Dessert for lunch :) Fresh strawberries in whipped cream.
Dessert for lunch 🙂 Fresh strawberries in whipped cream. That’s a bit of erythritol sprinkled on top (yes, it’s not real sugar, no it’s not GMO).
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We have wild strawberries growing out in our garden. They are tiny, sweet lil gems.
We’ve had to put netting over them since the birds and squirrels enjoy them too.
I love strawberries. I could make myself sick eating so many.
Thanks, I’m craving them now.
Tiny ones are so sweet!
These are likely the GMO kind, they’re gigantic. I actually could only have TWO because each one, I swear, weighed two and a half ounces! Mom bought too many and was shoving them at us on our way out the door at Easter.
Good ole mom. ?
Wow. They were big strawberries! GMO, or not, I bet they were delicious.
I can’t wait for our strawberries to start producing. I’ll pop them like a pill addicted junkie. Lol
Erythritol (ee-rith-rih-tall) is a natural sweetener derived from plants, that people say is about 70-80% as sweet as sugar (I think it’s VERY sweet, but I haven’t eaten real sugar in quite a long time), it does not impact glycemic load on blood sugar (insulin spike)
amazon.com – Amazon.com: NOW Foods Erythritol Natural Sweetener, 1 lb: Health & Personal Care
Erythritol is bath salts, James
lmao
Erythritol looks, tastes, and behaves more like granulated sugar than stevia does, as stevia can never be granular, since it is a liquid extracted from the stevia leaf, so most stevia is sold as liquid, or is dried and sold in powder form. Stevia also has a much sweeter taste as is considered to be a few hundred times sweeter than sugar (even sweeter than sucralose, which is 200-300 times sweeter than sugar). Stevia will also never crystallize in baked goods or make halfway decent syrups, where erythritol can (sort of, syrups can be tricky to pull off using erythritol, but they are OK stand-ins for the real thing, but do make a great icing/glaze, and toffee-type stuff). I’ll be including my homemade sugar free turtle pecan bombs recipe in the (still coming) book, which uses a stiff caramel sauce in it, made with erythritol.
James,
Erythritol was discovered by a Scottish scientist in the 1800s and is not artificial. It’s a 100% natural plant-derived sugar substitute. Although the process to make it in bulk may involve man to create it, it is a natural end product, and also occurs naturally in some fruit and fermented foods.
You might be thinking of Xylitol, a common swetener used in almost all sugar-free chewing gum.
In any case, I’m a diabetic and insulin-resistant. The reason why I don’t eat sugar or anything that converts to sugar in the body (wheat flour, corn, rice, all starch) is because those things cause metabolic syndrome for me.
Erythritol is absorbed into the bloodstream in the small intestine, and then for the most part excreted unchanged in the urine. About 90% of it is absorbed before it enters the large intestine at safe levels, it does not normally cause laxative effects unless taken in larger doses.
I use erythritol sparingly. I mean, its like 2 tablespoons for a whole recipe that makes 30 servings (caramel sauce as an example), and it doesn’t cause any digestion issues for me, nor does it spike my blood sugar. What’s shown this pic is literally half a pinch sprinkled on, those berries are 1.5-2″ in dimension, and that cup has 2 ounces of cream in it. Since it’s zoomed in, so the dessert looks bigger than it is.
Bottom line: The teensy amount I use of erythritol is much safer to my system than even the same small amount of sugar is.
PS – Everything on earth is a chemical.