Fri, Nov-14-03, 22:08
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Forum Founder
Posts: 12,775
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Plan: Ketogenic
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BF:
Progress: 100%
Location: Vancouver
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Glycerine is sweet, but its use in food is as a texturizer, more than a sweetener. If you're avoiding chemical sweeteners, have you tried stevia as a natural sweetener?
FYI, here's something that Doreen T wrote on glycerine.
Quote:
In nature, glycerine molecules are attached to fatty acid molecules to form triglycerides. But on its own it's not a fat, and although it tastes sweet, it's not technically a carbohydrate either.
It's mostly used in protein and sports nutrition bars to keep them soft and moist. Some other sweetener is usually added, such as sucralose (Splenda) or acesulfame potassium. Because it's not a carbohydrate, it doesn't cause a rise in insulin when consumed. Glycerine has more calories than carbs though, 4.3 per gram. Most countries require it to appear on food labels under the carbohydrate heading, just to confuse everybody 
Although it doesn't cause an insulin rise directly, glycerine may trigger a sweet reaction in sensitive individuals, and this may indirectly affect insulin. Glycerine is readily absorbed and can converted back to triglycerides in the liver, so it's wise to not go overboard with these foods.
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