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vegetable glycerin  This thread currently has 3,866 views. Print Print Thread
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phillyclassic
Tuesday, October 12, 2010, 5:06pm Report to Moderator Report to Moderator

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So in my Swami I am told that coconut oil/palm oil are avoids for me however vegetable glycerin is an optional beneficial sweetner...can anyone explain this? I am learning that vegetable glycerin is usually derived from coconut or palm oil?! If there is a different source please educate me, I have been interested in trying this in baking etc. Thanks for any replies.
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Lola
Tuesday, October 12, 2010, 5:20pm Report to Moderator Report to Moderator

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don t try in baking preferably, cause it tends to smoke up your whole kitchen!!!
I know!!! lol

glycerol is the chemical composition of glycerin, no matter it s source....
so it s fine if in your list


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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phillyclassic
Tuesday, October 12, 2010, 11:56pm Report to Moderator Report to Moderator

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Thanks Lola, what ways have you used it before?
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Lola
Wednesday, October 13, 2010, 12:12am Report to Moderator Report to Moderator

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to sweeten my tea or hot chocolate and carob


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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KellyAnn
Wednesday, October 13, 2010, 12:23am Report to Moderator Report to Moderator

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I don't like vegetable glycerin as a sweetener.  For some reason it just doesn't taste good to me, but luckily Agave is a diamond beneficial for me according to SWAMI so I use that instead.  
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Lola
Wednesday, October 13, 2010, 12:35am Report to Moderator Report to Moderator

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Quoted Text
Dr D
Glycerine is the only effective humectant that can be used by non-secretors, since it can be shunted to either fat metabolism or glucose production, depending on metabolic status. Glycerine can be a carb on occasion, a fat precursor on occasion, a phosphoglyceride precursor on occasion, and it can simply pass through the body unused. For non-secretors, this is perfect. Thus, although it is there for moisture retention, it also tends to optimize fat<->carb<->fat conversion which is genetically a problem with non-secretors.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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The harder you are on yourself, the easier life will be on you!
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Dr. Pepper
Wednesday, October 13, 2010, 2:45am Report to Moderator Report to Moderator

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Humectant, now there's a $5 word...had to look that one up!


Does vegetable glycerin contribute its own "taste" or is it fairly neutral as a sweetener?
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Lola
Wednesday, October 13, 2010, 2:50am Report to Moderator Report to Moderator

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it is very sweet....
like in all tastes......
taster status does play a roll in anything....
to each, their own!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Lola
Wednesday, October 13, 2010, 3:07am Report to Moderator Report to Moderator

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Sa Bon Nim
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humectant meaning it keeps things humidified
like in face creams and hand creams
the old bars had VG to not turn dry.....

the reason we find VG in the cosmetics isle at the wfs


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
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ruthiegirl
Wednesday, October 13, 2010, 4:48pm Report to Moderator Report to Moderator

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Whatever "bad stuff" from coconut or palm oil is refined out of it by the time it's made into vegetable glycerine. It's the same way Type As can have yogurt but not whole milk- something about the processing changes the way the body uses the food, making it better (or worse) for individuals. In this case, the end product, vegetable glycerine, is good for you, even though it may be refined from a source that isn't good for you.

I've never baked with vegetable glycerine, but I have used agave and honey. I find honey to be a much better sweetener in baking; agave tends to lose its sweetness when cooked. Agave sweetened cookies just don't taste sweet, while the honey-sweetened ones taste fine. Either sweetener is good in tea.


Ruth, Single Mother to 20 yo  O- Leah , 18 yo O- Hannah, and  13 yo B+ Jack


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phillyclassic
Wednesday, October 13, 2010, 4:54pm Report to Moderator Report to Moderator

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I agree about cooking with agave, I have noticed a difference, it's just not very present after baking in taste...thanks for all the responses it helped clear up some curiosities I had.
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BHealthy
Sunday, December 16, 2012, 10:08pm Report to Moderator Report to Moderator

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I have two online sources for vegetable glycerine, both of which are food grade:

This one, https://www.starwest-botanicals.com/category/vegetable-glycerin/, which is not organic and states it's made from palm oil.

And this one, http://www.mountainroseherbs.com/bulkmisc/bulkmisc.php#bu_gly, which is organic but it's made from soy.

Which one would you get?  


"Excellence is the result of caring more than others think is wise, risking more than others think is safe, dreaming more than others think is practical, and expecting more than others think is possible."
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ABJoe
Sunday, December 16, 2012, 10:36pm Report to Moderator Report to Moderator

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Quoted from BHealthy
Which one would you get?  

There isn't a large price differential - unless the shipping is not dramatically different...  I would get the organic.  Dr. D. has stated that the source doesn't make a difference because the proteins have been adequately removed so there isn't a problem...  

I don't know that the non-organic would be a problem, but I'm happy to support organic sources when possible.


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Christopher1
Monday, December 17, 2012, 2:25am Report to Moderator Report to Moderator

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Quoted from Lola
Glycerine is the only effective humectant that can be used by non-secretors, since it can be shunted to either fat metabolism or glucose production, depending on metabolic status. Glycerine can be a carb on occasion, a fat precursor on occasion, a phosphoglyceride precursor on occasion, and it can simply pass through the body unused. For non-secretors, this is perfect. Thus, although it is there for moisture retention, it also tends to optimize fat<->carb<->fat conversion which is genetically a problem with non-secretors.


Does vegetable glycerin actually have health benefits though? Or is it just "benign" (i.e. harmless).
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BHealthy
Monday, December 17, 2012, 3:40am Report to Moderator Report to Moderator

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Quoted from Christopher1

Does vegetable glycerin actually have health benefits though? Or is it just "benign" (i.e. harmless).
It's in my SWAMI as a superfood.  I don't know why.



"Excellence is the result of caring more than others think is wise, risking more than others think is safe, dreaming more than others think is practical, and expecting more than others think is possible."
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Christopher1
Monday, December 17, 2012, 3:53am Report to Moderator Report to Moderator

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Quoted from BHealthy
It's in my SWAMI as a superfood.  I don't know why.



"Thus, although it is there for moisture retention, it also tends to optimize fat<->carb<->fat conversion which is genetically a problem with non-secretors."
-Dr. D

I guess this would explain its "medicinal" effects...
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Possum
Monday, December 17, 2012, 5:22am Report to Moderator Report to Moderator

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Quoted from Lola
don t try in baking preferably, cause it tends to smoke up your whole kitchen!!! I know!!! lol
I made a chocolate cake in the crock pot for my husband & used veg glycerine with absolutely no problems... Maybe in the oven &/or in cookies it might be a problem? Anyway, the cake was delicious & wonderfully moist

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Lola
Monday, December 17, 2012, 5:33am Report to Moderator Report to Moderator

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good to know!!



''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
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BHealthy
Tuesday, December 18, 2012, 4:15am Report to Moderator Report to Moderator

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Quoted from ABJoe

There isn't a large price differential - unless the shipping is not dramatically different...  I would get the organic.  
Shipping at MRH was really high: 2.25 pounds of product valued at #27 was $13 shipping!  I will buy it there because I always prefer organic, but I'll wait until I need enough other things to justify the shipping.



"Excellence is the result of caring more than others think is wise, risking more than others think is safe, dreaming more than others think is practical, and expecting more than others think is possible."
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ruthiegirl
Friday, December 21, 2012, 5:31pm Report to Moderator Report to Moderator

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Quoted from ruthiegirl
agave tends to lose its sweetness when cooked. Agave sweetened cookies just don't taste sweet, while the honey-sweetened ones taste fine. Either sweetener is good in tea.

I've since discovered that RAW agave works just fine in baking. I buy the "regular" agave at Costco where it's much less expensive, and I  buy raw agave at the HFS for when I want to bake. If there was no price difference, I would only buy the raw kind and save the cabinet space.


Ruth, Single Mother to 20 yo  O- Leah , 18 yo O- Hannah, and  13 yo B+ Jack


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aussielady582
Saturday, December 22, 2012, 3:45am Report to Moderator Report to Moderator

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I have been wondering where to buy vegetable glycerin in Australia. I still use agave nectar, rice syrup or maple syrup, but for people with food intolerance and possible fructose intolerance, maybe veg glyc would be better for making sweets, cakes, cookies/biscuits?? How do other type O's 'hunter's go with agave (high in fructose) and other sweeteners? esp if one has possible leaky gut syndrome and is trying to improve health? Thankyou.
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Possum
Saturday, December 22, 2012, 9:33am Report to Moderator Report to Moderator

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I finally tracked it down in NZ at a brewers supply shop - maybe that would help you too? I think some health food shops do stock it too
Agave is the last thing to consume with fructose intolerance tbh
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RedLilac
Saturday, December 22, 2012, 2:31pm Report to Moderator Report to Moderator

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I never thought to use VG as a sweetener.  I mix it with my old thin bar soaps to make a liquid soap.  I recently switched to VG electronic cigarettes from Propyl glycol (PG) e-cig because I was getting a negative reaction from PG.  I guess it does make my e-cigs taste sweeter.


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Dianne
Saturday, December 22, 2012, 3:00pm Report to Moderator Report to Moderator

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Quoted from Possum
I made a chocolate cake in the crock pot for my husband & used veg glycerine with absolutely no problems... Maybe in the oven &/or in cookies it might be a problem? Anyway, the cake was delicious & wonderfully moist



Recently I made gluten-free biscotti with glycerin and it was fine.  
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chrissyA
Sunday, December 23, 2012, 2:35pm Report to Moderator Report to Moderator

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Vegetable glycerine can usually be found in the cosmetic section of health food stores


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“Let thy food be thy medicine and thy medicine be thy food.” --Hippocrates (460-377 B.C.)
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Chloe
Sunday, December 23, 2012, 5:01pm Report to Moderator Report to Moderator

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Quoted from Dianne


Recently I made gluten-free biscotti with glycerin and it was fine.  


Can you please share your recipe?



"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Melissa_J
Monday, December 24, 2012, 7:22am Report to Moderator Report to Moderator

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I have noticed the smoke with baking, especially in really sweet foods at high temperatures.  If less is used or it is cooked at a lower temperature it is fine.

The recipe for Chelsie's Cinnamon Cranberry Flax muffins http://lowcarbdiets.about.com/od/breads/r/chelsiemuffins.htm
with 1/4 cup VG for the sweetener worked nicely, if I remember right.  

I bet biscotti would be good...

Brownies did not  

I'll have to try it in the crock pot.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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ruthiegirl
Monday, December 24, 2012, 3:48pm Report to Moderator Report to Moderator

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I'm nervous about eating things sold as cosmetics- are they as pure as the items sold for consumption?


Ruth, Single Mother to 20 yo  O- Leah , 18 yo O- Hannah, and  13 yo B+ Jack


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chrissyA
Monday, December 24, 2012, 10:19pm Report to Moderator Report to Moderator

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Ruthie - This is the one I use. It is food grade. I'm not sure if it is stated on the bottle, but it is on the webpage  
http://www.nowfoods.com/Personal-Care/Products/Body/Skin-Care-Oils/M003277.htm


SWAMI
“Let thy food be thy medicine and thy medicine be thy food.” --Hippocrates (460-377 B.C.)
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