Comments on: Stuck on Sugar http://icecreamireland.com/2006/05/30/stuck-on-sugar/ Kieran Murphy's blog - all about making, eating, pondering about and enjoying sweet things by a chocoholic Irish ice cream man (Murphys Ice Cream) living in Dingle, Ireland. (Please ask if you wish to use text or images. Copyright (c) Kieran Murphy 2007) Sun, 21 Mar 2010 17:33:51 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: storm http://icecreamireland.com/2006/05/30/stuck-on-sugar/comment-page-1/#comment-31621 storm Thu, 20 Mar 2008 21:55:31 +0000 http://icecreamireland.com/2006/05/30/stuck-on-sugar/#comment-31621 As a holistic health practitioner working with type 2 diabetics I don't focus too much on the sugar aspects. I do encourage them to reduce their intake of sugar but would rather them have sugar than artificial sweeteners which are fatal to diabetics. Low fat is not the way to go. My clients eat healthy saturated fats in order to feel full. This reduces their intake of sugar in ice cream. I have several delicious ice cream recipes using coconut oil. As you're aware one of the real dangers with ice cream is not the sugar but the vegetable oil which is used in most ice creams. That coupled with artificial sweeteners and soy products make for a dangerous combination for diabetics. As a holistic health practitioner working with type 2 diabetics I don’t focus too much on the sugar aspects. I do encourage them to reduce their intake of sugar but would rather them have sugar than artificial sweeteners which are fatal to diabetics.

Low fat is not the way to go. My clients eat healthy saturated fats in order to feel full. This reduces their intake of sugar in ice cream. I have several delicious ice cream recipes using coconut oil. As you’re aware one of the real dangers with ice cream is not the sugar but the vegetable oil which is used in most ice creams. That coupled with artificial sweeteners and soy products make for a dangerous combination for diabetics.

]]> By: Floxy Faire http://icecreamireland.com/2006/05/30/stuck-on-sugar/comment-page-1/#comment-22489 Floxy Faire Tue, 17 Jul 2007 11:29:21 +0000 http://icecreamireland.com/2006/05/30/stuck-on-sugar/#comment-22489 oh i needed to mention--stevia comes in about 6 delicious flavors. chocolate raspberry, orange, orange-vanilla, vanilla, apricot nectar, just plain sweet, root beer. it's great for making home-made ice cream, cakes, cookies, pies desserts. a real yummy alternative. oh i needed to mention–stevia comes in about 6 delicious flavors. chocolate raspberry, orange, orange-vanilla, vanilla, apricot nectar, just plain sweet, root beer. it’s great for making home-made ice cream, cakes, cookies, pies desserts. a real yummy alternative.

]]> By: Floxy Faire http://icecreamireland.com/2006/05/30/stuck-on-sugar/comment-page-1/#comment-22488 Floxy Faire Tue, 17 Jul 2007 11:26:09 +0000 http://icecreamireland.com/2006/05/30/stuck-on-sugar/#comment-22488 The Only healthy sugar alternative is calLed "STEVIA" it is ZERO calories ZERO impact to the glycemic index. it is made from a PLANT--totally natural and 300 times sweeter than sugar and you can cook with it. No side affects because it is a plant. Great for Diabetics and everyone. it is found in a health food store. the only thing it doesn't carmelize like regular sugar but who cares. it is indespensible in anyone kitchen whom is really serious sweet tooth with none of the guilt and since it's not a chemical--it is a plant it's totally has no side effects. it's properties are the opposite of sugar. meaning while sugar is bad for teeth--stevia is good for teeth penetrates the teeth and strenghtens the enamel--it's why they even make toothpaste out of it. The Only healthy sugar alternative is calLed “STEVIA” it is ZERO calories ZERO impact to the glycemic index. it is made from a PLANT–totally natural and 300 times sweeter than sugar and you can cook with it. No side affects because it is a plant. Great for Diabetics and everyone. it is found in a health food store. the only thing it doesn’t carmelize like regular sugar but who cares. it is indespensible in anyone kitchen whom is really serious sweet tooth with none of the guilt and since it’s not a chemical–it is a plant it’s totally has no side effects.

it’s properties are the opposite of sugar. meaning while sugar is bad for teeth–stevia is good for teeth penetrates the teeth and strenghtens the enamel–it’s why they even make toothpaste out of it.

]]> By: Deb http://icecreamireland.com/2006/05/30/stuck-on-sugar/comment-page-1/#comment-364 Deb Wed, 14 Jun 2006 13:23:56 +0000 http://icecreamireland.com/2006/05/30/stuck-on-sugar/#comment-364 Lovely blog! Great subject, too. You might want to try Agave Nectar. It comes from the Agave cactus (famous for tequilla). It's the lowest glycemic naturally occurring sugar and it's flavor profile fits well with most anything. In cooking, you'll need to cut the liquid by 1/3 and decrease temperatures by 25 degrees (F). I used it in ice milk this weekend, and it worked pretty well. Lovely blog! Great subject, too.

You might want to try Agave Nectar. It comes from the Agave cactus (famous for tequilla). It’s the lowest glycemic naturally occurring sugar and it’s flavor profile fits well with most anything. In cooking, you’ll need to cut the liquid by 1/3 and decrease temperatures by 25 degrees (F).

I used it in ice milk this weekend, and it worked pretty well.

]]> By: Kieran http://icecreamireland.com/2006/05/30/stuck-on-sugar/comment-page-1/#comment-345 Kieran Sat, 03 Jun 2006 12:02:22 +0000 http://icecreamireland.com/2006/05/30/stuck-on-sugar/#comment-345 Thanks for commenting! We don't use milk powder normally as we would much rather have a fresh product, but I think that it is definitely something we could consider in making an ice cream more suitable for diabetics. It's funny, I didn't think of it at all, so thanks again! Thanks for commenting! We don’t use milk powder normally as we would much rather have a fresh product, but I think that it is definitely something we could consider in making an ice cream more suitable for diabetics.

It’s funny, I didn’t think of it at all, so thanks again!

]]> By: Orchid http://icecreamireland.com/2006/05/30/stuck-on-sugar/comment-page-1/#comment-342 Orchid Fri, 02 Jun 2006 14:28:07 +0000 http://icecreamireland.com/2006/05/30/stuck-on-sugar/#comment-342 When dealing with milk-based products, it is sometimes useful to use powdered skim milk to add bulk into foods sweetened with sugar substitutes. I've had moderate success with homemade ice cream using Splenda, powdered milk, whole milk, and gelatin to thicken the mixture. It's excellent when fresh but does tend to harden to fudgesicle density when it's frozen solid. However, there may be a better consistency if one plays around with the proportions. The same goes for other creamy sweets, like cheesecake, which use milk-based products. Powdered milk works very well for the bulk but I don't think it works so well for moisture absorption or texture of other types of sweets (like baked goods). When dealing with milk-based products, it is sometimes useful to use powdered skim milk to add bulk into foods sweetened with sugar substitutes. I’ve had moderate success with homemade ice cream using Splenda, powdered milk, whole milk, and gelatin to thicken the mixture. It’s excellent when fresh but does tend to harden to fudgesicle density when it’s frozen solid. However, there may be a better consistency if one plays around with the proportions.

The same goes for other creamy sweets, like cheesecake, which use milk-based products. Powdered milk works very well for the bulk but I don’t think it works so well for moisture absorption or texture of other types of sweets (like baked goods).

]]> By: Kieran http://icecreamireland.com/2006/05/30/stuck-on-sugar/comment-page-1/#comment-337 Kieran Thu, 01 Jun 2006 18:23:48 +0000 http://icecreamireland.com/2006/05/30/stuck-on-sugar/#comment-337 Thanks so much for that. Your comments are much appreciated. I guess we should figure out and post the sugar content and perhaps that's enough for the moment... Thanks so much for that. Your comments are much appreciated. I guess we should figure out and post the sugar content and perhaps that’s enough for the moment…

]]> By: thedietitian http://icecreamireland.com/2006/05/30/stuck-on-sugar/comment-page-1/#comment-335 thedietitian Thu, 01 Jun 2006 11:44:38 +0000 http://icecreamireland.com/2006/05/30/stuck-on-sugar/#comment-335 PS we're New Yorker subscribers here too. Great read. PS we’re New Yorker subscribers here too. Great read.

]]> By: thedietitian http://icecreamireland.com/2006/05/30/stuck-on-sugar/comment-page-1/#comment-334 thedietitian Thu, 01 Jun 2006 11:43:15 +0000 http://icecreamireland.com/2006/05/30/stuck-on-sugar/#comment-334 Like your blog! On the diabetes thing, the best advice on diet is that people with diabetes should 'eat well'. In other words, ordinary ice-cream is fine if your diet is healthy. Most dietitians should be up to date on concepts like the Glycaemic Index & Glycaemic load - measures of how quickly and how much foods affect blood sugar. Ice-cream is a medium GI food (ie fine if you don't eat too much!) Like your blog!
On the diabetes thing, the best advice on diet is that people with diabetes should ‘eat well’. In other words, ordinary ice-cream is fine if your diet is healthy.
Most dietitians should be up to date on concepts like the Glycaemic Index & Glycaemic load – measures of how quickly and how much foods affect blood sugar.
Ice-cream is a medium GI food (ie fine if you don’t eat too much!)

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