Vegan Bodybuilding & Fitness

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PostPosted: Tue Aug 02, 2005 5:47 am 
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Rabbit
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Joined: Sun Jul 10, 2005 9:31 pm
Posts: 147
Location: Los Angeles
Florida Crystals brand Evaporated Cane Juice is non-bone char.

A majority of evaporated cane juice will be this way.

Also, Agave works really damn well for baking and as a substitute for any recipe calling for honey. Agave is great on the glycemic index too.

I agree with an earlier post that Stevia is good, but it tends to be expensive. And I've found that it doesn't bake all that well for my standards.

There are a lot of sugar alcohols that are vegan and great sugar substitutes. They are a class called polyols.
http://www.caloriecontrol.org/redcal.html
http://abouterythritol.homestead.com/
http://www.netrition.com/lowcarbsuccess ... _page.html

Those have have good info on them. There is a laxation limit on per day intake for most of these. Polyols are what diabetics eat instead of sugar. But in other countries, Japan for instance, where they are very conscious of the glycemic index, they use these all the time. The best one is Erythritol. I think it's the best because it has virtually no laxation effect. It is completely absorbed by the small intestine and you pee it out, so it really has no effect on your caloric intake at all. The FDA says it has up to 0.2 calories per gram. It and Xylitol taste the best. They all work well for cooking, especially Erythritol and Maltitol. Maltitol can replace the sugar and some fat in baking recipes, but it has a slight aftertaste.

Turbinado is sometimes vegan. Google it and find the ones that are vegan. Date sugar is amazing for baking. Real Food Daily, a famous vegan restaurant in LA bakes with date and maple sugars. There are companies that make vegan Brown Sugar. Hain may have a non-bone char brown sugar. But you'll have to check their site yourself. There are loads of other vegan sweeteners. But I'm tired of typing now. I hope this helps. PM me if you want any other vegan sweets and baking tips. :D


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PostPosted: Tue Aug 02, 2005 6:57 am 
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Elephant
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Location: Edinburgh, Scotland
strange that you still have bone char in your sugar. i know that some of the smaller manufacturers still occasionally use it but the main one (tate and lyle) has been bone free for ages.

jonathan

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PostPosted: Tue Aug 02, 2005 3:25 pm 
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Rabbit
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Joined: Sun Jul 10, 2005 9:31 pm
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Location: Los Angeles
i don't have bone char in my sugar.

i guess you mean here in the US?

that is because we use cane so much more.

if you're in europe, then you use sugar beets more and those almost never use bone char.

i guess that's what you meant.


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