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Australian Liquorice Bullets

R

reb999000

Active Member
Dear All,


I am visiting Australia at the moment and I had a look in the confectionary aisle in the local supermarket and had a look at a packet of Liquorice Bullets and checked the sugar content is 12.0 per 100g which I am asking is this considered safe as for a "general cheat now and then" . The local manufacture is Betta, as I am kind of reluctant in trying them

I look forward to any advice from all you fellow members :?:


reb999000 :|
 
reb999000 said:
Dear All,
Liquorice Bullets and checked the sugar content is 12.0 per 100g which I am asking is this considered safe as for a "general cheat now and then" . The local manufacture is Betta, as I am kind of reluctant in trying them.
Click to expand...


reb.
Forget the sugar content, what's the Carb content ? That has more bearing on whether they are good or not !
 
Dear Cugila,


On my next visit to the supermarket, I will check the carb level on the packet and then reply back to you!


reb999000 :|
 
We Managed to find the Nutritional (sic) information for Betta Liquorice Bullets 200g

NUTRITIONAL INFORMATION SERVINGS PER PACKAGE: 8 AVERAGE SERVING SIZE:
25g Average Quantity Per Serving
ENERGY 445kJ
PROTEIN 1.2g
FAT-TOTAL 2.8g
SATURATEs 1.7g
CARBOHYDRATE-TOTAL 19.0g ***
SUGARS 12.9g
SODIUM 24mg

Average Quantity Per 100g
ENERGY 1780kJ
PROTEIN 4.9g
FAT-TOTAL 11.2g
SATURATEs 6.9g
CARBOHYDRATE-TOTAL 75.9g ***
SUGARS 51.5g
SODIUM 97mg

INGREDIENTS: Liquorice (67%) [Molasses, Wheat Flour, Glucose Syrup from Wheat, Invert Sugar, Sugar, Vegetable Fat, Colour (153), Aniseed Oil, Salt Flavour, Preservative (202), Emulsifier (471)] Milk Chocolate (33%) [Sugar, Milk Solids, Cocoa Butter, Cocoa Mass, Vegetable Fat, Emulsifiers (Soya Lecithin, 476), Flavour] Glazing Agents (414, 904) Milk Solids 25%*, Cocoa Solids 26%* *Minimum percentages of milk chocolate component. May contain traces of peanuts & other nuts.
CONTAINS SULPHITES.

Very high carb content as with most sweets. Needs to be borne in mind, restrict the quantity well below the recommended portion and you should be OK. However the recommended 25g serving would mean you are eating 18.97g carbs. That is close to what one of my small meals would be......?? :shock:
 
As a child I loved liquorice. My late father use to tell me when he was a child growing up in the 1930's, they would put liquorice in a bottle and fill with cold water, shake furiously and then drink, as they couldn't afford fizzy pop/ lemonade, this was there own version which was cheap to make.

I remember back in the 90's there was a article printed that said people with diabetes should avoid liquorice, can't remember where I read it, but it said that this was not due to the sugar content, but a ingredient which effected blood glucose control. Again, can't remember in what quantities or how indeed it effected control, but I have not had any since. Maybe other members of the forum may remember reading this article?

Regards

Nigel
 
Nigel.
I am not QUITE as old as you so I cannot remember the article you mention...... :D :lol:

However, I came across this from a New Zealand Diabetic website. The conclusion seems to agree although it doesn't specifically mention Bg control, just mainly about the salt content. Sweets.....in moderation only is best !

Dear Dietitian
Is liquorice bad for people with high blood pressure ?
I love liquorice and eat it every day. My friend has read liquorice is bad for people with high blood pressure. Is this true ?
Answer:
This does appear to be true. In the past it was thought that large amounts of liquorice needed to be eaten to have an effect on blood pressure. However, recent studies from researchers in Sweden and Iceland have suggested as little as 50g eaten daily over 2 weeks will cause a rise in blood pressure.

It is the glycyrrhetinic acid in liquorice that is responsible for this by causing a sodium and potassium imbalance, which contributes to sodium retention and potassium loss.

As well, even though liquorice has a low fat content of about 2%, it is 44% sugar.

Liquorice is not recommended for a person with diabetes. It is very much a once-in-a-while treat.
 
Ah Nigel - the good old liquorice water! - you brought back memories for me too - my dad told us about this when he was a kid - they used to make it with a penny worth of liquorice from the chemist on a Saturday evening and let it brew for a week,ready for the following Saturday matinee at the flicks. He used to make it for me and my brother when we were kids and I loved it :D

As to the Diabetes and liquorice thing you mentioned - not sure if its the diabetes or a reaction that can occur with diabetic drugs but I came across this the other day when boning up on Gliclazide



http://www.healthyontario.com/Assets/Pd ... Advice.pdf

"What if I am taking other drugs?"........
Fenugreek, licorice, bitter melon, eucalyptus,
ginseng, St. John’s Wort"

Worth a read as sometimes we tend to forget that even the most natural of things can mess with our meds sometimes
 
Thanks Ken,

It may well have been this article, re-published in one of our daily newspapers. I think it may well have been in the health pages of the Daily Express, getting very forgetful in my old age! :cry:

Nigel
 
Liquorice - love it, but makes me wee if I eat too much, becaue it's a diuretic, not because it raised blood glucose levels. Also makes bowels a bit more active than usual.
 
Lovinglife,

Thank you, pleased it brought back some fond memories. How I miss my old man, he was not only my dad, but my best friend too.

Thinking about it, it may well have been refering to a reaction to diabetes medication, thanks for your imput.

Best wishes

Nigel
 
Hi Reb, in my experience any liquorice is very high in carbs/sugar so I try to avoid it but I do love it so! as a guide, x4 liquorice allsorts have approx 20g carbs so I inject accordingly when eating any :D
 
Dear All,

Thanks ever so much everyone! Much appreciate all the helpful advice you folks have given me.

P.S: I will only restrict these when I get a Low-Hypo.

Regards,

reb999000 . :P
 
When we first visited 'down under' many years ago we were delighted to find on nearly everything locally made such sort lists of ingredients just like they always used to be in the UK when I was a child. We noted that there were, for example, no sugar syrups in general use and so my family were able to enjoy all kinds of foods, including sweets that were no longer possible for us to eat in the UK because we have sensitivities to some over processed foods. I note from the really long list of ingredients that the Australians have sadly now followed the same route as the Americans and Europeans. :roll:

At that time a friend, training to be a food technologist, explained to us that his (UK) job was to help manufacturers to make food as cheaply as possible and in the UK many foods were now made which may never have even glimpsed the thing they purported to be. He gave as an example that a lemon meringue pie mix was unlikely to have lemon in since it is cheaper to make it using an edible fungus which has a lemon-like taste. :shock:

Looks like the bottom line is profit at all costs nowadays so I think I shall get out Granny’s cook book and make something nice to use as a treat! At least that way I can work out all the carbs, sugars, calories etc. as well as be sure that nothing is over-processed. :D
 
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