So I've justed started giving this low-carb thing a try and I'm still experimenting with different products that could give me the sweet without the carbs.

Looks like just about everything is filled with maltitol or other sugar alcohols but my problem is that it's really causing excessive cramping/farting/diarrhea and my wife isn't enjoying it.

Is there any way around this? Aalso, why can't things simply be sweetened with Splenda instead of these alcohols?

TIA.

Yep, those maltilols are pretty antisocial. I ate a whole bar of diabetic chocolate once - oh dear!!
The reason they don't just use Splenda is I think the maltilol gives the product the bulk and texture which sugar would, which Splenda doesn't.

To be absolutely honest, I think the best way to deal with the 'sweet' thing, is to do 'cold turkey' for a while. Just stop eating sweet things. You'll miss them like crazy for a while.

And then, oddly, when you add them back in, you're really unimpressed and would rather eat, say cheese or something.

You also notice how sweet things like strawberries are, when once you ate them with sugar on.

I still eat diabetic chocolate for treats, one piece at a time. But mainly my sweet stuff comes as berries or sometimes a hot chocolate drink, made from cocoa, milk and a bit of Splenda.

All the best, Jay

hi!
you have to make your own sweets and sweeten them with splenda your self. i know its a drag. i love the cheese cake i make.

2- 8oz cream cheese
1- qt whipping cream
1/4 to 1/2 cup splenda ( to taste )
artificail flavoring/ which ever one you want to use (vanilla)

whip cream adding splenda a little at a time. add softened cream cheese and flavor.. keep blending/ whipping. and its ready to eat. you can make a crust but it will add unwanted carbs.

crust: crushed graham crackers/ place them in bottom of pie pan and top with the cheese cake. yumm yumm!

I have also made a few LC desserts. I have taken the Philladelphia cream cheesecake recipe, the hersheys cocoa brownies recipe and just LC'd it.

I just use 3/4 cup to each 1 cup asked for of Atkins bake mix instead of flour and splenda instead of sugar.

I also usually cut the splenda down because I don't love the after taste but if you add a bit of almond or vanilla extract it really masks the fake sugar taste.

Oh YUMMMM!! That cheesecake sound scumptious. I'm going to give it a try. How much of it are you allowed to eat at one sitting?
Thanks.
SandraDee

OHHHHH I just read that recipe and NO GRAHAM CRACKER CRUST PLEASE!!!

Either do no crust OR crush some nuts w/ melted butter and splenda for a crust.

well
i of course always over do it. just add up the carb count from the back of the packages and cut into the pieces you want to allow yourself at one time.

i think about 80 to 100 carbs for the whole thing.

16 carbs for the 2/ both pkgs of the cream cheese
and 1 carb per tbls of the whipping cream and it serves 72

i do not add the carbs for the splenda. if you do i guess it would have about 100 carbs for the whole cake.

some brands of whipping cream has 0 carbs. but i wander if it really does.

if you cut the cake into 10 pieces you will have about 10 carbs per piece.

thanks

hi i dont recommend the crust to low carbers either, but some one might like it that is not doing lo carb.

a friend at church makes it that way using real sugar and that crust.

i would not touch the crust if you are low carbing.

have a great day!

I have found that the recipe for LC Chocolate Cheesecake (in the Sweets sections) really satisfiies my urges for sweets--like totally...

I also have THE WORST distress when I eat malitol. I pity anyone that eats it and is not near a bathroom. I could fly to the moon and back on the gas it gives me... And the poopin'... Oy....

Donald