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This is obviously the white sugar I have used all my life! What is the alternative and why is it better? Can I use an alternative in my baking?<br><br>
Thanks,<br>
amy
 

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White sugar occasionally and in small amounts is really not bad - but eaten regularly in large amounts, it leaches minerals from your body, weakens the immune system, causes tooth decay and can cause behavioral problems. Refined sugar is also very additive and can cause overeating.<br><br>
Alternatives to refined sugar are:<br><br>
honey (raw has some benefits) - sweeter than sugar - use 1/2 to 3/4 amount of sugar in recipe<br>
maple syrup (has some nutrients) - sweeter than sugar, use 1/2 to 3/4 amount of sugar<br>
brown rice syrup - metabolized slower than sugar, contains some nutrients - use 1 to 1 with sugar<br>
agave nectar - metabolized slower than sugar - use same as honey/maple syrup<br>
evaporated cane juice (also called rapadura) - dried sugar cane so nutrients are not removed - it is a crystal and replace sugar 1 to 1<br>
blackstrap molasses - very nutritious but very strong taste - can replace some of the sugar in a recipe<br>
stevia - naturally sweet herb - not really useful in baking but great for beverages, puddings, sauces, frostings - very concentrated just use a few drops at a time<br>
Fruit and dried fruit can sometimes sweeten a recipe (for example try these: <a href="http://www.simplynaturalbooks.com/recip.html" target="_blank">Raisin Bars</a><br><br>
All of these except stevia can be used in baking however if you use a liquid sweetener you will need to reduce other liquids in your recipe. If you need a granulated sugar, choose evaporated cane juice.<br><br>
Also check out this thread: <a href="http://www.mothering.com/discussions/showthread.php?t=220882" target="_blank">http://www.mothering.com/discussions...d.php?t=220882</a>
 
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