Guest guest Posted August 12, 2002 Report Share Posted August 12, 2002 on 13/8/02 12:58 PM, Gig Moon at gmoon@... wrote: > Well I've finally made the decision to try to bite the bullet and greatly > reduce sugar in my son's diet (harder for us than gluten or even casein!). I > would really appreciate any guidance other parents could give me eg OK sugar > substitutes for cooking. > Thanks as always! > Gillian. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2002 Report Share Posted August 13, 2002 Gillian, Try stevia. It's a powder derived from a herb that is very sweet tasting (100 times that of sugar). It's used as sugar substitute by diabetics and available at health food store. Long records of safety. As a mater of fact, Japan outlaws aspartame, and uses stevia for reduced calorie diets. Mike > Well I've finally made the decision to try to bite the bullet and greatly > reduce sugar in my son's diet (harder for us than gluten or even casein!). I > would really appreciate any guidance other parents could give me eg OK sugar > substitutes for cooking. > Thanks as always! > Gillian. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2002 Report Share Posted August 13, 2002 I just started making my own lemonade with fresh lemons and Stevia.....stevia is a sugar substitute found in many GFCF recipes. I got it at the HFS. Anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2002 Report Share Posted August 13, 2002 Wouldn't fruit juice " sugar " still be seen and metabolized as " sugar " in the body? Honey too. Those aren't refined sugar, but it probably depends on what you are looking to achieve. I don't have a problem with sucrose or Splenda and have used that. It is best in baking with 1/2 regular sweetener and 1/2 Splenda. However, it is a modified sugar molecule that is modified with chlorine atoms and some people are bothered by this. I have seen good reports and scary reports on all the main artificial sweeteners including Splenda (okay, including brown and white sugar too). Another choice that seems to be generally regarded as safe is xylitol. Vitamin research products www.vrp.com sells xylitol gum, mints, sweetener packets, and in bulk. I think it is a bit expensive but it may depend on how much you use. I received samples of the gum and mints and thought they both tasted good (no weird aftertaste). There are sorbitol candies in the grocery stores may be okay as treats. Lots of sorbitol can cause loose stools, though. . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 22, 2008 Report Share Posted May 22, 2008 I am trying to get a girlfriend to question these. She is considering Organic Zero from Wholesome Sweeteners. Does anyone have some info on this? I know instinctively that it is probably bad, but have no info on the why's. After researching, all the sites that come up can't talk enough about how great it is. Any more information would be great! My friend is so proud of the fact that she just switched to 2% milk from fat free, just to give you an idea of where she's at! Chrissie Oh, and how does Just Like Sugar (justlikesugarinc.com) stack up? My " biochemist " friend really likes it as an alternative. BunnyearsFamily Heritage Farm firstclassskagitcounty.org N. Snohomish/Camano Is. WAPF Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 22, 2008 Report Share Posted May 22, 2008 It depends on what the purpose is, in moving away from sugar. there's a continuum... - sugar and other caloric sweeteners, in excess, can disregulate the CNS, the liver, the pancreas, and can make you fat and addicted - same with HFCS - via hormonal and neurochemical response, and taste buds get cranked up to whoopee - needing more substance for the same hit of sweet - non-caloric sweeteners can still disregulate the CNS and the pancreas because some people respond to the " taste " of sweet with neurochemical release and insulin release, and increase the tolerance for sweet - with regular whole foods including fruit, it's hard to whack out the biochemistry and the taste buds return to normal. If the person is just wanting to change " calories " then comparison shopping and tasting is the way to go. Personally I think it's naive. There's a good section in Taubes' " Good Calories, Bad Calories " on sugar and sugar alternative research w/r/t metabolism. Connie > > I am trying to get a girlfriend to question these. She is considering > Organic Zero from Wholesome Sweeteners. Does anyone have some info on this? > I know instinctively that it is probably bad, but have no info on the why's. > After researching, all the sites that come up can't talk enough about how > great it is. Any more information would be great! My friend is so proud of > the fact that she just switched to 2% milk from fat free, just to give you > an idea of where she's at! Chrissie > > > > Oh, and how does Just Like Sugar (justlikesugarinc.com) stack up? My > " biochemist " friend really likes it as an alternative. > > > > > > BunnyearsFamily Heritage Farm > > firstclassskagitcounty.org > > N. Snohomish/Camano Is. WAPF > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 22, 2008 Report Share Posted May 22, 2008 On May 22, 2008, at 5:52 PM, ChrissieGirl wrote: > She is considering > Organic Zero from Wholesome Sweeteners. Does anyone have some info > on this? It's erythritol, which is a sugar alcohol which can cause severe gastric distress. Some people say erythritol is the best-tolerated sugar alcohol, but many people have just as much trouble with it as they do with others. And as a sugar alcohol, it's not actually a zero- calorie food; the claim is just an artifact of jiggering the serving size to game the USDA nutrition reporting requirements. - Quote Link to comment Share on other sites More sharing options...
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