[acb-diabetics] DIABETIC NUT CRUNCH

[Sugar]

thank you so much sugar

"Faith is not the belief that God will do what you want. Faith is the belief that God will do what is right."
 - Max Lucado
~Blessings, Sugar

  ----- Original Message ----- 
  From: Nancy Matulis 
  To: Discussion list for diabetics and/or ACB issues 
  Sent: Tuesday, January 15, 2013 3:28 AM
  Subject: Re: [acb-diabetics] DIABETIC NUT CRUNCH


  Isomalt is a sugar substitute, a type of sugar alcohol, used primarily for its sugar-like physical properties. It has only a small impact on blood sugar levels and does not promote tooth decay. It has 2 kilocalories/g, half the calories of sugars.[1] However, like most sugar alcohols (with the exception of erythritol), it carries a risk of gastric distress, includingflatulence and diarrhea, when consumed in large quantities. Therefore, isomalt is advised to not be consumed in quantities larger than about 50 g per day for adults and 25 g for children. Isomalt may prove upsetting to the stomach because the body treats it as a dietary fiber instead of as a simple carbohydrate. Therefore, like most fibers, it can increase bowel movements, passing through the bowel in virtually undigested form. As with other dietary fibers, regular consumption of isomalt might eventually lead one to become desensitized to it, decreasing the risk of stomach upset. Isomalt is typically blended with a high-intensity sweetener such as sucralose, so that the mixture has approximately the sweetness of sugar.





  Nancy Matulis
  ACB Maine member
  Sent from my iPad

  On Jan 14, 2013, at 8:35 PM, "Patricia LaFrance-Wolf" <plawolf at earthlink.net> wrote:


    /////what is isomalt?

    -----Original Message-----
    From: acb-diabetics-bounces at acb.org [mailto:acb-diabetics-bounces at acb.org]
    On Behalf Of Sugar
    Sent: Monday, January 14, 2013 5:12 PM
    To: acb-diabetics at acb.org
    Subject: [acb-diabetics] DIABETIC NUT CRUNCH

    DIABETIC NUT CRUNCH

    Yield: 80 pieces

    Source: "The Diabetic Dessert Cookbook" by Coleen Howard
    via The Diabetic Gourmet Daily Recipe Mailer

    INGREDIENTS

    1-1/4 cups Isomalt
    3/4 cup margarine
    1/4 cup water
    1/2 cup unblanched almonds
    1/2 teaspoon baking soda
    1/2 cup blanched almonds
    1/3 cup carob
    1/8 teaspoon artificial sweetener
    1/2 cup finely chopped blanched almonds

    DIRECTIONS

    In a heavy saucepan mix Isomalt, margarine, water and unblanched almonds.
    Boil mixture to brittle stage.
    Stir occasionally.
    Stir in baking soda and the blanched almonds.
    Pour into an 8-inch x 8-inch square pan, 3/4-inch deep.
    Melt the carob in double boiler.
    Stir in artificial sweetener and mix well.
    Spread sweetened carob evenly on top of candy.
    Sprinkle with finely chopped nuts.
    Cool.
    Break into 1-inch square pieces.

    Nutritional Information Per Serving (1 piece):

    Calories: 35.3, Carbohydrate: 1.12 g, Cholesterol: 0.85 mg,
    Fat: 3.32 g, Fiber: .204 g, Protein: .594 g, Sodium: .315 mg

    Diabetic Exchanges: 1 Fat




    "Faith is not the belief that God will do what you want. Faith is the belief

    that God will do what is right."
    - Max Lucado
    ~Blessings, Sugar

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