Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 Hi Cat, Cooking with stevia isn't always as simple as just substituting stevia for sugar, such as in baked goods, where sugar forms part of the structure of the food and helps it rise, but there are several stevia cookbooks available now that I'm just starting to use: The Stevia Cookbook: Cooking With Nature's Calorie-Free Sweetener, by Ray Sahelian, MD, and Donna Gates, and Low-Carb Cooking With Stevia: The Naturally Sweet & Calorie-Free Herb, by Kirkland. Both books give quite a bit of background about stevia, especially the first one, and how to cook with it, plus of course lots of recipes, including baked goods. Not every recipe in each book is going to be a winner (one uses soy flour in a baking mix recipe, for instance), but in general they both seem pretty health oriented. For non-US cooks, the low-carb book has both traditional imperial and metric measures. Some recipes combine stevia with reduced amounts of sweeteners such as honey or molasses, but most seem to use only stevia for sweetening. One point about stevia is that if you use too much, you get the aftertaste. Remember it's very concentrated, so investing in a cookbook may make sense while you get used to it. Neither book is on the low-fat bandwagon, hooray! Jeanmarie >I'm going to try the Stevia Plus Fiber. The author of one of my low >carb books recommends >it. She said to make sure you get the plus type, since it has FOS. >I've located some from the web >site you mentioned by just entering my zip code. Have you baked >with it Jeanmarie? I don't >do anymore baking (except for today, taking cupcakes to my son's >class for his B-day), and >if it works well, then I just might try making some low carb >cookies. Of course, I'll substitute >almond flour for the regular flour, stevia for the sugar, etc. >Maybe the kids will eat these, but >I don't guarantee it since they always ask if this or that is low >carb before they eat it. I have lost >27 lbs so far and eliminating sugar and eating protein works for me! >Sorry to get off the subject of VCO. Oh I know, I can use the VCO >in place of butter. There...I'm back on track. >Cat >- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 >Sorry jeanmarie, I meant to say " aspartame and saccharin " . I was >busy and left the computer, came back and finished the post and >that's what I happened. > >Tomo Oh, okay. I still wonder exactly what isomalt is. I try to avoid the sugar alcohols (such as maltilol, sorbitol, etc.) in many sugar-free candies as they give me terrible gas. I'm wondering if isomalt is similar and if not, if you can buy it. I've only seen it as an ingredient in some processed foods. Jeanmarie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2004 Report Share Posted October 6, 2004 No problem Jean.... I am not sure on this one... however, you can get iron from green veggies... not sure which ones are the highest though... you might do a search on this. Suzi"oldglory@..." <oldglory@...> wrote: Hi,I guess my letter should be more clear. It was suggested that I could useblack strap molasses to correct anemia in a cancer victim but refined sugarisn't allowed at all. So, natural sugar might react differently in howcancer responds? I'm tired tonight so please bear with me.Thank you,Baugh***********************> > Do you know if the natural sugar (Sucanat), is allowable in the diet of a> cancer victim, when table sugar isn't?> > Thank you,> > Baugh> >> ===========================> >> Sucanat (Sugar Cane Natural) is sugar in its most natural form. It is>> extracted from the sugar cane and the freshly squeezed juice is>> evaporated by a special Swiss process. Only the water is removed. This>> process preserves all of the molasses. Sucanat is organically grown>> with no added preservatives and additives.>> >> -- >> Peace, love and light,>> >> Don Quai>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2004 Report Share Posted October 6, 2004 oldglory@... wrote: > Hi, > > I guess my letter should be more clear. It was suggested that I could use > black strap molasses to correct anemia in a cancer victim but refined > sugar > isn't allowed at all. So, natural sugar might react differently in how > cancer responds? I'm tired tonight so please bear with me. > > Thank you, > > Baugh =============================== Sugar of any form should be avoided by anyone with cancer. Cancer just loves sugar and cancer just loves cooked foods. Anyone with cancer should abstain 100% from any form of sugar or cooking of foods. Now one will always take in some form of sugar no matter what they eat, but the point is to limit the sugar to only what you obtain from the vegetables that you eat and these should be raw 100% of the time. -- Peace, love and light, Don Quai " Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal and wakes in man. " Quote Link to comment Share on other sites More sharing options...
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