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BTD Forums  /  The GenoType Diet  /  Vegetable glycerine
Posted by: Chandon, Wednesday, July 8, 2009, 8:47pm
Hi,

I have never bought vegetable glycerine before. I believe I have had it since, I think, Dr. D's bars at some point had some vegetable glycerine in them. I went to my local health food store to get some and the owner found some back where they have a lot of Frontier herbs. He gave me some Frontier glycerine and said it was a noncaloric sweetener, which I have ascertained from this site is not true. So the fact that the bottle was so small seemed to make sense at the time, since stevia comes in small bottles. There is nothing written on the label about the product at all, except that it is high quality. I feel like returning this because it seems like a really lousy value for 2 oz! But now that I have it, maybe I should just try it and then buy a cheaper one, like Now's version, later.

Has anyone here used vegetable glycerine before going on the BTD or GTD? Is there a rule of thumb on how much to use vs using another sweetener like sugar, agave nectar, or honey? Maybe it is a common thing to use if you're a low carber. I have to say it doesn't sound appealing, but it is a diamond superfood for me.

I hope this isn't the same stuff that caused me to have terrible digestion problems when I was eating a certain brand of bars last year!

Any advice is welcome.
Posted by: Lola, Wednesday, July 8, 2009, 9:03pm; Reply: 1
might have been xylitol
Posted by: Ribbit, Wednesday, July 8, 2009, 9:12pm; Reply: 2
I really like veg glycerine.  If it weren't so expensive I'd use it more.  I use it in place of agave or honey--the same amount called for in a recipe.  I don't know why they would sell it in a 2-oz. bottle unless it was for cosmetic purposes or for sweetening your coffee or something.  That seems rather small.
Posted by: Jenny, Wednesday, July 8, 2009, 9:48pm; Reply: 3
Quoted from Ribbit
I really like veg glycerine.  If it weren't so expensive I'd use it more.  I use it in place of agave or honey--the same amount called for in a recipe.  I don't know why they would sell it in a 2-oz. bottle unless it was for cosmetic purposes or for sweetening your coffee or something.  That seems rather small.


I have been using it for several years, since the days of Heidi Merritt on BTD forums. I have found that different brands have different tastes, some rather chemicalized, and in Australia I prefer to use Melrose if I can get it. However I find that virtually all health food stores have no idea that it is an appropriate sugar substitute and I end up giving them a little talk about weaning off sugar. Just because v.g. is so hard to find reliably, I sometimes end up with agave (for making cranberry juice palatable for instance).It is essentially sold to add lustre and quality to confectionery and icing I think, although there may be a use in cosmetics as well. There is a company in Melbourne which supplies it in very bulky lots for retailers to decant, maybe I should buy a big container, and have enough for the rest of my life! ;D

Posted by: Chloe, Wednesday, July 8, 2009, 9:53pm; Reply: 4
Quoted from Ribbit
I really like veg glycerine.  If it weren't so expensive I'd use it more.  I use it in place of agave or honey--the same amount called for in a recipe.  I don't know why they would sell it in a 2-oz. bottle unless it was for cosmetic purposes or for sweetening your coffee or something.  That seems rather small.


Vegetable glycerin is a very good topical skin moisturizer and is sold in smaller bottles for that reason.  It's a humectant.  I've seen the smaller bottles in the
cosmetic section of our health food store.  But I think it's food grade.

Larger bottles can be purchased. My larger bottle is by NOW.

Wondering how something made from vegetable oil can have a sweet taste
and I wonder what kind of oil it's made from.

http://www.iherb.com/Now-Foods-Vegetable-Glycerin-16-fl-oz-473-ml/962





Posted by: gulfcoastguy, Thursday, July 9, 2009, 12:23am; Reply: 5
I've used it for a few years when baking. So far in cheesecakes, carrot cakes, pumpkin(butternut squash)pies. I prefer to use agave for cream cheese frosting. VG isn't noncalorie but it doesn't shoot blood sugar up and it is better on tryglycerides than agave I believe. As faqr as how much to use somewhere between 1/2 and 2/3's the amount of sugar shown in a recipe.
Posted by: Chandon, Thursday, July 9, 2009, 3:09am; Reply: 6
Thanks! The guy said that some people use it for making tinctures. I was thinking that he meant tinctures to be injested, but he could have meant ones for using topically.
Posted by: Chanur, Friday, July 10, 2009, 6:47pm; Reply: 7
Don't know how prices are in your area, but I use Azure Standard as my mail order supplier. It's much cheaper than buying it in the stores even with shipping costs added in (I can only find it in 4 oz bottles). We buy it by the gallon since as long as you don't contaminate it the shelf life is next to forever.

http://www.azurestandard.com/product.php?id=NS073
Posted by: Ffantazsia, Friday, July 10, 2009, 9:41pm; Reply: 8
Certified Kosher Vegetable Glycerine is an amazing product whose unique combination of properties have made it useful in a wide variety of applications. It is a clear, colorless, thick liquid with a naturally sweet taste. 100% food grade, vegetable glycerine is derived from palm oil by the process of hydrogenolysis, which removes the fatty acids, leaving pure vegetable glycerine. Metabolized in the body like a carbohydrate, it is easily digested, and its warm sweet taste makes it an excellent substitute for sugar. It is extensively used in the preparation of coffee and tea flavors, and as an ingredient in soft drinks.

Glycerine is also used as a humectant, a penetrant, and a softening agent. An effective ingredient in massage preparations, glycerine provides a soothing effect, making the skin supple, while offering a protective action. The emollient and lubricating properties make it very effective for dry and scaly skin. It can be also used as an agent in cosmetics, toothpaste, shampoos, soaps, herbal remedies, pharmaceuticals and other household items. It also acts as a solvent in extracting botanical properties from plant materials (without the use of alcohol).
Posted by: Chandon, Friday, July 10, 2009, 10:00pm; Reply: 9
Thanks Ffantazsia for all that info. Also, Chanur, I haven't heard of that mail order company. Sometimes I use Willner to get things.
Posted by: O in Virginia, Saturday, September 3, 2011, 5:12pm; Reply: 10
I recently bought a bottle of Now brand's vegetable glycerine because of a recipe I want to try that calls for it.  I've never used vegetable glycerine before, but I just had a small taste - very sweet and a bit chemically.  I bought this bottle in the pharmacy/cosmetics section of a local health food store, but it says "food grade" on it, and that it is derived from non-GMO palm oil (black dot avoid on my swami) and vegetable oil, but I wonder what vegetable...  ??)  Anyway, if I can't eat it I will use it for homemade skin preparations this winter.  I may stick with agave for sweetening.
Posted by: Dianne, Saturday, September 3, 2011, 5:55pm; Reply: 11
I have a 16oz. bottle from NOW, paid $10.00. I use it for baking, same ratio to other sweeteners. Use it in smoothies occasion.  Found a great Explorer nut butter recipe created by Ribbit on Friday and used that as the sweetener. The flavour is excellent - says 'pure glycerin' on the bottle.

It metabolizes well for my Geno type according to the information that I've read and is a diamond as well.
You may be able to order it online.
Posted by: ABJoe, Saturday, September 3, 2011, 9:16pm; Reply: 12
Quoted from O in Virginia
but it says "food grade" on it, and that it is derived from non-GMO palm oil (black dot avoid on my swami) and vegetable oil, but I wonder what vegetable...  ??)  Anyway, if I can't eat it I will use it for homemade skin preparations this winter.  I may stick with agave for sweetening.

My recollection of a discussion a while back, it doesn't matter what source the vegetable glycerin is from, as it is refined to obtain pure glycerin...
Posted by: O in Virginia, Sunday, September 4, 2011, 12:08am; Reply: 13
Quoted from ABJoe

My recollection of a discussion a while back, it doesn't matter what source the vegetable glycerin is from, as it is refined to obtain pure glycerin...


Good to know, thank you!  :)
Posted by: Conor, Wednesday, June 13, 2012, 1:04am; Reply: 14
Quoted from ABJoe
My recollection of a discussion a while back, it doesn't matter what source the vegetable glycerin is from, as it is refined to obtain pure glycerin...

Hi, can anyone definitively confirm this?

I've never eaten vegetable glycerin before, at least not knowingly and in a non-additive sort of way. From checking with various manufacturers, it appears that all commercially available vegetable glycerin is made from either coconut, palm or rapeseed oil. These [oils] are all full-on avoids for me, yet SWAMI included vegetable glycerin in my superfood list of condiments. It [glycerol] is also included in some of my GH combinations. As I don't care too much about sweeteners, I'm thinking I don't really need it unless someone has some otherwise compelling information for why I should use it (and evidence that it really is beneficial despite being made from nothing but avoid oils). Thanks for any input. (:
Posted by: Possum, Wednesday, June 13, 2012, 1:16am; Reply: 15
Can't it also be made from soy oil too? I have no experience with it, sorry.. but am with you on it being an odd thing re the oils... ??)
Posted by: Chloe, Wednesday, June 13, 2012, 1:23am; Reply: 16
It's made from coconut or palm oil.

http://www.ehow.com/list_5847508_vegetable-glycerin-made-of_.html
Posted by: Victoria, Wednesday, June 13, 2012, 3:45am; Reply: 17
Quoted from Conor
. . yet SWAMI included vegetable glycerin in my superfood list of condiments. It [glycerol] is also included in some of my GH combinations. As I don't care too much about sweeteners, I'm thinking I don't really need it unless someone has some otherwise compelling information for why I should use it (and evidence that it really is beneficial despite being made from nothing but avoid oils).


Conor, it's not necessary to add sweeteners even if they are rated as superfoods on your SWAMI.  I can't even remember when I last added some kind of sweetener to something I eat.  Just regular food suits me way better.
Posted by: Lloyd, Wednesday, June 13, 2012, 11:29am; Reply: 18
Quoted from Conor
As I don't care too much about sweeteners, I'm thinking I don't really need it unless someone has some otherwise compelling information for why I should use it (and evidence that it really is beneficial despite being made from nothing but avoid oils). Thanks for any input.


As a consumptive the major benefit seems to be what it doesn't do rather than any outstanding positive dietary contribution. At least on a cursory study.

In other words, the cleanest dirty shirt in the hamper.

Given that it is in GH combinations there is probably something more if we look a little deeper. It is a precursor for phospholipid production. Maybe more study is warranted.
Posted by: Conor, Wednesday, June 13, 2012, 7:10pm; Reply: 19
Lloyd, as you suggested, I'll look into it more out of curiosity more than anything. I'm pretty much down to blackstrap molasses as a sweetener (when I make a batch of 'rocket chocolate' ... includes gelatinized, double-potency maca :o), as well as some occasional honey. I have a jug of grade C maple syrup in the refrigerator but can't remember the last time I used it, as I haven't gotten around to figuring out if there's a compliant pancake/waffle recipe (nor have I wanted them). Anyhow, I'm going to pursue your phospholipid lead first and, if you're interested, I'll let you if I find anything worth discussing.

Victoria, I agree. (:

Possum, out of five larger manufacturers, haven't had a single one of them mention soy as an oil from which it's processed. Haven't asked specifically, but possibly it's not due to the extensive number of HBA products in which vegetable glycerin is included ... and soy's allergen potential? ??)
Posted by: Possum, Thursday, June 14, 2012, 12:19am; Reply: 20
I hope you're right Conor... I'm not sure where I originally got that info from re soy as a source... but wiki says: "Raw materials used to make glycerol (glycerine) include animal fats, such as beef tallow, and vegetable oils, such as coconut and soybean" & cites Dow Chemicals as the source for the info?!

Oh & from Miscellaneous Bulk Ingredients from Mountain Rose Herbs
http://www.mountainroseherbs.com/bulkmisc/bulkmisc.html "This pure, certified organic, soy derived vegetable glycerine (glycerin) is used in cosmetics and body care products to assist in retaining moisture and is helpful in pulling oxygen into the skin. Vegetable glycerine is a natural emollient that adds a cooling effect on the skin and has become a predominant ingredient in most skin care products and soaps. Vegetable glycerine is also the principal medium for the manufacturing of non-alcohol based herbal extracts, which are called glycerites. This makes for a sweet alcohol free extract that can be easily administered to children, animals and those with alcohol sensitivities. Suitable for food and cosmetic use."
Posted by: Lloyd, Thursday, June 14, 2012, 12:30am; Reply: 21
Quoted from Conor
Anyhow, I'm going to pursue your phospholipid lead first and, if you're interested, I'll let you if I find anything worth discussing.


But of course!

As to myself, it's a rare batch of cookies or pie that gets sweetened and almost nothing else. I've never used vegetable glycerin, it is a superfood for me but not on my GH tables, anywhere.

There are recipies for rice based pancakes. I have meant to try one sometime but it has not been a priority.

Posted by: gulfcoastguy, Thursday, June 14, 2012, 2:12am; Reply: 22
I've used it to make desserts. My Dad is diabetic and I make cheesecake, pumpkin pie and a few other things using it. Lately I've been using more agave since it is cheaper and easier to find but I believe VG is better for the two of us especially cooked.
Posted by: Possum, Thursday, June 14, 2012, 2:49am; Reply: 23
Quoted from ABJoe
My recollection of a discussion a while back, it doesn't matter what source the vegetable glycerin is from, as it is refined to obtain pure glycerin...
Unless, I wonder - if you are highly allergic to soy? :o Seeing as "Vegetable glycerin, (is) a natural by-product of the oil production process..." it makes sense that the cheapest oils which are used the most, would then produce the most glycerine & the cheapest (seeing as it is used so extensively in everything from toothpastes to cosmetics)?!

Read more: http://www.livestrong.com/article/191035-homemade-glycerin-moisturizer/#ixzz1xjRB2iuw


Posted by: SquarePeg, Thursday, June 14, 2012, 5:52pm; Reply: 24
Conor, my SWAMI suggests a few sweeteners as superfoods.  But because of my blood sugar issues (self-diagnosed pre-pre-diabetes), I do better treating them as black dotted.

Also, I'm leaning toward avoiding highly processed foods, even if experts claim a few are beneficial.  OTOH, I might rarely take aspirin, and that's highly processed willow bark.
Posted by: Lola, Thursday, June 28, 2012, 2:58am; Reply: 25
Quoted Text
Dr D
Glycerine(ol) is a trihydric alcohol, (not a carbohydrate) and is the building block of all plant oils and nearly all animal fats. Without a
humectant to hold moisture, any bar would be a rock-solid brick within hours of production. 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.
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