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Discussion Starter · #1 ·
My son is sensitive to cane sugar (according to a NEAT test the chiropractor did). We do believe it is true since his behavior does change if we allow him to consume anything with cane sugar in it.<br><br>
So I've been looking for other types of sugars I can use for baking and such. (We're also doing no-wheat for him).<br><br>
I like Cocnut sugar - but it's more of a "brown sugar" taste. Same with Date Sugar. Honey seems to work nicely and in certain cases maple syrup.<br><br>
I just got a case of "beet sugar" though and I'm trying to read more about it - I don't like that it's also "refined" - which pretty much means all the nutrients are out of it. Since it comes from another plant, though - maybe he won't react to it as badly - ???? I'm "fishing" for something that will help me make some great frosting (for if he goes to b-day parties and I make him an alternative one - or for his or his siblings birthday cakes, etc.).
 

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I don't know if you are certain that it is specifically cane sugar, but much of the sugar sold and used in the US is beet sugar, and it seems more likely that he would react to refined sugar than specifically cane sugar, though anything's possible.<br><br>
That said, if he is reacting to sugar, then I would definitely avoid refined sugar like the plague. If it is specifically cane sugar, I might consider beet sugar for the few times a year you need a birthday treat, but if it's every month, I'd give maple syrup frosting a try.<br><br>
That said, maple syrup, coconut palm sugar, date sugar, honey, really are your options. Palm sugar works pretty well 1:1 in baking. Honey, for raw uses. I would not use agave, it's contested, however there is some evidence that it a refined sugar, and processed in the body much like corn syrup.
 

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My DS reacts to cane sugar but not beet sugar, according to ALCAT blood test for food intolerance. And DD2 reacts to beet sugar and honey. So we do agave (not much), maple syrup/sugar, palm sugar. I get the NOW Beet sugar (it's non-GMO beets). But there are a lot of kids who react to sugar/carbs with behavioral issues, so you may want to see if that's true with your DS, or if it's just cane sugar.
 

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Discussion Starter · #5 ·
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<div>Originally Posted by <strong>kjbrown92</strong> <a href="/community/forum/post/15369497"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">My DS reacts to cane sugar but not beet sugar, according to ALCAT blood test for food intolerance. And DD2 reacts to beet sugar and honey. So we do agave (not much), maple syrup/sugar, palm sugar. I get the NOW Beet sugar (it's non-GMO beets). But there are a lot of kids who react to sugar/carbs with behavioral issues, so you may want to see if that's true with your DS, or if it's just cane sugar.</div>
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I have the "Now" Beet Sugar from our health food store. Thought I'd try it and see if (hate for him to be a guinea pig but sometimes it's the only way to find out) he go bananas.<br><br>
I haven't heard of or thought to try palm sugar. What is that like?<br><br>
From what I'm reading it's best to use honey and maple in "raw" recipes. Dates, honey and some other things are high in salicylates. Apples & oranges, for example (high in salicylates), make him very aggressive and hyper. Peeled pears are supposed to be OK. I have a syrup I found (it's supposed to be good for baking with) that is made from pear concentrate. Not sure how that will work. Anyone used that type of thing before??
 

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DS and I both are sensitive to cane sugar according to a test like NAET.<br>
I usually bake with a mixture of things for example bananas, raisins, dates and add a bit of agave nectar, just to make it a little sweeter. Now since finding out how processed agave nectar is I have gone back to maple syrup again.
 

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I've never heard of not cooking maple syrup. It doesn't make sense. Maple syrup has already been boiled for a very long time. They take maple sap, which isn't really sweet particularly at all, and boil it to concentrate it to make maple syrup.
 

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<div>Originally Posted by <strong>rachie</strong> <a href="/community/forum/post/15370029"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I have a syrup I found (it's supposed to be good for baking with) that is made from pear concentrate. Not sure how that will work. Anyone used that type of thing before??</div>
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I bought something like that once. It was very expensive and what I baked with it did not turn out well. Mind you I did not have a recipe specifically for this sweetener. I used it in a recipe calling for sugar.
 
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