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Weight Loss Forum / Low Carb / March 2004

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sugar free jello

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Elizabeth Beckel - 14 Mar 2004 16:21 GMT
In the Atkins book, it says to stay away from aspartame.  But I see many
recipes using sugar-free jello, which is sweetened with aspartame.  Is
sugar-free jello okay, particularly during induction?

Thanks,
EB
rosie - 14 Mar 2004 16:37 GMT
> In the Atkins book, it says to stay away from aspartame.  But I see many
> recipes using sugar-free jello, which is sweetened with aspartame.  Is
> sugar-free jello okay, particularly during induction?
>
> Thanks,
> EB

ASPARTAME doesn't effect everyone the same, but has been known to
cause "stalls".
not me, but YMMV!
Jean M. - 14 Mar 2004 19:59 GMT
>In the Atkins book, it says to stay away from aspartame.  But I see many
>recipes using sugar-free jello, which is sweetened with aspartame.  Is
>sugar-free jello okay, particularly during induction?
>
>Thanks,
>EB

It's not on the approved list for Atkins induction. It won't, however,
kill you if you eat some. I am staying away from it this time. When I
was doing Atkins a year or so ago, I ate it several times a week. It
didn't appear to affect my weight loss, but it did keep my sweet tooth
alive.

--  
Jean M.
New food of the week: black olives.

Do away with flipfloping to e-mail.
revek - 14 Mar 2004 23:14 GMT
Elizabeth Beckel  burbled across the ether:
> In the Atkins book, it says to stay away from aspartame.  But I see
> many recipes using sugar-free jello, which is sweetened with
> aspartame.  Is sugar-free jello okay, particularly during induction?
>
> Thanks,
> EB

If you want to avoid the aspartame, but still want some jello, use Knox
unflavored gelatine, splenda and a bit of unsweetened koolaid to make
your own.
Signature

revek   www.geocities.com/tanirevek/LowCarb.html  lowcarbing since June
           2002 5'2" 41 F  165+/too much/size seven petite please
Email is packaged by intellectual weight, not volume. Some settling of
contents may have occurred during transmission.

Kathy - 15 Mar 2004 00:02 GMT
> Elizabeth Beckel  burbled across the ether:
> > In the Atkins book, it says to stay away from aspartame.  But I see
[quoted text clipped - 7 lines]
> unflavored gelatine, splenda and a bit of unsweetened koolaid to make
> your own.

revek
I just made that yesterday and it came out  rubbery. What propotions of the
knox, water and koolaid do you use?

Kathy
--
> revek   www.geocities.com/tanirevek/LowCarb.html  lowcarbing since June
>             2002 5'2" 41 F  165+/too much/size seven petite please
> Email is packaged by intellectual weight, not volume. Some settling of
> contents may have occurred during transmission.
Alice Faber - 15 Mar 2004 00:32 GMT
> > Elizabeth Beckel  burbled across the ether:
> > > In the Atkins book, it says to stay away from aspartame.  But I see
[quoted text clipped - 11 lines]
> I just made that yesterday and it came out  rubbery. What propotions of the
> knox, water and koolaid do you use?

1 packet of gelatin, 1/2 to 1 packat of Koolaid, 2 cups water, 3/8 cup
Splenda.

Signature

AF
"Non Sequitur U has a really, really lousy debate team."
             --artyw raises the bar on rec.sport.baseball

revek - 15 Mar 2004 01:00 GMT
Alice Faber  burbled across the ether:
> 1 packet of gelatin, 1/2 to 1 packat of Koolaid, 2 cups water, 3/8 cup
> Splenda.

Thank you Alice.  There is no basic recipe on the box, and the web site
had no hint either.  Post saved.

Signature

revek   www.geocities.com/tanirevek/LowCarb.html  lowcarbing since June
           2002 5'2" 41 F  165+/too much/size seven petite please
He who laughs last is at 300 baud.

Kathy - 15 Mar 2004 01:23 GMT
> > > Elizabeth Beckel  burbled across the ether:
> > > > In the Atkins book, it says to stay away from aspartame.  But I see
[quoted text clipped - 16 lines]
>
> --

That's what I did wrong.  I used two packs of Knox and only a half cup of
splenda.

Kathy

AF
> "Non Sequitur U has a really, really lousy debate team."
>               --artyw raises the bar on rec.sport.baseball
revek - 15 Mar 2004 00:58 GMT
Kathy  burbled across the ether:
> revek
> I just made that yesterday and it came out  rubbery. What propotions
> of the knox, water and koolaid do you use?

Just a guess.  (I haven't made Jello in a long time.) When making "jello
jigglers" (rubbery jello that you can pick up with your fingers) the
instructions say to use 2 1/2 cups hot water in 4 small packages-- where
the regular instructions is 1 cup hot and 1 cup cold per box.   So, if
it came out rubbery, (I assume Knox is merely unflavored unsweetened
Jello) you need to add more water. How much water did you use the last
time?  I am thinking at least 1 and a half to 2 cups per little package,
if the Knox blox are the same as Jello jigglers (no basic recipe on my
box).
Signature

revek   www.geocities.com/tanirevek/LowCarb.html  lowcarbing since June
           2002 5'2" 41 F  165+/too much/size seven petite please
Birthdays are good for you. Statistics show that the people who have
the most live the longest.

Jean M. - 15 Mar 2004 00:54 GMT
>If you want to avoid the aspartame, but still want some jello, use Knox
>unflavored gelatine, splenda and a bit of unsweetened koolaid to make
>your own

Speaking of which, have you seen the price of Knox gelatin?
Outrageous!

--  
Jean M.
New food of the week: black olives.

Do away with flipfloping to e-mail.
revek - 15 Mar 2004 00:59 GMT
Jean M.  burbled across the ether:

>> If you want to avoid the aspartame, but still want some jello, use
>> Knox unflavored gelatine, splenda and a bit of unsweetened koolaid
>> to make your own
>
> Speaking of which, have you seen the price of Knox gelatin?
> Outrageous!

Yes.  I bought 1 32 envelope box almost 2 years ago and it was almost 9
dollars then... but then I've used very little of the stuff.  It seems
to last forever in my house.

Signature

revek   www.geocities.com/tanirevek/LowCarb.html  lowcarbing since June
           2002 5'2" 41 F  165+/too much/size seven petite please
"I don't know what it is with nostalgia lately but everyone's into it."
"I dunno, but I *do* know it's not what it used to be." -Devin L. Ganger

DigitalVinyl - 15 Mar 2004 00:16 GMT
>In the Atkins book, it says to stay away from aspartame.  But I see many
>recipes using sugar-free jello, which is sweetened with aspartame.  Is
>sugar-free jello okay, particularly during induction?
>
>Thanks,
>EB

Major objections to apartame can revolve around the fact that its
approval by the FDA was questionable. Supposedly far more complaints
of reactions to Nutrasweet were filed with the FDA than they had ever
received on a single product. Something like 10,000 people reported
reactions--and supposedly only a fraction of those with reactions will
actually contact the FDA. The company that tested Aspartame for FDA
approval did a lot of questionable work, including obvious errors like
reporting that lab rats died, came back to life weeks later then died
again. All the rodents died of brain tumors, whether they were labeled
as consuming nutrasweet or not--and which ones were given it was
tracked inconsistently. Outside of Nutrasweet-paid companies and the
FDA, every(92) independent tests found problems with consuming
Aspartame. One round of FDA approval had the commitee refuse to
approve it. The commisioner veto'd the board and approved it anyway.
Three months later the COmmissioner quit and went to work for a
Nutrasweet company. Similar things occur with government lawyers
buidling fraud suit against the labs that test nutrasweet. They
suddenly quit and got jobs at the opposing counsel.

Just reading some of the discussion on nutrasweet makes me want as
little as possible in my diet. Hopefully the human consumption level
is so low that the effect is negliable. But who knows what that level
is. Lots of people consume aspartame without concern or apparent
effect. Unfortunately I've known two people who has gotten suddenly
sick and passed out within minutes of the first time they drank a diet
soda with nutrasweet.

I haven't found such negative press against Splenda although I would
be very interested in reading anything people come across. ALl the
same I'm limiting how much I have. I've used as much more natural
lower carb stuff--like a BBQ sauce that is 3g/tbs instead of a
splenda/nutrasweet one that is 1g/tbs.

DiGiTAL_ViNYL (no email)
350/318/Mar-315/200
Atkins since Jan 12, 2004
revek - 15 Mar 2004 01:42 GMT
DigitalVinyl  burbled across the ether:
Unfortunately I've known two people who has gotten suddenly
> sick and passed out within minutes of the first time they drank a diet
> soda with nutrasweet.

You know, now that I think of it, it is *possible* that what they had
was an insulin spike/blood sugar crash in response to sweet taste
instead of a reaction to the nutrasweet.

In many people the insulin response is strong enough to give a reaction
(dump a bunch of insulin into the blood) to merely putting sweet taste
in the mouth.  Some even go so far as to have a response when *anything*
is put in the mouth.  If the blood sugar is low enough, and the insulin
response is strong, you can get a hypoglycemic episode.

One reason (there are others) that tasting/chewing and spitting food is
not advisable as a weight loss or cravings control technique.   If you
find yourself with a bit of carb that you ordinarily wouldn't eat in
your mouth, it's better-- health wise--to go ahead and eat/drink it and
then get imediately back on plan.

Signature

revek   www.geocities.com/tanirevek/LowCarb.html  lowcarbing since June
           2002 5'2" 41 F  165+/too much/size seven petite please
Birthdays are good for you. Statistics show that the people who have
the most live the longest.

Sleepyman - 15 Mar 2004 22:40 GMT
Aspartame Link:
http://www.quackwatch.org/04ConsumerEducation/QA/aspartame.html

Sleepy

>>In the Atkins book, it says to stay away from aspartame.  But I see many
>>recipes using sugar-free jello, which is sweetened with aspartame.  Is
[quoted text clipped - 35 lines]
>lower carb stuff--like a BBQ sauce that is 3g/tbs instead of a
>splenda/nutrasweet one that is 1g/tbs.

---------------------------------
    The True Axis of Evil
Bush - Cheney - Ashcroft - Rumsfeld
---------------------------------
DigitalVinyl - 16 Mar 2004 00:24 GMT
>Aspartame Link:
>http://www.quackwatch.org/04ConsumerEducation/QA/aspartame.html
>
>Sleepy
Here's a funny one. About.com declare all the hoopla against
Nutrasweet as simply a hysterical urban legend... check out their
"common sense" justification:

"That's a dizzying array of charges – to which it's perfectly
reasonable to respond: if it's all provable, why isn't the entire
medical establishment up in arms about it? Why does the substance
continue to have the FDA's approval? Why do reputable scientists and
doctors scoff? "

Funny, now how many people have had heard doctors tell someone that
Atkins/low carb is bullshit and doesn't work?
How many articles a month are published with quotes from Doctors and
Governemntal agencies condemning Atkins/Low Carb?  
How many have been scoffed at just talking about it?

Nowadays, just because the herd is heading in that direction, doen't
mean that you're heading off a cliff.

The conclusions jumped to about all the side effects are typical
unproven noise.  My problems with Aspartame is regarding the FDA
approval process and Searles testing. It is on record that the FDA
board refused to accept Searle's data on Aspartame, citing it as
sloppy, inaccurate, and obviously wrong. Despite this, the
commissioner vetoed the board and approved the first use of Aspartame.
Three months later he went to work for them. That alone smacks of
money talking. If all the reports on details of that process of
approval are accurate, on that basis alone it should have never made
it to market.

And sotries of corruption at the FDA are rampant. Stevia, an herb like
Oregano or Basil, was restricted by the FDA to not be sold in the U.S.
It was later relaxed that it could only be sold to consumer and not
permitted for bulk commercial use. It is the only known simple
culinary herb in the world the FDA is investigating. The FDA
investigation was lobbied for by Nutrasweet of course. I have heard
that other countries banned nutrisweet and Coke and Pepsi use Stevia
in those countries. I've always wanted confirmation of that.

>>>In the Atkins book, it says to stay away from aspartame.  But I see many
>>>recipes using sugar-free jello, which is sweetened with aspartame.  Is
[quoted text clipped - 40 lines]
>Bush - Cheney - Ashcroft - Rumsfeld
>---------------------------------

DiGiTAL_ViNYL (no email)
350/318/Mar-315/200
Atkins since Jan 12, 2004
Sleepyman - 15 Mar 2004 00:30 GMT
>In the Atkins book, it says to stay away from aspartame.  But I see many
>recipes using sugar-free jello, which is sweetened with aspartame.  Is
>sugar-free jello okay, particularly during induction?
>
>Thanks,
>EB

There is nothing at all wrong with Aspartame. There are a few who get
headaches, but there are people allergic to peanuts.

Sleepy

---------------------------------
    The True Axis of Evil
Bush - Cheney - Ashcroft - Rumsfeld
---------------------------------
 
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