Weezie - Re: Rapadura

[Guest guest]

Weezie,

Sounds interesting, but I am skeptical about sweeteners made from sugar. Related to my feelings I have expressed about not using Splenda, which the TV ads say is "made from sugar"... Rapadura may be a totally different sweetener, but I don't think I would buy it.

BUT, I thank you for the info because I may use "Sugar in the Raw," or other raw sugar, when I find it

(because, if it's true that sugar that isn't processed very much is not so bad for us, then raw sugar should be just as good for us, too, I think?)

Cherie

Message: 17

Date: Sat, 8 Jun 2002 09:06:27 -0600

Subject: I got this from my Healthy-Foods Newsletter

Oh Sugar, Oh Sugar Sugar

By Leanne Ely

Sugar does your body no favors. Not only does it stun your immune

system while you snarf a candy bar, it makes you fat. You know the old

saying-a moment on the lips, forever on the hips? It isn't just butter

that will make your thighs thunderous-sugar is just as lethal. Too many

carbohydrates (and that is exactly what sugar is-100% pure carbs)

causes your overloaded glycogen supply to convert to fat. So don't think

eating those "fat free" cookies are going to help you lose any weight-

check out the number of carbs on the nutrition label-you're feeding

your thighs!

Sugar has the ability to turn a civil housewife into a raging addict if

you take away her "fix". I know all about sugar addiction-I speak from

experience. Withdrawal isn't pretty either-lethargy, depression,

constant craving and big time crankiness top my list of symptoms. It

took me a few days till I started feeling human again, but I did it and

I am so glad I did. The vicious cycle of sugar addiction is no

laughing matter. I found a good calcium supplement kept me from totally

needing a rubber room. You might want to pick up a calcium/magnesium

combo--that's what I used.

But giving up sugar doesn't mean you need to give up having something

sweet every now and again. Keeping sweet stuff in balance is the key,

but you still need to get the sugar out. There is an excellent

substitute for sugar called Rapadura. It is evaporated sugar cane

juice all ground up and granulated, looking something like regular white

sugar with a nice tan. That's all it is! Understand that the problem

with white sugar is the process of how white sugar got to be white

sugar. Sugar cane isn't bad stuff-on the contrary. And when it is

treated gently and processed minimally, you've got an excellent product.

Rapadura's flavor is excellent and it is perfect for cooking, baking

and sprinkling a little on your oatmeal or in your tea. The neat thing

about Rapadura is you can have your cake and eat it, too! Rapadura

doesn't cause blood sugar levels to spike like white sugar does. It is

a much kinder, gentler sugar and actually has trace minerals and

vitamins-you'll never see that with white sugar!

I have been big on Sucanat (sugar cane natural) for years and have only

recently discovered Rapadura. Everything good Sucanat has, Rapadura has

more of: especially nutrients and a superior flavor. Easy to pour and

measure (just like white sugar), you use it just like white sugar

measure for measure.

Here is an easy muffin recipe that I used Rapadura in and had wonderful

results:

Oatmeal Muffins

Makes 1 dozen

1 cup rolled oats

1 cup buttermilk

1 egg

1/3 cup Rapadura

1/3 cup butter -- melted

1 cup whole wheat pastry flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

Heat oven to 400 degrees. Combine oats and buttermilk. Add egg and

Rapadura. Beat well and stir in butter. Add dry ingredients and mix

only until dampened.

Drop into paper lined muffin cups and bake for 18 to 20 minutes.

Per serving: 133 Calories (kcal); 4g Total Fat; (31% calories from

fat); 3g Protein; 17g Carbohydrate; 4 grams fiber, 30mg Cholesterol;

173mg Sodium

To find out more about Rapunzel's Rapadura, go to:

http://www.rapunzel.com