269 | From Clearwater, Florida, USA | Registered: May 2004
| IP: Logged |
beachcomber
Frequent Contributor (1K+ posts)
Member # 5320
posted
None of them are good for you. That is why they are called "artificial".
When Candida was a huge problem for me I used stevia (NOW brand), Inulin or chicory root (has FOS in it), and food grade vegetable glycerin.
Now that Candida is less of a problem I have started using a tiny amount of pure maple syrup and agave syrup. Agave has much less sugar than honey or other syrups and you don't need as much, as it tastes very sweet.
posted
I only use ground unprocessed green leaf stevia. It can have a bitter after taste and if you are looking for that super sweet sugar taste you might be disappointed.
I found that its best not to try and mimic a junk food with something natural and safe. Its just never the same
Food is the one place in my life I can be in control and I like that. I never feel like Im being deprived because I cant eat something.
Instead I feel empowered by finding another something to eat and do the best I can for my long term well being.
Ive been eating good food so long now that when I get a whif or even a tiny taste of some factory or junk food it repulses me.
I feel empowered by the fact that Im not suseptible to corporate america who is he!! bent on selling me poision just so they can have a big number at the bottom line.
Empower yourself and eat for long term good health not pleasure of the moment that can have severe effects on your well being later in life.
Posts: 561 | From connecticut | Registered: May 2004
| IP: Logged |
5dana8
Frequent Contributor (1K+ posts)
Member # 7935
posted
hey mountainmoma
can I persuade you to put up one recipe for a baked good with the chicolan in it?
Perty please?
Thanks dana
-------------------- 5dana8 Posts: 4432 | From some where over the rainbow | Registered: Sep 2005
| IP: Logged |
To start, here's one that uses chicory root extract (or syrup, it may also be called), its what I made last week. I will have to look up recipes using the chicolan(which is a powder) cause I havent used them recently. I will post one later. The syrup is easier to use and is the same chemically so also does not feed candida.
I'm afraid the frosting is not totally candida freindly, so I think I'll leave that part off. This would also make real good cupcakes, but will need less time in oven, so be careful.
Chocolate layer cake
slight variation of recipe from vegetarian times magazine, jan 2006. There is also a great vegetarian main dish loaf in that issue we made last week too.
ingrediants
1 box firm silken tofu 1 cup chicory root syrup 3/4 cup brewed decaf coffee or teeccino (a grain beverage coffee substitute) plus 1/4 cup water 2 t vanilla extract
1 cup unsweetened cocoa powder(you could use carob and cut down on chicory root a bit) 1 1/4 c whole wheat pastry flour 1 t baking powder 1 t baking soda 1/2 t cinnamon
preheat oven to 350
grease and flour 2 8-inch round cake pans
put tofu, chicory syrup, coffee, and 1/4c water and vanilla in blender. Blend until smooth
mix dry stuff together. mix wet and dry together until smooth, about 2 to 4 minutes with electric mixer.
pour equally into the two cake pans
Bake about 15 minutes or until springy to the touch. Let cool in pan at least 10 minutes.
[ 15. April 2006, 02:55 PM: Message edited by: mountainmoma ]
Posts: 222 | From Santa Cruz Mountains, CA USA | Registered: Nov 2004
| IP: Logged |
5dana8
Frequent Contributor (1K+ posts)
Member # 7935
posted
Thanks moutainmoma
for taking the time to post this recipe.
It sounds yummy. Even without the frosting!
take care God bless dana
-------------------- 5dana8 Posts: 4432 | From some where over the rainbow | Registered: Sep 2005
| IP: Logged |
posted
REAL sorghum molasses has mega minerals and is not only sweet but good for you.
Mo
Posts: 8337 | From the other shore | Registered: Jul 2002
| IP: Logged |
JimBoB
Unregistered
posted
I unfortunately, have had a sweet tooth since I was a child.
A treat when I was very young, was IF I baked the cake in my mothers old kitchen wood stove, "I" got to eat half of it. ) (
Mixed emotions NOW.
BUt at the time is was in heaven. Set me up for the rest of my life. I have been contemplating starting Stevia or Xylitol, but have been procrastinating, and My WIFE doesn't like to cook or back, so have been relegated to "boughten" goods, and have been way too busy working on the "new house", that couldn't even think of doing any baking myself.
But reading these posts has kind of got me going, and though I have NO yeast problems, I imagine it would help me get my Lyme cured faster, IF I can get off the sugar stuff, so will TRY to kick myself in the butt this weekend and get something ordered.
posted
Molasses has too much of the regular types or sugar and would feed yeast. Sorry.
Posts: 222 | From Santa Cruz Mountains, CA USA | Registered: Nov 2004
| IP: Logged |
posted
There is a big difference between sorghum and procesed molasses --
Sorghum contains such hard-to-find nutrients as iron, calcium and potassium. Before the invention of the daily vitamins, many doctors prescribed sorghum as a daily supplement for those low in these nutrients.
"Regular" molasses is a by-product of the sugar industry, whereas sorghum is the syrup produced when the extracted juice from the sorghum is boiled down.
I would consider it a good natural substitute for sugar that is also healthy in it's own right.
I don't know if it would 'convert' - I guess that would be based on it's composition? I suppose in some way it could feed yeast or Lyme, but I just do not think in those terms anymore.. when I was too busy trying to starve yeast and Lyme, I was starving me as well.
I eat what nourishes me best, and some of that might include what Lyme likes too..
but much of it includes foods that inhibit yeast, parasites, keep me alkaline, cleanse, and also give lots of good live probiotics to fight yeast overgrowth... and support my immune system.
With all of that done as a rule (along with cleansing and other alternative treatments), I do enjoy the benefits of good OJ every AM, I have some sorghum instead of sugar, and I have some red wine before bed. (for medicinal purposes only, of course )
Mo
[ 14. April 2006, 08:40 PM: Message edited by: Mo ]
Posts: 8337 | From the other shore | Registered: Jul 2002
| IP: Logged |
JimBoB
Unregistered
posted
Good for you Mo.
IF we can't have at least SOME enjoyment in our lives, what good is it?
IF that enjoyment will compromise a to a large degree then maybe we should take a second look at it, otherwise, we are only here for a little while, and believe me life goes by way too fast.
posted
Oops !! I made a mistake transcribing the chocolate cake recipe !!
I have edited it, so if you copied it down, please note that the proper amount of flour is a total of 1 1/4 cups.
The original recipe used two kinds of flour, I only use the whole wheat pastry flour.
I haop no one has tried it in the wrong amounts and been disappointed
Posts: 222 | From Santa Cruz Mountains, CA USA | Registered: Nov 2004
| IP: Logged |
5dana8
Frequent Contributor (1K+ posts)
Member # 7935
posted
Thanks Mountainmoma
for the correction.
I haven't gotten around to making the cake yet
but will note on the changes
Take care dana
-------------------- 5dana8 Posts: 4432 | From some where over the rainbow | Registered: Sep 2005
| IP: Logged |
BostonLyme2005
Unregistered
posted
I just like to have something in my tea, it does not have to be everyday.
IP: Logged |
posted
IMO all artificial sweeteners are really bad. When you cut out all sugar and get on the anti yeast diet, your desire for sugar will likely disappear. If you must have sweetness in your tea try Stevia. Rooibos tea has a natural sweetness (African Honeybush) I really like Bija Rooibos Chai. I order it from Vitacost where I also Get my detox tea: Bija Deep Cleanse. Great prices.
I gave up Sugar, starch, grains, caffeine and more to help my recovery. As long as I don't have any I don't crave any. The fist week was the hardest when I quit. Now after a year & a half this diet is normal for me. When I see muffins, danish, candy... It looks about as edible as a styrofoam coffee cup. Sugar makes my symptoms so much worse I have developed quite an aversion to it! hats
Posts: 956 | From MA | Registered: Nov 2004
| IP: Logged |
The Lyme Disease Network is a non-profit organization funded by individual donations. If you would like to support the Network and the LymeNet system of Web services, please send your donations to:
The
Lyme Disease Network of New Jersey 907 Pebble Creek Court,
Pennington,
NJ08534USA http://www.lymenet.org/
UBBFriend: Email this page to someone!
![[Smile]](smile.gif)
dana![[lick]](graemlins/facelick.gif)
Even without the frosting!
![[Embarrassed]](redface.gif)
) ![[Cool]](cool.gif)
Printer-friendly view of this topic