BubbaT wrote:

> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored
> syrups.

Why not just use syrups with sugar? The amount of sugar (and calories,
etc.) in the little bit of a flavored syrup one adds to coffee is very
small - certainly many prepared foods contain more sugar than that per
serving.

It's very easy to make a syrup at home, too, typically just equal parts
water and sugar in a pot that you heat up and stir until the sugar is
dissolved. One can easily enough add flavoring, e.g., vanilla extract.

-S-

"Steve Freides" > wrote in message
...
> BubbaT wrote:
>
>> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored
>> syrups.
>
> Why not just use syrups with sugar? The amount of sugar (and calories,
> etc.) in the little bit of a flavored syrup one adds to coffee is very
> small - certainly many prepared foods contain more sugar than that per
> serving.
>
> It's very easy to make a syrup at home, too, typically just equal parts
> water and sugar in a pot that you heat up and stir until the sugar is
> dissolved. One can easily enough add flavoring, e.g., vanilla extract.

OTOH, why use sugar when you don't have to? I think sugar is necessary for
some things like baking and making candies where you need it for the
texture. But for a syrup for coffee? Why?

Maybe I'm lucky. I'm close enough to Seattle that I can get coffee syrups
anywhere and everywhere. Not that I buy them. Because I don't. I can't
even remember the last time I had coffee. The kind of coffee I like is hard
to come by here. Just regular black stuff like Folgers and the like.

Julie Bove wrote:
> "Steve Freides" > wrote in message
> ...
>> BubbaT wrote:
>>
>>> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored
>>> syrups.
>>
>> Why not just use syrups with sugar? The amount of sugar (and
>> calories, etc.) in the little bit of a flavored syrup one adds to
>> coffee is very small - certainly many prepared foods contain more
>> sugar than that per serving.
>>
>> It's very easy to make a syrup at home, too, typically just equal
>> parts water and sugar in a pot that you heat up and stir until the
>> sugar is dissolved. One can easily enough add flavoring, e.g.,
>> vanilla extract.
>
> OTOH, why use sugar when you don't have to? I think sugar is
> necessary for some things like baking and making candies where you
> need it for the texture. But for a syrup for coffee? Why?

I remain unconvinced that any artificial sweetner is superior to sugar
in any way except having fewer calories, a property which becomes
trivial when you're consuming only small amounts of the stuff. You ask
why use it, and I ask why _not_ use it?

-S-

On 6/10/2010 8:38 AM, Steve Freides wrote:
> Julie Bove wrote:
>> "Steve > wrote in message
>> ...
>>> BubbaT wrote:
>>>
>>>> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored
>>>> syrups.
>>>
>>> Why not just use syrups with sugar? The amount of sugar (and
>>> calories, etc.) in the little bit of a flavored syrup one adds to
>>> coffee is very small - certainly many prepared foods contain more
>>> sugar than that per serving.
>>>
>>> It's very easy to make a syrup at home, too, typically just equal
>>> parts water and sugar in a pot that you heat up and stir until the
>>> sugar is dissolved. One can easily enough add flavoring, e.g.,
>>> vanilla extract.
>>
>> OTOH, why use sugar when you don't have to? I think sugar is
>> necessary for some things like baking and making candies where you
>> need it for the texture. But for a syrup for coffee? Why?
>
> I remain unconvinced that any artificial sweetner is superior to sugar
> in any way except having fewer calories, a property which becomes
> trivial when you're consuming only small amounts of the stuff. You ask
> why use it, and I ask why _not_ use it?

Those of us posting from diabetes news groups, in the distribution,
have our reasons.

outsider wrote:
> On 6/10/2010 8:38 AM, Steve Freides wrote:
>> Julie Bove wrote:
>>> "Steve > wrote in message
>>> ...
>>>> BubbaT wrote:
>>>>
>>>>> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored
>>>>> syrups.
>>>>
>>>> Why not just use syrups with sugar? The amount of sugar (and
>>>> calories, etc.) in the little bit of a flavored syrup one adds to
>>>> coffee is very small - certainly many prepared foods contain more
>>>> sugar than that per serving.
>>>>
>>>> It's very easy to make a syrup at home, too, typically just equal
>>>> parts water and sugar in a pot that you heat up and stir until the
>>>> sugar is dissolved. One can easily enough add flavoring, e.g.,
>>>> vanilla extract.
>>>
>>> OTOH, why use sugar when you don't have to? I think sugar is
>>> necessary for some things like baking and making candies where you
>>> need it for the texture. But for a syrup for coffee? Why?
>>
>> I remain unconvinced that any artificial sweetner is superior to
>> sugar in any way except having fewer calories, a property which
>> becomes trivial when you're consuming only small amounts of the
>> stuff. You ask why use it, and I ask why _not_ use it?
>
> Those of us posting from diabetes news groups, in the distribution,
> have our reasons.

Ah, the wonders of cross-posting, and why I usually do my best to avoid
it. I know next to nothing about the nutritional needs of someone with
diabetes.

-S-

Steve Freides wrote:
> BubbaT wrote:
>
>> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored
>> syrups.
>
> Why not just use syrups with sugar? The amount of sugar (and calories,
> etc.) in the little bit of a flavored syrup one adds to coffee is very
> small - certainly many prepared foods contain more sugar than that per
> serving.
>
> It's very easy to make a syrup at home, too, typically just equal parts
> water and sugar in a pot that you heat up and stir until the sugar is
> dissolved. One can easily enough add flavoring, e.g., vanilla extract.
>
> -S-
>
>
If you have to hide the taste of food with sugar maybe you should
consider what you are eating. I take only cream with my coffee.

--
LSMFT

I haven't spoken to my wife in 18 months.
I don't like to interrupt her.

LSMFT wrote:
> Steve Freides wrote:
>> BubbaT wrote:
>>
>>> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored
>>> syrups.
>>
>> Why not just use syrups with sugar? The amount of sugar (and
>> calories, etc.) in the little bit of a flavored syrup one adds to
>> coffee is very small - certainly many prepared foods contain more
>> sugar than that per serving.
>>
>> It's very easy to make a syrup at home, too, typically just equal
>> parts water and sugar in a pot that you heat up and stir until the
>> sugar is dissolved. One can easily enough add flavoring, e.g.,
>> vanilla extract. -S-
>>
>>
> If you have to hide the taste of food with sugar maybe you should
> consider what you are eating. I take only cream with my coffee.

My usual drink is espresso, black. We use sugar syrups when we make
bubble tea, and we will also sometimes make a desert coffee/latte
creation - half espresso, half cream, and maple syrup (or one could use
one of the sugar syrups we've been discussing, e.g., almond of vanilla
flavor). It tastes like melted coffee ice cream and is absolutely
delicious, but it's not really coffee, it's just a "dish" that has
coffee in it.

-S-

"Steve Freides" > wrote in message
...
> Julie Bove wrote:
>> "Steve Freides" > wrote in message
>> ...
>>> BubbaT wrote:
>>>
>>>> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored
>>>> syrups.
>>>
>>> Why not just use syrups with sugar? The amount of sugar (and
>>> calories, etc.) in the little bit of a flavored syrup one adds to
>>> coffee is very small - certainly many prepared foods contain more
>>> sugar than that per serving.
>>>
>>> It's very easy to make a syrup at home, too, typically just equal
>>> parts water and sugar in a pot that you heat up and stir until the
>>> sugar is dissolved. One can easily enough add flavoring, e.g.,
>>> vanilla extract.
>>
>> OTOH, why use sugar when you don't have to? I think sugar is
>> necessary for some things like baking and making candies where you
>> need it for the texture. But for a syrup for coffee? Why?
>
> I remain unconvinced that any artificial sweetner is superior to sugar in
> any way except having fewer calories, a property which becomes trivial
> when you're consuming only small amounts of the stuff. You ask why use
> it, and I ask why _not_ use it?

It does have fewer carbs. I have had sugar free soda for years! No way
would I drink a sugary drink. Ppppyuck!

you the same steve from a.s.w and m.f.w?

KROM



"Steve Freides" > wrote in message
...
> LSMFT wrote:
>> Steve Freides wrote:
>>> BubbaT wrote:
>>>
>>>> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored
>>>> syrups.
>>>
>>> Why not just use syrups with sugar? The amount of sugar (and
>>> calories, etc.) in the little bit of a flavored syrup one adds to
>>> coffee is very small - certainly many prepared foods contain more
>>> sugar than that per serving.
>>>
>>> It's very easy to make a syrup at home, too, typically just equal
>>> parts water and sugar in a pot that you heat up and stir until the
>>> sugar is dissolved. One can easily enough add flavoring, e.g.,
>>> vanilla extract. -S-
>>>
>>>
>> If you have to hide the taste of food with sugar maybe you should
>> consider what you are eating. I take only cream with my coffee.
>
> My usual drink is espresso, black. We use sugar syrups when we make
> bubble tea, and we will also sometimes make a desert coffee/latte
> creation - half espresso, half cream, and maple syrup (or one could use
> one of the sugar syrups we've been discussing, e.g., almond of vanilla
> flavor). It tastes like melted coffee ice cream and is absolutely
> delicious, but it's not really coffee, it's just a "dish" that has coffee
> in it.
>
> -S-
>

KROM wrote:
> you the same steve from a.s.w and m.f.w?

Yes, indeed.

-S-

> KROM
>
>
>
> "Steve Freides" > wrote in message
> ...
>> LSMFT wrote:
>>> Steve Freides wrote:
>>>> BubbaT wrote:
>>>>
>>>>> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored
>>>>> syrups.
>>>>
>>>> Why not just use syrups with sugar? The amount of sugar (and
>>>> calories, etc.) in the little bit of a flavored syrup one adds to
>>>> coffee is very small - certainly many prepared foods contain more
>>>> sugar than that per serving.
>>>>
>>>> It's very easy to make a syrup at home, too, typically just equal
>>>> parts water and sugar in a pot that you heat up and stir until the
>>>> sugar is dissolved. One can easily enough add flavoring, e.g.,
>>>> vanilla extract. -S-
>>>>
>>>>
>>> If you have to hide the taste of food with sugar maybe you should
>>> consider what you are eating. I take only cream with my coffee.
>>
>> My usual drink is espresso, black. We use sugar syrups when we make
>> bubble tea, and we will also sometimes make a desert coffee/latte
>> creation - half espresso, half cream, and maple syrup (or one could
>> use one of the sugar syrups we've been discussing, e.g., almond of
>> vanilla flavor). It tastes like melted coffee ice cream and is
>> absolutely delicious, but it's not really coffee, it's just a "dish"
>> that has coffee in it.
>>
>> -S-

long time man!

I first got onto a.s.w and m.f.w in like 94..maybe earlier I don't
remember..lol

UseNet is ever the same no mater where you go..heh..same flame
wars/trolls/carebears/lurkers..but I'm still using the info I learned in
weights and now using what I learn as a diabetic to my betterment

anyhoo take it easy!

KROM




"Steve Freides" > wrote in message
...
> KROM wrote:
>> you the same steve from a.s.w and m.f.w?
>
> Yes, indeed.
>
> -S-
>
>> KROM
>>
>>
>>
>> "Steve Freides" > wrote in message
>> ...
>>> LSMFT wrote:
>>>> Steve Freides wrote:
>>>>> BubbaT wrote:
>>>>>
>>>>>> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored
>>>>>> syrups.
>>>>>
>>>>> Why not just use syrups with sugar? The amount of sugar (and
>>>>> calories, etc.) in the little bit of a flavored syrup one adds to
>>>>> coffee is very small - certainly many prepared foods contain more
>>>>> sugar than that per serving.
>>>>>
>>>>> It's very easy to make a syrup at home, too, typically just equal
>>>>> parts water and sugar in a pot that you heat up and stir until the
>>>>> sugar is dissolved. One can easily enough add flavoring, e.g.,
>>>>> vanilla extract. -S-
>>>>>
>>>>>
>>>> If you have to hide the taste of food with sugar maybe you should
>>>> consider what you are eating. I take only cream with my coffee.
>>>
>>> My usual drink is espresso, black. We use sugar syrups when we make
>>> bubble tea, and we will also sometimes make a desert coffee/latte
>>> creation - half espresso, half cream, and maple syrup (or one could
>>> use one of the sugar syrups we've been discussing, e.g., almond of
>>> vanilla flavor). It tastes like melted coffee ice cream and is
>>> absolutely delicious, but it's not really coffee, it's just a "dish"
>>> that has coffee in it.
>>>
>>> -S-
>
>

Julie Bove > wrote:
>
>OTOH, why use sugar when you don't have to? I think sugar is necessary for
>some things like baking and making candies where you need it for the
>texture. But for a syrup for coffee? Why?

Because it comes in there naturally.

Raspberry syrup... you take raspberries, you boil them down, you get
raspberry syrup. You get sugar in it.

The only way to make a raspberry syrup without the sugar is to either
chemically extract the flavour compounds and then put them into a solution
or to make it up with artificial flavours. Neither one of these is a good
thing.

Now... something like mint you can make in other ways, just using a mint
water instead of a syrup. But for fruits there's really no way to cut the
sugar out without doing something nasty.
--scott
--
"C'est un Nagra. C'est suisse, et tres, tres precis."

"Scott Dorsey" > wrote in message
...
> Julie Bove > wrote:
>>
>>OTOH, why use sugar when you don't have to? I think sugar is necessary
>>for
>>some things like baking and making candies where you need it for the
>>texture. But for a syrup for coffee? Why?
>
> Because it comes in there naturally.
>
> Raspberry syrup... you take raspberries, you boil them down, you get
> raspberry syrup. You get sugar in it.
>
> The only way to make a raspberry syrup without the sugar is to either
> chemically extract the flavour compounds and then put them into a solution
> or to make it up with artificial flavours. Neither one of these is a good
> thing.
>
> Now... something like mint you can make in other ways, just using a mint
> water instead of a syrup. But for fruits there's really no way to cut the
> sugar out without doing something nasty.

Mint is naturally low in carbs. Raspberries are somewhat low in carbs but
I've yet to see a syrup recipe for them that doesn't involve sweetener of
some sort. Keep in mind this was cross-posted to a diabetes food group.
And we have to cut the carbs!

In alt.support.diabetes Scott Dorsey > wrote:
> Julie Bove > wrote:
>>
>>OTOH, why use sugar when you don't have to? I think sugar is necessary for
>>some things like baking and making candies where you need it for the
>>texture. But for a syrup for coffee? Why?

> Because it comes in there naturally.

> Raspberry syrup... you take raspberries, you boil them down, you get
> raspberry syrup. You get sugar in it.

> The only way to make a raspberry syrup without the sugar is to either
> chemically extract the flavour compounds and then put them into a solution
> or to make it up with artificial flavours. Neither one of these is a good
> thing.

> Now... something like mint you can make in other ways, just using a mint
> water instead of a syrup. But for fruits there's really no way to cut the
> sugar out without doing something nasty.

I'd be tempted to try fractional crystallisation.

--
Chris Malcolm
Warning: none of the above is indisputable fact.

certain fruits contain less sugars and more fiber then others.

the body is a weird machine..I can eat a pint of strawberries with zero
blood glucose effect and even a nibble of banana or apple will send me
skyrocketing.
the problem for me is these glucose raising items don't just raise me a hour
and all I normal..they send me on a all day rollercoaster of highs and lows
as as my system overproduces insulin to fight the high and once that kicks
in I crash low and then my liver thinking there's a problem floods me with
glucose and back and forth...and for me it makes me feel like
crap..big-time.
So I have learned to test on myself what foods work and what don't..but my
list is different from another's.

So yes I can have a bit of natural strawberry jam with peanut butter on low
carb bread or wrap...but orange marmalade which was my favorite I cant do or
most other jams.

KROM


"Scott Dorsey" > wrote in message
...
> Julie Bove > wrote:
>>
>>OTOH, why use sugar when you don't have to? I think sugar is necessary
>>for
>>some things like baking and making candies where you need it for the
>>texture. But for a syrup for coffee? Why?
>
> Because it comes in there naturally.
>
> Raspberry syrup... you take raspberries, you boil them down, you get
> raspberry syrup. You get sugar in it.
>
> The only way to make a raspberry syrup without the sugar is to either
> chemically extract the flavour compounds and then put them into a solution
> or to make it up with artificial flavours. Neither one of these is a good
> thing.
>
> Now... something like mint you can make in other ways, just using a mint
> water instead of a syrup. But for fruits there's really no way to cut the
> sugar out without doing something nasty.
> --scott
> --
> "C'est un Nagra. C'est suisse, et tres, tres precis."

Julie Bove > wrote:
>
>Mint is naturally low in carbs. Raspberries are somewhat low in carbs but
>I've yet to see a syrup recipe for them that doesn't involve sweetener of
>some sort. Keep in mind this was cross-posted to a diabetes food group.
>And we have to cut the carbs!

Take the raspberries, cook them down and filter. The end result will
actually be higher in carbs since you have concentrated the sugars as well
as the flavours in the raspberries. You don't have to add extra sugar
although it's a lot easier if you do so because you can control the thickness
more easily.

By definition, a syrup is a solution of sugar and flavouring.

Now, if you just macerate mint in water you can make mint water, which has
a nice flavour to it and won't have any carbohydrates at all since you are
just removing the soluble stuff from the mint. But you will get better results
macerating mint in heavy cream and using that, since some of the lighter
mint flavours are oil soluble.

Vanilla also works better as a cream extract than anything else... strip some
vanilla beans, add cream, soak overnight and you have a nice strong vanilla
flavour.

These extracts aren't syrups, but they're certainly better in coffee than
any of the fake syrups would be.
--scott
--
"C'est un Nagra. C'est suisse, et tres, tres precis."

Chris Malcolm > wrote:
>
>> Now... something like mint you can make in other ways, just using a mint
>> water instead of a syrup. But for fruits there's really no way to cut the
>> sugar out without doing something nasty.
>
>I'd be tempted to try fractional crystallisation.

It kind of works although it's possible to lose a some of the more volatile
flavour compounds. Many of the "natural fruit flavours" used commercially are
obtained through solvent and centrifuge too.
--scott

--
"C'est un Nagra. C'est suisse, et tres, tres precis."

On Wed, 16 Jun 2010 02:19:00 -0500, "KROM" > wrote:

>certain fruits contain less sugars and more fiber then others.
>
>the body is a weird machine..I can eat a pint of strawberries with zero
>blood glucose effect and even a nibble of banana or apple will send me
>skyrocketing.

Quite, I can't eat that many strawberries but I can eat enough to
enjoy them. Blueberries too, and half an apple, or some cherries, but
I only have to LOOK at a banana for my BG to go up. Melons and citrus
too. Guess what used to be my favourite fruits?

>the problem for me is these glucose raising items don't just raise me a hour
>and all I normal..they send me on a all day rollercoaster of highs and lows
>as as my system overproduces insulin to fight the high and once that kicks
>in I crash low and then my liver thinking there's a problem floods me with
>glucose and back and forth...and for me it makes me feel like
>crap..big-time.

Ah now since I reduced my carbs to the extent my BG doesn't spike and
replaced glucose with fats and ketones for mitochondrial fuel I no
longer do the roller coastering, and I have much more consistent
energy.

>So I have learned to test on myself what foods work and what don't..but my
>list is different from another's.

Precisely why Test Test Test was invented - and lipid panels.
-
>> "C'est un Nagra. C'est suisse, et tres, tres precis."

I always wanted a Nagra when I grew up. Now it's too late.

Trinkwasser > wrote:
>On Wed, 16 Jun 2010 02:19:00 -0500, "KROM" > wrote:
>
>>certain fruits contain less sugars and more fiber then others.
>>
>>the body is a weird machine..I can eat a pint of strawberries with zero
>>blood glucose effect and even a nibble of banana or apple will send me
>>skyrocketing.
>
>Quite, I can't eat that many strawberries but I can eat enough to
>enjoy them. Blueberries too, and half an apple, or some cherries, but
>I only have to LOOK at a banana for my BG to go up. Melons and citrus
>too. Guess what used to be my favourite fruits?

A lot of this has to do with the mixture of sugars. The rate of absorption
of glucose is very high.... the rate of complex sugars is lower. On top of
that, fructose won't cause as dramatic an insulin reaction, although it's
still just as bad for you.

>>So I have learned to test on myself what foods work and what don't..but my
>>list is different from another's.

Yup. Different bodies absorb different stuff differently.

>>> "C'est un Nagra. C'est suisse, et tres, tres precis."
>
>I always wanted a Nagra when I grew up. Now it's too late.

It is not. Now they make swanky digital models, but you can still order
a brand new 4.2 from them. It is never too late!
--scott
--
"C'est un Nagra. C'est suisse, et tres, tres precis."

yes I meant I roller coaster if I eat that naughty doughnut instead of one
of the treat foods I can eat with no spike.

my current diet is stable and enjoyable and I feel great on it..I move I
workout like a maniac..but if I give in and eat something I shouldn't it
becomes clear after why I shouldn't have eaten the bad thing.

KROM


"Trinkwasser" > wrote in message
...
> On Wed, 16 Jun 2010 02:19:00 -0500, "KROM" > wrote:
>
>>certain fruits contain less sugars and more fiber then others.
>>
>>the body is a weird machine..I can eat a pint of strawberries with zero
>>blood glucose effect and even a nibble of banana or apple will send me
>>skyrocketing.
>
> Quite, I can't eat that many strawberries but I can eat enough to
> enjoy them. Blueberries too, and half an apple, or some cherries, but
> I only have to LOOK at a banana for my BG to go up. Melons and citrus
> too. Guess what used to be my favourite fruits?
>
>>the problem for me is these glucose raising items don't just raise me a
>>hour
>>and all I normal..they send me on a all day rollercoaster of highs and
>>lows
>>as as my system overproduces insulin to fight the high and once that kicks
>>in I crash low and then my liver thinking there's a problem floods me with
>>glucose and back and forth...and for me it makes me feel like
>>crap..big-time.
>
> Ah now since I reduced my carbs to the extent my BG doesn't spike and
> replaced glucose with fats and ketones for mitochondrial fuel I no
> longer do the roller coastering, and I have much more consistent
> energy.
>
>>So I have learned to test on myself what foods work and what don't..but my
>>list is different from another's.
>
> Precisely why Test Test Test was invented - and lipid panels.
> -
>>> "C'est un Nagra. C'est suisse, et tres, tres precis."
>
> I always wanted a Nagra when I grew up. Now it's too late.

On 17 Jun 2010 13:59:35 -0400, (Scott Dorsey) wrote:

>Trinkwasser > wrote:
>>On Wed, 16 Jun 2010 02:19:00 -0500, "KROM" > wrote:
>>
>>>certain fruits contain less sugars and more fiber then others.
>>>
>>>the body is a weird machine..I can eat a pint of strawberries with zero
>>>blood glucose effect and even a nibble of banana or apple will send me
>>>skyrocketing.
>>
>>Quite, I can't eat that many strawberries but I can eat enough to
>>enjoy them. Blueberries too, and half an apple, or some cherries, but
>>I only have to LOOK at a banana for my BG to go up. Melons and citrus
>>too. Guess what used to be my favourite fruits?
>
>A lot of this has to do with the mixture of sugars. The rate of absorption
>of glucose is very high.... the rate of complex sugars is lower. On top of
>that, fructose won't cause as dramatic an insulin reaction, although it's
>still just as bad for you.

Probably worse in terms of increasing insulin resistance.

>>>So I have learned to test on myself what foods work and what don't..but my
>>>list is different from another's.
>
>Yup. Different bodies absorb different stuff differently.
>
>>>> "C'est un Nagra. C'est suisse, et tres, tres precis."
>>
>>I always wanted a Nagra when I grew up. Now it's too late.
>
>It is not. Now they make swanky digital models, but you can still order
>a brand new 4.2 from them. It is never too late!

yeah well the technology has been superceded now by digital stuff

(I still have a Ferrograph but it seriously needs fettling, plus reel
to reel tapes are not cheap)

On Fri, 18 Jun 2010 03:15:39 -0500, "KROM" > wrote:

>yes I meant I roller coaster if I eat that naughty doughnut instead of one
>of the treat foods I can eat with no spike.
>
>my current diet is stable and enjoyable and I feel great on it..I move I
>workout like a maniac..but if I give in and eat something I shouldn't it
>becomes clear after why I shouldn't have eaten the bad thing.

BTDT

I gave in to my aunt who said probably I could eat a cake

"Why's he fallen asleep in the chair?"

On 6/10/2010 10:01 AM, LSMFT wrote:
> Steve Freides wrote:
>> BubbaT wrote:
>>
>>> I hate Aspartame so I want Splenda ( and possibly Ace-K ) flavored
>>> syrups.
>>
>> Why not just use syrups with sugar? The amount of sugar (and calories,
>> etc.) in the little bit of a flavored syrup one adds to coffee is very
>> small - certainly many prepared foods contain more sugar than that per
>> serving.
>>
>> It's very easy to make a syrup at home, too, typically just equal parts
>> water and sugar in a pot that you heat up and stir until the sugar is
>> dissolved. One can easily enough add flavoring, e.g., vanilla extract.
>>
>> -S-
>>
>>
> If you have to hide the taste of food with sugar maybe you should
> consider what you are eating. I take only cream with my coffee.
>

If you have to hide the taste of your coffee with cream you should
consider your choice of coffee :-)


Paul

On 6/25/2010 11:18 AM, Paul L wrote:
> On 6/10/2010 10:01 AM, LSMFT wrote:

>> If you have to hide the taste of food with sugar maybe you should
>> consider what you are eating. I take only cream with my coffee.
>>
>
> If you have to hide the taste of your coffee with cream you should
> consider your choice of coffee :-)

I hide the taste of milk with coffee.