Does anyone know about Sweet Perfection? I've seen it mentioned on Carbwire, and it sounds great, but I'd like to know if anyone here has tried it.

http://www.lowcarbspecialties.com/sweet_perfection.html

This is the link from a recipe on Carbwire, and it claims only 5 net carbs per cup, and it works like sugar.

Anyone familiar with it?

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Nita

Nita, I have not heard of it. Here is a link I found that purports to discuss and compare it to sugar and Splenda. I noted on the site you provided, the product appears to claim it is only made from ground chicory root. In the compairson chicory is not mentioned but other ingredients are. http://www.lowcarbfreedom.com/2005/0...good_for_.html

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Henry

HMMM. The main ingredient is oligofructose, which can come from any number of natural souces. Oligofructose isn't digested in the upperdigestive system, so this product might have something going for it.

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BC
LC Since 1998
Highest Weight 172
Current 104-108

So if it's NOT digested in the upper digestive system, would that make it likely to cause the same aftermath of some of the other sugar alcohols, like maltitol or sorbitol, one wonders?

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

I wondered that, too. It's got a lot of fiber. I'm not sure that I want to spend the big bucks on an iffy sweetener. Perhaps I need to do more research on it. Thanks for all your comments.

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Nita

I get the ChocoPerfection bars which contain both oligofructose and erythritol as sweeteners and have absolutely no side effects with them. BTW, these bars are huge and are sectioned in thirds and I can only eat one section at a time as they are very filling. No cravings either. I get the dark ones and they leave those little Hershey bars in the dust.

http://www.lowcarbspecialties.com/choco_bars.html

Also, I think that the oligofructose must be a soluable fiber because I have huge digestive problems with insoluable fibers like brans and flaxmeal.

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>^..^<
Esther

About a year ago I read a lot about oligofructose and inulin. All of it was encouraging. here is a quote from one source. "Oligofructose is derived from a plant source (usually chicory or sucrose) and consists of fructose chains of up to several units. It is a resistant starch, or soluble dietary fibre, that is not absorbed in the small intestine and passes into the large intestine where it is partly fermented, producing an energy value of 6 - 8 kilojoules/gm.

Carbohydrates are normally absorbed in the small intestine and directly metabolised in the liver, generating 17 kilojoules/gm. Complex fibres produce little or no energy and are broken down by bacteria to some degree in the large intestine.

Resistant starches are neither fibres or complex carbohydrates, and were for many years a dilemma for the Food Authorities. They are now recognised under the carbohydrate banner and are listed on nutritional panels as soluble dietary fibre.

Oligofructose is a tremendous substrate for bifidus bacteria, stimulating its activity by several hundred percent. This is called prebiotic activity, referring to stimulation of health promoting bacteria in the intestinal tract. Short chain fatty acids are produced, lowering pH levels and providing an energy source for the growth and maintenance of large intestine cells. This process leads to differentiation of cancer cells, a vital step that is required before cancer cells can be killed."

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Henry

Ok, I'm taking the plunge. I've ordered the sampler.
I don't know why I keep doing this. Every time I get a "Franken-food," it's always overpriced and pales compared to the real thing.
I really should just stick to meat, cheese and vegetables. I've never liked an artificially sweetened product.

But you did say chocolate, right?

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Sven
305/218/200
Start Date: 1/1/06

Welcome to low-carb eating.
The food's not bad here.

I guess the text must be too long, here is a quote from another source about inulin and oligofructose: "Inulin is a term applied to a heterogeneous blend of fructose polymers found widely distributed in nature as plant storage carbohydrates. Oligofructose is a subgroup of inulin, consisting of polymers with a degree of polymerization (DP) 10. Inulin and oligofructose are not digested in the upper gastrointestinal tract; therefore, they have a reduced caloric value. They stimulate the growth of intestinal bifidobacteria. They do not lead to a rise in serum glucose or stimulate insulin secretion. Several commercial grades of inulin are available that have a neutral, clean flavor and are used to improve the mouthfeel, stability and acceptability of low fat foods. Oligofructose has a sweet, pleasant flavor and is highly soluble. It can be used to fortify foods with fiber without contributing any deleterious organoleptic effects, to improve the flavor and sweetness of low calorie foods and to improve the texture of fat-reduced foods. Inulin and oligofructose possess several functional and nutritional properties, which may be used to formulate innovative healthy foods for today's consumer."

I have worked inulin into some of my recipes without any adverse consequences and would not be afraid to try oligofructose.

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Henry

Same here, Henry. Oligofructoses aren't a "frankenfood" since they occur in nature and are actually beneficial. What other ingredients manufacturers add to the oligofructoses to make a commercial product might be more of a concern.

Oligofructoses are sometimes added to probiotics sold in HFS's, so if any of you take those, you may have already run into these products. I may be wrong, but I also seem to remember that SteviaPlus (Sweetleaf brand) also has some added oligofructoses--that's probably the "Plus"

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BC
LC Since 1998
Highest Weight 172
Current 104-108