Vegan Bodybuilding & Fitness

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PostPosted: Wed Sep 20, 2006 11:10 pm 
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Stegosaurus
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Location: Austin, TX
veganpotter wrote:
I love maple but I will only eat it if I go out occationally...its far too wastefull. It takes 50 gallons of sap to get one gallon of syrup...far too taxing on the trees for my tastes


My friend owns a bunch of maple trees and taps them once a year, that's the only time I'll have it, and we only have like a 16 oz jar to get us through the year, though that dissappears in oatmeal pretty quickly. If I had a griddle, there wouldn't be any left after 3 days of vegan pancakes.

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PostPosted: Thu Sep 21, 2006 1:38 am 
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Elephant
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stevia is the shit :D ... no cals no cards no buzz no nothing.... there are brands out there that do have a weird after taste, but after using the powder form, no more after taste..... i'd recommend poweder over liquid..... but if you do get the liquid one make sure it doesnt contain alcohol

i buy tons of maple syrup..... 1. cuz it tastes awesome 2. it is 100% sugar but its not prosessed like all that other crap so im content with that 3. im canadian what you expect?

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PostPosted: Thu Sep 21, 2006 9:36 am 
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Rabbit

Joined: Fri Sep 23, 2005 9:54 am
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Quote:
Which sugar alternative? No-calorie ones or ones with calories? In the latter case, maple syrup = good, blackstrap molasses = good, agave = semi-good (environmental destruction is tied to it), fructose = not so good, HFCS = bad. Those are all that I know of.


My favorites of all are xylitol and erythritol. Xylose is actually an important constituent in human metabolic pathhways. I posted some information and links here when a thread was started on 'zylitol' last year:

viewtopic.php?t=1315&highlight=zylitol

Fructo-oligosaccharides (present in certain foods like Luo Han Guo fruit and sold in concentrated form by TriMedica as 'Slim Sweet') is still another nutritive, natural sweetener.

So there are at least 5 sweeteners you can use that are beneficial and health promoting:

1. Stevia
2. Agave Nectar
3. Xylitol
4. Erythritol
5. FOS

There's little need to ever really take in table sugar in its various forms as they are all basically cariogenic, promote insulin spiking and feed Candida yeast in the body to some extent.


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PostPosted: Thu Sep 21, 2006 12:23 pm 
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Elephant

Joined: Sun Dec 18, 2005 12:23 pm
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Location: Illinois
michael wrote:
3. Xylitol
4. Erythritol


How processed are these?

And what is Erythritol? I've heard of Xylitol.


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PostPosted: Thu Sep 21, 2006 1:57 pm 
I'd probably eat maple if it was processed that way...tap a few trees for yourself but don't strain any individual tree too terribly.

As for other sweeteners has anyone used Malitol...its in my grocers natural food section and its pretty darn cheap but I'm iffy on trying it until I get a thumbs up from someone.


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PostPosted: Thu Sep 21, 2006 7:19 pm 
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Rabbit

Joined: Tue Sep 05, 2006 10:35 pm
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In my opinion, maple syrup is better than agave nectar -- the agave plant is being forced to the edge of extinction by demand for tequila and agave nectar. The agave plant has a very slow life cycle, you see.

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PostPosted: Thu Sep 21, 2006 7:36 pm 
Agave is grown in fields like corn...atleast the field I saw for Jose Cuervo...there's no way it was a natural field like that....as for taste by itself I have to admit maple is better but for ice tea and things I go for agave...if its something baked I normally like molasses the most...maple is nice on pancakes and some baked goods but thats it for me


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PostPosted: Fri Sep 22, 2006 6:53 am 
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Rabbit

Joined: Fri Sep 23, 2005 9:54 am
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Quote:
And what is Erythritol? I've heard of Xylitol.


I purchase both xylitol and erythritol from my local health food store. This page sums up the properties well:

http://www.somethingbetternaturalfoods. ... hritol.htm

Maltitol, like sorbitol is not as easily tolerated in the body like the above polyols. Still, I'll reach for a chocolate bar made with maltitol before grabbing one made with sugar.


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PostPosted: Fri Sep 22, 2006 5:12 pm 
If your body tolerates I wonder if its OK...I'm happy with stevia and don't need anything else but I'm just curious. As for liking it more than sugar does that include raw organic sugar???


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PostPosted: Sat Sep 23, 2006 9:16 am 
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Rabbit

Joined: Fri Sep 23, 2005 9:54 am
Posts: 164
Quote:
If your body tolerates I wonder if its OK...I'm happy with stevia and don't need anything else but I'm just curious. As for liking it more than sugar does that include raw organic sugar???


Stevia is one of the four sweeteners I routinely use in the list of five alternates to sugar I posted. I generally don't purchase Agave. The drawback to stevia is the licorice-like aftertaste. It doesn't work for me alone in oatmeal and homemade soy/hemp milk but I use just enough to avoid having to use more of the higher priced xylitol. I don't buy sugar, processed, raw, organic or otherwise. The greatest benefit of xylitol is that my cravings for sugar has been vastly diminished.

Check out these research articles on its dental and upper respitory benefits here:

http://xlear.com/xylitol/research.aspx?focus=xylitol

Here's another link especially germane to a bodybuilding and fitness forum:

http://www.bodybuilding.com/fun/xylitol.htm

The bottom of the article states this about xylitol:

"For those looking to increase anabolism and decrease catabolism xylitol may be one more thing to add to the list of helpful substances. Xylitol has been shown to increase ATP, to increase fat release and utilization, to replenish glycogen, to be anabolic, anticatabolic, antioxidant, and it helps fight muscle fatigue."


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PostPosted: Sat Sep 23, 2006 2:52 pm 
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Rabbit

Joined: Fri Sep 23, 2005 9:54 am
Posts: 164
The Stevita brand "spoonable stevia" that I use (comes in small packets suitable for storing in one's wallet when dining out) contains equal amounts of Stevia and Erythritol.


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PostPosted: Sat Sep 23, 2006 9:16 pm 
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Rabbit

Joined: Sat Aug 26, 2006 6:38 pm
Posts: 32
Location: Florida
veganpotter wrote:
I always forget about date sugar because I never have any...and just breeze by it in the grocery store. My mother makes some mean zuchini bread and carrot cake with date sugar and the non-hydrogenated Tofutti cream cheese(that means its healthy cream cheese)


I think I will bake some next time we have cake or for the holidays. Care to share moms recipe? :D


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PostPosted: Sun Sep 24, 2006 11:06 am 
I'll get them when I go home...but I'm not too sure if she even uses a recipe. I figure she may just double the butter amount with cream cheese or something and maybe double the sugar amount with dates


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PostPosted: Mon Sep 25, 2006 7:10 pm 
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Manatee
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I thought xylitol was a sugar alcohol - like mannitol and sorbitol? Those are horrible on the GI system :shock: :twisted:


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PostPosted: Tue Sep 26, 2006 9:00 am 
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Rabbit

Joined: Fri Sep 23, 2005 9:54 am
Posts: 164
Quote:
I thought xylitol was a sugar alcohol - like mannitol and sorbitol? Those are horrible on the GI system.


Since the human body makes up to 15 grams of xylitol daiy in normal glucose metabolism, the enzymes are already in place to handle it. Vegans generally obtain more xylitol daily than omnivores simply because they consume a greater quantity of fruits, grains and vegetables of which xylitol is a natural constituent. You're probably ingesting at least 2-4 grams daily on average. Most adults can easily handle 40 gm per day (about 12 teaspoons). In a week or two, with increased enzymatic activity to compensate, greater amounts become easily tolerated. I can consume at least 1/2 cup and not feel any the worse for wear.

Sorbitol and most other polyols go through the intestines, fermenting, instead of being digested and then broken down and absorbed. As it ferments, it produces gases and drags fluids through, promoting diarrhea. Sorbitol does occur naturally in plums, apples, cherries and grapes but is present in too small an amount to cause gastric distress.


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