Looks like the last rain that going to fall here. With the upcoming temps it will be snow next time.
OK. So...I'm still researching sweeteners. Sugar-reduction-saga, stage 2.
The grocery store has Agave Nectar as a sweetener. And I see a lot of recipes using it. Now, if you look at the wiki for it you see that it's mostly fructose.
So basically, I'd end up trading HFCS for HFAS (High Fructose Agave Syrup). What's the point? It's not really a good substitute when compared to Stevia. Bah. I'm sticking with Stevia.
Problem is most brands of Stevia are crap...they're mixed with xylitol, erythritol or sugar. If I'm buying something that claims to be Stevia, then I want the main ingredients (really ALL the ingredients) to be Stevia.
That SweetLeaf brand is pretty good...ingredients are Inulin (a fiber) and Stevia (touch of silica for some reason).
But....for Tibby...who hates Stevia:
This article talks about sugar alcohols and how they compare. It concludes that erythritol is probably the best choice. Some stevia blends include erythritol. Some forms of "stevia" are really Rebaudioside A: a sweet compound isolated from the stevia plant.
Sugar Alcohols: Good or Bad?
The grocery store has Agave Nectar as a sweetener. And I see a lot of recipes using it. Now, if you look at the wiki for it you see that it's mostly fructose.
So basically, I'd end up trading HFCS for HFAS (High Fructose Agave Syrup). What's the point? It's not really a good substitute when compared to Stevia. Bah. I'm sticking with Stevia.
Problem is most brands of Stevia are crap...they're mixed with xylitol, erythritol or sugar. If I'm buying something that claims to be Stevia, then I want the main ingredients (really ALL the ingredients) to be Stevia.
That SweetLeaf brand is pretty good...ingredients are Inulin (a fiber) and Stevia (touch of silica for some reason).
But....for Tibby...who hates Stevia:
This article talks about sugar alcohols and how they compare. It concludes that erythritol is probably the best choice. Some stevia blends include erythritol. Some forms of "stevia" are really Rebaudioside A: a sweet compound isolated from the stevia plant.
Sugar Alcohols: Good or Bad?
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I can get or make soda that has just plain ol sugar.
But I'm trying to stop my blood sugar from spiking.
I suppose I can just drink a lot of plain water. But I'm kinda addicted to the fiz and flavor. I'm even reducing caffeine, but I want some of that too. So yeah, I can use sugar, and just use less. Still... IDK.
Sugar is the new bad-fat.
And of course, our Tibby gives me a HFCS article written IN GERMAN. that claims HFCS is converted to fat more easily, instead of energy.
This chart is from the article I linked above:
So although Fructose has a moderate glycemic index, it's supposedly bad compared to sugar which is the worst other than pure Glucose.
Stevia has been used for 1000+ years as a sweetner.
Basically, you know how we've all be scared of "bad fats" since, IDK, the 60's or 70's???? Well, now the "bad thing" is sugar, not fat so much. Still, you should strive for healthy fats. But really SUGAR is the enemy, and will kill ya faster than fat. And sugar leads to type II diabetes, is linked to dementia, and other stuff. The "sugar people" managed to get the studies suppressed back in the 60's. HFCS is in everything here, like Tibby's article said. And sugar of all types too. And it's the thing we need to avoid the most, because we get way too much of it.
that claims HFCS is converted to fat more easily, instead of energy.This chart is from the article I linked above:
So although Fructose has a moderate glycemic index, it's supposedly bad compared to sugar which is the worst other than pure Glucose.
Stevia has been used for 1000+ years as a sweetner.
I know. Hence the winkie.
Basically, you know how we've all be scared of "bad fats" since, IDK, the 60's or 70's???? Well, now the "bad thing" is sugar, not fat so much. Still, you should strive for healthy fats. But really SUGAR is the enemy, and will kill ya faster than fat. And sugar leads to type II diabetes, is linked to dementia, and other stuff. The "sugar people" managed to get the studies suppressed back in the 60's. HFCS is in everything here, like Tibby's article said. And sugar of all types too. And it's the thing we need to avoid the most, because we get way too much of it.
Perhaps with the right flavoring (something you really like) a sweetener wouldn't even need to be added.
Honey varies. But roughly half is glucose and half is fructose. It has other beneficial properties though. I'd opt for honey over, say, agave nectar (fructose) but I don't want a lot of any of them due to blood sugar spikes.i wonder if tweety's suggestion of using honey would work for sweetening sodas?
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Morning Snails
Right. Like for sour tastes...lime or lemon fizz stuff. The thing is, that it's too acidic/bitter for most things. When CO2 is added to H2O you get carbonic acid forming. So it's sour/tart-acidic.
