Instead think of reducing calories in your baked goods for instance.
Rule No. 1 is you still eat the same amount, so if you would have eaten two pieces of pie before, you still eat two pieces of pie now but now you’re getting half the calories you used to waste on just the sugar. That’s cool. If you use “low calorie” or “no calorie” on the label as an excuse to pig out, then sorry, that’s not going to work.
I wrote briefly about my discovery of ZSweet(TM) and spoke with Tim Avila, creator of Zsweet(TM)? and chief executive officer of Ventana Health Inc. Avila explained that ZSweet(TM) is different from other alternative sweeteners in that it does not chemically alter ingredients (Splenda is chemically altered), and does not use any herbal extracts, dietary supplements or other fillers. Their website states: “Zsweet(TM) is a blend of Erythritol, a natural sugar alcohol, and food extracts commonly found in fruits and vegetables.”
ZSweet(TM) more closely resembles sugar and tastes sweeter, with no weird after taste or chemically taste some experience with Splenda and other sweeteners. Avila also brought up an interesting, yet still unproven side effect: Zsweet(TM) reduces appetite! Clinical studies are ongoing, but that would be very exciting indeed, since most alternative sweeteners are associated with an increased appetite. Stay tuned for more on that!
I’m going to get more as soon as it comes to market and start switching out half my sugar for ZSweet. For more information or to order a sample, visit ZSweet.com.
What is Zsweet(TM)? It’s a blend of Erythritol, a natural sugar alcohol (meaning not chemically derived), and food extracts commonly found in fruits and vegetables. Zsweet™ differs from Splenda®, Equal® and Sweet ‘n’ Low® in that it contains no carbohydrate fillers and no chemically altered materials, even in trace amounts. That’s pretty cool.
What’s special about Zsweet(TM)? I have no idea. Why not just get ordinary Erythritol instead? Dunno. Sorry. I’m not the answer man. It may be marketing, but the use of Erythritol isn’t hype–it’s smart to experiment with alternative sweeteners. In fact Erythritol is synergistic with other sweeteners, so if you add a bit of Splenda and a bit of Zsweet(TM) for instance, you’ll end up with a sweeter result than if you used only one of them.
Don’t Forget the Calories in No Calorie Products
Most people don’t consider how calories add up, especially when the box doesn’t reflect the reality. For instance a label may indicate “no calorie” or “no carbs” yet if you eat five servings (yes, that teensy bag serves five), then you are getting lots of calories and carbs. Read the label, and pay close attention to serving size.
Erythritol contains about .2 calories per gram. There 28.349523128 grams in an ounce, lets round that to 28, which equals .56 calories an ounce. I don’t know how much a teaspoon of Zsweet(TM) weighs or what they consider a serving, but it’s obviously less than .50 because then the FDA allows it to be called “no calorie.” Guess the FDA figured they had to draw the line somewhere and why go all the way to zero?
If you eat tons of no calorie sweeteners, you’re eating calories. Just be sensible and you’ll have no trouble, in other words, practice a bit of portion control. I go into how to learn to eat your favorites and not go crazy in Week 5 of my 8-week Ending Emotional Eating Program.
Erythritol does not increase blood sugar levels and is healthy for diabetics. Dentists love Erythritol because it actually prevents dental cavities! Some people do experience sensitivity to sugar alcohols, meaning digestive upset, so avoid overeating foods sweetened with Zsweet(TM) (or other alternative sweeteners) and you won’t have to worry (there’s a diet idea all by itself).
A great way to start using ZSweet is simply reduce the sugar in your recipe and use ZSweet(TM), for instance if your recipe calls for 1 cup sugar, try 3/4 cup sugar and 1/4 cut ZSweet(TM), then write down the result. Pay attention to taste, texture, and stability too because some sweeteners affect browning, raising, and more. Baking is a science in itself.
Enjoy and if you find good recipes, send them to me! I’d love to hear your creative cooking experiences.