Re: is sucanat a better sugar substitute? - NANCY

February 4, 2002

I'm not certain how well you are tolerating dairy at this time,

however I find that that helps take off some of the sour when

necessary.

Sincerely,

dmm

> Whether or not sucanat is " unprocessed, " it sets me off. As a long-

time vegetarian, I developed a strong sensitivity to many

carbohydrates, but especially concentrated sweeteners and flours--

even properly soaked ones, it seems. At this stage in my healing,

getting my blood sugar smoothly regulated requires me to abstain from

ALL flours and sweeteners--honey, maple syrup, and sucanat included.

I'm hoping stevia will work to take the sour edge off fermented dairy

products.

>

> ----- Original Message -----

> From: sanderson

> @y...

> Sent: Monday, February 04, 2002 2:54 PM

> Subject: is sucanat a better sugar substitute?

>

> The stevia doesn't sound that great to me. What about

> organic sucanat from Natural Sweeteners, which is a

> one for one substitute for sugar? I've read their web

> site carefully, and it seems that they just extract

> the cane syrup, then add some molassas before the

> drying (if I remember right) which adds some

> nutrients. It would seem to be unprocessed. Any

> opinions?

> Sharon

>

> __________________________________________________

>

February 5, 2002

Dr. MM,

You have certainly aroused my curiousity. I assume there is a particular reason

you wonder how well I am tolerating dairy at this time. Is it because it's

common for recovering vegetarians with carbohydrate sensitivities to have

trouble with dairy?

----- Original Message -----

From: drmichaelmarasco

Sent: Monday, February 04, 2002 4:05 PM

Subject: Re: is sucanat a better sugar substitute? - NANCY