Yep limited use is the ticket. When I was still using sugar back in the bad old days, I always cut the amount the recipe called for by half. I still do that when using splenda....after I've made it with the amount called for so I have a feel for the recipe. I also dilute it with the xylitol (no stomach cramps from that) and/or with stevia. Splenda is just so much cheaper compared to the others that my frugal side dictates that I still will use some splenda because of that. I suppose that I control carbs in other foods to the point that even when I have something with splenda in it, my count is still reasonable. I really need to get out and about to see if I can find liquid splenda. So far I've had no luck but we can buy liquid sugar twin here (cyclamate) and that's supposed to be zero carbs....I think......

Margaret

I was curious about the Splenda "brown sugar substitute blend" - seems that this "blend" contains brown sugar (in small amounts). I don't know about some of you, but after I used this product in/on some of my low-carb foods, I found out that I was not losing weight like I was before.

If anyone has had any other similar experiences, please let me know.

BTW - I love the cereal! Add a few blueberries and some zero-carb maple syrup - mmmmmm, yummy!

I try to avoid "real" sugar in any amounts myself, Skinny. For me, it really amps up my appetite after I have some, so I am better off without it.

Henry uses some kind of syrup for brown sugar flavor. Maybe he'll chime in here or I'll see if I can find someplace he talked about it...

__________________

here we go... can you help me LC this??

and quickly found it online here - Nature's Flavors : Low-Carb Brown Sugar Syrup -Safe for Diabetics, Kosher, Gluten Free, Vegan Sweetened with SPLENDA®

__________________

Skinny, I too stay away from the Splenda brown sugar blend as well as the Splenda for baking because both have sugar in them. I tried the Sugar Twin Brown Sugar, but was disappointed in it. Dixie, thanks for posting the link to Nature's Flavor. That is the brown sugar syrup I use. I enjoy it with my morning bowl of Maggie's cereal I simply add 2 Tbls to the pot before cooking. Because of the frequency with which I have Maggie's cereal, I found it more convenient and economical to order a case of the gallon jugs. I also use it in a lot of other recipes. I simply refill the original quart bottle I bought to try it out.

__________________
Henry

I haven't had this cereal in several years and thought about it after reading a study on the effect of wheat bran on the intestinal tract. Wheat bran speeds up the transit time of food through the intestines or slows it down if a person moves things too fast.

I'm going to make a batch and see if the cereal helps move things along for me as the train has come to a screetching halt the last few days.

http://gut.bmj.com/cgi/content/abstract/16/3/209 this is the article i was reading.

__________________
restart 06/07/2008

244/172.0/150

I have never been an oatmeal eater is this cereal similar to a hot oatmeal? All the variations have peeked my intrest and I am debating on trying it but want to make sure its not like an oatmeal texture.

It's NOT the texture of oatmeal. To me, it's more like cream of wheat or malt-o-meal.
Due to the flaxmeal in it, it also has a little more *moist/oily* mouth feel, IMO.
I like the cereal, and I also like using it for a base for my muffins and breading for chicken tenders and chicken fried steak.
As for a pure flaxmeal muffin,(like the OMM), personally, while the flavor of flax is good, I don't like the "mouth feel" of the flax.

hth
s

__________________
Shelley


Visit Kassie's Korner


"A goal without a plan is just a wish."
--Antoine de Saint Exupery

I’m SOONER born,
And SOONER bred,
And when I die,
I’ll be SOONER dead!
GO SOONERS!
I be ready for some football!

One little walker-runner Dude for every 10 miles!