Sugar - Rapadura? Muscovado? Sucanat?

[Nay-nay]

I have been wondering about xylitol for a while cause I have been buying that chewing gum so no one in the house is getting any of that horrid aspartame but looks like it is in the same list as that! 

[quirkycooking]

Re agave nectar/syrup - there are lots of different types... some good, some maybe not so...

Some agave syrups are processed by adding enzymes to the fresh nectar to split the complex natural sugars into simple sugars, (similar to the process by which bees turn nectar into honey). Another way is by hydrolysis, in which water is added.  They don't use chemicals to process the nectar, and most are considered 'raw'... 'Raw' agave syrup has not been heated higher than 118^o - 120^o C, so still contains living enzymes which have not been destroyed, therefore it is considered 'raw' as defined by raw foodists.  (Over 130^o C completely destroys all the enzymes, which is why some people call Rapadura raw too - it isn't heated that high.) 'Standard' Agave syrup is heated higher.  Read the label carefully to see if it's raw.

Light agave syrup is more refined than dark or amber agave syrup - the darker ones still have the natural minerals and flavour - the lighter one is more of a clean 'sugar' taste, the darker is more caramel or maple syrup-ish.

There is a big difference between the natural fructose in agave, and the fructose in corn syrup - high fructose corn syrup causes blood sugar to rise (and affects the liver), but the fructose in agave is slow release and doesn't significantly raise blood sugar levels, so it's usually fine for diabetics.  If you buy a good quality agave syrup, you won't need to worry about corn syrup being added, or chemicals, or overprocessing... See the statement by Madhava about how they make their syrup.  It is only 'refined' in as much as the excess moisture is removed from the juice of the plant at low heats. 

When people say agave is like corn syrup because of the fructose in it, they may not realize that agave has no starch, so cannot be processed the same way as corn syrup - it's just not the same thing.  "Our agave nectar is certainly and clearly not made the same way as corn syrup. There is no starch in our agave. There are no chemicals, no refinement beyond the evaporation of water. And, there are no GMO's whatsoever. The agave salmiana has never been subject to this and the enzyme is a natural, non GM organic, vegan enzyme. " (Madhava)

I think you've just got to find a good, raw brand (like Loving Earth or Madhava) and only use it in moderation (like all sweeteners!).

[Note: see Sweet Savvy for more ino]

[Thermomixer]

Thanks quirky Jo - another treatise - great work.  Your knowledge is wonderful - thanks v much 

[quirkycooking]

Yeah sorry - once you get me started you can't shut me up!! 

[Thermomixer]

Hey - I don't mind - it is great that you can do it - love it. 

[Chelsea (Thermie Groupie)]

We don't want you to ever shut up Jo!

[quirkycooking]

You guys are too sweet! 

[Nay-nay]

I got a reply from the Changing Habits Face Book page about the sugars - I wonder if you girls that found out your info should contact her as this is all the comment said.   
"The sugars are made in exactly the same way just in different countries so the name is patented to the country, ie. rapadura is from Brazil, sucanat is America, Muscovado is the UK"

[quirkycooking]

Yeah, I don't think that's right - I know the sugar and the molasses is separated then recombined in artificial proportions with Sucanat, and everything I've read says that Muscavado is made like that too... and I thought Muscavado was also centrifuged, so it's crystallised, not just dried and seive ground.  Hmmm, I might send an email. 

[Moonmobile]

Hi Jo

Thank you so much for all the really useful information you have posted up. I sent a link to your blog post on this subject to the baker I will be doing a gluten free baking course with later this month and she found the information really useful.

I also have another question. You mentioned earlier in this thread about cooking with honey

By the way, to substitute honey for sugar, just halve the amount used (eg. 50g honey = 100g sugar) and lower the temp you cook at by about 25%.

Do you need to reduce the liquid in the recipe as well?

[quirkycooking]

I also have another question. You mentioned earlier in this thread about cooking with honey

By the way, to substitute honey for sugar, just halve the amount used (eg. 50g honey = 100g sugar) and lower the temp you cook at by about 25%.

Do you need to reduce the liquid in the recipe as well?

Sorry, I should have said you should also reduce the liquids to about 75% of the original amount.  Or for every cup of honey, reduce the liquids by a quarter.  I usually just play with it a little til it looks right. 

Glad you found the blogpost helpful! 

[Thermomixer]

Thanks again Quirky Jo - another new Avatar !!!

[quirkycooking]

Yeah, I think my photos of food look better than photos of me!! 

[Tebasile]

I attended 2 weeks ago a lecture in Toronto with David Wolfe. He was asked about his thoughts on agave:
The Agave Blues

[cathy79]

Now I'm confused - right at the bottom, rapadura is mentioned as one to avoid.  I thought it was supposed to be good.