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The good, bad and the ugly truth - It is being reported that aspartamate can be toxic according to the latest link from yahoo and High fructose is ulgy too! - http://health.yahoo.net/rodale/RH/th...n-your-kitchen
Interesting, I avoid all of the frankensweeteners.
If I use....say, Splenda, I feel mildly feverish...............and yikes, I get bloating and gas out of both ends............make a mess of my panties.
Stevia is probably the safest, as far as we know...
I agree.
Have you read anything on coconut sap of coconut palm sugar (pure)? Sounds even better than raw blue agave syrup in the glycemic index spike/ratio.
Been experimenting with it a little, like the flavour, and texture .. although not sure how well it would disolve in some things. probably where the sap comes in, same thing only melted.
It's tricky going from say a cup of sugar to maybe a third cup of coconut palm sugar and about 1/16th tsp or less, of stevia. Too much stevia is too sweet I find, so looking for a good balance.
Raw blue agave has a good flavour, but sure makes for runny apple pies and such.
It's like learning to cook all over again.
I send my experiments off in lunches for the crew sometimes. When I see certain items returning in the old lunch kit at the end of the day, know I have some more tweaking to do. They must think I'm a pretty crappy baker sometimes.
Last edited by stone-ground; 09-29-2011 at 09:21 AM..
Stevia is probably the safest, as far as we know...
Yeah, but now most of the dummies making Stevia are putting junk into it......dextrose, corn syrup, maltose, etc........yikes.........why wreck a good thing???
I have been using Zsweet with some success. Find it on Amazon in bulk (1.5 pound bags, or in packets). You use the same as sugar. It is expensive, but has zero calories, zero affect on blood sugar, and is approved by the FDA (also no gas).
Last night I made a fudge pie using Zsweet. It came out pretty good (using two cups of Zsweet instead of sugar), although a bit grainy. Doing some reading, I found people recommending to use a food processor to pulverize the granulars even more, which helps with the texture. I shall try that method soon.
It worked very well as a substitute for sugar in a Chinese sauce (sesame). I also use agave as a substitute for honey in said sauce.
All of the major sweeteners currently on the market are perfectly safe, even the much maligned aspartame and HFCS.
Not for me. . . I'll stick with stevia or go for unsweetened.
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