Guest guest Posted September 21, 2006 Report Share Posted September 21, 2006 I have been doing a lot of reading here and elsewhere about sugar substitutes (for want of a better phrase). Obviously the chemical ones are out (i.e. Aspartame, sucralose, etc...). In the process of unlearning and relearning there are three that I am still out on - honey (not at the top of my list), agave, and stevia. I am looking mainly in terms of for cooking and iced tea/lemonade but will look at info regarding other uses. Does anyone have informational sites regarding any of these? Personal experience on one versus another? Thanks ------------- I have to make informed decisions for myself, but I must first be informed. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2006 Report Share Posted September 21, 2006 You could try molasses, honey, maple syrup, stevia. I use small packets of stevia which is natural from the stevia plant. Since it too has a bitter finish or edge to the palette, I add just a bit of honey to take away that bitter edge. If your gonna use molasses or honey or maple syrup then try to add it to foods or liquids when they are warm cause it will stir in much easier than when they cold. .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2006 Report Share Posted September 21, 2006 Stevia is my choice, I use it and I grow it. I have used the commercial extracts, both powder and liquid and find them about the same as what i grow and tincture except for the color. My dried powder is of course green, but being used to herbs I don't mind the color at all. My tincture is clear and it goes into an amber dropper botttle so it wouldn't matter anyways. There are many recipes online for cooking with Stevia. I use the drops or the powder ( whichever is the closest to me at the time) to sweeten up my kefir, teas or any other beverage of choice. I have never had any side effects whatsoever and not heard of anyone else reporting any. I have used the powder on sliced strawberries and after sitting in the fridge for a few hours you have the same sweet syrup you find when you use sugar and its very very tasty. www.stevia.net for more information. Thursday, September 21, 2006, 8:33:13 AM, you wrote: > I have been doing a lot of reading here and elsewhere about sugar > substitutes (for want of a better phrase). Obviously the chemical > ones are out (i.e. Aspartame, sucralose, etc...). > In the process of unlearning and relearning there are three that I am > still out on - honey (not at the top of my list), agave, and stevia. > I am looking mainly in terms of for cooking and iced tea/lemonade but > will look at info regarding other uses. > Does anyone have informational sites regarding any of these? Personal > experience on one versus another? > Thanks > ------------- > I have to make informed decisions for myself, but I must first be > informed. > Federal Law requires that we warn you of the following: > 1. Natural methods can sometimes backfire. > 2. If you are pregnant, consult your physician before using any natural remedy. > 3. The Constitution guarantees you the right to be your own physician and to > prescribe for your own health. > We are not medical doctors although MDs are welcome to post here as long as > they behave themselves. > Any opinions put forth by the list members are exactly that, and any person > following the advice of anyone posting here does so at their own risk. > It is up to you to educate yourself. By accepting advice or > products from list members, you are agreeing to > be fully responsible for your own health, and hold the List Owner > and members free of any liability. > Dr. Ian Shillington > Doctor of Naturopathy > Dr.IanShillington > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2006 Report Share Posted September 21, 2006 I use stevia all the time. I have grown the plants for about 6 years and use it for everything except jam making. The jam tends to weep badly if you use stevia. I grow the plant and then hang the branches upside down to dry and then powder the leaves. You can also take boiling water and pour over fresh leaves and store in the refridgerator for about two weeks for a liquid sweetner. A little goes a long way and found that my measurements don't always match others, but as a rule use only about 1/3 of stevia for the recommended sugar amount. Marsha Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2006 Report Share Posted September 21, 2006 We use stevia all of the time for tea and koolaid. It takes around a 1/2 tsp for a gallon. As for cooking if you don't mind sugar you could go with rapadura. Grade B maple syrup is also really good for cooking. http://www.westonaprice.org/motherlinda/maple.html here is a good article on that. One other thing I have used is xylitol. It has one carbon less then sugar so it is antimicrobial. The only time I use that though is when I know I will be having diabetics eat something that I am making. Rena Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2006 Report Share Posted September 21, 2006 I also use organic unrefined sugar cane. I use it in my hot tea. I haven't tried the stevia, but heard that alot of people use it. gonna try that too. ~Robin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2006 Report Share Posted September 22, 2006 Me <p31ladee wrote:In the process of unlearning and relearning there are three that I am still out on - honey (not at the top of my list), agave, and stevia. Does anyone have informational sites regarding any of these? Personal experience on one versus another?http://www.stevia.net/Stevia Site Tinahttp://www.geocities.com/black_lily_lover/home.html http://360./piece_of_heavnmagick_n_more/Motive is the concious of life,Action is the possibility of life,Outcome is the destiny of life.I've had it with reality....I want my fairy Godmother! Everyone is raving about the all-new Mail. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2006 Report Share Posted September 22, 2006 I am a fan of xylitol as well. Hugs! Melanie Harper Bradley Method Natural Childbirth Educator Duvall, WA Educator of a 9 year old lego genius, a 7 year old ballerina and a 2 year old Houdini! “Before you criticize someone, walk a mile in their shoes. That way if they get angry, they'll be a mile away and barefoot” Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2006 Report Share Posted September 23, 2006 I also use Stevia powder a lot. According to Ayurveda it is not good the heat honey as it becomes poisinous. I do not know if science has proved that claim from ayurveda. Kind regards Cristian - a newbee from Denmark herbal remedies , Skofeld wrote: > > You could try molasses, honey, maple syrup, stevia. I use small packets of > stevia which is natural from the stevia plant. Since it too has a bitter finish > or edge to the palette, I add just a bit of honey to take away that bitter > edge. If your gonna use molasses or honey or maple syrup then try to add it to > foods or liquids when they are warm cause it will stir in much easier than when > they cold. > > . > Quote Link to comment Share on other sites More sharing options...
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