Sugar-free/Splenda coffee syrups in Chicgo. (2026 Update)

In alt.support.diabetes BubbaT wrote: : Sorry about crossposting to so many groups just trying to cast a wide net : to catch the info I want. So I'll try to be brief and get to the point. : ( I said I will *try*. )

: hate the local tap water. Even filter it tastes bad. Bottled water : ( Hinkley-Schmidt ) is too expensive. The solution I had was to not drink : water. I kept searching for sugar free coffee syrups every so often but

Just a thought here, but why not make some home made iced corffee, either with insant(quick and dirty) or brewing some up nice and strong and sweeteneing it with whtever you want? You can make it super stron if space in your fridge is a problem, and add water and ice to it when you drink it. If you need it "on the road" simpley take a thermous or use some other bottle.

Wendy

Would wearing a backpack allow you to carry more bottles at once? I used to use one when I had to walk to the nearest grocery store and back, before I got a car. You might need some kind of padding to separate the bottles if they're glass.

Robert Miles

Right on. I lived south of the Waukegan area for a number of years and the water was fine. This person has the misfortune to be on a system branch with problems and needs to start squawking.

Peter G. (bigbird)

You should be able to get sugar free syrups at most restaurant supply houses. Generally the ones I've been to will sell individual bottles and not force you to buy by the case. The one in my small town of

Plaidmoon

Then trim your effing headers.

Susan

It does have fewer carbs. I have had sugar free soda for years! No way would I drink a sugary drink. Ppppyuck!

long time man!

I first got onto a.s.w and m.f.w in like 94..maybe earlier I don't remember..lol

UseNet is ever the same no mater where you go..heh..same flame wars/trolls/carebears/lurkers..but I'm still using the info I learned in weights and now using what I learn as a diabetic to my betterment

anyhoo take it easy!

KROM

Back when I was more actively low carbing, I used to buy a lot of SF coffee syrups. There was one that I can't find anymore that was splenda & ace-k, and came in plastic bottles. Alas I can't remember it's name, but it might be worth searching for those terms.

I used to buy online for the same reasons - couldn't find much besides vanilla and hazelnut in regular stores. One thing that did work occasionally was to figure out which stores sold lots of coffee syrups (in my case the local Barnes and Noble plus a local bagel shop), and then ask if they could buy a bottle or two of whichever SF flavor I wanted from them. Both of them would add those bottles to their regular large order, and then sell it to me. Otherwise, I think your best bet is getting it online. I know you don't want to, and believe me it took a lot before I finally gave in and did that, but it was the only way I could easily get the variety I wanted. I just checked and on the davinci site, shipping for 1-3 items is $4.95, so really not much more than what you're willing to spend on transportation...

You may also want to search for SF snowball syrup which would give you a bigger variety of flavors. Maybe you can work out a deal with a local snowball stand.

Take the raspberries, cook them down and filter. The end result will actually be higher in carbs since you have concentrated the sugars as well as the flavours in the raspberries. You don't have to add extra sugar although it's a lot easier if you do so because you can control the thickness more easily.

By definition, a syrup is a solution of sugar and flavouring.

Now, if you just macerate mint in water you can make mint water, which has a nice flavour to it and won't have any carbohydrates at all since you are just removing the soluble stuff from the mint. But you will get better results macerating mint in heavy cream and using that, since some of the lighter mint flavours are oil soluble.

Vanilla also works better as a cream extract than anything else... strip some vanilla beans, add cream, soak overnight and you have a nice strong vanilla flavour.

These extracts aren't syrups, but they're certainly better in coffee than any of the fake syrups would be.

--scott

It kind of works although it's possible to lose a some of the more volatile flavour compounds. Many of the "natural fruit flavours" used commercially are obtained through solvent and centrifuge too.

--scott

Mary wrote in news: snipped-for-privacy@k39g2000yqb.googlegroups.com:

Oh, lie to me Mary, lie to me and tell me you love me! Use this on me and I love you long time!

Thanks, regards Dave

Here's the forum I started to help all Silvia owners;

BTDT

I gave in to my aunt who said probably I could eat a cake

"Why's he fallen asleep in the chair?"

I hide the taste of milk with coffee.