Sweeteners (was Re: Guilt, satiety, calorie restriction...)

[Guest guest]

on this topic of sweeteners, i satisfy my sweet tooth with various

whole foods. when i makes teas with sea veggies, there is an

unbelievable delicate sweetness. i always boil for a long time, so

this must break down some of the polysaccharides. the quality is

important, though; in the past, i have used various ordinary

commercial brands from asian shops, but now i strictly use the sea

veggies from Maine Seaweed Co (http://www.alcasoft.com/seaweed/) and

the difference is obvious. freshly shucked raw oysters also have a

very sweet flavor. i don't know what makes raw beef so sweet, but if

anyone knows, please share. i don't think there's hardly any sugar

in it, but i still remember the first time i ever tried raw beef and

i was shocked by the sweetness. even though i don't use

any " sweeteners " , my diet is filled with sweet flavors, balanced with

other flavors. also, milk and cream are quite sweet. and i also eat

small amounts of fruit seasonally (mostly berries i pick myself), and

that's the most obvious way to make food sweeter, as so many people

already know. i get the impression that some people are letting an

imbalanced palate feed a vicious cycle of desire. why not just

develop an appreciation for a wider variety of flavors and savor the

sweetness inherent in so many foods?

mike parker

> >>Stevia is definitely safe from everything I've read, and, IMHO,

the

> >>best sweetener out there. It's sweet, but sugar free and there's

no

> >>risk of it being toxic. From what I've gathered it's been used for

> >>hundreds of years in various parts of the world.

> >>

> >>

> >

> >I definitely feel more comfortable using stevia than

> >any of the others. However my problem with stevia is

> >that I think it tastes pretty bad in almost anything

> >but chocolate or tea, and I only occasionally crave

> >chocolate, and don't like my green tea sweetened either.

> >I've been using sucralose, which tastes pretty good,

> >especially the kind for baking which contains a lot of

> >maltodextrin (-:, but have been a little worried about

> >possible long-term harm. I really like the taste of

> >F.O.S., but it's outrageously expensive.

> >

> >

> >

> >

> >

> >

> >

> >

>

>

>