Whey Low®

Whey Low®

My Review: Tried N True granulated sugar replacement, perhaps the best, I've ever enjoyed! Woman's World Magazine recently compared several sugar substitutes for their newest issue (8-29-11). One of their editors interviewed me why Whey Low Products work so well in my cooking and baking. I am extremely honored they featured (a small snippet) of our very fun conversation for the issue! You Deserve the Best... Sugar Substitute! oh and yes... some featured quotes by me... Sharon Anne! Okay, that said... here's a snapshot of the page. Quote: It measures cup for cup with sugar. "I did a blind tasting test last Thanksgiving," recalls recipe developer Sharon Anne Hill, SharonAnne.com. "Everyone said the pumpkin pie with Whey Low tasted better than the sugar one!" Well, how about that? (I ask) More Info: although not all inclusive... and never say never, as I've only baked with Whey Low so far, but... ~~~~~~~~~~~~~~~~~~~~~~ I've checked out these sugar substitutes mentioned in the article some too. The others do require different techniques expected than normal, at least a conversion table, plus many people report unpleasant side effects. Whereas Whey Low tastes just like regular sugar (only much healthier) and works as well in recipes often as one expects sugar should (although I've developed and learned some pretty nifty tips along the way too!) I've not had noticeable side effects, in fact, I do exceptionally well on WLD, see my previous reviews down this page. Please allow me to interject and clearify about the prices in the Woman's World article. The lesser priced substitutes (in the photos compared) are sold by the ounce, and can be actually more expensive (per ounce) than Whey Low is for me. It costs me less than 20 cents per ounce and with their discounts, sometimes as little as 5 cents per/Tbsp. For those of us who CAN'T TOLERATE table sugar any more, Whey Low D amounts to many huge blessings. The only short coming for Whey Low provides is local availability, but it is widely available in some parts, see Wheylow.com for availablity. I get most Whey Low (in bulk) w/ free shipping; divided between family and friends! ~~~~~~~~~~~~~~~~~~~~~~
AMAZING BRAND & TERRIFIC BLENDS Whey Low Recipe Site	My Whey Low Review: 5/09/08 Whey Low® products have a proprietary blend of refined sugars. The manufactures' claims are impressive, with 60 to 80% lower glycemic index, 75% lower caloric value and 75% lower effective carbohydrate (or net impact carbohydrate) count than simple table sugar has. The mainstays in their lineup are namely Whey Low® Granular and Whey Low® Type D Granular. On a personal note, I am very pleased thus far, as I cannot tolerate sucrose (table sugar) much at all. I am not diabetic, but instead I do have Rheumatoid Arthritis and table sugar simply increases my inflammation, which causes extensive and severe pain. With Whey Low® Type D Granular; I find I've experienced far less pain, while enjoying some of my favorite recipes (previously made with table sugar). Since I started testing my recipes, it has provided me with periods of relief, though I DO and will remain cautious. It's so curious - as it seems now - if I [eat out or] enjoy something [particularly a treat] that I've personally not made - I regress into severe and serious pain; this sure makes my own cooking even more desirable! I also find it interesting, in that Whey Low® Type D Granular is the only sweetener allowed within all phases of South Beach Diet.
TERRIFIC TASTE & FUNCTIONALITY	All Whey Low® products measure one-to-one (1:1) just like their counter parts. Each have the same sweetness level too. What I find extraordinary is that Whey Low® products have the same functional properties as do the others too! (i.e. Take browning or even melting - for one thing; blending or creaming - for another). I have personally found Whey Low® Type D can be easily incorporated, and works exceptionally well within many types of cooking. As for flavor - the products seem to work are exactly the same, as their normal counter parts, requiring little to no change to amounts. It important to monitor any browning within baking, particularly with the Whey Low® Type D product. This can be greatly simplified by lowering the baking temperature by 10ºF, and then always checking the progress within the shortest bake time. I've made yummy fruit pies; my family could NOT even tell, I'd NOT made used table sugar - with zero aftertaste, and no ill-effects! I make my own salad dressings, sparingly with Type D product, in place of granulated table sugar. I have yet to make cakes, cookies or frosting with either Whey Low® Gold or the Powder product, although I will soon. However, my love for baking little loaves of banana bread has joyfully returned, with the aid of the Type D product. I now regularly make homemade yogurt, with either the Type D product, or Whey Low® for Ice Cream for a smooth and creamy mouth-feel. Plus I've even a bit of homemade cheesecake ice cream, which I've not been able to do for years. I have, on occasion, sprinkled Whey Low® Maple onto my oatmeal - zero ill-effects. I've also made syrup - um, it's okay. According to the package, this blend is much higher in sucrose than the others, Since I've only drizzled it onto 100% whole grain waffles and all was still fine - whew, close one!
EVERYTHING IN MODERATION	I love to eat and I love to cook... In general, I also believe in limiting sweets! This way, I've managed to remain slim and trim my whole life. It's been my way of life, and a pattern of success in regards to my weight. I do NOT intend on changing this fact. Any sort of refined sugar should be kept - on a limited basis - for good health. In the past, I've primarily have cooked with honey, as it is something I tolerate better than sugar, and since it's both sweeter and more expensive, I've always used much less of it too. Even still, I have many favorite recipes I make for family, friends and entertaining, which simply require refined granulated sugar, brown sugar, powdered sugar... or the likes - to achieve certain qualities and textures. Recently, in place of those types of refined sugars, I've started to [sparingly] and successfully incorporate Whey Low® products. You can even make decadent desserts and adoring cookies - without going hog-wild with the usual sugar cravings and such. What has surprised me perhaps the most, besides the ease and exact same flavors - is my cravings for sugary foods has actually diminished; I believe so, because the forbidden element has been eliminated - and I can enjoy a treat here and there - without pain! Although healthier as Whey Low® Products may be, they are actually still real sugars and taste great.

Please check with your medical professionals for your specific dietary needs. Albeit some people might NEED to only stick

Whey Low® Type D Granular blend, yet some people may still tolerate - the additional flavors - if not, at least perhaps within moderation.

HOW WHEY LOW® WORKS

I am told the natural sugars in Whey Low® work in the small intestine to inhibit the normal rate of absorption of each other, and of any dietary starch, into the bloodstream.

Fructose inhibits the absorption of lactose and sucrose while lactose inhibits the absorption of sucrose and dietary starch. Fructose is not fully absorbed in most people. The unabsorbed, common carbohydrates pass into the large intestine where they are rapidly utilized by the indigenous bacteria. The net effects of limited absorption in a person’s small intestine are that a) calories and carbohydrates are less available while b) normal increase of blood sugar level from a meal is modulated and c) lactose for selective growth of beneficial bacteria passes into the large intestine.

Gastro-intestinal problems, so common with the use of sugar alcohols or polyols, are not observed.