Hey all!
I have been trying to find out the nutritional details of glycerine and I wonder if anyone can help? I know it is classified as a polyol and that makes it a carb. I also know that most polyols spike my BG significantly e.g. maltitol, xylitol but that they do not cause me the stomach issues that some people report. I know it is a safe food additive - it is commonly used to keep royal icing soft and to keep baked goods moist.
I want to experiment with using a small amount of glycerine (about a dessertspoon) in a frozen dessert as it inhibits the formation of ice crystals and this is important in frozen desserts that do not contain sugar (which usually performs that function admirably but is not suitable for me as a low-carb insulin-dependent diabetic!). Anyway, I am struggling to find out much more about glycerine. What is its glycaemic index? What is its effect on BG? How would I calculate it in terms of insulin dose? etc etc.
Any information anyone has would be much appreciated.
Thanks
Smidge
I have been trying to find out the nutritional details of glycerine and I wonder if anyone can help? I know it is classified as a polyol and that makes it a carb. I also know that most polyols spike my BG significantly e.g. maltitol, xylitol but that they do not cause me the stomach issues that some people report. I know it is a safe food additive - it is commonly used to keep royal icing soft and to keep baked goods moist.
I want to experiment with using a small amount of glycerine (about a dessertspoon) in a frozen dessert as it inhibits the formation of ice crystals and this is important in frozen desserts that do not contain sugar (which usually performs that function admirably but is not suitable for me as a low-carb insulin-dependent diabetic!). Anyway, I am struggling to find out much more about glycerine. What is its glycaemic index? What is its effect on BG? How would I calculate it in terms of insulin dose? etc etc.
Any information anyone has would be much appreciated.
Thanks
Smidge