Has anybody tried this stuff? You can check it out at the Whey Low website

It sounds interesting - especially as I don't care for Splenda or any other artificial sweetener I've tried...

...wishes come true, not free!
-from Stephen Sondheim's Into the Woods

I bought some, but haven't tried it yet. I have Whey Low-D, Whey Low Gold, the powdered form, and the one for ice cream.

Ilse

380/304.6(WW)/154
5'7"
"It's kind of fun to do the impossible"
Walt Disney

This sounds really neat! It is actually only slightly higher than granular Splenda in carbs and NATURAL. I've sent them an email. I'll keep you posted

Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" to be released in December

www.thelowcarbcook.com

Thanks!

Please let me know how it works in your recipes and how it tastes.

I'd like to try some, but I hate to buy a whole pound of it if it tastes icky or does actually cause blood sugar problems.....

***********
...wishes come true, not free!
-from Stephen Sondheim's Into the Woods

I'm new around here, but I love to bake and hang out on the egullet baking and pastry boards some. I just saw a post about Whey Low over there a couple of days ago. That's actually what led me here. I wanted to see what other low carbers thought about it. Anyway, the poster was raving about how it browned just like sugar and didn't have any of the aftertastes that other artifical sweetners have. She did say that if you use it in recipes that aren't cooked (such as some ice creams) that it stayed a bit grainy.

I just put in my order for the granular, the gold, and the ice cream sugars. I can't wait to start experimenting with them!

I added some to my protein shake yesterday. I usually use Splenda packets. The Whey-LowD took a lot more sweetener to get the sweet enough taste. (I made a huge amount of shake at one time=4-5 large mugfulls)(14 Splenda packets for about 4 heaping Tablespoons of Whey-low) I did think I had a bit of a blood sugar response to the Whey-LowD.

Ilse

380/304.6(WW)/154
5'7"
"It's kind of fun to do the impossible"
Walt Disney

I just got my Whey Low in today and made some flourless peanut butter cookies with it tonight. As far as taste and texture and the way it reacted to the cooking, it worked just like sugar. I wasn't able to tell any difference from if I had made them with sugar.

I don't know about the blood sugar effects since I don't really track mine. I'm just trying to eat a low carb diet in general and not any one specific plan that requires testing, etc. It almost seems too good to be true though. I don't know. If you believe the testimonials on their website, they've got diabetics using it and not seeing any effect on their blood sugar. I would be interested to hear the experiences of others to see if they saw any blood sugar effects.

-Mollie

-Mollie

<i>Slow and Steady Wins the Race - Aesop</i>

Did any one see the nutrional info on the site, such as how many carbs per serving? I could find that.

Information gladly given, but safety requires no unnecessary conversation.

http://www.fitday.com/WebFit/PublicJ...wner=RedLegg46

LC - 7/3/03
290/242/169

According to their website it's 4 carbs per serving, but only 1 net impact carb. This is why I'm uncertain about it's actual blood sugar effect. I don't know if I buy the whole Net Impact carb stuff.

-Mollie

Slow and Steady Wins the Race - Aesop

Thanks. I know I don't buy (double entendre intended) that "net carb impact stuff" either.

Information gladly given, but safety requires no unnecessary conversation.

http://www.fitday.com/WebFit/PublicJ...wner=RedLegg46

LC - 7/3/03
290/242/169

Well, since there weren't very many folks who'd actually tried it, I went ahead and ordered some.

It came in yesterday. I tried a fingertip-full straight. Tastes like sugar....mostly. There is something slightly different, but it's good. NO funky after taste. NO instant headache like I get after eating/drinking anything with Splenda. And it didn't seem to wreak any major havoc with my blood-sugar. Granted I didn't have much.

I'm going to try making jell-o or rev. rolls with it - I'll report back with results....

***********
...wishes come true, not free!
-from Stephen Sondheim's Into the Woods

I made some ice cream with the Whey Low for Ice Cream for my birthday yesterday and it was wonderful. It tasted great and didn't freeze up like a rock like ice cream made with Splenda does.

Also this weekend I accidently spiked my blood sugar at a family dinner (I guess there were some hidden carbs in my Uncle's cocktail meatballs...oops), so now I know what it feels like and I don't get that type of reaction from the Whey Low, so I don't think it is affecting my blood sugar (%and I ate a pretty hefty serving of the ice cream on my birthday%).

-Mollie

Slow and Steady Wins the Race - Aesop