Sugar substitute

[Guest guest]

I have stevia extract but have not been able to figure out just how

much to use for different foods. Too much gives a bad taste. Do you

know how much stevia = how much sugar?

Del

Henley <heavenlycoconuts@y...> wrote:

> Dear Patti and Del,

>

> I highly recommend stevia powder, or stevia extract as

> a substitute for sugar. It is 40 times sweeter than

> sugar, and has no harmful side effects. I have also

> read that it actually helps to stablize blood sugar

> levels.

>

> What's more, it is sold primarily (in health food

> stores) as an appetite suppressant/dietary aid.

>

>

>

>

> --- Del Eaton <deleaton@d...> wrote:

>

> >

> > Hi Patty,

> > Glad to see an answer. The last recipe I made was

> > the best. It had a

> > very good taste but didn't look as good as I would

> > have liked. It

> > was also a little crumbly. I did a search on crumbly

> > cornbread and

> > found that crumbly is desirable! I am gluten

> > intolerant and so I

> > also didn't want to use any flour. I can use gluten

> > free flour but I

> > wanted a recipe without flour because I didn't want

> > it to be cake

> > like. I too would rather stay away from corn

> > products but sometimes

> > you need to eat some cornbread if you are from the

> > south, like me!

> > Since I found out that I am gluten intolerant, my

> > family has

> > suffered by not getting a lot of the foods they can

> > eat because I do

> > the preparing of meals and I prepare what I can eat!

> > :-)

> >

> > Here is the recipe I used:

> > Mix dry:

> > 2 C cornmeal (I used Hodgen's Mill whole grain)

> > 4 t baking powder

> > 1 t salt

> > 3 T sugar (I used 1 1/2 T of refined sugar but would

> > rather use

> > another sweetener but not splenda. I think it would

> > have been sweet

> > enough with even less sugar)

> >

> > Mix wet:

> > 1 egg

> > 1 1/2 C milk (I used TT coconut cream that I mixed

> > for milk)

> >

> > Put 2 T oil in a skillet and put skillet in the oven

> > to heat at 450

> > degrees. Be sure to heat until very hot, 5 min.

> > (Okay, I didn't do

> > that because I used coconut oil and the temp I used

> > was 350 degrees.

> > I used a glass sq dish and I greased it with a small

> > amount of

> > coconut oil. I added the 2 T of coconut oil to the

> > wet mix.)

> >

> > When the skillet is hot THEN mix the wet and dry

> > together and pour

> > into the hot oil in the skillet.

> >

> > I have been researching cornbread recipes and find a

> > lot of

> > different ones. Some use baking powder, some use

> > baking soda and

> > some use both. Wonder what would happen if I used

> > baking soda in

> > this recipe and maybe added some lemon juice to the

> > coconut milk to

> > be like buttermilk?

> >

> > Del

> >

> >

> > " Patty T " <tri4home@e...> wrote:

> > >

> > > Oh, that's intriguing.

> > > I can't see any reason why using coconut oil for

> > the fat and

> > > substituting coconut milk for the dairy milk

> > shouldn't work. My

> > > cornbread recipes all use part corn meal and part

> > white flour, but

> > > I'd be interested in modifying this because my

> > husband is diabetic

> > > and we're trying to avoid the white flour. Corn

> > meal is not

> > really

> > > allowed, either, on his low-carb diet, but not as

> > bad as the white

> > > flour.

> > > How did the flops turn out? If too heavy and wet

> > it's possible

> > that

> > > the coconut milk is too rich, and could be diluted

> > 2/3 coconut

> > milk

> > > to 1/3 water for a better result, or maybe skip

> > the added oil

> > > altogether because the undiluted milk has much oil

> > in it.

> > > The problem might also lie in the omission of the

> > white flour.

> > Corn

> > > meal may have problems holding together because it

> > is so coarse.

> > > Maybe you could try using a very finely ground

> > corn product. Have

> > > you tried adding some type of nut flour (ground

> > almonds or

> > walnuts)

> > > to the mix? They are very low-carb if this is a

> > consideration.

> > >

> > > - Patty

> > >

> > >

> > > >

> > > > Has anyone here been successful making corn

> > bread using coconut

> > > > milk, coconut oil and no flour, only corn mill

> > (of course all

> > the

> > > > other ingredients, egg, baking powder, salt)?? I

> > have my 3rd

> > flop

> > > > tonight.

> >

> >

> >

> >

>

> =====

>

>

> __________________________________________________

>

[Guest guest]

Dear Del,

The rule of thumb is GO EASY! Generally, one tiny drop

of stevia extract is equivalent to one treaspoon of

sugar.

--- Del Eaton <deleaton@...> wrote:

>

> I have stevia extract but have not been able to

> figure out just how

> much to use for different foods. Too much gives a

> bad taste. Do you

> know how much stevia = how much sugar?

>

> Del

> Henley <heavenlycoconuts@y...> wrote:

> > Dear Patti and Del,

> >

> > I highly recommend stevia powder, or stevia

> extract as

> > a substitute for sugar. It is 40 times sweeter

> than

> > sugar, and has no harmful side effects. I have

> also

> > read that it actually helps to stablize blood

> sugar

> > levels.

> >

> > What's more, it is sold primarily (in health food

> > stores) as an appetite suppressant/dietary aid.

> >

> >

> >

> >

> > --- Del Eaton <deleaton@d...> wrote:

> >

> > >

> > > Hi Patty,

> > > Glad to see an answer. The last recipe I made

> was

> > > the best. It had a

> > > very good taste but didn't look as good as I

> would

> > > have liked. It

> > > was also a little crumbly. I did a search on

> crumbly

> > > cornbread and

> > > found that crumbly is desirable! I am gluten

> > > intolerant and so I

> > > also didn't want to use any flour. I can use

> gluten

> > > free flour but I

> > > wanted a recipe without flour because I didn't

> want

> > > it to be cake

> > > like. I too would rather stay away from corn

> > > products but sometimes

> > > you need to eat some cornbread if you are from

> the

> > > south, like me!

> > > Since I found out that I am gluten intolerant,

> my

> > > family has

> > > suffered by not getting a lot of the foods they

> can

> > > eat because I do

> > > the preparing of meals and I prepare what I can

> eat!

> > > :-)

> > >

> > > Here is the recipe I used:

> > > Mix dry:

> > > 2 C cornmeal (I used Hodgen's Mill whole grain)

> > > 4 t baking powder

> > > 1 t salt

> > > 3 T sugar (I used 1 1/2 T of refined sugar but

> would

> > > rather use

> > > another sweetener but not splenda. I think it

> would

> > > have been sweet

> > > enough with even less sugar)

> > >

> > > Mix wet:

> > > 1 egg

> > > 1 1/2 C milk (I used TT coconut cream that I

> mixed

> > > for milk)

> > >

> > > Put 2 T oil in a skillet and put skillet in the

> oven

> > > to heat at 450

> > > degrees. Be sure to heat until very hot, 5 min.

> > > (Okay, I didn't do

> > > that because I used coconut oil and the temp I

> used

> > > was 350 degrees.

> > > I used a glass sq dish and I greased it with a

> small

> > > amount of

> > > coconut oil. I added the 2 T of coconut oil to

> the

> > > wet mix.)

> > >

> > > When the skillet is hot THEN mix the wet and dry

> > > together and pour

> > > into the hot oil in the skillet.

> > >

> > > I have been researching cornbread recipes and

> find a

> > > lot of

> > > different ones. Some use baking powder, some use

> > > baking soda and

> > > some use both. Wonder what would happen if I

> used

> > > baking soda in

> > > this recipe and maybe added some lemon juice to

> the

> > > coconut milk to

> > > be like buttermilk?

> > >

> > > Del

> > >

> > >

> > > " Patty T " <tri4home@e...> wrote:

> > > >

> > > > Oh, that's intriguing.

> > > > I can't see any reason why using coconut oil

> for

> > > the fat and

> > > > substituting coconut milk for the dairy milk

> > > shouldn't work. My

> > > > cornbread recipes all use part corn meal and

> part

> > > white flour, but

> > > > I'd be interested in modifying this because my

> > > husband is diabetic

> > > > and we're trying to avoid the white flour.

> Corn

> > > meal is not

> > > really

> > > > allowed, either, on his low-carb diet, but not

> as

> > > bad as the white

> > > > flour.

> > > > How did the flops turn out? If too heavy and

> wet

> > > it's possible

> > > that

> > > > the coconut milk is too rich, and could be

> diluted

> > > 2/3 coconut

> > > milk

> > > > to 1/3 water for a better result, or maybe

> skip

> > > the added oil

> > > > altogether because the undiluted milk has much

> oil

> > > in it.

> > > > The problem might also lie in the omission of

> the

> > > white flour.

> > > Corn

> > > > meal may have problems holding together

> because it

> > > is so coarse.

> > > > Maybe you could try using a very finely ground

> > > corn product. Have

> > > > you tried adding some type of nut flour

> (ground

> > > almonds or

> > > walnuts)

> > > > to the mix? They are very low-carb if this is

> a

> > > consideration.

> > > >

> > > > - Patty

> > > >

> > > >

> > > > >

> > > > > Has anyone here been successful making corn

> > > bread using coconut

> > > > > milk, coconut oil and no flour, only corn

> mill

> > > (of course all

> > > the

> > > > > other ingredients, egg, baking powder,

> salt)?? I

> > > have my 3rd

> > > flop

> > > > > tonight.

> > >

> > >

> > >

> > >

> >

> > =====

> >

> >

> > __________________________________________________

> >

[Guest guest]

I use the liquid stevia. It's highly concentrated. Like ,

my rule of thumb has always been one drop stevia to equal one

teaspoon sugar. I use it only where the bulk of sugar is not

required - it's not a very versatile sweetener for me. I also use

agave nectar as a sweetener. It's somewhat similar to honey but

lower glycemic. Luckily my diabetic husband doesn't care for

sweets. My daughter and I can tolerate sugar, although I am in the

process of changing to a healthier alternative sucanat/dehydrated can

juice instead of the refined variety.

-Patty

>

> >

> > I have stevia extract but have not been able to

> > figure out just how

> > much to use for different foods. Too much gives a

> > bad taste. Do you

> > know how much stevia = how much sugar?

> >

[Guest guest]

I have the extract in powder form (little packets) On the packet it

reads " use one packet with your coffee, tea or sprinkle on cereal " .

Now, that is misleading to me as that is the same as a packet of

sugar! Do you use the liquid on a regular basis in baked goods? Lots

of times the recipe will call for creaming the sugar and butter. Do

you use it there too?

Del

Henley <heavenlycoconuts@y...> wrote:

> Dear Del,

>

> The rule of thumb is GO EASY! Generally, one tiny drop

> of stevia extract is equivalent to one treaspoon of

> sugar.

>

>

>

> --- Del Eaton <deleaton@d...> wrote:

>

> >

> > I have stevia extract but have not been able to

> > figure out just how

> > much to use for different foods. Too much gives a

> > bad taste. Do you

> > know how much stevia = how much sugar?

> >

> > Del

> > Henley <heavenlycoconuts@y...> wrote:

> > > Dear Patti and Del,

> > >

> > > I highly recommend stevia powder, or stevia

> > extract as

> > > a substitute for sugar. It is 40 times sweeter

> > than

> > > sugar, and has no harmful side effects. I have

> > also

> > > read that it actually helps to stablize blood

> > sugar

> > > levels.

> > >

> > > What's more, it is sold primarily (in health food

> > > stores) as an appetite suppressant/dietary aid.

> > >

> > >

> > >

> > >

> > > --- Del Eaton <deleaton@d...> wrote:

> > >

> > > >

> > > > Hi Patty,

> > > > Glad to see an answer. The last recipe I made

> > was

> > > > the best. It had a

> > > > very good taste but didn't look as good as I

> > would

> > > > have liked. It

> > > > was also a little crumbly. I did a search on

> > crumbly

> > > > cornbread and

> > > > found that crumbly is desirable! I am gluten

> > > > intolerant and so I

> > > > also didn't want to use any flour. I can use

> > gluten

> > > > free flour but I

> > > > wanted a recipe without flour because I didn't

> > want

> > > > it to be cake

> > > > like. I too would rather stay away from corn

> > > > products but sometimes

> > > > you need to eat some cornbread if you are from

> > the

> > > > south, like me!

> > > > Since I found out that I am gluten intolerant,

> > my

> > > > family has

> > > > suffered by not getting a lot of the foods they

> > can

> > > > eat because I do

> > > > the preparing of meals and I prepare what I can

> > eat!

> > > > :-)

> > > >

> > > > Here is the recipe I used:

> > > > Mix dry:

> > > > 2 C cornmeal (I used Hodgen's Mill whole grain)

> > > > 4 t baking powder

> > > > 1 t salt

> > > > 3 T sugar (I used 1 1/2 T of refined sugar but

> > would

> > > > rather use

> > > > another sweetener but not splenda. I think it

> > would

> > > > have been sweet

> > > > enough with even less sugar)

> > > >

> > > > Mix wet:

> > > > 1 egg

> > > > 1 1/2 C milk (I used TT coconut cream that I

> > mixed

> > > > for milk)

> > > >

> > > > Put 2 T oil in a skillet and put skillet in the

> > oven

> > > > to heat at 450

> > > > degrees. Be sure to heat until very hot, 5 min.

> > > > (Okay, I didn't do

> > > > that because I used coconut oil and the temp I

> > used

> > > > was 350 degrees.

> > > > I used a glass sq dish and I greased it with a

> > small

> > > > amount of

> > > > coconut oil. I added the 2 T of coconut oil to

> > the

> > > > wet mix.)

> > > >

> > > > When the skillet is hot THEN mix the wet and dry

> > > > together and pour

> > > > into the hot oil in the skillet.

> > > >

> > > > I have been researching cornbread recipes and

> > find a

> > > > lot of

> > > > different ones. Some use baking powder, some use

> > > > baking soda and

> > > > some use both. Wonder what would happen if I

> > used

> > > > baking soda in

> > > > this recipe and maybe added some lemon juice to

> > the

> > > > coconut milk to

> > > > be like buttermilk?

> > > >

> > > > Del

> > > >

> > > >

> > > > " Patty T " <tri4home@e...> wrote:

> > > > >

> > > > > Oh, that's intriguing.

> > > > > I can't see any reason why using coconut oil

> > for

> > > > the fat and

> > > > > substituting coconut milk for the dairy milk

> > > > shouldn't work. My

> > > > > cornbread recipes all use part corn meal and

> > part

> > > > white flour, but

> > > > > I'd be interested in modifying this because my

> > > > husband is diabetic

> > > > > and we're trying to avoid the white flour.

> > Corn

> > > > meal is not

> > > > really

> > > > > allowed, either, on his low-carb diet, but not

> > as

> > > > bad as the white

> > > > > flour.

> > > > > How did the flops turn out? If too heavy and

> > wet

> > > > it's possible

> > > > that

> > > > > the coconut milk is too rich, and could be

> > diluted

> > > > 2/3 coconut

> > > > milk

> > > > > to 1/3 water for a better result, or maybe

> > skip

> > > > the added oil

> > > > > altogether because the undiluted milk has much

> > oil

> > > > in it.

> > > > > The problem might also lie in the omission of

> > the

> > > > white flour.

> > > > Corn

> > > > > meal may have problems holding together

> > because it

> > > > is so coarse.

> > > > > Maybe you could try using a very finely ground

> > > > corn product. Have

> > > > > you tried adding some type of nut flour

> > (ground

> > > > almonds or

> > > > walnuts)

> > > > > to the mix? They are very low-carb if this is

> > a

> > > > consideration.

> > > > >

> > > > > - Patty

> > > > >

> > > > >

> > > > > >

> > > > > > Has anyone here been successful making corn

> > > > bread using coconut

> > > > > > milk, coconut oil and no flour, only corn

> > mill

> > > > (of course all

> > > > the

> > > > > > other ingredients, egg, baking powder,

> > salt)?? I

> > > > have my 3rd

> > > > flop

> > > > > > tonight.

> > > >

> > > >

> > > >

> > > >

> > >

> > > =====

> > >

> > >

> > > __________________________________________________

> > >

[Guest guest]

The stevia I use is a liquid. It comes in a small brown bottle with

a dropper. There is a statement on the bottle that it is a " dietary

supplement " . I believe that there is some law that prevents its

being sold in this country as a sweetener or sugar substitute (even

though this is exactly what it is used for).

It is only useful in sweetening beverages or where a small amount of

sweetener is used as a spice rather than a large bulk amount (like

when I make sweet/sour cabbage dish).

There's no way you could use it to replace sugar in baking or

desserts where the bulk of sugar is needed.

-Patty

>

> I have the extract in powder form (little packets) On the packet it

> reads " use one packet with your coffee, tea or sprinkle on cereal " .

> Now, that is misleading to me as that is the same as a packet of

> sugar! Do you use the liquid on a regular basis in baked goods?

Lots

> of times the recipe will call for creaming the sugar and butter. Do

> you use it there too?

>

> Del

>

[Guest guest]

I have read an article earlier this year about how Stevia does NOT

keep blood sugar levels down as originally touted. I can't find it,

but if others know of it maybe they can pass it on. --Martie

> > > >

> > > > Has anyone here been successful making corn

> > bread using coconut

> > > > milk, coconut oil and no flour, only corn mill

> > (of course all

> > the

> > > > other ingredients, egg, baking powder, salt)?? I

> > have my 3rd

> > flop

> > > > tonight.

> >

> >

> >

> >

>

> =====

>

>

> __________________________________________________

>

[Guest guest]

>

> Hello,

> I'm Darcia and I am new to the group. I am reading the files. I

have a question regarding jicama. Can I have dehydrated ground jicama

for a sugar substitute?

==>Hi Darcia. Welcome to our wonderful group. I'm not familiar with

jicama, but if it is a fruit or a derivative from fruit it would feed

candida. Even stevia suggested as a sugar substitute should only be

used in very very small amounts because it too will feed candida, and

also your sweet tooth.

The best in health, Bee

[Guest guest]

==>Hi Darcia. Welcome to our wonderful group. I'm not familiar with

jicama, but if it is a fruit or a derivative from fruit it would feed

candida. Even stevia suggested as a sugar substitute should only be

used in very very small amounts because it too will feed candida, and

also your sweet tooth.

The best in health, Bee

Thanks, Bee for your response. Jicama is a root vegetable. When I

attended a wellness retreat we were given jicama. I would prefer to

use jicama I do not like the taste of stevia. When I took the candida

test I fall in the low probable category. I have 2 symptons that I

want to get rid of (itching and incomplete elimination). I was led to

investigate this group.

Darcia

[Guest guest]

Bee wrote: ==>Hi Darcia. Welcome to our wonderful group. I'm not

familiar with jicama, but if it is a fruit or a derivative from

fruit it would feed candida. Even stevia suggested as a sugar

substitute should only be used in very very small amounts because it

too will feed candida, and also your sweet tooth.

>

Darcia wrote:

>

> Thanks, Bee for your response. Jicama is a root vegetable. When

I attended a wellness retreat we were given jicama. I would prefer

to use jicama I do not like the taste of stevia. When I took the

candida test I fall in the low probable category. I have 2 symptons

that I want to get rid of (itching and incomplete elimination). I

was led to

> investigate this group.

==>If it is that sweet it is more thank likely it is too high in

sugars and/or carbs, like beets. Can you give me a website that has

the carbs and sugars? I'm so busy during the week I don't have time

to research.

Thanks, Bee

[Guest guest]

does anyone know of a good sugar substitute? I need this to sweeten

tea. Hopefully one that isn't too expensive?

Laurel

[Guest guest]

Stevia is excellent. Sweet but not too sweet, a very nice taste.

They also have Stevia Plus that has fiber. HFS has it, and if your food store

has organic, they have it also. Definitely good stuff.

A.

Laurel <autiemom4@...> wrote:

does anyone know of a good sugar substitute? I need this to sweeten

tea. Hopefully one that isn't too expensive?

Laurel

---------------------------------

Be a PS3 game guru.

Get your game face on with the latest PS3 news and previews at Games.

[Guest guest]

Stevia, xylitol.

[Guest guest]

There are reportedly very different qualities of xylitol out there.

S S

<p>Stevia, xylitol.<br>

_______________________________________________

Join Excite! - http://www.excite.com

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[Guest guest]

I think the best sugar substitute is gradually wean yourself from it, and rely

on fruits to add a sweet taste. I tried Truvia instead of reg. sugar and began

getting migraine headaches. Luckily, I don't try too many new things at once.

When I stopped the Truvia, bingo, migraines gone!

Lu

> >

> > I'm curious if anyone has heard of a product called whey low? Someone told

> > me about it; a sugar substitute. What are your thoughts on this? Thanks

> > and have a good day all~

> >

> > _http://www.wheylow.com/_ (http://www.wheylow.com/)

> >

>

[Guest guest]

I fully agree with the "wean yourself off" advice. Just to let you know about Truvia - it is NOT pure Stevia. There are chemical imitations of sugar included in Truvia. I mistrust ANY food produced by the Big Agra (Big Grocery) companies (Truvia is made by Cargill).I read the label when Truvia first came out and immediately set the box down when I saw Erytrotol on the label.Here are some comments from people regarding Truvia Side Effects:http://side-effects.owndoc.com/truvia-side-effects.htmlNotice that many who had no problem with pure Stevia, had problems with Truvia.Good advice in general:ALWAYS read Labels.ALWAYS do as much as possible to consume nothing with chemical additives (to the best of your ability).http://eatingcleanworks.com/what-is-eating-clean.html

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Oct 8, 2011, at 8:36 AM, little bunny foo fofo wrote:

I think the best sugar substitute is gradually wean yourself from it, and rely on fruits to add a sweet taste. I tried Truvia instead of reg. sugar and began getting migraine headaches. Luckily, I don't try too many new things at once. When I stopped the Truvia, bingo, migraines gone!

Lu

> >

> > I'm curious if anyone has heard of a product called whey low? Someone told

> > me about it; a sugar substitute. What are your thoughts on this? Thanks

> > and have a good day all~

> >

> > _http://www.wheylow.com/_ (http://www.wheylow.com/)

> >

>