Whey Low -- anybody using this stuff?
One of DHs coworkers sent me some samples of a product called Whey Low, which is yet another sugar substitute. She also sent me some cookies made with the stuff, and I'll have to say that it didn't have that nasty chemical taste that you sometimes get from foods with faux sugars.
So, it looks like sugar, tastes sweet, and measures like sugar. She sent me an email about glycemic indexes, but since I don't have sugar issues, I have no idea what to compare this to, or whether I want to care.
Maybe someone who knows more about such things would want to weigh in on the relative health value of this stuff compared to the alternatives. I don't know if I'd buy it for myself, but I'm always curious about different food choices.
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5 Comments:
is Whey Low the brand name? i'd love to know more about this because splenda may measure like sugar but for the most part its just not there. thanks for any info you can pass on.
huneybumper at 6:51PM on 09/26/08
Whey Low is the brand, and I think the website is www.wheylow.com, but if you do a google search it pops right up. I got to the page with the chemical/medical stuff and my mind boggled. I'm soooo glad I don't need to watch that stuff (fingers crossed) because it would drive me batty. But if it's actually healthier in any significant sense, I'd maybe substitute it for sugar.
I tasted the brown sugar and the regular sugar sample the friend gave me, and it's pretty similar to sugar. There's no chemical taste that I can detect, but it is different. The only way that I can describe it is when you put a bit of sugar on your tongue, the sweetness lingers longer than with the Whey Low. Whether that's good or bad, I have no idea.
dbcurrie at 7:11PM on 09/26/08
according to them, it's a mixture of glucose, fructose and lactose. I don't know, however, how they got it to contain only one calorie per gram
browntown at 8:11AM on 09/27/08
I've been using Whey Low for several years -- so much so that I no longer keep sugar in the house. I can't stand any other sugar substitutes, Splenda very much included (blech!), but Whey Low, for me, tastes and functions exactly like sugar. That said, I'm not a big dessert-person, so I haven't been churning out batches of cookies and ice cream with the stuff. However, I regularly use it to make fruit compote, as an ingredient in Asian dishes, to make simple-syrup for sweetening iced tea (yes, it thickens exactly like sugar), in coleslaw, etc. And I have used it to make desserts, everything from very simple teacakes (where an "off" flavor would be very noticeable) to fancy-ass mousse-filled cakes, and nobody has ever detected a difference.
As to its caloric/glycemic load, all I can say is that I've taken off more than 50 pounds in the past year on a modified low-carb diet (i.e., higher in carbs than, say, Atkins, but lower than a standard low-fat/high-carb regime), and though I eat fruit with Whey Low just about every morning, my blood-sugar levels continue to drop. I don't think this would be the case if I were eating an equivalent amount of straight sugar. But as always, YMMV.
maggiesara at 5:32AM on 10/08/08
I've been using Whey Low for about a year. I use their regular sugar substture, brown sugar and powdered sugar. This is a fantastic product- bakes great, and the brown sugar is just as good on oatmeal as the real thing. I want to believe their claims that it is low glycemic. I read on Dana Carpenters website that she feels it is not any better for you than sugar. I would so value input on this- can we believe the companys claims or . . .? If it is no better for you than sugar-than it is not worth the extra cost and expense of shipping (no on around here carries it) But flavor wise it is a real winner - and trust me you will NEVER go back to Splenda once you have baked with Whey-Low. EVER. There is no comparison.
Anyone know how I could check out the company's claims of health and low glycemic index?
leopardwoman at 6:14PM on 10/22/08