Sugar Substitute? | Imamother

tikva18

Thu, Dec 01 2011, 10:42 pm

nylon wrote:

I find blackstrap molasses (not the milder kind you use for baking) to be very bitter and not have much sweetness left at all. It's got iron, but if you want to make something sweet, it doesn't work as well.

The vitamin content of raw sugar depends on type. Sugar in the raw is almost the same as white. Rapadura is a little better, but I think you'd have to eat a lot of it to get any real amount and the sucrose in it would outweigh the vitamins. Also, as far as your pancreas is concerned I'm not sure there's much difference--dietitians doing diabetes education definitely tell you to treat all sugar the same. there's also the famous SnackWell paradox. When you tell people something is healthier, they eat more of it, negating any advantage.

I really do like honey for bread baking though, more so than sugar. It helps keep the bread moist as well as making it sweet.

Depending on the nutritionist/dietician YMMV. Smile