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Old 02-10-2011, 01:09 PM   #11
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Re: Natural Sugar Substitution

As I read this thread, I'm wondering what % of the population has any concept of the many types of sugar, the effeect on our bodies, the manufacturing process, etc. I'm totally riveted by this, but I'm feeling like a big nerd right now.

That said, I don't know specific conversions, I have been subbing honey for sugar in some recipes, but I just eyeball the texture of the batter (like for quick breads and cookies), so no help there. Right now I'm using evaporated cane juice (Florida Crystals), just as a way to avoid sugar made from sugar beets (my big issue is with genetically modified food). When I am able, I will buy rapadura in bulk. It's sugar from sugar cane, but less processed so it has more minerals in tact. Obviously, it doesn't make it a health food, but I feel like it's better for me than the C&H on the shelf at the grocery store.


Kristin, wife to Dan (16 years) , mom to Abby (14)
Emma (12) and Owen (7)
I cd my daycare kids! That's why I still hang out here!
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Old 02-12-2011, 08:14 AM   #12
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Re: Natural Sugar Substitution

Here's another idea: don't forget about using dried fruit to sweeten things like raw crusts, oatmeal, cereals, etc. Ie. Dates (there are many kinds), raisans etc. (Raw cook books are FUN!
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Old 02-12-2011, 07:32 PM   #13
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Re: Natural Sugar Substitution

My dh has a health issue and cannot eat processed sugars. I don't know the chemistry of them, but his doc told him no more b/c they somehow make his body react badly (along with wheat-not gluten). So in our house, we use lots of natural sweeteners. Cane juice does not affect him, we have learned. I don't think that's processed, so much as just squeezed from the sugar cane.

We buy honey by the 5-gallon bucket from a local apiary. We use stevia and xylitol (sounds funny but it's natural) in coffee and baking, respectively.
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