Guest guest Posted October 14, 2003 Report Share Posted 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2003 Report Share Posted 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 > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2003 Report Share Posted 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> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2003 Report Share Posted 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 > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2003 Report Share Posted 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2006 Report Share Posted 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2007 Report Share Posted 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2007 Report Share Posted 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 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2007 Report Share Posted October 4, 2007 HI Anand; I don't know of any such word used to measure sweetness except experience, never heard of this scoville one either! But simply taste a tiny pinch of stevia, and you may be convinced of the direction. It is a remarkable plant. The sweetness does not come from sucrose, glucose or any other what do they call them, saccharides I believe. It has just a hint of bitter behind it, very good for pitta and kapha. Vatas don't tend to favor it so easily. > Is there a unit to measure sweetness ? What is it's name ? > How do they measure that stevia is 28 times sweeter than suger ? It seems you disagree with others about cooked honey being ok if it is cooled again. This is confusing, and I'm not convinced! Namaste; Ysha Quote Link to comment Share on other sites More sharing options...
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