Guest guest Posted May 17, 2006 Report Share Posted May 17, 2006 Shari wrote: > Now if we can find some information on alternative sugar. The only sweetener I have found that works for me (mind you, I don't use sweeteners very much - just in my forbidden soy protein shake) is stevia. NOW brand makes a " white powder " and also a " green herb " version. I would eschew any of the stevias that contain maltodextrin or any other kind of filler. Approach the manufacturer and they give you a song and a dance about how the stevia needs to be extended to make it work like sugar.. yeah! like we cannot learn to work with it without sugar. (okay, for people transitioning from sugar, who need little packets to carry around with them, it might be good, but for us, for people who want to eliminate any kind of sugar -- and, anyway, stevia is right sweet without any help! - the straight herb is enough!) I find the green herb annoying... it does not dissolve the way I would like it to, but it is probably closer to raw. The white powdered herb works very well for me - I have learned, more or less, how much I will need, and I only use that amount. There is also a liquid version. REad the labels and decide which you are willing to work with. I have added stevia to foods that were not sweet enough for my Japanese room-mate (despite what you might have heard, Japanese food -- the stuff *they* eat-- is loaded with sugar -- they call it " mother's taste " ! they even put sugar in salads *before* they add the *sugared* salad dressing!!!! duh! diabetes is a big problem, that you never hear about, in Japan-- I know - my room-mate writes " health books " for the Japanese market and she tells me about what she is writing about. oh, yes, she has type 2 diabetes. I am dreaming of the day that she joins me in totally raw -- imagine that! she could write a book about raw foods for the Japanese market. She could start something new and beome famous and give seminars -- or invite me!!! ha ha ha! pipe dreams!!! I would just like to see her stop hiding the cookies and the chocolate) The long and the short: Try stevia white powder. If you are so afraid of processing, then use the green powder and work with it. NOW brand makes both. Do not use any stevia with additives. If you choose stevia liquid, you are on your own.. there are two kinds. One has alcohol, one does not. Margaret Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2006 Report Share Posted May 17, 2006 Thanks, Margaret but what I was looking for was similar to what I posted about " hiding " sugar with other names. I've used the white stevia and it is very good, however the more I hone my raw diet the farther I get from that much processing. Now I grow the stevia plant in my garden every summer. The leaves are wonderful just picked and chopped sprinkled over fruit or in a " lemonade " type drink. I've tried drying it and it is still very good, but I don't use it that much in the winter to warrant the time and effort. My all time favorite sweetener right now is agave nectar. I use it in my nut milks when I'm out of dates. I've found my SAD eating friends are very taken with agave. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2006 Report Share Posted May 17, 2006 Tammy - I did mention agave in my message and I do have some Yacon syrup in the fridge I completely forgot! I'll try it in my macadamia nut milk. I'm treating each kid that works in my school store to a REAL smoothie, not the crap they sell at school. Theirs is a yogurt liquid mixed with the flavored/sugar syrups used in lattes. Nasty things and these kids think those are actual fruit smoothies. From now until the end of the year all 12 kids get to pick their favorite fruits they want in a smoothie. One a day gets a choice and I will bring the fruit and make the smoothie.. Yesterday was banana/strawberry, I'm going to have to work on their imagination! They were stunned anything could taste that good without MILK!!! Of course after I make it and they taste it, it was covered in whip cream. Oh well at least there's real fruit in there. One baby step at a time! Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2006 Report Share Posted May 17, 2006 I have some stevia seed I need to plant. Growing your own would REALLY make it raw. I had some liquid stevia but I gave it away. I do like raw organic agave nectar. When Shari wrote about alternative sugar, I thought she was talking about aspartame, etc. Tommie http://www.rawburchard.blogspot.com rawfood , " Margaret Gamez " <mgamez1 wrote: > > Shari wrote: > > Now if we can find some information on alternative sugar. > > The only sweetener I have found that works for me (mind you, I don't > use sweeteners very much - just in my forbidden soy protein shake) is > stevia. > NOW brand makes a " white powder " and also a " green herb " version. > I would eschew any of the stevias that contain maltodextrin or any > other kind of filler. Approach the manufacturer and they give you a > song and a dance about how the stevia needs to be extended to make it > work like sugar.. yeah! like we cannot learn to work with it without > sugar. (okay, for people transitioning from sugar, who need little > packets to carry around with them, it might be good, but for us, for > people who want to eliminate any kind of sugar -- and, anyway, stevia > is right sweet without any help! - the straight herb is enough!) > I find the green herb annoying... it does not dissolve the way I would > like it to, but it is probably closer to raw. The white powdered herb > works very well for me - I have learned, more or less, how much I will > need, and I only use that amount. There is also a liquid version. > REad the labels and decide which you are willing to work with. > > I have added stevia to foods that were not sweet enough for my > Japanese room-mate (despite what you might have heard, Japanese food > -- the stuff *they* eat-- is loaded with sugar -- they call it > " mother's taste " ! they even put sugar in salads *before* they add the > *sugared* salad dressing!!!! duh! diabetes is a big problem, that you > never hear about, in Japan-- I know - my room-mate writes " health > books " for the Japanese market and she tells me about what she is > writing about. oh, yes, she has type 2 diabetes. I am dreaming of the > day that she joins me in totally raw -- imagine that! she could write > a book about raw foods for the Japanese market. She could start > something new and beome famous and give seminars -- or invite me!!! ha > ha ha! pipe dreams!!! I would just like to see her stop hiding the > cookies and the chocolate) > > The long and the short: Try stevia white powder. If you are so > afraid of processing, then use the green powder and work with it. > NOW brand makes both. > Do not use any stevia with additives. If you choose stevia liquid, you > are on your own.. there are two kinds. One has alcohol, one does not. > Margaret > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2006 Report Share Posted May 17, 2006 Tommie - I guess maybe I'm not making myself very clear, which isn't anything new! I was talking about aspertame and all the other s#$t they call sweeteners. I was just curious what other names they use. Similar to the discussion we were having about MSG. You know, how they " hide " sugar in foods under a different name than what we know. And it's usually NOT sugar they are hiding it's the chemical look-alikes. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2006 Report Share Posted May 18, 2006 That's what I thought. I posted this link: http://www.db.od.mah.se/car/data/substit.html Tommie http://www.rawburchard.blogspot.com rawfood , " SV " <shavig wrote: > > Tommie - I guess maybe I'm not making myself very clear, which isn't > anything new! I was talking about aspertame and all the other s#$t they > call sweeteners. I was just curious what other names they use. Similar to > the discussion we were having about MSG. You know, how they " hide " sugar in > foods under a different name than what we know. And it's usually NOT sugar > they are hiding it's the chemical look-alikes. > > Shari > Quote Link to comment Share on other sites More sharing options...
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