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Candarel and other low Cal sweeteners

Sadjers

Well-Known Member
Messages
45
Hi, While I've been a type 1 for 40plus years, I've always assumed that Candarel sweetener type products were zero carbs. I've just read the labels and they are actually 100%, gram for gram carbs.
I can't figure out how I've gone so long without noticing the impact on my blood suger. I guess I'd blamed the other foods.

Does anyone know of similar sweetener products which are actually zero carbs? I want to make cakes!

Thanks
 
Sadjers said:
I've always assumed that Candarel sweetener type products were zero carbs. I've just read the labels and they are actually 100%, gram for gram carbs.
Click to expand...
They are polyols, which shouldn't affect BG even though they're technically a carb.

Are you sure it isn't the flour in the cake that makes you rise?
 
I've been trying a ketogenic diet for the past couple of months. It's improved my sugar levels so much. My HBA1C is now 43. I've learnt to cook so many delicious things too.
Yesterday, I made a coconut and almond flour sponge with chocolate butter icing and caramel butter cream filling. It's heavily sweetened with candarel.
I wanted to count the net carbs and worked out that (excluding the candarel), the four inch diameter cake is (was) 12g.
If I include the candarel, it would be about 72g.
I went low yesterday after taking insulin for the candarel. Doh!

I count 30% of the weight for carbs in cheese but then delay it by 8/10 hours. This works well for me in the evening. I think there is a tonne of butter in this cake. Lol.

Thanks for the information on the poly-whatsits, I clearly need to research this subject. View attachment 60121
 
Candarel is made from sucralose (sugar) but it is altered so that the body does not absorb it. so it has carbs, but those carbs do not convert to glucose in the blood. So I would ignore it when carb counting. I use sucralose sweeteners and my BS levels are good.

Note: some artificial sweeteners still trigge an insulin response even though they do not raise glucose. So if your problem is Insulin Resistance, or hyperinsulinemia then those sweeteners need to be avoided. following a low carb diet will tackle the IR and so I can now use them, but I was making my IR worse before I went low carb.
 
Antje77 said:
They are polyols, which shouldn't affect BG even though they're technically a carb.
Click to expand...
That depends which polyol it is. They do not all have the same effect due to the way they are or are not digested and where that might occur. I can 100% say maltitol raises my levels the way sugar does, and it doesn’t take a lot to upset my stomach either.


@Sadjers these might explain more

Keto Sweeteners - The Visual Guide to the Best and Worst - Diet Doctor

What sweeteners are good on a low-carb diet? Check out our visual guide. The ones to the right are worse for people’s weight and blood sugar. If you’re aiming to stay low carb, try to avoid them. The best options are to the left. We suggest primarily using stevia, erythritol or xylitol.
www.dietdoctor.com

19 Types of Sweeteners: How Do They Compare?

There is a wide range of sweeteners, but they are all very different. Here is a guide to 19 popular options, their glycemic impact, and more.
www.nutritionadvance.com

The Ultimate Guide to Keto Sweeteners

What are the best sweeteners for the keto diet? Check out this comprehensive guide to baking with sugar substitutes, and learn how to get the taste and texture you crave! Today, my keto friends, I
alldayidreamaboutfood.com
 

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After i was diagnosed with T2 and eating a low carb diet, I wanted to carry on baking occasionally and so did some research on alternative sweeteners, and decided on erythritol and stevia, and use them either in combination or individually both for baking and sweetening in general. I have no issues with either of them.

And from that photo, I really fancy a piece of your cake!
 
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