Guest guest Posted January 15, 2005 Report Share Posted January 15, 2005 >I like the Go-Lean Crunch. I think it had 24 g protein and 21 g sugar?? >> Their Go Lean Cereal? Cant find any of their products that high in sugar nor that high in protein. I like their products because they use evaporated cane juice, brown rice syrup and honey as their sweetners and are very high in fiber (which is like the secret fatloss weapon - eat at least 30grams of fiber a day). Have a look at their nutrtional info at their website: http://www.kashi.com/golean_crunch.aspx?SID=1 & Category_ID=67 & <<joni>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2005 Report Share Posted January 15, 2005 Hi STacy - How many carbs? The sugar seems really high for a bar. Try GNC, or a fwe online sites to order from: netrition.com vitaminworld.com I love the Myoplex Lite Peanut Caramal Crisp bars, and the Power Bar Protein Plus (Sugar Free Bars). > Hi all: I am just wrapping up my first BFL week and feel GOOD!! I checked > out my protein supplement options at the local supermarket and found only > one (small area). Kashi Go-Lean. I like the Go-Lean Crunch. I think it > had 24 g protein and 21 g sugar?? Does this seem high to anyone?? Or should > I go ahead and grab some? > > Thanks for all your help and support. I know I am not alone with you all > out there. I am such a " newbie " at this but my husband thinks I have all > the answers (and I won't tell him that I don't know everything, HeHeHe) and > that is because of all the great posts you make and I get to read. > > in soggy NH > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2005 Report Share Posted January 28, 2005 This is going way back but I finally had a minute to check out the site. Joni, what I meant was the " shake mix " had the 24g protein and 21g sugar. I wanted to know if this was high for a shake mix. Thanks to anyone who wants to give me their opinion. in NH -- Re: Sugar question >I like the Go-Lean Crunch. I think it had 24 g protein and 21 g sugar?? >> Their Go Lean Cereal? Cant find any of their products that high in sugar nor that high in protein. I like their products because they use evaporated cane juice, brown rice syrup and honey as their sweetners and are very high in fiber (which is like the secret fatloss weapon - eat at least 30grams of fiber a day). Have a look at their nutrtional info at their website: http://www.kashi.com/golean_crunch.aspx?SID=1 & Category_ID=67 & <<joni>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2005 Report Share Posted January 29, 2005 That's a pretty high sugar content. Chocolate Myoplex Lite, for example, has 25g of protein and 1g of sugar. On Fri, 28 Jan 2005 13:45:34 -0500 (Eastern Standard Time), Couture <couture@...> wrote: > > This is going way back but I finally had a minute to check out the site. > Joni, what I meant was the " shake mix " had the 24g protein and 21g sugar. I > wanted to know if this was high for a shake mix. > > Thanks to anyone who wants to give me their opinion. > > in NH Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2005 Report Share Posted May 16, 2005 I just " harvested " my first batch and was trying to start 2 more....one with the new baby and one with the mother. I made the tea part and put the sugar in while it was still hot, cooled it down and then realized I had too much of the tea/sugar mixture for my container, so what I ended up with was about 3/4 of a cup of sugar rather than the full cup I intended. (I made 4 quarts and only used 3 quarts) The second container I came closer to getting it right. Can sugar be added to the batch later--after the tea is cooled and the scoby in it? How do I fix this? What will happen if I don't " fix " it? Thanks, Nine *********** ******************** Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2005 Report Share Posted May 16, 2005 Also have been told that white unrefined sugar is necessary and one more thing what does scoby stand for again? I forget! I noticed now that my first batches were not bubbly and I think it has to be to work properly, is that right? Denyse > > sugar question > > > >I just " harvested " my first batch and was trying to start 2 more....one > >with > > the new baby and one with the mother. I made the tea part and put the > > sugar > > in while it was still hot, cooled it down and then realized I had too much > > of the tea/sugar mixture for my container, so what I ended up with was > > about > > 3/4 of a cup of sugar rather than the full cup I intended. (I made 4 > > quarts > > and only used 3 quarts) The second container I came closer to getting it > > right. Can sugar be added to the batch later--after the tea is cooled and > > the scoby in it? How do I fix this? What will happen if I don't " fix " > > it? > > > > Thanks, > > > > Nine > > > > > > > > *********** ******************** > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2005 Report Share Posted May 16, 2005 In message <d6a7vs+qdsbeGroups> you wrote: > Also have been told that white unrefined sugar is necessary.... White ordinary household sugar is the best and easiest and purest thing to feed to the cultures (it's only the cultures that eat it and break the sugar up into kind of under-sugars which then get 'eaten up' more and more during the brewing. If you can get organic white sugar so much the better! > scoby stand for again? S ymbiotic C ulture (C olony) O f B acteria & Y east symbiotic means: working together for each others' mutual benefit. > I noticed now that my first batches were not bubbly and I > think it has to be to work properly, is that right? No, Denyse, it isn't. Your brew does not have to be bubbly to be good for you. If you prefer it bubbly, try to put a few raisins in with your brew when you bottle it (just a few raisins per bottle and then the Kombucha Tonic = KT on top). You are doing fine! kombuchaly but feeling rather flat ;-) Margret:-) -- +---------------------------------------------------------------+ Minstrel@... www.therpc.f9.co.uk +---------------------------------------------------------------+ Eternity is a long time to be wrong. Especially about Jesus. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2005 Report Share Posted June 13, 2005 In message <d8jb4p+fjr6eGroups> you wrote: > When I make too much tea I call everyone I know and try to pawn it > off on them, but it doesn't work, they already have enough of their > own:o) Mh, Judy, seems a lot of folk living healthily where you are ;-) > I had a yard sale last week and I was talking to a guy about > health and asked him to taste a small glass of the tea. He liked it > and said he would try anything that was healthy and would give him > energy. So, I gave him a gallon... Wow, you are a generous sort! That's a lot of Kombucha with a lot of raw materials, time and effort invested in it! >... and asked him to call me if he > wanted more or some cultures to start making his own. Unfortunately > I haven't heard from him since. I've had that experience many a time. He's probably too busy to bother, or he might have been a bit afraid of the awesome Kombucha energy displayed in your person...you just never know! :-) > I also emailed him the URL's of some > of the Kombucha sites and also told him to get on this list, he > would learn a lot. He could have said 'thank you' ... doesn't take long. I have a 'friend' who treats me like that, can never bother to say thank you. It's hard not to feel miffed. > I'm glad I'm not the only one who was ignorant on the sugar thing. > It never dawned on me to check and see what I was using until the > bag of sugar my friend brought over said Beet on the front. That > prompted me to send the question to the group, not knowing that I'd > been using it all along. I just assumed that all sugar was cane > unless otherwise specified. Now I know that it's all beet unless > otherwise specified! > > I'm anxious to find out how your research goes. I have given a lot of thought to that sugar question - couldn't unearth any more about the beet vs cane question other than the URL I sent the other day. I honestly think that the difference in the sugar (beet-cane) wouldn't make any difference to Kombucha brewing, as they are chemically virtually identical and only the physical behaviour in the making of syrup was affected by the different sources. The Kombucha cultures are far less fussy and just get on with eating the sweet stuff, converting them into various sub-sugars until (if you let it go the 'diabetic way') most of the sugar is consumed and the healthgiving acids have been formed ..... So, for the time being, my 'research' is on hold. If I happen to stumble on any sugar issues that might have a bearing on Kombucha brewing, I will come back with what I've found. Have a wonderful day! From cold (52F-11C)), breezy, slightly sunny England, Margret:-) -- +---------------------------------------------------------------+ <)))<>< Minstrel@... <)))<>< www.therpc.f9.co.uk +---------------------------------------------------------------+ Wise men still seek Him Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2005 Report Share Posted June 13, 2005 > > Mh, Judy, seems a lot of folk living healthily where you are ;-) > I guess so, most of my friends are on the tea and the ones who aren't I won't even listen to when they complain about their arthritis and various other things that the tea will help. > Wow, you are a generous sort! That's a lot of Kombucha with a lot > of raw materials, time and effort invested in it! > I'd rather give it away knowing it will help others. It doesn't take any longer to make 8 gallons as it does to make 4 or 6. Plus there's a motive to my madness, I run into people at work and in the neighborhood and when I talk to them of course they are going to start telling me about their illnesses, so I tell them about Kombucha and either bring them a bottle the next day or run in the house and get some for them. I have a few people at work that are taking it, unfortunately I work midnights so I don't see the majority of them. Unfortunately > > I haven't heard from him since. > I've had that experience many a time. He's probably too busy to bother, > or he might have been a bit afraid of the awesome Kombucha energy > displayed in your person...you just never know! :-) > You're right, but I'm hoping it's the former instead of the latter. This man was pretty healthy himself. He's 62 years old and works out 3 times a week, but like he said, he doesn't eat right, most of his meals are at fast food places which of course are detrimental to our health. I don't remember the last time I went to a fast food place. > > I also emailed him the URL's of some > > of the Kombucha sites and also told him to get on this list, he > > would learn a lot. > He could have said 'thank you' ... doesn't take long. > I have a 'friend' who treats me like that, can never bother to > say thank you. It's hard not to feel miffed. > It doesn't bother me anymore. I used to get upset when people didn't listen to me about health and would continue to take drugs and complain. I finally got to the point where I realized I can't fix everyone and just let it go. Thanks to a good naturopath of mine at the time. > > I'm anxious to find out how your research goes. > I have given a lot of thought to that sugar question - couldn't unearth > any more about the beet vs cane question other than the URL I sent the > other day. > I honestly think that the difference in the sugar (beet-cane) wouldn't > make any difference to Kombucha brewing, as they are chemically > virtually identical and only the physical behaviour in the making of syrup > was affected by the different sources. > > The Kombucha cultures are far less fussy and just get on with eating the > sweet stuff, converting them into various sub-sugars until (if you let > it go the 'diabetic way') most of the sugar is consumed and the healthgiving > acids have been formed ..... > > So, for the time being, my 'research' is on hold. If I happen to stumble on > any sugar issues that might have a bearing on Kombucha brewing, I will > come back with what I've found. > > Have a wonderful day! > From cold (52F-11C)), breezy, slightly sunny England, > > Margret:-) > -- > Sounds good to me, I will do likewise. Judy > +---------------------------------------------------------------+ > <)))<>< Minstrel@t... <)))<>< > www.therpc.f9.co.uk > +---------------------------------------------------------------+ > Wise men still seek Him Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 I just used rapadura in my initial brew for my continuous brew, and it tastes acceptable but strange. THe tart honey/flower taste is missing! It seems to have a little too much yeast and is cloudy and the taste is more sour than tart. The only thing I did differently this time was add a tablespoon or so of pu-erh and used rapadura instead of refined. > > Hi! > I'm new to this group and kombucha brewing and really > enjoying both. Thank you! > > Has anyone use rapadura sugar to brew KT? Or other > alternatives to refined sugar? I just prefer to not > have it in the house if possible... > > -Sarananda > > > > _____________________________________________________________________ _______________ > Boardwalk for $500? In 2007? Ha! Play Monopoly Here and Now (it's updated for today's economy) at Games. > http://get.games./proddesc?gamekey=monopolyherenow > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 I just used rapadura in my initial brew for my continuous brew, and it tastes acceptable but strange. THe tart honey/flower taste is missing! It seems to have a little too much yeast and is cloudy and the taste is more sour than tart. The only thing I did differently this time was add a tablespoon or so of pu-erh and used rapadura instead of refined. > > Hi! > I'm new to this group and kombucha brewing and really > enjoying both. Thank you! > > Has anyone use rapadura sugar to brew KT? Or other > alternatives to refined sugar? I just prefer to not > have it in the house if possible... > > -Sarananda > > > > _____________________________________________________________________ _______________ > Boardwalk for $500? In 2007? Ha! Play Monopoly Here and Now (it's updated for today's economy) at Games. > http://get.games./proddesc?gamekey=monopolyherenow > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 > > Hi! > I'm new to this group and kombucha brewing and really > enjoying both. Thank you! > > Has anyone use rapadura sugar to brew KT? Or other > alternatives to refined sugar? I just prefer to not > have it in the house if possible... > > -Sarananda Hi Sarananda....My understanding is that other sugars will work...but not as well...sucrose is the 'perfect' food for your kombucha colony. Before I was introduced to Kombucha brewing, I can honestly say I had not had refined sugar to any extent in my house for decades! I thought is was the worst most vile excuse for a nutrient possible! Now, I have a twenty-five pound stash of organic refined cane sugar in my pantry!!! (by the way...the organic sugar is NOT white...it is a light tan color) For me it is a mind set...I am not eating the sugar...the Kombucha is! Hope this helps! Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 > > Hi! > I'm new to this group and kombucha brewing and really > enjoying both. Thank you! > > Has anyone use rapadura sugar to brew KT? Or other > alternatives to refined sugar? I just prefer to not > have it in the house if possible... > > -Sarananda Hi Sarananda....My understanding is that other sugars will work...but not as well...sucrose is the 'perfect' food for your kombucha colony. Before I was introduced to Kombucha brewing, I can honestly say I had not had refined sugar to any extent in my house for decades! I thought is was the worst most vile excuse for a nutrient possible! Now, I have a twenty-five pound stash of organic refined cane sugar in my pantry!!! (by the way...the organic sugar is NOT white...it is a light tan color) For me it is a mind set...I am not eating the sugar...the Kombucha is! Hope this helps! Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 I have used rapadura to brew and had no problems. Sucanat, however, made horrible tasting tea. Bleah! I actually can not tell the difference in the taste of my kombucha between rapadura or white sugar once it is brewed. I can't decide which I should use. Logically it would seem that rapadura would be better for you but then again, if the little friendlys in the brew are eating all the sugar anyway I wonder along with others, if it really matters? Then I think, well if I am healthier with less processed foods then won't my brew babies be healthier, too, and so in turn, be healthier for me to drink? It's one of those cases where I don't think anyone has done any scientific testing of the different sugars so you just have to trust your gut instinct. If money were no object I'd use the rapadura. Until I start buying my rapadura wholesale for a baking business I am putting together I believe I will keep using the white sugar. Right now it is just too derned expensive. Lori ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 I have used rapadura to brew and had no problems. Sucanat, however, made horrible tasting tea. Bleah! I actually can not tell the difference in the taste of my kombucha between rapadura or white sugar once it is brewed. I can't decide which I should use. Logically it would seem that rapadura would be better for you but then again, if the little friendlys in the brew are eating all the sugar anyway I wonder along with others, if it really matters? Then I think, well if I am healthier with less processed foods then won't my brew babies be healthier, too, and so in turn, be healthier for me to drink? It's one of those cases where I don't think anyone has done any scientific testing of the different sugars so you just have to trust your gut instinct. If money were no object I'd use the rapadura. Until I start buying my rapadura wholesale for a baking business I am putting together I believe I will keep using the white sugar. Right now it is just too derned expensive. Lori ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 In 's book he tried sucanat and said the taste came thru, the KT didn't form hardly any carbonic acid (even after 2nd fermentation and even though there was thicker yeast). He mentioned the possibility that natural impurities had inhibited the development of micro- organisms and not supplied enough energy. I don't know where I read this, but I guess it's along the same lines: the bacteria (or natural impurities) may alter the KT and be the beginning of moving away from a real KT brew (by introducing new bacterias). jan > > Any kind of sugar will be OK. > > > Hi! > > I'm new to this group and kombucha brewing and really > > enjoying both. Thank you! > > > Has anyone use rapadura sugar to brew KT? Or other > > alternatives to refined sugar? I just prefer to not > > have it in the house if possible... > > > -Sarananda > > > > > > ______________________________________________________________________ ______________ > > Boardwalk for $500? In 2007? Ha! Play Monopoly Here and Now (it's > > updated for today's economy) at Games. > > http://get.games./proddesc?gamekey=monopolyherenow > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 In 's book he tried sucanat and said the taste came thru, the KT didn't form hardly any carbonic acid (even after 2nd fermentation and even though there was thicker yeast). He mentioned the possibility that natural impurities had inhibited the development of micro- organisms and not supplied enough energy. I don't know where I read this, but I guess it's along the same lines: the bacteria (or natural impurities) may alter the KT and be the beginning of moving away from a real KT brew (by introducing new bacterias). jan > > Any kind of sugar will be OK. > > > Hi! > > I'm new to this group and kombucha brewing and really > > enjoying both. Thank you! > > > Has anyone use rapadura sugar to brew KT? Or other > > alternatives to refined sugar? I just prefer to not > > have it in the house if possible... > > > -Sarananda > > > > > > ______________________________________________________________________ ______________ > > Boardwalk for $500? In 2007? Ha! Play Monopoly Here and Now (it's > > updated for today's economy) at Games. > > http://get.games./proddesc?gamekey=monopolyherenow > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 Different sugars will impart their own taste to the brew, but sugar is sugar- its all sucrose. We are talking sugar here not sugar substitutes which of course will not work. zoe > In 's book he tried sucanat and said the taste came thru, the KT > didn't form hardly any carbonic acid (even after 2nd fermentation and > even though there was thicker yeast). He mentioned the possibility > that natural impurities had inhibited the development of micro- > organisms and not supplied enough energy. > I don't know where I read this, but I guess it's along the same > lines: the bacteria (or natural impurities) may alter the KT and be > the beginning of moving away from a real KT brew (by introducing new > bacterias). > jan > >> Any kind of sugar will be OK. >> > Hi! >> > I'm new to this group and kombucha brewing and really >> > enjoying both. Thank you! >> > Has anyone use rapadura sugar to brew KT? Or other >> > alternatives to refined sugar? I just prefer to not >> > have it in the house if possible... >> > -Sarananda >> > >> > > ______________________________________________________________________ > ______________ >> > Boardwalk for $500? In 2007? Ha! Play Monopoly Here and Now (it's >> > updated for today's economy) at Games. >> > http://get.games./proddesc?gamekey=monopolyherenow >> > >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 Different sugars will impart their own taste to the brew, but sugar is sugar- its all sucrose. We are talking sugar here not sugar substitutes which of course will not work. zoe > In 's book he tried sucanat and said the taste came thru, the KT > didn't form hardly any carbonic acid (even after 2nd fermentation and > even though there was thicker yeast). He mentioned the possibility > that natural impurities had inhibited the development of micro- > organisms and not supplied enough energy. > I don't know where I read this, but I guess it's along the same > lines: the bacteria (or natural impurities) may alter the KT and be > the beginning of moving away from a real KT brew (by introducing new > bacterias). > jan > >> Any kind of sugar will be OK. >> > Hi! >> > I'm new to this group and kombucha brewing and really >> > enjoying both. Thank you! >> > Has anyone use rapadura sugar to brew KT? Or other >> > alternatives to refined sugar? I just prefer to not >> > have it in the house if possible... >> > -Sarananda >> > >> > > ______________________________________________________________________ > ______________ >> > Boardwalk for $500? In 2007? Ha! Play Monopoly Here and Now (it's >> > updated for today's economy) at Games. >> > http://get.games./proddesc?gamekey=monopolyherenow >> > >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 Thank you all for your responses, very helpful! I just sometimes wonder what kind of sugar was used a couple hundred years ago -before sugar was refined -and what that kombucha tasted like and what it's chemical constituents were. Even organic sugar is refined with the color added back in after processing... Rapadura is evaporated cane juice which has been processed the same way for millenia. It's interesting to hear that it tasted more sour, etc.. this is from an interesting article on sugar (http://www.formerfatguy.com/articles/sugar-coated-truth.asp): " It is interesting to note that raw sugar is already refined. Only evaporated cane juice is truly " raw " sugar (of the cane variety - sugars can come from other sources as well, such as beets and fruit). Once the cane juice crystals are harvested, they are washed, boiled, centrifuged, filtered, and dried. The purpose of this is to remove all of the original plant materials (stalk, fiber, etc.) to produce the pure sugar. This process removes most of the fiber and nutrients that existed in the original crystals. The sugar then becomes refined, and is now a food high in calories with little nutritional value. " --- imgayleim <gsmarks@...> wrote: > > > > > Hi! > > I'm new to this group and kombucha brewing and > really > > enjoying both. Thank you! > > > > Has anyone use rapadura sugar to brew KT? Or other > > alternatives to refined sugar? I just prefer to > not > > have it in the house if possible... > > > > -Sarananda > Hi Sarananda....My understanding is that other > sugars will work...but > not as well...sucrose is the 'perfect' food for your > kombucha colony. > > Before I was introduced to Kombucha brewing, I can > honestly say I had > not had refined sugar to any extent in my house for > decades! I > thought is was the worst most vile excuse for a > nutrient possible! > > Now, I have a twenty-five pound stash of organic > refined cane sugar > in my pantry!!! (by the way...the organic sugar is > NOT white...it is > a light tan color) > > For me it is a mind set...I am not eating the > sugar...the Kombucha is! > > Hope this helps! > > Gayle > > ________________________________________________________________________________\ ____ Need a vacation? Get great deals to amazing places on Travel. http://travel./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 Thank you all for your responses, very helpful! I just sometimes wonder what kind of sugar was used a couple hundred years ago -before sugar was refined -and what that kombucha tasted like and what it's chemical constituents were. Even organic sugar is refined with the color added back in after processing... Rapadura is evaporated cane juice which has been processed the same way for millenia. It's interesting to hear that it tasted more sour, etc.. this is from an interesting article on sugar (http://www.formerfatguy.com/articles/sugar-coated-truth.asp): " It is interesting to note that raw sugar is already refined. Only evaporated cane juice is truly " raw " sugar (of the cane variety - sugars can come from other sources as well, such as beets and fruit). Once the cane juice crystals are harvested, they are washed, boiled, centrifuged, filtered, and dried. The purpose of this is to remove all of the original plant materials (stalk, fiber, etc.) to produce the pure sugar. This process removes most of the fiber and nutrients that existed in the original crystals. The sugar then becomes refined, and is now a food high in calories with little nutritional value. " --- imgayleim <gsmarks@...> wrote: > > > > > Hi! > > I'm new to this group and kombucha brewing and > really > > enjoying both. Thank you! > > > > Has anyone use rapadura sugar to brew KT? Or other > > alternatives to refined sugar? I just prefer to > not > > have it in the house if possible... > > > > -Sarananda > Hi Sarananda....My understanding is that other > sugars will work...but > not as well...sucrose is the 'perfect' food for your > kombucha colony. > > Before I was introduced to Kombucha brewing, I can > honestly say I had > not had refined sugar to any extent in my house for > decades! I > thought is was the worst most vile excuse for a > nutrient possible! > > Now, I have a twenty-five pound stash of organic > refined cane sugar > in my pantry!!! (by the way...the organic sugar is > NOT white...it is > a light tan color) > > For me it is a mind set...I am not eating the > sugar...the Kombucha is! > > Hope this helps! > > Gayle > > ________________________________________________________________________________\ ____ Need a vacation? Get great deals to amazing places on Travel. http://travel./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 Hi Sarananda. I've used rapadura in kombucha, but stopped after reading on the label that it may contain gluten. I'm now using agave nectar and the kombucha is wonderful. Enjoy your new adventures with kombucha! Manaole U Manaole ~ from my heart to the heart of mother earth to your heart ~ JoAnne JoAnne Dodgson www.PathwaysforHealing.net www.LifeEnergyStore.com 1.888.846.6412 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 Hi Sarananda. I've used rapadura in kombucha, but stopped after reading on the label that it may contain gluten. I'm now using agave nectar and the kombucha is wonderful. Enjoy your new adventures with kombucha! Manaole U Manaole ~ from my heart to the heart of mother earth to your heart ~ JoAnne JoAnne Dodgson www.PathwaysforHealing.net www.LifeEnergyStore.com 1.888.846.6412 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 Zoe, the book says sucanat is 100% whole cane sugar not a sub. In 's book, where I got my info it was it was tested scienticfically. jan > ? > > It's one of those cases where I don't think anyone has done any scientific > testing of the different sugars so you just have to trust your gut instinct. > If money were no object I'd use the rapadura. Until I start buying my > rapadura wholesale for a baking business I am putting together I believe I will > keep using the white sugar. Right now it is just too derned expensive. > > > Lori Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 Zoe, the book says sucanat is 100% whole cane sugar not a sub. In 's book, where I got my info it was it was tested scienticfically. jan > ? > > It's one of those cases where I don't think anyone has done any scientific > testing of the different sugars so you just have to trust your gut instinct. > If money were no object I'd use the rapadura. Until I start buying my > rapadura wholesale for a baking business I am putting together I believe I will > keep using the white sugar. Right now it is just too derned expensive. > > > Lori Quote Link to comment Share on other sites More sharing options...
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