This page is linked to the website www.skinnymixers.com, which if you haven't checked out her awesome recipes, then you should. ANYWAY..
Within minutes of having posted my recipe with the intention of providing a fructose free treat and not a debate, I had my first response of
"Rice Malt Syrup is still a form of Sugar though.. lol"
Now that is the thing with texting, emailing and anything that is written on the computer, you don't know the tone or the way the message is meant to come across as..
Was the "lol" as in Im laughing because your a di%khead who thinks Rice Malt Syrup isn't a sugar??
Or is the "lol" for I'm laughing because I didn't want this statement to come across as rude?
Who knows and who cares really but because of this comment, I felt the need to defend myself, whether that was the intention of her comment or not.
For those of you who have been following this blog from day dot, you know that I have never once claimed to know everything and that this journey has been one of discovery through reading and research. Knowledge is power and I have made sure that I have always been one step ahead in terms of being able to know exactly what to say when questions arise!
I replied to this comment with
"it is a glucose that your body can break down and not a fructose. Still a sweetener and to be had on occasions but if your wanting a sweet treat without the fructose, then these taste amazing!"
And bam!! 10 random likes to this comment ha!! Feel the love baby, feel the love!!
I was hoping it would be left at that, because as mentioned, I wasn't looking for a debate, I just wanted to share this amazing recipe for those chasing something fructose free.
Then this little gem appeared
RMS has an extremely high GI (98) and more calories gram for gram than white sugar (plus some report it's not as sweet, so they end up using more). It's true that it's glucose rather than fructose so if that's your only concern then it's a popular substitute, but people should take care to do their own research into what works for them or talk to a dietician / health professional when considering substitutions, particularly if at risk of diabetes or obesity related illness.
I too can google and replied with this
It is the breakdown of sugar types that makes this a healthier alternative for those concerned about their sugar intake.
RMS has a low glycemic index (GI) meaning the energy is slowly released and you won’t have a sugar rush like eating fructose (fruit sugar) or sucrose (table sugar). Unlike fructose (fruit sugar) and it won’t store in the body as fat.
I am not qualified in any way and my research is based purely on the readings of David Gillespie but I believe if you are concerned about your sugar intake, be it because of weight or other health issues then RMS is a good option. Like any sugars though I would still use it in moderation and as a treat, if you are trying to wean yourself off sugar I would avoid any sugar substitutes including RMS for at least 6 weeks to get over the cravings first.
The easiest breakdown I have found on the Internet that explained RMS was this extract:
Brown rice syrup has a low glycaemic value, which means it does not cause a sugar rush or a sudden spike in blood sugar after consuming it. This is because the sugar profile in this syrup is 50% soluble carbohydrates, 45% maltose and 3% glucose. The glucose is immediately absorbed and metabolized, maltose takes from an hour to an hour and a half, and soluble carbohydrates take 2-3 hours to be metabolized and energy released. This results in constant supply of energy spread over a long time rather than a sudden rush.
I totally agree that if you were at risk of diabetes you probably wouldn't be indulging in these treats too hardcore anyway.
Seriously is this really happening?? Once again, I'm just here to post a recipe but because I mentioned it being fructose free, its game on! I don't see any other recipes getting lectures about the type of sweeteners they choose to use, but hey please feel free to enlighten me with your wisdom.
Then there was this
I believe the information you have gleaned from David Gillespie is incorrect. According to the uni of Sydney GI database rice malt syrup is very high GI at 98. Here is the link, http://www.glycemicindex.com/foodSearch.php?num=2648... and here is the link to their page that describes the process and the fact they they do GI testing themselves using standardised and validated methods. http://www.glycemicindex.com/testing_research.php
WOW GLEANED… Seriously.. And the Sydney GI database… damm gurll shits getting real!
Honestly I can google Rice Malt Syrup and get many different GI percentages but I'm going to go with old David Gillespie on this one..
Then some angel decided that things were seeming a little tense up in here and posted
Thanks for posting a recipe. I'm sure people can make their own mind up about whether they want to make a recipe and the negative posts are really unnecessary.
Thank you!! Thank you, so much!! If I could like this comment a thousand times, I would because you got the point exactly!! Look out, I'm about to go full caps lock...LADIES AND GENTLEMAN SIMPLY, IT IS YOUR CHOICE. MAKE THE RECIPE OR DONT… LEAVE IT AT THAT.
Then old mate replied with this
I apologise if my post came across as negative. There is a lot of crap out there on the Internet and it can be hard to navigate through it to find the reliable information. I don't think it's negative to help people out if they have been misinformed. It looks like a great recipe, one that will certainly fulfil my sugar cravings!
I didn't bother replying, I couldn't be assed to be honest, At the end of the day I marked the recipe as Fructose Free and thats what it is.
Maybe I am reading to much into the comments, maybe its because I am so use to getting the third degree from every Tom, Dick and Harry.. who knows?
As I was about to publish this entry I did have a lady post to be careful labelling something fructose free when it contains coconut etc. Good point and as I mentioned at the start of my entry, something I do need to be careful about.
Least it gave me something to blog about on a day where I am confined to the house with a sick 7 year old
AND for the record, I will not be posting any recipes to any other site but my own from now on…
Happy Monday people!!
CLICK ON THE RECIPE IF YOU DARE… EVIL PEANUT BUTTER FUDGE SLICE