Looking for sugar alternatives for baking

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Cold Fission
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Re: Looking for sugar alternatives for baking

#16 Postby Cold Fission » Sun Feb 14, 2010 3:59 pm

You 2 are funny as hell.Your defending the worst sweetener out there that is suspect to say the least and you don't care.

If mans only salvation is to get back to nature i guess you 2 aren't coming.
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Cold Fission
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Re: Looking for sugar alternatives for baking

#17 Postby Cold Fission » Sun Feb 14, 2010 11:28 pm

xjohanx wrote:Relevance?


Aspartame is not straight edge or vegan.It's death food.
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Barb123
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Re: Looking for sugar alternatives for baking

#18 Postby Barb123 » Mon Feb 15, 2010 12:12 am

I sometimes use the lite agave nectar....it usually comes out pretty good.....my non vegan husband even likes it. As far as stevia, I like it in tea but haven't had any luck baking with it.

As for the great aspartame/sucralose debate......I'm not taking sides in any way, but I quit having headaches after removing aspartame from my diet.....maybe a coincidence but it serously stopped them.
If you have men who will exclude any of God's creatures from the shelter of compassion and pity, you will have men who will deal likewise with their fellow men. -St. Francis of Assisi

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Re: Looking for sugar alternatives for baking

#19 Postby xjohanx » Mon Feb 15, 2010 2:08 am

Cold Fission wrote:Aspartame is not straight edge or vegan.It's death food.


Cold Fission wrote:Really Johan?c'mon.That is not a food.It's a chemical.


Really Cold Fission? C'mon. You just said it wasn't even a food and now it's a death food. C'mon, really? C'mon! C'MON!!!!! C'mon man, it's not funny. C'mon.
cubby2112 wrote:When someone says you don't train "functionally," you should just punch them in the face. Ask them how "functional" of a movement that was.

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Cold Fission
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Re: Looking for sugar alternatives for baking

#20 Postby Cold Fission » Mon Feb 15, 2010 3:45 am

xjohanx wrote:
Cold Fission wrote:Aspartame is not straight edge or vegan.It's death food.


Cold Fission wrote:Really Johan?c'mon.That is not a food.It's a chemical.


Really Cold Fission? C'mon. You just said it wasn't even a food and now it's a death food. C'mon, really? C'mon! C'MON!!!!! C'mon man, it's not funny. C'mon.


You have been hurt by my words young jojo.*Jedi hand wave*You will admit defeat and yield before stevia as the holy grail of sweeteners.
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Re: Looking for sugar alternatives for baking

#21 Postby xjohanx » Mon Feb 15, 2010 6:09 am

Image
cubby2112 wrote:When someone says you don't train "functionally," you should just punch them in the face. Ask them how "functional" of a movement that was.

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Re: Looking for sugar alternatives for baking

#22 Postby HumanJHawkins » Mon Feb 15, 2010 11:48 am

Cold Fission wrote:In certain markets aspartame is manufactured using a genetically modified variation of E. coli.Otherwise aspartame is the methyl ester of the dipeptide of the amino acids L-aspartic acid and L-phenylalanine. Under strongly acidic or alkaline conditions, aspartame may generate methanol by hydrolysis.

Really Johan?c'mon.That is not a food.It's a chemical.


Just, whatever you do, don't put any dihydrogen monoxide in your body. That stuff sounds really scary.

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Re: Looking for sugar alternatives for baking

#23 Postby HumanJHawkins » Mon Feb 15, 2010 11:56 am

On the other hand, there is something to be said for Jack LaLane's view that "If man made it, don't eat it." As non-scientific blanket statements go, that's not a bad one. And Agave is good stuff, so why bother with a big corporate product like aspartame if there are good alternatives.

Back to the original topic: Is the goal to remove sugar, or is the goal to remove processed white sugar? Because I'm pretty sure many of the alternatives mentioned actually have a lot of sugar. If you are trying to avoid an insulin spike, you can't just replace white sugar with fruit juice sugar or agave sugar.

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Re: Looking for sugar alternatives for baking

#24 Postby xjohanx » Mon Feb 15, 2010 2:14 pm

Agave is about as crappy as HFCS. Maybe a bit worse.
cubby2112 wrote:When someone says you don't train "functionally," you should just punch them in the face. Ask them how "functional" of a movement that was.

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Re: Looking for sugar alternatives for baking

#25 Postby pazios2002 » Mon Feb 15, 2010 7:48 pm

xjohanx wrote:Image



TNG for the win. :D
If I am "the man", then where is "the woman"?

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Cold Fission
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Re: Looking for sugar alternatives for baking

#26 Postby Cold Fission » Mon Feb 15, 2010 8:16 pm

xjohanx wrote:Image


Image

Take that motherfucker!You just got owned by bettlejuice.

Beetlejuice for the win!
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Re: Looking for sugar alternatives for baking

#27 Postby Tweedle » Tue Mar 30, 2010 3:44 pm

I'm in the same boat as the original poster, looking for a good sugar alternative...because as it turns out, stevia just doesn't seem to work well for me. I can always notice the bitter aftertaste except in recipes like pancakes... I like using stevia in my pancakes.

Agave nectar is awesome, but like someone else said, liquid isn't always a good option.

Right now I'm just using organic turbinado since I can't seem to find anything else that I like... I don't know the facts on Splenda or other zero cal sweeteners but I stay away from them just to be safe.

Dates are great---is date sugar different than date paste?

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Gaia
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Re: Looking for sugar alternatives for baking

#28 Postby Gaia » Tue Mar 30, 2010 8:32 pm

Sucanat? It is still an unrefined sugar (with the molasses content not taken out) and you can decrease the amount in the recipe till you get it to a measurement that will pacify your sweet tooth, but keep your insulin from spiking (though agave is the way to go for keeping your insulin from spiking. Just decrease the amount of liquid in the recipe).


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