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Type 1 Diabetes
Do you count the carbs in stevia/erythritol?
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<blockquote data-quote="AndyS" data-source="post: 557343" data-attributes="member: 20775"><p>Blimey... I would be happy to have a fried as considerate as you at .. err. 37. I think.</p><p></p><p>It has been covered I think but the key thing that I have found is that carbs are carbs. All the artificial or non-artificial sweeteners still have a carbohydrate load the only difference is that the sweetness is super concentrated.</p><p></p><p>I typically used Splenda which is about 10 times the sweetness of regular sugar. The thing is I still count it in any baking I do and that seems to work ok. I can't comment on any other sweeteners since I don't use them but I would assume that the rule holds.</p><p></p><p>One thing I have noticed in baking with sweeteners is that since they are so dense you need to tweak any recipes to accommodate for them since it changes the consistency of the mixture. Unfortunately I have not managed to work out any kind of rule of thumb just yet.</p><p></p><p>If you friend is on a basal, bolus regimen and is carb counting then if you are able to tell them that this cookie has exactly X grams of carb then that would work. At least, I know it works for me <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="AndyS, post: 557343, member: 20775"] Blimey... I would be happy to have a fried as considerate as you at .. err. 37. I think. It has been covered I think but the key thing that I have found is that carbs are carbs. All the artificial or non-artificial sweeteners still have a carbohydrate load the only difference is that the sweetness is super concentrated. I typically used Splenda which is about 10 times the sweetness of regular sugar. The thing is I still count it in any baking I do and that seems to work ok. I can't comment on any other sweeteners since I don't use them but I would assume that the rule holds. One thing I have noticed in baking with sweeteners is that since they are so dense you need to tweak any recipes to accommodate for them since it changes the consistency of the mixture. Unfortunately I have not managed to work out any kind of rule of thumb just yet. If you friend is on a basal, bolus regimen and is carb counting then if you are able to tell them that this cookie has exactly X grams of carb then that would work. At least, I know it works for me :) [/QUOTE]
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Do you count the carbs in stevia/erythritol?
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