Flavored Coffee Creamers

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Marburg
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Date Joined Mar 2006
Total Posts : 486
   Posted 10/12/2007 11:03 AM (GMT -7)   
Does anyone know of any flavored coffee creamers that are sugarless, sugar free or do not cause a rise in bs?
 
I love to have 1-2 cups of coffee in the morning.  In the past I didn't have trouble using sugar free creamers (no real rise in bs) but I can no longer find the brand I was using and have had to use a name brand.  Unfortunately, the name brand creamer (sugar free) is causing an issue with my bs readings to the point where I'm going to have to give up my morning java.  sad
 
Marburg

LanieG
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   Posted 10/12/2007 12:06 PM (GMT -7)   
Hi Marburg, I love my coffee too, so I know how important that mug is!  I don't use flavored creamers but we do sometimes use flavored coffee, which you can buy either ground or in beans.  If I were you, I'd switch to flavored coffee and then use straight cream as the lightener.  Cream, unlike milk, should not raise your blood sugar because it has no carbs.  According to the Bernstein books on diabetes, the cholesterol in the cream will not cause high cholesterol.  I've been using real cream in my coffee for about 6 months and my cholesterol numbers have come down a lot.  The cream also keeps a long time in the refrigerator.  How about trying that instead of a creamer?

(edited because I can't spell.... eyes )

Lanie
forum moderator - diabetes
 
"pre-diabetic" controlled so far by diet and exercise
following low/no carb diet, no meds

Post Edited (LanieG) : 10/12/2007 2:41:15 PM (GMT-6)


Marburg
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Date Joined Mar 2006
Total Posts : 486
   Posted 10/12/2007 12:11 PM (GMT -7)   
Hi Lanie,

That is something to think about. I will give it a try.

Thanks for a great suggestion!

Marburg

fergusc
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Date Joined Dec 2005
Total Posts : 230
   Posted 10/12/2007 12:50 PM (GMT -7)   

Absolutely right. I always use double cream (heavy cream?) in my coffee at home and, just as Lanie said, it has a negligable effect on my blood sugars. Taste fantastic too. There really isn't a cholestorol issue here since it's the liver that produces cholestorol in our bodies, generally in response to carbohyrates. So I think a low-fat creamer will be more likely to raise cholestorol than full-fat cream! Cafes over here only ever seem to offer semi-skimmed milk in their coffee, so I always tend to have it black when I'm out.

All the best,

fergusc


Marburg
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Date Joined Mar 2006
Total Posts : 486
   Posted 10/12/2007 12:57 PM (GMT -7)   
Thanks. I'm going to try it. I'd never thought about using real cream since my previous doctors had always said it was high in fat, raises cholesterol, etc.

Marburg

LanieG
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   Posted 10/12/2007 1:46 PM (GMT -7)   

We've been programmed to go "low fat" in everything from packaged goods to meats to cooking, etc.  It seems that the low fat products raise the sugar/carb contents as well as every other chemical ingredient known to man to make the product taste better.  So, don't be fooled about that hype.  And although I do use the cream in coffee as well as tea (here in the States it's "heavy cream", so it's "double cream in the UK?), I realize it does have the calories like other fats, so you have to watch how much you use.  The good thing about heavy cream is that a little goes a long way to lighten the coffee. 


Lanie
forum moderator - diabetes
 
"pre-diabetic" controlled so far by diet and exercise
following low/no carb diet, no meds


Jeannie143
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Date Joined Apr 2004
Total Posts : 6056
   Posted 10/12/2007 1:48 PM (GMT -7)   
Hey, and let's talk taste here!!! Mmmmmmm! Cream in my coffee... YUM!
~ Jeannie, Forum Moderator/Diabetes & Fibromyalgia
~Please remember that 50% of all doctors graduated in the bottom half of their class! Yours may be one of them...
==================
"People are like stained glass windows: They sparkle and shine when the sun's out, but when the darkness sets in, their true beauty is revealed only if there is light within."
- Elizabeth Kubler-Ross


tutorgirl
Regular Member


Date Joined Aug 2007
Total Posts : 235
   Posted 10/12/2007 2:38 PM (GMT -7)   
If you like flavored coffee how about those DaVinci sugar free syrups? I haven't tried them yet, but want to. I've read that people put that in their coffee. And does anyone know where you can get those besides the internet?
===================
>Karen<
~Forum Moderator/Diabetes~


gelchick
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Date Joined Aug 2006
Total Posts : 477
   Posted 10/12/2007 2:40 PM (GMT -7)   
 
Are you using Coffee mate? My son-in-law bought sugar-free coffeemate in Hazlenut and Vanilla when I visited in August. They tasted okay- and didn't raise my BG. There is 1 gram of carb/0 sugar; 1 gram of fat- sweetened with Splenda - I think the portion size is 1 TBSP.
sandy 
I just want to live happily ever after-every now and then. Jimmy Buffett


gelchick
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Date Joined Aug 2006
Total Posts : 477
   Posted 10/12/2007 2:46 PM (GMT -7)   
Karen
 
I find the daVinci sugar free syrups at Sam's club and the Torani at World market. I think Torani has better flavor. I sometimes use a shot to flavor my plain greek style yogurt- I also used the English toffee flavor and butter to make flavored pecans a couple of weeks ago-
sandy
I just want to live happily ever after-every now and then. Jimmy Buffett


LanieG
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Date Joined Nov 2006
Total Posts : 5396
   Posted 10/12/2007 7:05 PM (GMT -7)   
Wow, just listen to all you people talk about coffee and cream!  Holiday food?  No.  Gravy?  No.  But java?  Ah ha!  So!  Now we know how to get your attention!   eyes   Excuse me while I go grind some for tomorrow morning.  To drink with cream.  :)
 
 
  
   
Lanie
forum moderator - diabetes
 
"pre-diabetic" controlled so far by diet and exercise
following low/no carb diet, no meds


SnowyLynne
Veteran Member


Date Joined Apr 2004
Total Posts : 1539
   Posted 10/13/2007 12:13 PM (GMT -7)   
I used to get heartburn drinking coffee with cream,or milk even.I made myself learn to like black coffee..............Now I wouldn't drink it any other way,unless it's so bad then I have to Dr it,lol.
SnowyLynne


Marburg
Regular Member


Date Joined Mar 2006
Total Posts : 486
   Posted 10/15/2007 7:04 AM (GMT -7)   
Wow! Thanks for all the suggestions!

Sandy, I've tried the coffeemate and unfortunately for me it does raise my bs (even the sugar free ones). I didn't know about Davinci and Torani. May have to try them also. Yum!

Thanks
Marburg

tutorgirl
Regular Member


Date Joined Aug 2007
Total Posts : 235
   Posted 10/15/2007 7:31 AM (GMT -7)   
I did find the Torani syrups at Cost Plus World Markets. Bought the chocolate, caramel, raspberry and almond roca (that one is for hubby). They are cheaper than the DaVinci not to mention no shipping and handling. I've been putting the chocolate in my coffee....mmmmm...a sugar free mocha.
===================
>Karen<
~Forum Moderator/Diabetes~


Marburg
Regular Member


Date Joined Mar 2006
Total Posts : 486
   Posted 10/15/2007 8:30 AM (GMT -7)   
I am certainly going to try the Torani. We have a shop in my building that sells Torani syrups. I wonder if they have any sugar free? :-)

Marburg

Marburg
Regular Member


Date Joined Mar 2006
Total Posts : 486
   Posted 10/15/2007 8:31 AM (GMT -7)   

Thanks Lanie,

I am certainly going to take your advice.  tongue Marburg

LanieG said...

We've been programmed to go "low fat" in everything from packaged goods to meats to cooking, etc.  It seems that the low fat products raise the sugar/carb contents as well as every other chemical ingredient known to man to make the product taste better.  So, don't be fooled about that hype.  And although I do use the cream in coffee as well as tea (here in the States it's "heavy cream", so it's "double cream in the UK?), I realize it does have the calories like other fats, so you have to watch how much you use.  The good thing about heavy cream is that a little goes a long way to lighten the coffee. 



Marburg
Regular Member


Date Joined Mar 2006
Total Posts : 486
   Posted 10/17/2007 6:27 AM (GMT -7)   
Well I bought DaVinci Hazelnut sugar free syrup, some Holdens heavy cream, and splenda flavor packets for if I want a change. So far no real rise in bs :-). I'm going to have to get used to the taste of the cream and I think I used too much of the DaVinci. Experimentation should fix that.

Thanks everyone
Marburg

gelchick
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Date Joined Aug 2006
Total Posts : 477
   Posted 10/17/2007 8:15 AM (GMT -7)   
Marburg
 
Be sure you test the Splenda packets. Splenda makes my blood sugar skyrocket. I drank a liter of splenda- sweetened water, and I jumped a full 40 points!  And some of the Splenda packets are cut with maltodextrin ( another sugar that kills me)- just to be on the safe side.
sandy
 
I just want to live happily ever after-every now and then. Jimmy Buffett


LanieG
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Date Joined Nov 2006
Total Posts : 5396
   Posted 10/17/2007 10:06 AM (GMT -7)   

It's not surprising that the powdered form of Splenda (or other brands) would make the blood sugar jump according to Dr. B.  Manufacturers use the maltodextrin with many or most of the powdered "sugar-free" products and it does have effects on blood sugar.  "Sugar-free" gelatins and puddings have maltodextrin so you have to be careful of them too.  I found the Wal-Mart brand of gelatin doesn't - but check the box because some flavors might have it. Tablet sweeteners don't.  So far, I've found Equal tablets and lots of coupons for them, so I now use them in coffee.  There must be a Splenda tablet now because I found a coupon for it but haven't found the product in the stores yet.  Sugar-free is a veil of illusion.  We think we're doing ok by choosing it and are surprised at spikes afterwards.  In cold drinks, you could crush the tablets so you'd be sure not to have maltodextrin along with your lemonade.


Lanie
forum moderator - diabetes
 
"pre-diabetic" controlled so far by diet and exercise
following low/no carb diet, no meds


gelchick
Regular Member


Date Joined Aug 2006
Total Posts : 477
   Posted 10/17/2007 10:40 AM (GMT -7)   
The Splenda sweetened water didn't have maltodextrin in it- I checked. Just water, natural lemon flavor, and splenda ( I still have a couple of bottles kicking around) - there'd be no reason to add maltodextrin- since it is used as a bulking agent in the powders. They do this to Stevia powder too- I use the liquid if I don't have enough of my own leaves hanging around.
 
I'm sure the bg rise was from the splenda- I've tested it in various ways with the same bad results. I can't use any of the 'sugar-free' syrups.
 
I don't think, in my case, that it is the maltodextrin anyhow since I can use Equal and Sweet n Low powders (both cut with maltodextrin) without any BG rise. I use SweetnLow  and a True Lemon or Lime packet in my greek yogurt for breakfast when I travel- I had homeland security confiscate a bottle of Stevia last time I flew ( how funny is that-NOT)
 
I'd watch those tablets too- you'd only need a miniscule amount of splenda powder to sweeten a glass of tea or cup of coffee- those tablets will have bulking agents and binders ( to help it keep its shape). I'll look around the next time I go to a grocery store.
 
sandy
I just want to live happily ever after-every now and then. Jimmy Buffett


Marburg
Regular Member


Date Joined Mar 2006
Total Posts : 486
   Posted 10/17/2007 10:56 AM (GMT -7)   
Lanie and Sandy,

Good point about the maltodextrin. Anyway, I use only 1/2 of one packet and it didn't really do anything to my bs, but using 1 packet is a different story. I'll try the DaVinci syrup tomorrow and see what it does to my bs readings. ;-)

Karen,

I envy you with the Torani chocolate syrup. I haven't been able to find any. :-(

Marburg

Post Edited (Marburg) : 10/18/2007 1:28:21 PM (GMT-6)


LanieG
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Date Joined Nov 2006
Total Posts : 5396
   Posted 10/17/2007 11:35 AM (GMT -7)   
Sandy, could it be that because Splenda is "made from real sugar" you would have the rise in blood sugar? 

Lanie
forum moderator - diabetes
 
"pre-diabetic" controlled so far by diet and exercise
following low/no carb diet, no meds


tutorgirl
Regular Member


Date Joined Aug 2007
Total Posts : 235
   Posted 10/17/2007 12:08 PM (GMT -7)   
I think with the Stevia it's like anything else. You have to read the label. I have seen the brands that have a filler, but the Sweet Leaf Stevia Plus is only stevia extract and inulin fiber. WalMart carries the packets and Wild Oats (soon to be Whole Foods) carries all different kinds of it. At first glance it seems really spendy, but you use such a small amount in comparison to other sweetners that it really isn't too bad.
===================
>Karen<
~Forum Moderator/Diabetes~


Marburg
Regular Member


Date Joined Mar 2006
Total Posts : 486
   Posted 10/17/2007 2:08 PM (GMT -7)   
Karen,

How true. I had totally forgotten about Stevia and I have the Sweet Leaf Stevia at home. :-)
Marburg

gelchick
Regular Member


Date Joined Aug 2006
Total Posts : 477
   Posted 10/18/2007 8:48 AM (GMT -7)   
Hi Lanie
 
Did you know that the makers of splenda can no longer say that it's made with sugar? By the time they get done chlorinating the starting molecule (which is sucrose) it neither resembles nor enters into chemical reactions like sugar. No food product in it's natural state contains chlorine- which is toxic to humans (think bleach- it's the same atom). Splenda was accidentally discovered when a less than careful graduate student tasted ( instead of tested- language barrier there) the potential insecticide that his lab was synthesizing.
 
As a trained biochemist, I have concerns about a toxic molecule in a messed up (diabetic metabolism is not normal after all-) system. I wonder if those chlorine atoms really stay bound to the molecule (chlorine is very reactive-) throughout digestion. The reason why splenda is so sweet is because the chlorine molecules make it bind to the sweetness receptors on our tongues 600 times better than actual sugar.  High heat also really worries me, because heat is a catalyst used by chemists to create and speed up reactions. I won't even touch anything that has been baked with splenda.
 
The maltrodextrin filler is essentially a non-absorbable carb (like the inulin fiber in the Stevia packets), but if you actually look at the ingredients on the little yellow packet, you see that DEXTROSE ( sugar- pure and simple) is the PRIMARY ingredient.  So 1 cup of sugar is 8 oz and that's equal to 240 grams.  100 grams of splenda = 331 calories; 90 grams of carb, and 80 grams of sugar ( according to the government tables at Nutritiondata.com - also on the splenda website)- 1 cup = 795 calories; 216 carbs and 192 grams of sugar.  Now that's far less than a cup of real sugar- but not innocent or calorie free by any means.
 
I don't think it poses any problem if the person is having a miniscule amount - but some people ingest splenda and other artificial sweetners like they used to ingest sugar - in all kinds of food and drinks. I'm particularly worried about children and the effect it might have on them. If hormones fed to cattle and the beef fed to children can cause puberty in 7 year olds (very indirect consumption), what effect can direct feeding of a toxic molecule do? What happens when the child's body stores all those toxic molecules- lab tests on humans and rodents do not show 100% excretion of the molecule- so it has to be bound up in the flesh of the ingester..
So much for my rant. 
 
But to answer your question- I can drink a cup of coffee with cream and a teaspoon of sugar ( raw, white, or turbinado) with no discernible rise in my blood sugar. I can also sweeten it with SweetnLow or Equal- no effect.  But coffee with cream and splenda, or with splenda syrup shoots me up. 
 
I can have coffee with syrup at breakfast, but that is because I eat more than enough protein (in my yogurt) to cover any carb-like effect.
 
sandy
 
 
 
 


I just want to live happily ever after-every now and then. Jimmy Buffett

Post Edited (gelchick) : 10/18/2007 9:50:33 AM (GMT-6)

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