2006-Mar-8 - Alternatives to Refined Sugar...?
So--instead of regular refined sugar....what do you use ?
We tend to use a lot of honey as our sweetner....altho, I will admit--I still use regular sugar for some things--but after all I've learned about refined sugars...I want to completely get away from it!!!!
SO--if you've gotten away from sugar--what do you use?? I've heard of various substitutes.......but don't know enough about them to use them properly in my baking and cooking....
Helps / Ideas.....?
Lis
Comments
2006-Mar-8 - We us Organc Cane Juice Crystals...
Posted by urbanhomestead
and Sucanat mostly. I also use honey and I have tried brown rice syrup. Crystal's blog... http://www.homesteadblogger.com/quiverfull/ probably has some great information on it.
Edited by urbanhomestead on 2006-Mar-8 at 12:26
2006-Mar-8 - Sugar Alternatives...
Posted by wannabeone
I like to use either honey or Sucanat. I've considered Stevia, but it's SO expensive - I know, "a little goes a long way" But you've got to HAVE the $$ to get it in the first place and around here, it can either be sink or swim. In those "swimming" times, we need to stock up and, so far, Stevia just hasn't made it to the list. :-)
I also keep Splenda on hand for guests who want to use something artificial. From what I've read, it's the most "natural" of the aritficial sweeteners - is that an oxy-moron?! lol
Blessings from Ohio, Kim Wolf<><
2006-Mar-8 - Untitled Comment
Posted by kayinpa
Hi Lis,
I use Demamara (raw sugar) or organic evaoprated cane chrystals...these work the best for replacing sugar in things like iced tea. I also use honey and sucanat which are great for baking. I am starting to use stevia (the liquid form) in my tea, but still am unsure whether I like it or not! "get the sugar out" by Anne Gilleman has some great recommendations...these are listed towards the end of the book. HTH
2006-Mar-8 - Sugar Alternatives
Posted by urbanhome
Sucanat is unrefined sugar cane juice that is dried and granulated. It has a bit of a brown sugar flavor and is somewhat dark in color. I use it for cookies and cakes and muffins.
I tried it in strawberry jam and the jam came out brownish and the strawberry flavor was masked over. Wasn't happy with that.
When making jams, a good sugar alternative is fruit juice concentrate.
Some people like to use date sugar in baking as a sugar alternative as well.
Sue Gregg has adapted many recipes using honey and other alternative sweeteners in her book Desserts. I highly recommend this book. Here is the link:
http://www.urbanhomemaker.com/customer/product.php?productid=16166
Marilyn Moll
2006-Mar-8 - Hi there...
Posted by sweetcottage
We are still struggling with this one but have used fructose and cane sugar granules with success!
2006-Mar-8 - Sugar
Posted by borderling
We use Organic sugar crystals and raw honey. We also use pure maple syrup for a sweetener. The less refinement in your sweetener the better.
Rhonda
2006-Mar-8 - Untitled Comment
Posted by farmgirlshelley
you are right to stay away from sugar. White sugar is so bad for you. All of the artificial sweetners are even worse and can make you so sick. Stay away from Splenda, (sucralose), equal and sweet n low, aspartame. You can use Stevia, organic sugar or good old honey. I would do a web search. I would also visit www.mercola.com
Dr. Mercola talks a lot about sugar, and living a healthy life style. Since changing my diet and life I am half the size I used to be!! What more proof do you need? We eat almost all organic food, and I drink tons of water. Read the ingredients of all the things that you buy, stay far away from high fructose corn syrup, fructose, corn syrup... etc. Anything like that. Good luck! May God bless you richly.
2006-Mar-8 - I use stevia..
Posted by Snowberryfarm
I am even baking with it now. I can't have any sugar at all, so I have really gotten used to this. I also use veggie glycerin at times. I just posted my Mayo recipe for ya! Hope you enjoy it!
Michelle
