great speech I also think that hi fructose ANYTHING is bad and ASPARTAME but maybe dispelling bad energy and substance combine with contemplation and relaxation would be great too so what should we do? just teach people who want to be taught to eat an apple maybe? idk[/quote]
One can eat an apple yes, and thanks.
You have honey. I was reading an article about honey the other day, that despite that it is glucose, everything that has been added to it by the bees actually acts to activate the insulin production before all the glucose is absorbed. So you wouldn't get as much as a sugar high.
Also because it is not refined sugar, there wouldn't be so much mineral loss that would be taken out of your body to process it.
Though keep in mind, store-bought honey can have been tampered with, such as, meddling with the flavor, sometimes even adding extra forms of sugar to it.
Also, keep in mind with maple syrup (read/heard this elsewhere) the 1 dollar flacons you buy at the supermarket have been diluted with something like high-fructose syrup.
Real maple syrup could easily go for more than 10 bucks a litre. Just saying. Its kind of expensive, but understanding, if you know that you'll have to get the maple juice (which is a watery content that vaguely tastes sweet) which then needs to be concentrated (through heating/boiling it to take out the extra water), which can take many hours.
Also the flow of the water is dependent on the season. The maple water is harvested in the few weeks when the flow starts back up to supply the branches with fresh ingredients so they can open, grow and form new leaves.
Can't really farm it all year round.
As for alternatives. I know there is xylitol around, but I am not entirely sure what to think of that.
And then there is stevia; since stevia is very sweet in its taste on its own, but doesnt actually have glucose (not a lot of it anyway) in one drop (speaking about an extract) it is suited as an alternative to the o so sugary things.
Now when it comes to baking though, taking sugar out of a recipe (and replacing it with stevia) could give some problems where the finished product doesn't come out right. Sometimes even lessening the amount of sugar alone can do that.
If you make bread with yeast and the recipe asks for added sugar, you do need some sugar for it. Maybe you'll not pick the refined white kind but pick something else (brown sugar maybe). The yeast consumes the sugar and if you're known with the process of destillation of alcohol (the starter process) you'll know that bubbles are formed.
0toti2 said:
thanks for tring to help , i have one question what about Dietary sugar sold in pharmacies is a substance used in my case?
I am not sure about the type of Dietary sugar that you're talking about, but if you're in a place that requires to post the ingredients of it on the package, you could try looking it up from a brand that you saw and see if you can find it online, or look on the package itself.
Then make a note of what it says there and look those up.