Sweeteners

October 14, 2003

Right on Persian.

I'd also recommend Raw Honey and Raw Date Syrup or Sugar. Just make sure that neither of these has been heated.

I've always found that it is best to get your honey from a local source you find yourself. Whenever I move to a new area, one of the first things I do, is "make friends" with a local bee keeper. This way, you know that what you're getting is the best. The only time you have to worry about Botulism with honey is if it's been heated.

Love,

Doc

Ian "Doc" Shillington N.D.505-772-5889Dr.IanShillington

-

Persian

herbal remedies

Wednesday, October 15, 2003 2:37 PM

[herbal remedies] Sweeteners

Hi,For sweeteners I mainly use organic maple syrup and organic rice syrup.If you want to make say custard, you can sweeten with maple (I make soy custard).For apple crumble you can add the rice syrup to the cooked apples.For the crumble topping I use whole wheat flour, raw rolled oats and lots ofshredded coconut for sweetness then you don't need any sugar at all.You can sweeten herbal teas with either as well.As far as I know they are both OK if organic.Persian

October 15, 2003

i use organic maple syrup a lot in recipes that call for sugar...but

this can be tricky b/c it is a totally different consistency...adding

wet instead of dry (so sometimes you need to change up other

ingredients too)...does anyone have a helpful rule of thumb about

healthy substitutions for sugar...most of what i make is vegan so i

taste as i go but i would LUV luv luv it if someone had a handy dandy

chart for this!! i've heard of people also using agave and veg.

glycerin but i have never used either for cooking.

luv laura

herbal remedies , John Ybarra

<deuteronomy2929> wrote:

> I've never heard of rice syrup. I'll have to check it out.

>

> John

>

> Persian <persian13@i...> wrote:

> Hi,

>

> For sweeteners I mainly use organic maple syrup and organic rice

syrup.

> If you want to make say custard, you can sweeten with maple (I make

soy custard).

> For apple crumble you can add the rice syrup to the cooked apples.

> For the crumble topping I use whole wheat flour, raw rolled oats

and lots of

> shredded coconut for sweetness then you don't need any sugar at all.

>

> You can sweeten herbal teas with either as well.

>

> As far as I know they are both OK if organic.

>

> Persian

>

October 15, 2003

Natural sugar substitutes

When baking, there are many natural sugar substitutes that are readily available at your local grocery store. Pure maple syrup (not the maple "flavored" syrups) and honey are absolutely 100% sugar-free. Make sure they're pure. Molasses will also suffice instead of processed sugar, but because of its strong flavor, be sure you don't mind the taste before you use it. Barley malt is a thick, medium brown syrup that is a wonderful substitute for refined white sugar. It comes from the grain barley, and it very sweet and mild. Rice syrup is a little lighter and thinner than barley malt and (of course) comes from brown rice. Each of these products can be put into a recipe just as you would sugar. You might need to decrease the amount somewhat, especially if you don't want your batter or dough to be too liquid. With the healthy climate that exists in cuisine today, there are literally hundreds of cookbooks available that contain recipes that use these products rather than processed,

refined sugar.

Fruit juice has long been a wonderful alternative to sugar. When using fruit juice, make sure there is no added sugar in the juice. Look for the words "100% pure," or "100% juice." Sometimes manufacturers trick unwary consumers into thinking their product is 100% juice by adding the words "100% natural." Sugar, even processed, refined sugar is natural. Make sure all you have in your hand is juice, and nothing more.

Sometimes you want a little something sweet on cereal or oatmeal. Try fruit or raisins, or a swirl of maple syrup. You won't miss the sugar! You can also puree fruit-any kind of berry works well, or peaches-and mix it into your cereal. Once you start looking for other options, it's fun to experiment and try many different things. Hope this helps Laura!!!

Suzilaura_e25 <laura_e23 wrote:

i use organic maple syrup a lot in recipes that call for sugar...but this can be tricky b/c it is a totally different consistency...adding wet instead of dry (so sometimes you need to change up other ingredients too)...does anyone have a helpful rule of thumb about healthy substitutions for sugar...most of what i make is vegan so i taste as i go but i would LUV luv luv it if someone had a handy dandy chart for this!! i've heard of people also using agave and veg. glycerin but i have never used either for cooking.luv lauraherbal remedies , John Ybarra wrote:> I've never heard of rice syrup. I'll have to check it out.> > John> > Persian wrote:> Hi,> > For sweeteners I mainly use organic maple syrup and organic rice

syrup.> If you want to make say custard, you can sweeten with maple (I make soy custard).> For apple crumble you can add the rice syrup to the cooked apples.> For the crumble topping I use whole wheat flour, raw rolled oats and lots of> shredded coconut for sweetness then you don't need any sugar at all.> > You can sweeten herbal teas with either as well.> > As far as I know they are both OK if organic.> > Persian> >

October 15, 2003

suzi--thank you. this gives me lots more wonderful ideas and says

what i basically knew...that it's a case-by-case basis and there are

no " easy " substitution charts! it all depends on the consistency of

the batter, what substitute you're using etc. i'm finding that all

of the subbing i do now...usually subbing for sugar and the flour

(using flours other than wheat) has really made me a better

baker...b/c i have to go by taste and what i know about the

ingredients instead of just blindly following a recipe...speaking of

i've been making these really really good banana/carob/walnut

muffins...vegan/sugar free/wheat free...i'll post the recipe

tomorrow. but this post was really helpful suzi b/c it gives a good

description of each substitute...and that's what you really need to

know to make the decision about what amount you need. i've found the

same thing is true for subbing flours...you have to have a good

understanding about the properties of each flour to know what you

should sub in what recipe. it's a lot to learn but fun!

thanks. luv laura

herbal remedies , Suzanne <suziesgoats>

wrote:

> Natural sugar substitutes

>

> bodyOffer(908)

>

> When baking, there are many natural sugar substitutes that are

readily available at your local grocery store. Pure maple syrup (not

the maple " flavored " syrups) and honey are absolutely 100% sugar-

free. Make sure they're pure. Molasses will also suffice instead of

processed sugar, but because of its strong flavor, be sure you don't

mind the taste before you use it. Barley malt is a thick, medium

brown syrup that is a wonderful substitute for refined white sugar.

It comes from the grain barley, and it very sweet and mild. Rice

syrup is a little lighter and thinner than barley malt and (of

course) comes from brown rice. Each of these products can be put into

a recipe just as you would sugar. You might need to decrease the

amount somewhat, especially if you don't want your batter or dough to

be too liquid. With the healthy climate that exists in cuisine today,

there are literally hundreds of cookbooks available that contain

recipes that use these products rather than processed, refined

> sugar.

>

> Fruit juice has long been a wonderful alternative to sugar. When

using fruit juice, make sure there is no added sugar in the juice.

Look for the words " 100% pure, " or " 100% juice. " Sometimes

manufacturers trick unwary consumers into thinking their product is

100% juice by adding the words " 100% natural. " Sugar, even processed,

refined sugar is natural. Make sure all you have in your hand is

juice, and nothing more.

>

> Sometimes you want a little something sweet on cereal or oatmeal.

Try fruit or raisins, or a swirl of maple syrup. You won't miss the

sugar! You can also puree fruit-any kind of berry works well, or

peaches-and mix it into your cereal. Once you start looking for other

options, it's fun to experiment and try many different things.

> Hope this helps Laura!!!

>

> Suzi

>

> laura_e25 <laura_e23@h...> wrote:

> i use organic maple syrup a lot in recipes that call for

sugar...but

> this can be tricky b/c it is a totally different

consistency...adding

> wet instead of dry (so sometimes you need to change up other

> ingredients too)...does anyone have a helpful rule of thumb about

> healthy substitutions for sugar...most of what i make is vegan so i

> taste as i go but i would LUV luv luv it if someone had a handy

dandy

> chart for this!! i've heard of people also using agave and veg.

> glycerin but i have never used either for cooking.

> luv laura

>

> herbal remedies , John Ybarra

> wrote:

> > I've never heard of rice syrup. I'll have to check it out.

> >

> > John

> >

> > Persian

> wrote:

> > Hi,

> >

> > For sweeteners I mainly use organic maple syrup and organic rice

> syrup.

> > If you want to make say custard, you can sweeten with maple (I

make

> soy custard).

> > For apple crumble you can add the rice syrup to the cooked apples.

> > For the crumble topping I use whole wheat flour, raw rolled oats

> and lots of

> > shredded coconut for sweetness then you don't need any sugar at

all.

> >

> > You can sweeten herbal teas with either as well.

> >

> > As far as I know they are both OK if organic.

> >

> > Persian

> >

October 16, 2003

Hi John

On Tue, Oct 14, 2003 at 03:45:12 -0700, John Ybarra wrote:

> I've never heard of rice syrup. I'll have to check it out.

>

I find it really versatile and I believe it is also good and OK to eat being

made from organic brown rice! If we have it in little old NZ I am sure

it will be in the States?? Course not every little place I guess. It is thick

like honey.

Persian

August 27, 2006

We use those as well as brown rice syrup.

Anna

-

Teddyberen

herbal remedies

Saturday, August 26, 2006 7:22 PM

Herbal Remedies - Sweeteners

Hi..

I use Stevia most of the time. However, in tea or when baking, or on oatmeal I use Agave Nectar. You can find out about it online. I use it to replace honey. Safe for Diabetics.

Diane M

September 30, 2007

Hi All;

Here is my not well organized collection so far, in brief:

We heard about essential fats in the last few years. Now they are

talking about essential sugars. The average American consumes 39

teaspoons of the sugar called glucose a day—a recipe for a personal

and public health disaster. Yet sugar is now being hailed as a

healing substance at the forefront a science called glyconutrition.

There are 8 of the over 200 monosaccharides which occur naturally in

plants which in recent years are being called essential. 2 are common

in the American processed diet, glucose and galactose. Both galactose

and glucose are broken down in the body and used as fuel. While the

body can use other nutrients as fuel, namely fat, the good news about

glucose is that the brain relies almost exclusively on glucose to

power its intense metabolic activity.

The 8 essential sugars were for the major portion of human history

part of the everyday diet. Ninety-nine percent of the diet Homo

Sapiens evolved on was made up of vegetables, fruits, nuts, seeds and

legumes, which give all 8.

" To maintain a healthy body, cells must " talk " to each other. In it's

most basic form, this communication occurs at the cellular level.

Their language is one of touch, written in simple sugars called

saccharides (or Glyconutrients) on the cell surfaces. These simple

sugars combine with other molecules to make glycoforms such as

glycoprotein's when combined with proteins or glycolipids when

combined with fat. " In addition to improving cell to cell

communication, research shows that these sugars work in the body in

many different vital to life ways for immune and other systems health.

Among the postpartum mothers' foods to favor list, the foods rich in

essential sugars include: milk (galactose), vegetables, fruits, nuts,

grains, seeds and legumes, wakame and kelp seaweeds, honey, agave, raw

and natural sugars, maple syrup, etc. When vata dosha is high, sweet

taste is among those to be emphasized (not just from sweeteners), for

many reasons science is just beginning to see. Note that Ayurveda

identifies the sweet as dominant taste actually in all our foods.

Among the actual " sweeteners " , Ayurveda gives interesting commentary

you may be able to use in terms of creating more desirable balance:

Heating sweeteners: honey, agave, succanat, jaggery, molasses, sorghum

Iron rich sweeteners: molasses, sorghum, succanat, dark jaggery

Cooling sweeteners: stevia, white sugars glucose and fructose, light

natural sugars, maple syrup, barley male, xylitol, rice syrup

Reducing to phlegm: honey, agave, molasses (in reasonable amounts and

with suitable digestive context)

Low glycemic index sweeteners: stevia (o), agave, xylitol?, and

notably the Ningxia wolfberry/goji berry fruit

Poisonous: cooked honey (most difficult toxin to remove) , Splenda

and all the commercial artificial sweeteners, refined white sugar

Phlegm producing: white sugar, rice syrup, barley malt, sometimes

succanat, jaggery, others. In excess, honey and the rest

I am open to corrections/refinements here; this is my understanding.

For sweetness, energy and contentment;

Ysha

October 2, 2007

Is there a unit to measure sweetness ? What is it's name ?

Some thing like scoville for pungent ....

How do they measure that stevia is 28 times sweeter than suger ?

-

Ysha Oakes

ayurveda

Sunday, September 30, 2007 8:00 AM

PerinatalAyurveda forum Sweeteners

Hi All;

Here is my not well organized collection so far, in brief:

We heard about essential fats in the last few years. Now they are

talking about essential sugars. The average American consumes 39

teaspoons of the sugar called glucose a day-a recipe for a personal