Question from Sweet Sue
A friend uses whey low as a sugar replacement and just loves it. Since it is used spoon for spoon just like sugar, it is good for baking.
I do not see this in the list of approved sweeteners and would like to hear your views.
Thanks,
Sweet Sue
Debra’s Answer
I did check out Whey Low. It looked interesting and made some claims of being low glycemic. I ordered some and it tastes great. But it also sent my blood sugar through the roof.
Then I read a blog post from Lowcarbezine! that gave a critique that I totally agreed with. Here’s an edited version (you can read the original at http://www.holdthetoast.com/httblog/archives/000169.html–just wanted to put it here in case that page gets taken down). She is writing from a low-carb viewpoint.
I couldn’t have said it better. Though Whey Low’s sugars come from natural sources, they are as refined as refined white sugar. It’s simply refined white sugar cut with crystalline fructose made from corn (which I don’t recommend either) and the sugar part of milk without the rest of the nutrients.
I don’t consider Whey Low to be a good substitute for sugar.
