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Discussion Starter · #1 ·
Ok, so what can you sub in place of sugar? sorry if it's been asked before. I'm trying to get as much as possible out of our diets. Is maple sugar just like reg sugar..same affect on blood level and all? what about sucanat? is stevia the only "natural" replacement? I don't like splenda or equal or any of those. Can you use fruit juice to replace the sugar? what are the ratios for these? any help would be great. it's more for health type than a veg*n thing. thanks!
 

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Maple sugar will have the same affect. Same with sucanat and those... They are all the same.<br><br>
Agave nectar does have a lower GI, but that's pretty much it.<br><br>
If it helps, you can often lower the amount of sugar in a recipe and it will taste the same. I never use the 'right' amount. Are you trying to change certain ones? I can help you out
 

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I just use real sugar. I use corn syrup when it's importan to the texture and maple syrup when it's important to the taste.<br><br><br><br>
If I'm not careful, I have problems with low blood sugar (I get headaches or the shakes), so I limit how much sugar I eat and I try to eat it with or right after a meal so there's protein and fat in my system to moderate the sugar's effect.<br><br><br><br>
Depending on your budget, and if you decide to use real sugar, you might consider using fair trade sugar. Workers who produce mainstream sugar are generally not treated fairly or paid adequately.
 

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I like stevia in my tea or coffee but have found it hard to bake with. Maybe you could combine a little sugar with applesauce or something like that.
 
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i found these pages which seem helpful for the substitution side of things:<br><br><br><br>
vegan sugar replacements and how to use/substitute them them: <a href="http://www.recipesource.com/misc/hints/00/rec0032.html" target="_blank">http://www.recipesource.com/misc/hints/00/rec0032.html</a><br><br><br><br>
loads of different types of sugar (some non vegan) and tips on how to swap them in different sorts of recipes/cookery:<br><br><a href="http://www.foodsubs.com/Sweeten.html" target="_blank">http://www.foodsubs.com/Sweeten.html</a>
 

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Discussion Starter · #6 ·
jen, you are always full of helpfull info.<br><br>
I am just trying to reduce the amount of sugar in our diet. diabetes is so prevalent in my family (i've had an aunt die and another is waiting for her third transplant-they both took care of themselves too) that i am just trying to find the best way to not piss off my system and sugar seemed a place to start. will be going to mostly non processed foods, so i was wondering how to manipulate the amount of sugar.<br><br>
how much do you skimp on before hubby might taste it? he's allready picking on me about no hfcs. hope that made sense..typing one handed rocking new baby. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> thanks!
 
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hmmm.... i don't know, lol, i've not had any added sugar (including fruit juices) in anything, for about a year and a half now, lol. when i cut it out, i cut it out cold, and stopped eating stuff with sugar in it (which really sucks, incidently, lol) so i'm not really experienced in weaning off, or moving across from one sweetness to another.<br><br><br><br>
if you're baking (probably not so much, if you've got a new baby! - congrats, by the way!) i'd perhaps look at different recipes for things you normally eat (that just happen to contain different sugars, but that are also different in other subtle ways) or try out new recipes for things you don't normally eat, and then you'll be making a <i>new</i> thing.. and hubby might be more 'oooh, a nice new thing to eat <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> ' than 'this doesn't taste like it normally does <img alt="" class="inlineimg" src="/images/smilies/sad.gif" style="border:0px solid;" title=":("> '.<br><br><br><br>
some things'd be easier to do this with than others, eg:... it'd be easier to use canned pineapple and juice in an existing refined-sugar-free fruit cake recipe, than to try putting orange juice in your regular cornbread, lol (i've never had cornbread with any sugar/sweetener in it, and it tastes fine to me without, but i can imagine i'd be peeved if i was used to it being sweet, and suddenly it was not... or if one day it was suddenly all orangey, hahaha).<br><br><br><br>
erm... yep... i guess you could also use a sneaky trick and be very 'slowly slowly gently gently' about it- not say anything, but over a few weeks use very slightly less and less sugar generally, or add little more juice and use a little less white sugar each time, when you're making muffins, and see how low you can get it before he notices something is up. then when he complains, add a smidgen more next time, and leave it at that level, hehehe. (my mum watered down apple juice for me and my brother when we were kids, like that, over a few weeks she got it down to about 30% water before we noticed, and then we'd happily drink it at 25% water and think it tasted right!)<br><br><br><br>
but as far as i'm aware, (i don't know a huge amount about nutrition) on some level sugar is sugar is sugar, so swapping one for another doesn't amount to much- brown sugar has slightly more trace elements and minerals in it, but its still a refined carbohydrate with loads of calories, without the fibre, minerals and nutrients that you'd get in say... an apple (they're also pretty sweet) so its just not great for eating loads of, whatever kind you use.<br><br><br><br>
the american diabetes association's current stand on sugar is that its ok, whatever type, as long as you don't go nuts on it- they say diabetics can have a piece of cake, but should have a little less carbs in another area of your meal- so have a smaller baked potato, a bit less corn on the cob, or loose the bread roll, etc. makes sense to me.<br><br><br><br>
as for your diabetes risk, (don't know a huge amount about that either) i'd asume that by being active and staying at a healthy weight, as well as by eating right (if you're not a SAD junkatarian you're definately on the right track, lol) you're doing quite a bit to minimise your risks. if its a 'common in the family' thing, you might want to talk to a nutrition specialist and a diabetes specialist, (and maybe a geneticist, lol, for good measure) about what your risk really is, and about supporting your health and minimising your risks generally.<br><br><br><br>
whatever you do, i think getting used to choosing and eating more whole grains, lots of veggies, nuts and beans, steering towards the more complex carbs, and having a bit less cake- (getting your sweet tooth reined in), is a bit of a gradual process- definately a positive one, worth undertaking though <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> .<br><br><br><br>
slightly off topic, i think a few times you've posted about allergies? i've recently got a copy of 'Food Allergy Survival Guide' by Melina, Stepaniak and Aronson. If you can get a copy of this book from your local library or somewhere, grab it- its reeeeeallllly good- not just because all the recipes are free of dairy, eggs, fish, gluten, peanuts, shellfish, soy, tree nuts, wheat, yeast, meat, etc- but because its got a really useful section on each allergen, info on supporting your immune system, a nutrition for children and adults bit, stuff on weaning allergic babies, and quite a few allergy safe tasty looking sweet recipes (cookies, cakes, brownies, chewy bars, pies etc) that also happen to use rice syrup, fruit juice, maple syrup, and apple sauce, etc, as sweeteners. definately worth a look- i bet that if you start cooking yummy stuff outta that book, it'll divert hubbys attention from the missing sugar pot in the kitchen, lol.
 

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Discussion Starter · #8 ·
well, I tried using less sugar in the banana muffins I made for breakfast..doubled the recipe but still used the amount of sugar from a single. was still great! my recipes are void of a lot of allergens. My gals do have some pretty severe allergies. even the baby is now on neocate (an amino based formula that is by prescription only)<br><br>
I read somewhere that kids with allergies tend to be more sensitive to sugar. That book sounds familiar..it may have been one I checked out at the library. If not, I will hunt it out. I have picked up many allergy cookbooks and the only problem I seem to run into is that one recipe may be minus the egg, but nothing else, and another might had omitted milk, but not eggs. *sigh* it's tough but we're making it!<br><br>
My sweet tooth isn't a problem. If I don't make the sweets at home then I don't eat them..and I don't have much time right now. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> We can't just pick up something at the store to nibble. I've never liked sweet cornbread. Hubby does have issues with my subbing applesauce for eggs. I can't taste it, but he is always mocking me that everything has applesauce in it. We finished the last of our white sugar a few weeks ago and I haven't bought more, so just finishing up the brown sugar (and I have a little maple sugar) and we'll see what I am comfy with buying from there.<br><br>
Oh, and I don't know if I ever thanked you for pointing me to an allergy group. It has been a big help! So, Thanks!
 
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yey! i'm glad the allergy group helped, and the muffins came out good! sounds like a great start <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
totally get what you said about allergy cookery books, drives me nuts too when the recipe i want to make has got no wheat, but then i look, and its got loads of eggs in it, or vice versa- thats why i love this book, everything seems to be free of everything!<br><br><br><br>
anyway, good luck with it, i hope it keeps going this well! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 
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