Spinoff: Which sweetener is the least controversial?

[SollysMom]

Not from a weight management perspective, but for overall health. I also prefer ingredients to be as natural as possible. It seems every sweetener available has its pitfalls!

TIA for any replies

[cristeen]

Probably raw honey.

[sellendie]

I agree.

[serenbat]

along RAW honey, RAW sugar, maple syrup and molasses, natural fruit & their juice

For me, so much is about the process

[raksmama]

I am sooooooo disappointed about Agave nectar! I was using it a lot! Stevia as well......

I guess I would have to say using fruit as a sweetener, either bananas or dried fruit such as raisons or dates would be the least controversial sweeteners.

It is confusing about the other sweeteners because one definitely gets different opinions.
Some say honey is not supposed to be heated up so would not be good for baking.
Maple syrup although natural is very high glycemic. I used to use it for baking instead of sugar but switched to agave nectar.

Succanat is lower glycemic than many other sweeteners but I was told by a naturopath friend that a very high percentage of people have a sensitivity to cane sugar and succanat is cane sugar.

I have heard good things about both coconut sugar and palm sugar but never tried them.

[snowbunny]

In our kitchen I use mostly raw, unfiltered honey because it is available locally. I occasionally use molasses, maple syrup or rapadura/sucanat. You have to be careful with any sugars, though. We're really not supposed to eat any of it regularly, let alone the refined stuff.

[Doodlebugsmom]

Originally Posted by jalilah

I am sooooooo disappointed about Agave nectar! I was using it a lot! Stevia as well......

I can't find any scientific information proving the stevia is harmful in any way. What is it that's bad?

I probably average a drop of stevia a day. I just can't see how that can possibly be harmful.

[serenbat]

stevia

many people object to how it is processed/over processed-not in a natural state compared to others

You may want to look at the current thread in Traditional Foods- baking without sugar

dachshundqueen

I avoid stevia too. The WAPF says it's okay in limited quantities. I am concerned by studies that there can be some potential reproductive system problems associated with its use. The FDA has approved its use, but then the FDA has also approved the use of a lot of things with questionable side effects. I'm also not thrilled with the way stevia is obtained (see methanol and ethanol in the fda letter below).

http://www.cspinet.org/new/stevia.html
http://www.fda.gov/Food/FoodIngredie.../ucm154989.htm

Re: Applesauce, I add no sweeteners to mine and find it to be very sweet without them. I occasionally add cinnamon though, in the form of a cinnamon stick which I then fish out before running the sauce through the blender if the stick hasn't fully disintegrated.

[Doodlebugsmom]

Originally Posted by serenbat

many people object to how it is processed/over processed-not in a natural state compared to others

You may want to look at the current thread in Traditional Foods- baking without sugar

Yeah, I know it's processed. I'm just a "moderation" type person and stevia is something that I use in extreme moderation. I'm not too worried about having a few drops every now and then since it isn't actually harmful. Just like I'm not opposed to having some unbleached sugar every now and then.

[Magelet]

I think the best are maple/birch etc syrup, maybe date sugar, honey for sure, and raw unprocessed evaporated cane sugar. I think palm sugar, coconut sugar, and brown rice syrup are pretty good. Fruit of course is great, though I'm not so sure about lots of fruit juice. It's important not to eat too much of any of them, but once we were off white sugar, it became so easy and even instinctive to reduce the amount of natural sweetners.

[luckysgirl]

I mainly work with raw honey and raw sugar, but like a good natural maple syrup as well. I haven't had much luck with molasses.

I agree with whoever said that the process is what gets to me the most.

[Doodlebugsmom]

Originally Posted by Magelet

It's important not to eat too much of any of them, but once we were off white sugar, it became so easy and even instinctive to reduce the amount of natural sweetners.

Same thing here.

[serenbat]

I haven't had much luck with molasses.

if you want to use more molasses look into getting an old, pre-WWII or around that time-most have lots of uses

We add molasses to porridge, puddings,custards, pumpkin pie and great with a lard & molasses cookie.

moderation is best

[Magelet]

oh right, I forgot that I love molasses too. I think it's actually pretty high up there on the healthier sugars scale, because it has less sugar, and a lot MORE concentrated minerals, being all the minerals stripped from white sugar.

[luckysgirl]

Originally Posted by serenbat

if you want to use more molasses look into getting an old, pre-WWII or around that time-most have lots of uses

We add molasses to porridge, puddings,custards, pumpkin pie and great with a lard & molasses cookie.

moderation is best

Thanks for advice. I have a recipe for a molasses based cake but since I've never had great success with it it constantly gets set aside. I'll definitely look into it. Thanks again!

[serenbat]

AND wet-bottom shoefly pie