Comments on: All about sugar: part one

By: donielle

donielle — Tue, 08 Dec 2009 21:14:54 +0000

@Sugar Mommy {name is no indication of where I stand on the sugar debate…I have 4 naturally sweet kids. }, I’ll have to look into that one a bit more, but off the top of my head, I’d say somewhere between white sugar and sucanat.

By: Sugar Mommy {name is no indication of where I stand on the sugar debate...I have 4 naturally sweet kids. :) }

Mon, 07 Dec 2009 03:36:21 +0000

Where would raw sugar fall in your categories?

By: Tami

Tami — Sat, 14 Nov 2009 05:52:58 +0000

I also found coconut nectar crystals work REALLY well when substituting for sugar in baking. The best blueberry muffins I have ever made was using that. Tastes kinda like brown sugar, but not quite as sweet.

Also, I read some about agave nectar. If it isn’t clear, then there was probably stuff added to it. The good raw stuff is as clear as water.

By: Ask the Housewife: Round Two | Musings of a Housewife

Ask the Housewife: Round Two | Musings of a Housewife — Mon, 09 Nov 2009 14:00:26 +0000

[...] has a post that neatly sums up the different kinds of sugars, if you’re [...]

By: donielle

donielle — Sun, 08 Nov 2009 23:22:46 +0000

@Emily, How very right you are. Most just ask about it in the same breath as sugar because it’s used as a sweetener and I knew if I didn’t include it, people would ask!

By: Emily

Emily — Sun, 08 Nov 2009 20:07:09 +0000

Thanks for the list I just wanted to point out that Stevia is not technically a sugar. It is a sweet herb, but it has no sugars in it. Pretty cool

Thanks and keep up the good work!

By: Janice

Janice — Fri, 06 Nov 2009 14:31:39 +0000

I love your list. It sure does make everything easier to understand when it’s laid out simply like that!

We currently use raw honey, real maple syrup, Sucanat, and Sucanat with Honey for the majority of our sweetening. I will admit to still using the refined white sugar in DH’s tea and lemonade though. He’s just not ready to give it up there yet. We’re getting there, just with lots of baby steps!

By: donielle

donielle — Fri, 06 Nov 2009 13:57:21 +0000

@Faith, I'll work on it and maybe post group by group!

By: Brandy

Brandy — Fri, 06 Nov 2009 05:04:44 +0000

My husband and I recently decided to give up white sugar as much as we possibly could (we’ve already been trying to avoid HFCS for awhile), but I didn’t want to spend an arm and a leg for a more natural sugar. But we made the leap. We now use real maple syrup and honey. Oh and I was SUPER blessed to find out our store carries a store-brand organic dehydrated cane juice sugar. That made my WEEK when hubby told me that (he works there)!!

I wasn’t aware that brown sugar was white sugar with molasses added in, though. That is really disappointing. Oh well … guess I’ll just have to get some molasses.

Thanks for this post!

By: Katherine

Katherine — Fri, 06 Nov 2009 03:16:41 +0000

Ah yes. Bad ol sugar. I use regular sugar in my “dessert” baking, but for everything else (granola bars, etc.) I use natural sweeteners (apple sauce, honey, brown rice syrup). It would be interesting to look at which “good for you” sugars keep your blood sugar levels more steady as well….I know not all of them do.