Replacement Sugar

TitchyBozo

Hi
I was wondering if anyone could help me.

I cook a lot of random things and often need a sweetener as a sugar replacer. I dont like using any of the nasties and i've not yet found a stevia product I like (apart from the liquid one maybe? has anyone tried it?)

I tend to either use pure maple syrup and/or xylitol at the moment but am wondering if anyone can recommend something else. I'm looking for the healthiest one out there really and prefer natural over chemicals anyday!

Interested to know thoughts - thanks

Firefox7275

Dried fruit, not aware of any other natural ones except stevia and xylitol. Maple syrup and honey are still sugar.

drmerc

TitchyBozo

I always thought fructose was frowned upon?

drmerc

I always thought fructose was frowned upon?

Are you avoiding all fruit?

TitchyBozo

I always thought fructose was frowned upon?

Are you avoiding all fruit?

Nope just trying to eat more vegetables than fruit really. I'm sure I read somewhere that fructose wasnt great but I could be wrong - would certainly be nice to use something from fruit rather than anything else.

I read coconut sugar might be an option as well

Really I want to cut out all sugar but dont think im ready for that yet!

lloydmel

I always thought fructose was frowned upon?

Are you avoiding all fruit?

Nope just trying to eat more vegetables than fruit really. I'm sure I read somewhere that fructose wasnt great but I could be wrong - would certainly be nice to use something from fruit rather than anything else.

I read coconut sugar might be an option as well

Really I want to cut out all sugar but dont think im ready for that yet!

There has been a study on how your brain reacts to fructose as opposed to glucose. Glucose and Fructose both make your insulin spike pretty much the same (at the same rate) but fructose is seen different by your brain and your brain actually doesn't feel satisfied from it; it is almost like your body took nothing in (or so your brain thinks), so you want more of it.
Also, if you are trying to eliminate sugar out of your diet, try stevia (it has been shown to reduce cravings for sugary foods). Coconut sugar, honey, agave, etc... are all sugars that make your insulin spike in the same way (they are all glucose and process in the body like white, table sugar).
If you are trying to eliminate sugar, it will be tough but the best thing to do is to replace processed foods with natural options and you will be surprised as to how you feel. Fruits and Vegetables are the best bet nutritionally. I limit my fruit intake and I still occasionally have sweet stuff (but I usually only want bittersweet or dark chocolate when I used to want milk chocolate or really rich chocolate). I think "eating clean" (as little processed stuff) truly helps "reset" your system and your taste buds and you'll be surprised at how quickly things taste overly salty or sweet and you want less of the "bad" stuff.

lloydmel

Hi
I was wondering if anyone could help me.

I cook a lot of random things and often need a sweetener as a sugar replacer. I dont like using any of the nasties and i've not yet found a stevia product I like (apart from the liquid one maybe? has anyone tried it?)

I tend to either use pure maple syrup and/or xylitol at the moment but am wondering if anyone can recommend something else. I'm looking for the healthiest one out there really and prefer natural over chemicals anyday!

Interested to know thoughts - thanks

I have liquid stevia, but it's the flavored kind and I like the powder better than it really.... Have you tried truvia, or Stevia in the raw... I like both of those.
I like to add dates into baked goods or unsweetened apple sauce... that way it's the natural sugar and not the overly processed kind... IF you just can't stand stevia.

Chief_Rocka

I always thought fructose was frowned upon?

I'm so confused

lacurandera1

agave actually tastes good. but idk if it suits your needs.

mmapags

I always thought fructose was frowned upon?

I'm so confused

Right there with ya!

etoiles_argentees

I always thought fructose was frowned upon?

I'm so confused

Right there with ya!

me too.

FredDoyle

I'm partial to invert sugar. Heat a little sucrose with a bit of lemon juice and it divides the polysaccharide into glucose and fructose and gives more of an apparent sweetness and a longer moister shelf life to your baked goods.

glitteredgrave

I love agave, personally. Stevia is the only powdered sweetener I can stand, so I guess that would be a second best.

lwagnitz

I think it depends on what exactly you're using it for.

In general, I use nectresse.