whats the deal with flour and sugar?

sistertransister

i am working on trying to cook more from scratch for my family...
i now that alot of white flour and white sugar are not good for my family...
so i have been trying to research some alternatives. i am finding so much info that i am a little overwhelmed...ok--alot overwhelmed.
almond flour-whole wheat flour--whole wheat white four--red whole wheat flour--some says stone ground some says not. and that's just the flour--i found just as many options for sugar and natural sweetners.
need some help understanding the differences and which are good alternatives and which are not...
thanks for your help!

time2runnn

Bump. (I'm wondering too.)

carlobuff

Flour and sugar raise blood sugar levels very quickly.

It depends on what you are wanting to accomplish.

I now have diabetes from the sugar and fats that I ate when I was younger. I am now 67. Now I have to work to keep my blood sugar level with medication. But it is getting better.

Here is a website you might find interesting.



http://commonsensehealth.com/index.shtml

lockef

We've been using almond flour to replace white flour when we fry chicken or fish (which isn't too often). Most of our baked goods are made with either almond flour or flax meal. We try to use stevia as a sweetener, but we'll occasionally use splenda.

Hope this helps.

dls06

I use whole wheat flour for coating meat. Since I don't eat a lot of sugar, just a teaspoon in my coffee in the morning I don't worry about the sugar. I don't care how safe they say un-natural sugars is I will not use it. I will do without. If I want something sweet I make a fruit crumble with any fruit or berry. I add 1 tablespoon of whole wheat flour and 2 tablespoons of sugar, 1tsp. cinnamon to 6 cups of fruit, and I break 2 granola bars on top and bake for 30-45 min..