Since Kenneth and I are both trying to eat healthier and use less of the WHITE products; sugar and flour, and I just used the last of the white sugar last night, I was checking into alternative sweeteners...
Honey, Molasses, Stevia, Agave... to name a few.
Here is a little of what I found:
Found this online: Here is a Stevia conversion chart: 1 Tsp Stevia (powered)=1 Cup Sugar 1 Tsp Stevia (liquid)=1 Cup Sugar 1/2 Tsp Stevia=1 Tbsp Sugar 6 Drops liquid Stevia=1 Tbsp Sugar A pinch of Stevia=1 Tsp sugar 2 drops liquid stevia=1 Tsp sugar The bulk or consistency that sugar normally would add can be replaced with applesauce, fruit puree, canned pumpkin, fruit juice, yogurt, or any ingredient that will taste right with your recipe and add moisture. For everyone cup of sugar that is replaced by stevia 1/4 to 1/2 a cup of the bulk should be added.
http://articles.mercola.com/sites/articles/archive/2009/07/02/Agave-A-Triumph-of-Marketing-over-Truth.aspx
http://articles.mercola.com/sites/articles/archive/2010/07/03/can-this-popular-alternative-sweetener-spike-uric-acid-into-the-danger-zone.aspx
http://care.diabetesjournals.org/content/29/9/2140.full
http://lowcarbdiets.about.com/od/nutrition/a/fructosedangers.htm
If you find any more helpful information please leave a comment.
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