Hi, Firefly! You always have the neatest questions!
After looking through the part about knocking out the competition, it appears that Whey Low is made of glucose, fructose, and lactose. I'm wary of this truly being low-GI. I'm not sure how that can be while keeping a low amount of lactose (they say it's low enough not to affect lactose-intolerant individuals). Possibly if you ate small amounts of it, your glycemic index would not be affected (like when we eat 2 Tbsp. of Cool Whip). However, if you used it in recipes, I can't see how you would necessarily be getting a small amount.
Reading further, it looks like the only one that has a low glycemic index is the Whey Low Type D...this is what it says about baking with it:
Quote:
Whey Low Type D is a blend of two natural sugars that was optimized to give the lowest possible glycemic index and is ideal for type 1 and type 2 diabetics, who need to control their postprandial (after-meal) blood sugar levels very tightly. While Whey Low® Granular can be used in baked goods with very little change to the recipe (be sure to use a 25º F lower oven temperature and the shortest bake time described in the recipe), baking with Whey Low® Type D requires a reduced oven temperature of about 25º F and a longer bake time determined while monitoring browning in the oven. In all other food applications, both sugar blends should taste and perform the same as table sugar.
Seems like more trouble than just using Splenda, to me.
This is about the Whey Low Type D:
http://www.wheylow.com/Catalog/Whey_...Low_Type_D.htm
It's just Fructose and Lactose. Since they get the Fructose from Corn Syrup, I wonder how it might mess with your blood sugar?
Not sure about this...I'd need to see some reviews from scientific types before I'd feel comfortable using it. Wonder if anyone is on the SBD official site and could ask?
