Well, I can't eat sugar (it makes my pain much worse) and I don't eat any sugar substitutes either...not even stevia.
I've always been searching for something that would taste like chocolate but wasn't, and was also gluten free, sugar free and healthy for us.
I mixed this up in a small bowl today and it was pretty good: (adjust amounts to your liking)
2 tsp organic extra virgin coconut oil (melted in microwave for a few seconds) 2 tsp carob powder 2 tsp organic almond butter 1/3 cup gluten free rolled oats
Stir and eat...will be a little runny, add more oats if you want it thicker.
Coconut oil has antiviral, antifungal and antibacterial properties.
Posted by Lymetoo (Member # 743) on :
hmm.. I may try this!!
aren't there any sugar free chocolate powders available??
Posted by Dekrator48 (Member # 18239) on :
Lymetoo,
I think all "sugar free" products contain some kind of artificial sweetener, honey or agave.
I am avoiding all of those things so they don't work for me, but maybe someone else could find a product that would work for them.
Posted by Lymetoo (Member # 743) on :
Well, I meant like Hershey's chocolate powder. Does it have sugar?
Posted by James1979 (Member # 31926) on :
There are places where you can buy sugar-free xylitol chocolates.
I have some erythritol chocolates, and they taste like the real thing. The only problem with erythritol is that the yeast can still feed on it. But in general it's a lot healthier than sugar.
Xylitol is awesome because not even the yeast can eat it. Rather, it actually kills yeast.
Also, sometimes when I'm having a choco craving, I mix some xylitol and some pure cocoa into some water and drink that. It tastes kinda like chocolate milk.
Another thing to remember about chocolate is that it contains caffeine, which also feeds the candida.
Posted by Lymetoo (Member # 743) on :
Caffeine feeds yeast?? Yikes! (actually, I thought it killed the good bacteria...??)
Good thing I'm off caffeine now (since May). You are right that most artificial sweeteners feed yeast.
Posted by James1979 (Member # 31926) on :
The Body Ecology Diet book says to stay away from caffeine because the yeast feeds on the caffeine.
I always wondered how true that was, until I learned how to make kombucha. When making kombucha, you have to use fully-caffeinated tea, because the (beneficial) yeasts in the kombucha also need caffeine to stay alive. Interestingly enough - they can't survive on just sugar alone.
BTW erythritol and xylitol aren't artificial sweeteners, but they're natural. They're found even in fruits. They're called "sugar alcohols".
Posted by Dekrator48 (Member # 18239) on :
I avoid Hershey's cocoa powder because of the caffeine.
I used to have severe insomnia.
It is much better now and I avoid caffeine.
Posted by Dekrator48 (Member # 18239) on :
Thanks for the info you shared, James!
Posted by Lymetoo (Member # 743) on :
James.. Sugar alcohols grow yeast!!!!
Posted by James1979 (Member # 31926) on :
quote:Originally posted by Lymetoo: James.. Sugar alcohols grow yeast!!!!
I completely agree.. EXCEPT for xylitol. It has been shown in studies to discourage yeast.
Google "xylitol candida".
Posted by Lymetoo (Member # 743) on :
That is good. First I've heard on that .. learned it from you. My naturopath may have told me that a few years ago when he offered it to me.
I tried it for iced tea and it took 3 packets before it tasted even slightly sweet. Now I drink tea with nothing.
Posted by Dogsandcats (Member # 28544) on :
When I want a treat I add cacao powder. Raw chocolate powder.
Fat. 1.5 Sat 1 Trans 0
Cholesterol 0
Sodium 10 Carb. 9 g Fiber 4 Sugars 0 Protein 3
Serving size 2.5T
I mixed some in whip cream...yummy Not a good idea at night....
Posted by Dekrator48 (Member # 18239) on :
Sounds good, Dogsandcats...wish I could eat that too...but no caffeine for me.
Posted by nefferdun (Member # 20157) on :
That teeny bit of caffeine won't bother me. I'm going to try it! In fact I was just trying to find a sugarless granola bar and this might work. I want something different!
Posted by HopesAlive (Member # 29774) on :
Thanks for posting this. Now I just have to buy the ingredients. I still have sweets cravings, now and again, and I can have Stevia, but I just cannot get used to that aftertaste.
Will definitely try this for those weak moments, lol.
Posted by CheryM (Member # 32445) on :
Does sound good.
All the info above helps.
New to site. Pending results.
I've chased dr's around for 2yrs. Cannot believe how illiterate they are.
This summer was the worst. I couldn't breathe or concentrate to read.
It can really progress as you know.
My son stated it started with Lyme it's has to be Lyme. Go online. Found this site. Thank you.
I cut sugar out of my diet years ago. But like you say it's in everything.
I've been having a choc urges myself.
I'll try it.
Thanks again.
Posted by Dekrator48 (Member # 18239) on :
I've been eating the coconut oil, organic almond butter and carob powder and leaving out the gluten free oats too.
UMMMM! Tastes like a dark chocolate Mounds bar (only runny!)
Posted by Dekrator48 (Member # 18239) on :
Thanks to everyone for their suggestions!
Welcome to lymenet, CherM!!
Join us often if you can. There is alot of good info and support here in General Support and on the Medical Questions board, etc too!
Posted by Lymetoo (Member # 743) on :
Yum... gotta get some carob and I'm all set!
Posted by RubyJ (Member # 28711) on :
That recipe might be even better with coconut cream concentrate instead of coconut oil. The kind that is coconut only, no sugar. I'll have to try it out.
I'll have to see about getting some Coconut cream concentrate.
Posted by Dekrator48 (Member # 18239) on :
This is also very good:
UNSWEETENED Coconut milk + carob powder.
Mix in as much as you like depending on how dark you like it.
Tastes like dark chocolate milk without the chocolate, sugar or caffeine.
Posted by lymeinhell (Member # 4622) on :
I've been using Xylitol for years. We don't even have sugar in the house. It comes in pound packages like sugar, but they also sell the little packets (good for when you're on the road).
I've used it in baking - the sweetness is the same, but it will change the texture a bit. I have used it to make fudge and my own almond bark.