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Hi,

Somebody asked about molasses.

Lots of info on sugars :

 

http://www.curezone.com/foods/sugarpage.asp

 

Brown Rice Syrup (Rice malt)

is made from (yeast culture) fermented brown rice and sprouted whole

barley. Like barley malt, it is ground and heated to make a thick syrup.

Because of its mild taste, it can be used as a substitute for white or

brown sugar.

OK for sick people but not too much !

It is one of the best of all concentrated sweeteners !

Avoid it if you have Candida Albicans (yeast) problem ! 40 % complex

carbohydrates (starch)

57 % maltose

 

Barley Malt Syrup

is made from (yeast culture) fermented whole barley which is sprouted to

break down some of the carbohydrate into the simple sugar maltose. It is

then ground and heated to make a thick syrup. Barley malt is a good

substitute for brown and white sugar. It is delicious in hot breakfast

cereals, cookies, breads, muffins, and recipes using carob.

OK for sick people but not too much !

It is one of the best of all concentrated sweeteners !

Avoid it if you have Candida Albicans (yeast) problem ! 33 % complex

carbohydrates (starch)

66 % maltose

 

Granulated Brown Rice Sweeteners

are made from dried brown rice syrup or a combination of dried brown

rice syrup and powdered grape juice concentrate. Brown rice sweeteners

have a very mild flavor and can be used to replace white or brown sugar

in baked goods.

OK for sick people but not too much !

It is good concentrated sweeteners !

Avoid it if you have Candida Albicans (yeast) problem ! 33 % or more

complex carbohydrates

66 % maltose, fructose, glucose, and sucrose

 

Fruit Concentrate/Sweetener

includes frozen juice concentrates such as grape or apple juice and

refrigerated jars of fruit concentrates which are typically blends of

juices such as peach, pear, and pineapple juice. Fruit concentrates are

thicker than fruit juice concentrates and are made by cooking whole

fruits at very low temperatures until they have been reduced to a thick

syrup. Fruit sweeteners work well in most baked goods.

They are not much better then white or brown sugar !!!

If you are sick, avoid it !!! 1 %

 

complex carbohydrates

90 - 96 % simple sugars, fructose, glucose, and sucrose

 

Maple Syrup

is made from the sap of sugar maple trees. Thirty­five to 50 gallons of

sap are boiled to produce one gallon of maple syrup. Grade A maple syrup

has a lighter color and flavor than Grade B, which is darker with a

stronger flavor.

It is not much better then white or brown sugar!!!

I do not recommend it !!! 1 %

 

complex carbohydrates

96 % sucrose

 

Honey

is a mixture of acid secretions from the glands of honeybees and nectar

from flowers. Although honey is a natural sweetener, it is considered a

refined sugar because 96% of dry matter are simple sugars: fructose,

glucose and sucrose.

It is sweeter and higher in calories than refined white sugar. Honey

does contain some B vitamins, minerals, and enzymes. However, the

enzymes are generally destroyed by high heat causing the honey to lose

nutritional properties when used in baking. God to use in special cures,

but not as a every day food !

It is not much better then white or brown sugar!!!

I do not recommend it !!! 0 %

 

complex carbohydrates

96 % simple sugars, fructose, glucose, and sucrose

 

Granulated Cane Juice

is made from organically grown sugar cane juice that has been filtered

and dehydrated. Its a simple sugar that tastes much like brown or

turbinado sugar; however, its less refined and contains more vitamins

and minerals. Granulated cane juice can be used as a substitute for both

white and brown sugar, but it is still rich in sucrose.

It is not much better then white or brown sugar!!!

I do not recommend it !!! 0 %

 

complex carbohydrates

96 % sucrose

 

Molasses

is a by­product of the refined white, brown, and turbinado sugars. Sweet

molasses or light molasses is the liquid left after the first extraction

of sugar crystals. Blackstrap molasses is the liquid left after the last

extraction of sugar crystals, and has a stronger, bittersweet flavor and

is richer in potassium, calcium, iron, and B­vitamins than sweet

molasses. Though molasses is better than white sugar, it still contain a

lot of it, so I can not recommend eating molasses.

It is not much better then white or brown sugar!!!

I do not recommend it !!! 0 %

 

complex carbohydrates

96 % sucrose

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