View Full Version : Sugar replacement question
01-24-2007, 12:38 AM
Hi there. I am new to the forum and the only time I have posted was to introduce myself. I mostly lurk and read but have a question about sugar replacement. My doctor has me on xylitol. Is this an ok sugar replacement as far as using in raw food recipes? I do not have any books yet to guide me but have some budgeted in for the next month. Thanks for your insights.
01-24-2007, 12:59 AM
I don't know but I would think that since you are not heating it very much if at all there should be no problem. I never heard of that stuff. My dh is diabetic and we bought the stevia at the HFS. His only complaint is the price! We can only speak from our own experiences here and most of us would rather try natural means before resorting to synthetic.
01-24-2007, 01:16 AM
I don't think that xylitol is raw, but I'm sure it's start and a better alternative to sucrose (table sugar).
Dates are low glycemic and very good for use in raw recipes. If you want them soft you can soak them. There is also agave nectar (found in healthfood stores) not sure of the GI score of it though, I think it's mostly fructose.
Fresh fruit juices to sweeten recipes are also good, but again, not sure how that will go for a diabetic.
Luckitri, have you thought of growing your own stevia? I'm just about to get a plant from a nursery in a sustainable centre. It will cost about $5 AUD ($3.50 US?). I'll pick the leaves and dehydrate them, then prepare the liquid.
It'll cost HEAPS less than the HFS product, and you could even use it fresh at home.
Perhaps you may be able to get a plant locally?
01-24-2007, 01:46 AM
The back of my Agave bottle says the GI is 19.
01-24-2007, 02:43 AM
Good thought Klomasius! Better get one before they make it illegal! LOL!
01-24-2007, 05:36 AM
There IS no such thing as raw sugar....or a raw food replacement equivalent. Your sugars come naturally from fruits and vegetables. If you are transitioning, however, you should definitely eat whatever you think are healthier alternatives to sugar - and you'll get 100% support from me. Although I avoid them, things like finely minced dates or raisins...or agave nectar....I hear can be good substitutes. You can always squeeze your own sweet fruit juices and use them in your recipes. This would be my suggestion. Power & success to you!
-David Z. Mason
01-24-2007, 09:41 AM
I went to a raw food restaurant once and they had packs of RAW sugar on the table. I don't know what they were for? Perhaps they had a maca brew of some sort. I wanted to bring some home to try it but I left it behind on the table. Ah poop!
01-24-2007, 10:03 AM
For me, that would depend on where it is needed.. Personally I have not really needed sugar since I went raw and it was the sweet recipes which won me over! Most recipes will be sweet by themselves because of fruit or dried fruit. Juice has got fruit sugar. smoothies can be sweetened with dates, honey (I'm not sure how well it would go with diabetes though), stevia or agave syrup.. Really, being raw is a sweet thing and without that processed sugar! Good luck and I hope you enjoy the journey!
Fly forever free..
01-24-2007, 01:56 PM
I am still learning about different foods substitues and the likes so all I can learn is so very helpful. Appreciate your insights tremendously.
Yacon root syrup is fresh pressed and supposedly raw. However I just read it is processed at the maximum temp of 140F.
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