A perfect alternative to sugar.

[snag]

Hello! Instead of any sugars like white, nrown ,raw or even Rapadura stuff I use honey, Dates, Authentic Maple Syrup. This is not replacement, sugar was the replacement and for some reason people think sugar is the way the truth and the light??

Sugar makes us sick...

So use honey it has so much good going for it

[cookie1]

I find that in almost everything I make I can reduce the sugar by huge amounts. If it has dried fruits it doens't need added sugar.
Once you get used to not eating lots of sugar you no longer like it.

[gertbysea]

I rarely buy sugar. I would use maybe a kilo a year for making the two cakes  or cookies I make in a year.

I do however buy 6 kilos of white sugar for every time I brew  alcohol. I could use dextrose but it is cheaper to use straight out sugar .

So the sugar won't kill me but the alcohol might!

Gert

[kezza]

Good to read you are balancing things out Gert

[cookie1]

LOL

[Persistenttiger]

I love natvia.

[Persistenttiger]

Otherwise dates, blackstrap molasses, coconut sugar, maple syrup or raw honey. Natvia is good for low carb

[greenie]

I'm almost finished reading 'Sweet Poison'  and would recommend it to anyone interested in cutting down sugar, losing weight or regaining health.  It's a fantastic read, is extremely well referenced (it is essentially just a review of the research), is in layman's terms (although I must admit there were parts where I could only read a little bit at a time to let it sink in - and I'm a scientist!).

[SuperMum_of_3]

Honey, dates, rapadura, etc although better choices than the 'white, brown, raw sugars' still aren't GOOD for you.
The key is to use ALL forms of sugar sparingly.
True, Maple syrup is probably one of the best choices, having a kinder affect on the body.
Whole foods too, such as fruit, are better choices than refined sugars because their fibre contents helps to slow digestion & assimilation, but the sugars in fruit are still not GOOD for you either.

Basically, if it's 'sweet', it's a treat.

A brief article on sugar metabolism, for anyone interested - http://mediways.com/category.asp?subrelated=445&id=23.

[RosieB]

I rarely buy sugar. I would use maybe a kilo a year for making the two cakes  or cookies I make in a year.

I do however buy 6 kilos of white sugar for every time I brew  alcohol. I could use dextrose but it is cheaper to use straight out sugar .

So the sugar won't kill me but the alcohol might!

Gert

Love it Gert   
I am just starting to experiment with brewing.  Having fun and enjoying a glass of something different each night.
I am currently working my way through 20 liters of Pear Cider.
I have Ginger Beer in the fermentation vat to be battled tomorrow,"
A couple small test batches of Apple & Mango and Pear & Passionfruit  bubbling merrily.   
And will have to start a new batch of something for DH as his supply is dwindling rapidly.  Must be this crazy weather we are having.

I replace a lot of cane sugar with organic Xylitol,  But it doesn't work in brewing or yeast raising as it is non fermentable.

[Cuilidh]

I believe that, in the U.S.A", their sugar addiction is such that they even put sugar in their bottled water.

[Cornish Cream]

I believe that, in the U.S.A", their sugar addiction is such that they even put sugar in their bottled water.

OMG