sugarless jam

Mojisola

As I understand it, sucrose (sugar) is made up from glucose and fructose.

Steve-o

Mojisola wrote: »

Robert H. Lustig, MD, UCSF Professor of Pediatrics in the Division of Endocrinology, explores the damage caused by sugary foods. He argues that fructose (too much) and fiber (not enough) appear to be cornerstones of the obesity epidemic through their effects on insulin. Series: UCSF Mini Medical School for the Public [7/2009] [Health and Medicine] [Show ID: 16717]

The sugar that's in fruit juice is fructose.

rachbc wrote: »

Jam can't be sugar free - It can have no added sugar but there is naturally occuring sugar in fruit. Some people seem to be off the view that cos its fruit derived fructose os somehow healthier - but in terms of calories and tooth decay its all the same. And as above there is increasing evidence that fructose can be worse than sucrose

There is little problem with fructose in fruit, because in fruit form it also comes with a host of other additions (a large amount of water, vitamins & minerals, along with soluble and non-soluble fibre). The saliva generated when eating the fruit would actually go some way towards restricting tooth decay, with most of the sugar being held in the chewed mass.

In drinkable fruit juices the sugar has been released from the fruit's cells, so you'll get more sugar and acid swishing around your teeth. With the fibre also removed, in weight-for-weight fruit vs fruit juice, there will be more sugar in fruit juice.

With no-added-sugar jam, it's going to fall in the middle somewhere: the fruit's cells have been cooked (and therefore ruptured) releasing the sugars, but the fibre will still be there. Well, assuming that it hadn't been strained to remove the fruit pulp.

Steve-o

ceridwen wrote: »

It is possible to get totally sugar-free ones - and they will keep for months - but I have been unable to get the recipe from the person I get some from.

Can you make no-added-sugar jam using gelatin? Or maybe I'm thinking more of a fruit jelly.... :think:

squeaky

I'm pretty sure there was a post recently about using Splenda instead of sugar - but for the life of me I can't find it! AHA... it was about using it in meringues.

Has anybody ever tried it in jam?

Candy53

Hi,

I'm a diabetic and I sometimes buy special diabetic jam and marmalade which I get from Morrisons.

It tastes no different from normal jams, and it doesn't take my sugar up at all.

Candy

castleton

Thanks all for your comments and advice.I also very occasionally buy the diabetic jam .I think I'll stick at that.
Regards

notatvstar

misskool wrote: »

Sorry?

Er...The Krebs cycle (the citric acid cycle) metabolises all sorts (carbohydrates, proteins and fat) to produce energy.

The glucose cycle controls the homeostasis of blood glucose.

As should be remembered from any first year biochemistry course.

... somebody can't take a joke

ceridwen

Steve-o wrote: »

Can you make no-added-sugar jam using gelatin? Or maybe I'm thinking more of a fruit jelly.... :think:

Dunno - but the ones I get dont have gelatin in - so it may be more of a fruit jelly you are thinking of.

I theeenk its more fruit juice concentrate probably thats used for sweetening these "jams" I get. I suspect that they are possibly boiled down a lot longer too - again unsure on that.

sandraroffey

i made some sugar free jam many years ago, for my mother in law. the recipe was in the diabetic cook book (bought from the sbritish diabetic assoc) and it had gelatine in it. was quite nice as well.

however, i cant find the book at this time of the morning, brain is still in need of several more cups of tea.

diabetics can have ordinary jam, just spread it thinner. my diabetic nurse said that diabetic products really arent that good for us, as they have other stuff in that is quite bad for us. dont know what...i make my own jam and just spread it a little thinner.

have to say though that the sugar free jam in the supermaket (the one with a french name) is gorgeous!!!!

misskool

notatvstar wrote: »

... somebody can't take a joke

Already enough bad science in the world, no need for someone who should know better to propagate that. But that's just me

sandraroffey wrote: »

diabetics can have ordinary jam, just spread it thinner. my diabetic nurse said that diabetic products really arent that good for us, as they have other stuff in that is quite bad for us. dont know what...i make my own jam and just spread it a little thinner.

IT depends on what sweetener is used but most of the ones for diabetic chocolate and diabetic jam is a laxative.