Differences in sugar.....

Posted on Tuesday, March 6, 2007 at 01:50

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Posted by Anonymous on Tuesday, March 6, 2007 at 02:48 - Link

Thanks for the info on sugar. I havn't really looked into it yet, so it was very helpful. I'm just wondering how my family will react to the change (teenagers). I personally have been staying away from all forms of sugar for the last 2 1/2 weeks.
Donna
www.homeschoolblogger.com/alwayslearning/

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Posted by matsmom97 on Tuesday, March 6, 2007 at 03:18 - Link

I have used sucanat and like it! I need to remember to use it (it's not right next to my 'white sugar' and I'm a creature of habit.;)) more! Because of hte expense, I use only for us and use the white sugar for 'gifts' and w/all the holiday baking I got totally out of hte habit of grabbing the sucanat! Plus we just don't eat that much sugar.

Sucanat

Posted by mejerrymouse on Tuesday, March 6, 2007 at 03:28 - Link

Sucanat has more of a molasses flavor so we don't use it for everything. People say to use it in place of brown sugar. They make sucanat with honey which is a better replacement for white sugar (in my opinion). We use raw honey in a lot of recipes too. I'm thinking about trying to grow stevia which is an herbal alternative to sugar. However, it is hardy in zones 9-10 so I'd have to grow it indoors, and I'm not sure that would work very well--maybe I'd be more inclined to water a sugar bush :D

Good luck!

Elizabeth

Hmmm...

Posted by MrsBurns on Tuesday, March 6, 2007 at 08:29 - Link

...so what about the Rapadura product recommended in the Nourishing Traditions cookbook? I mean, in terms of where it lines up on the processing scale? I have bought it and like it...it pours more like white sugar, but it tastes great in my coffee.

I need to try the sucanat. You have spurred me on to get some this week. Keep us posted on which ones you like best and why.

Thanks,
DeniseB

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Posted by MamaDuke on Wednesday, March 7, 2007 at 06:27 - Link

I can't say that I've used Sucanat but I have used Turbinado, which has a "maple" flavor - it's not overly strong but it does give a different taste. We used it for quite awhile but when finances became a little tight, I switched back to plain ol' sugar (bad, I know). I also noticed w/ the Turbinado, since it has larger crystals, it didn't "blend" well with cookies, etc. You know when you cream butter and sugar for cookies how you get that really creamy texture ... it wasn't quite the same. It tasted great, but the texture was different. I still have some in my cabinet so I might try it out again. Let me know about the Sucanat...I've read about it but haven't tried it.

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