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Glycerin as a sweetener

Answered on August 19, 2014
Created March 02, 2013 at 11:09 PM

I'm sorry to ask this again but I didn't receive an answer last time. I've found vanilla extract at Amazon that has neither alcohol nor sugar in it. But it is sweetened with Glycerin.

I've found the Glycerin to be very useful. I don't use big amounts of it but it's a bit of a sugar substitute. For example, I can put some on mashed pumpkin and it sweetens it (along with making it vanilla-tasting!). I can put it in tea to sweeten it.

Does anyone know if this is an okay product to be ingesting?

Thanks so much, Toni

F44b15b2fd1ad134200793d6b474fc4c

(938)

on March 03, 2013
at 01:10 AM

Thank you James. Your response is tremendously helpful.

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5e36f73c3f95eb4ea13a009f4936449f

(8280)

on March 03, 2013
at 01:02 AM

Glycerin's one of those things they used to use to lie to you on the labels with on the low carb items. For years, the FDA didn't require it to be listed in the total carbohydrate amounts on food, so the low carb items loaded up on it instead of sugar. That kind of died off once the FDA required it to be listed in the total carbs. It's not supposed to affect blood sugar in "normal people", but it's got a bit more calories than sugar.

In terms of "okay to be ingesting", depends on where you are on the Paleo scale and where you are healthwise. There's a lot of things that are worse out there. There's a lot of things that are better. It's pretty much a manufactured item, so it's not Paleo by default. If you've got a lot of allergies and are in poor health, you probably should cut it. If you want to be strict Paleo, you should cut it. If you're vegan/vegetarian, you probably want to cut it (a lot of glycerin sources are from left over animal parts).

On the other hand, if it gets you to eat the healthier foods because they taste nasty to you otherwise, then go for it. Assuming you're not pouring gallons in of course. :)

Incidentally, for tea, I've found that depending on the tea, if you brew for a lesser amount of time or lower temperature, you don't get the tannins/bitter stuff. So I rarely use sweeteners in them anymore. I think the main point behind the sweeteners is to cover the bitterness.

F44b15b2fd1ad134200793d6b474fc4c

(938)

on March 03, 2013
at 01:10 AM

Thank you James. Your response is tremendously helpful.

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