Comments on: Sugars (Part 2): Best to Worst – Real Food Wednesdays http://kellythekitchenkop.com/2009/04/sugars-part-2-best-to-worst.html Thu, 18 Mar 2010 12:42:38 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Kelly http://kellythekitchenkop.com/2009/04/sugars-part-2-best-to-worst.html/comment-page-1#comment-20363 Kelly Thu, 16 Jul 2009 04:20:14 +0000 http://kellythekitchenkop.com/?p=5576#comment-20363 If it's darker (and hasn't been made to just *look* darker), then it may be less refined, which is better. If it’s darker (and hasn’t been made to just *look* darker), then it may be less refined, which is better.

]]> By: Musings of a Housewife http://kellythekitchenkop.com/2009/04/sugars-part-2-best-to-worst.html/comment-page-1#comment-20286 Musings of a Housewife Wed, 15 Jul 2009 12:37:02 +0000 http://kellythekitchenkop.com/?p=5576#comment-20286 So the Raw Sugar you buy at the grocery store is no better than refined table sugar? I like the raw in my coffee. Makes me feel refined. (No pun intended. ha!) <abbr><em>Musings of a Housewife’s last blog post..<a href="http://www.musingsofahousewife.com/2009/07/baked-salmon.html" rel="nofollow">Baked Salmon</a></abbr></em> So the Raw Sugar you buy at the grocery store is no better than refined table sugar? I like the raw in my coffee. Makes me feel refined. (No pun intended. ha!)

Musings of a Housewife’s last blog post..Baked Salmon

]]> By: Kelly http://kellythekitchenkop.com/2009/04/sugars-part-2-best-to-worst.html/comment-page-1#comment-11755 Kelly Sat, 23 May 2009 13:27:58 +0000 http://kellythekitchenkop.com/?p=5576#comment-11755 Anthony, did you read the post I linked to on xylitol/erythritol in the above post? It would be good if you could pop over there and share your opinions so that readers hear both sides. Kelly Anthony, did you read the post I linked to on xylitol/erythritol in the above post? It would be good if you could pop over there and share your opinions so that readers hear both sides.

Kelly

]]> By: Anthony http://kellythekitchenkop.com/2009/04/sugars-part-2-best-to-worst.html/comment-page-1#comment-11048 Anthony Mon, 18 May 2009 08:11:16 +0000 http://kellythekitchenkop.com/?p=5576#comment-11048 Kelly, why would you say to avoid erythritol, which is probably the healthiest sweetening option of all those listed? With diabetes and insulin resistance on the rise, our bodies don't need carbohydrate-laden sweeteners. Erythritol and stevia are the only natural sweeteners with zero blood sugar impact, which is probably the most important aspect for overall health. The scientific evidence says there's nothing natural about consuming concentrated sources of carbohydrates. Paleolithic man had no access to boiled saps, evaporated cane juice crystals, and very limited access to honeycomb. The human body is not designed to deal with massive amounts of carbohydrates contained in ANY sweetener, natural or refined. I'm not sure what your issue is with erythritol, found in fruits and in our bodies. It could seriously save a generation of children from being obese if it replaced the sweeteners in our food! I don't want to take you off my blog roll, but I'd like to know on what scientific studies you base your opinions. Kelly, why would you say to avoid erythritol, which is probably the healthiest sweetening option of all those listed? With diabetes and insulin resistance on the rise, our bodies don’t need carbohydrate-laden sweeteners. Erythritol and stevia are the only natural sweeteners with zero blood sugar impact, which is probably the most important aspect for overall health. The scientific evidence says there’s nothing natural about consuming concentrated sources of carbohydrates. Paleolithic man had no access to boiled saps, evaporated cane juice crystals, and very limited access to honeycomb. The human body is not designed to deal with massive amounts of carbohydrates contained in ANY sweetener, natural or refined. I’m not sure what your issue is with erythritol, found in fruits and in our bodies. It could seriously save a generation of children from being obese if it replaced the sweeteners in our food! I don’t want to take you off my blog roll, but I’d like to know on what scientific studies you base your opinions.

]]> By: Kelly http://kellythekitchenkop.com/2009/04/sugars-part-2-best-to-worst.html/comment-page-1#comment-10307 Kelly Sun, 10 May 2009 01:59:44 +0000 http://kellythekitchenkop.com/?p=5576#comment-10307 Acahoon, great scoop, thanks! Acahoon, great scoop, thanks!

]]> By: acahoon http://kellythekitchenkop.com/2009/04/sugars-part-2-best-to-worst.html/comment-page-1#comment-10125 acahoon Thu, 07 May 2009 20:16:32 +0000 http://kellythekitchenkop.com/?p=5576#comment-10125 I have had good results with stevia ( the white powder) when using it in baking and in combination with a small amount of another sweetener like honey. They seem to play off one another much better than by itself. It does take a little getting used to the flavor, which seems chemical-like to me. My kids love adding the flavored stevia liquid in their raw whole milk since I do not get them chocolate milk, particularly the chocolate and butterscotch flavors. This week my rhubarb is coming in and I made a great dessert with it using pretty much stevia and honey. It was a crust with flour, butter and rapadura topped with a rhubard sauce made of cooked down rhubard thickened with nonGMO corn starch, 1/3 c honey and some stevia powder to taste. On top of the rhubarb sauce I made a simple vanilla pudding ( Betty Crocker cookbook) with milk, eggs, corn starch, flavored stevia liquid and stevia powder. I loved and every one else seemed to like it as well since it only lasted 2 days! I use stevia powder exclusively to sweeten my homemade yogurt as well. This is a good choice for diabetics! I have had good results with stevia ( the white powder) when using it in baking and in combination with a small amount of another sweetener like honey. They seem to play off one another much better than by itself. It does take a little getting used to the flavor, which seems chemical-like to me. My kids love adding the flavored stevia liquid in their raw whole milk since I do not get them chocolate milk, particularly the chocolate and butterscotch flavors. This week my rhubarb is coming in and I made a great dessert with it using pretty much stevia and honey. It was a crust with flour, butter and rapadura topped with a rhubard sauce made of cooked down rhubard thickened with nonGMO corn starch, 1/3 c honey and some stevia powder to taste. On top of the rhubarb sauce I made a simple vanilla pudding ( Betty Crocker cookbook) with milk, eggs, corn starch, flavored stevia liquid and stevia powder. I loved and every one else seemed to like it as well since it only lasted 2 days!

I use stevia powder exclusively to sweeten my homemade yogurt as well. This is a good choice for diabetics!

]]> By: Kelly http://kellythekitchenkop.com/2009/04/sugars-part-2-best-to-worst.html/comment-page-1#comment-9764 Kelly Mon, 04 May 2009 00:49:26 +0000 http://kellythekitchenkop.com/?p=5576#comment-9764 Paula, Kimi is "the nourishing gourmet" - I didn't mention that when I said to read more at the link to Kim's blog! Paula, Kimi is “the nourishing gourmet” – I didn’t mention that when I said to read more at the link to Kim’s blog!

]]> By: Kelly http://kellythekitchenkop.com/2009/04/sugars-part-2-best-to-worst.html/comment-page-1#comment-9763 Kelly Mon, 04 May 2009 00:46:10 +0000 http://kellythekitchenkop.com/?p=5576#comment-9763 Paula, it's something she bought. I don't know the difference between evaporated and not - all I know is that when I checked my buying club to find it, they had the organic evaporated palm sugar, so that's what I got! What you did sounds fine to me, though. Try reading the link I added above to Kimi Harris' post - she has more on palm sugar at her blog, actually that's where I first heard of it. She can also tell you there about how to replace it for regular sugar - I'm pretty sure it's 1 to 1, but not positive and I have to get the kids in bed and can't look now! Paula, it’s something she bought. I don’t know the difference between evaporated and not – all I know is that when I checked my buying club to find it, they had the organic evaporated palm sugar, so that’s what I got!

What you did sounds fine to me, though. Try reading the link I added above to Kimi Harris’ post – she has more on palm sugar at her blog, actually that’s where I first heard of it. She can also tell you there about how to replace it for regular sugar – I’m pretty sure it’s 1 to 1, but not positive and I have to get the kids in bed and can’t look now!

]]> By: Paula http://kellythekitchenkop.com/2009/04/sugars-part-2-best-to-worst.html/comment-page-1#comment-9745 Paula Sun, 03 May 2009 19:04:01 +0000 http://kellythekitchenkop.com/?p=5576#comment-9745 You mentioned: "Ann Marie also just had me try her organic evaporated palm sugar and it’s so good! " what is this? Is it something she made or something we can buy? What is the difference between evaporated palm sugar and palm sugar? I put my palm sugar (hard kind) in my blender (K-Tec) and made it into sugar and used it just like sugar. Was the wrong. It came out tasting WONDERFULLY good. LOL!! When replacing sugar with palm sugar, do you need to reduce the amount? THANKS KELLY!!! :D You mentioned: “Ann Marie also just had me try her organic evaporated palm sugar and it’s so good! ” what is this? Is it something she made or something we can buy? What is the difference between evaporated palm sugar and palm sugar? I put my palm sugar (hard kind) in my blender (K-Tec) and made it into sugar and used it just like sugar. Was the wrong. It came out tasting WONDERFULLY good. LOL!! When replacing sugar with palm sugar, do you need to reduce the amount?
THANKS KELLY!!! :D

]]> By: Kelly http://kellythekitchenkop.com/2009/04/sugars-part-2-best-to-worst.html/comment-page-1#comment-9724 Kelly Sun, 03 May 2009 13:58:39 +0000 http://kellythekitchenkop.com/?p=5576#comment-9724 Sue, I was talking with Ann Marie about TJ's the other day, and we're wondering how they can say they're ALL no-GMO, when we've seen items there with Canola oil...? Cathy, have you looked over the links in this post about Agave Nectar? Karen, I just ordered palm sugar from the buying club - I've heard of others having great luck with it and can't wait to try it. Other Karen, check out the link in this post about xylitol to read more. :) Sue, I was talking with Ann Marie about TJ’s the other day, and we’re wondering how they can say they’re ALL no-GMO, when we’ve seen items there with Canola oil…?

Cathy, have you looked over the links in this post about Agave Nectar?

Karen, I just ordered palm sugar from the buying club – I’ve heard of others having great luck with it and can’t wait to try it.

Other Karen, check out the link in this post about xylitol to read more. :)

]]>