Weight loss

So what are you allowed to drink during weight loss periods, other than water? Trying to think of drinks which you can drink during social occasions, while dieting.

I assume fruit juices are out because of their high sugar content?
 
drnaphtali said:
So what are you allowed to drink during weight loss periods, other than water? Trying to think of drinks which you can drink during social occasions, while dieting.

I assume fruit juices are out because of their high sugar content?
Click to expand...

Sugar free drinks are fine for the most part. Don't buy into the hippie scaremongering that it'll kill you. That's bullschit...
 
drnaphtali said:
So what are you allowed to drink during weight loss periods, other than water? Trying to think of drinks which you can drink during social occasions, while dieting.

I assume fruit juices are out because of their high sugar content?
Click to expand...

Coffee, tea without sugar. Otherwise stick to water rather than trying to complicate your life.
Depends on your plan.
I used to have sugar free colys but stopped that now.
 
Now that I've cut down my sugar intake, I only seem to be drinking water.
Coffee doesn't have the same appeal without 2 sugars.
I enjoy it with 1 sugar but not enough to drink much coffee anymore.

I just don't really crave it anymore which is clearly the sugar talking.
 
Xylitol is a pretty good analogue for sugar in terms of flavour and sweetness. I made a panna cotta with it last night that is delicious. It's also perfect for a diet, as long as you're not on a wallet-diet...
 
Cutting out sweet things(except fruit) completely has had a very good effect on me. I don't even feel hard done by. But it won't last forever... I'm still going to try stay as far away as possible though.
 
DJ... said:
Xylitol is a pretty good analogue for sugar in terms of flavour and sweetness. I made a panna cotta with it last night that is delicious. It's also perfect for a diet, as long as you're not on a wallet-diet...
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What's the ratio of xylitol to sugar? I want to make a 'creme brulee' custard.
 
DJ... said:
Xylitol is a pretty good analogue for sugar in terms of flavour and sweetness. I made a panna cotta with it last night that is delicious. It's also perfect for a diet, as long as you're not on a wallet-diet...
Click to expand...

You can buy Xylitol from Dischem for a pretty good price actually.
Big containers for cheap.

I tried it in coffee for a while but the after taste was too much.
In cooking it is pretty good though.
 
Randhir said:
What's the ratio of xylitol to sugar? I want to make a 'creme brulee' custard.
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Pretty much 1:1...

Electric said:
You can buy Xylitol from Dischem for a pretty good price actually.
Big containers for cheap.

I tried it in coffee for a while but the after taste was too much.
In cooking it is pretty good though.
Click to expand...

Perhaps the aftertaste had something to do with the price? The xyltol I have has absolutely no weird aftertaste whatsoever...
 
DJ... said:
Perhaps the aftertaste had something to do with the price? The xyltol I have has absolutely no weird aftertaste whatsoever...
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I think I paid about R50 for 100g (small sachets for my convenience) and it tasted like sugar, nothing funny. Decided I don't need it though.
 
Well it wasn't an extreme after taste like other non-nutritive sweeteners.
There was just something I didn't enjoy about it.

When I say it was cheap I am naturally speaking relatively.
It's not the price of white sugar or anything.
 
If I have to pull tricks to eat something tasty I'll rather just leave it.
 
Electric said:
Well it wasn't an extreme after taste like other non-nutritive sweeteners.
There was just something I didn't enjoy about it.

When I say it was cheap I am naturally speaking relatively.
It's not the price of white sugar or anything.
Click to expand...

Perhaps give the Nature's Source brand a try? I'm using it with no hint of an aftertaste...

Randhir said:
Have you used Stevia? Any idea what that ratio is?
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Stevia is far sweeter than sucrose. One teaspoon of stevia is the equivalent of one cup of sucrose, which is why people tend to overdo it and criticise it for its aftertaste. The liquid is easier to control...
 
DJ... said:
Well, in the case of xylitol there are no tricks. You just reach for the xylitol instead of the sugar...
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I still don't like the idea. I'll rather leave sugar out completely.
And if I'm going to bake and there is flour and butter and everything else in my baking already I'm not going hold back on the sugar :D
 
googoodoll said:
I still don't like the idea. I'll rather leave sugar out completely.
And if I'm going to bake and there is flour and butter and everything else in my baking already I'm not going hold back on the sugar :D
Click to expand...

Why the blanket ban on the stuff? It's safe, it offers the same sweetness as sucrose, and it can be used in most recipes that don't require caramelisation.

Just because you're used to using sucrose doesn't mean that other analogues are the devil.

I don't quite understand why people have such an attachment to sucrose and such a hatred for alternatives. It's not rational. But then again, this is you we're talking about...:p
 
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