No. of Recommendations: 1
If something should have sugar, then it should have sugar. I figure the artificial sweetener is worse than actual sugar.Erythritol is an organic compound, a four-carbon sugar alcohol (or polyol) with no optical activity,[2] used as a food additive and sugar substitute. It is naturally occurring. It can be made from corn using enzymes and fermentation. Its formula is C4H10O4, or HO(CH2)(CHOH)2(CH2)OH; specifically, one particular stereoisomer with that formula.
Erythritol is 60'70% as sweet as sucrose (table sugar). However, erythritol is almost completely noncaloric[3] and does not affect blood sugar[4] or cause tooth decay.[5] Japanese companies pioneered the commercial development of erythritol as a sweetener in the 1990s. https://en.wikipedia.org/wiki/Erythritol...or ingredients I need a chemistry degree to figure out.Fortunately, I am a Chemist, married to a Chemical Engineer. We feel very comfortable with erythritol, unlike many other sweeteners. Has the added benefit of not triggering carb cravings, nor causing gastric distress for most people, unlike other sugar alcohols. We don't eat a lot of sweets, but it is nice to do so from time to time, particularly around the holidays. And honestly, given the low carb nature of our sweets, made with almond flour rather than wheat flour, there is no reason not to have treats, as long as they do not crowd out your high nutritive foods.
Carbs are a problem. 1poorlady is Asian. So rice is a staple.Short grain brown rice with butter and furikake seasoning used to be one of my favorite foods. Spiked my carb cravings terribly, even with copious amounts of butter to slow down the carb absorption. We use riced cauliflower for many of our previously rice based dishes. Takes a bit of a work around, like sautéing in plenty of olive oil and seasoning, but it can work well. This is my favorite "rice" dish, though Cajun, not Asian:
https://alldayidreamaboutfood.com/easy-keto-jambal... (Note: I do add onion to this recipe. I will never refuse myself onions.) Great website. I also whip up a cauli-rice pilaf, using all sorts of veggies sautéed up with the cauli rice and seasoning of choice. I keep this in the fridge and nuke it up with a protein, often leftovers. The key to eating well is to have something good and good for you on hand when you get hungry!
IP
