[email protected]

Karen,
Yes, by my own conviction and research. I am having a hard time weeding out
all sugar...but I feel better when I do. As you know there is sugar in
everything! It is crazy. I think I am going to order some to try. I would
love some recipes. Are you feeling any effects from it? I noticed with the
rice syrup, I still get the jitters, and headaches...

Julie

[email protected]

In a message dated 7/8/00 6:51:17 AM Central Daylight Time, Jaam1224@...
writes:

<< Are you feeling any effects from it? I noticed with the
rice syrup, I still get the jitters, and headaches...

Julie

>>
Julie, the rice syrup was awful for me... I had a bad reaction. The sweet
balance is "low glycemic", and is guaranteed not to affect blood sugar levels
adversely. I, personally, love it. I think you and I talked about Stevia on
the AP list earlier this spring. To me, sweet balance tastes so much better.
I kept tasting an after taste with stevia, and had trouble getting the right
taste of sweetness when cooking with it. I know there are cook books out
there for stevia, but I did not get any. At any rate, I read that it is high
glycemic, and would likely cause similar reactions to the blood sugar levels.
I think that info is on the sweet balance web site, if I'm remembering it
right. I'll post some recipes soon for you. ~Karen

Lynda

I look at all the websites and could not find a definitive answer as to
what Sweet Balance is made from. Can someone aim me in the right
direction???

Lynda

----------
> From: HPaulson5@...
> To: [email protected]
> Subject: Re: [Unschooling-dotcom] Re: sugar/protein-Karen
> Date: Saturday, July 08, 2000 8:28 AM
>
> Julie, the rice syrup was awful for me... I had a bad reaction. The
sweet
> balance is "low glycemic", and is guaranteed not to affect blood sugar
levels
> adversely. I, personally, love it. I think you and I talked about
Stevia on
> the AP list earlier this spring. To me, sweet balance tastes so much
better.
> I kept tasting an after taste with stevia, and had trouble getting the
right
> taste of sweetness when cooking with it. I know there are cook books out

> there for stevia, but I did not get any. At any rate, I read that it is
high
> glycemic, and would likely cause similar reactions to the blood sugar
levels.
> I think that info is on the sweet balance web site, if I'm remembering
it
> right. I'll post some recipes soon for you. ~Karen
>
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