 |
 | Home | Contact Us | FAQ | Search & Site Map | Link to Us |
 | Sign In | Join | Other 45 Sites in Network |
| HomeDiscussion GroupsGeneral TopicsLow CarbWeightWatchers WeightAdviser.com Contact UsLink To UsSearch & Site Map |
Weight Loss Forum / General Topics / November 2003sugar substitutes
Here is a good article on sugar substitute http://www.nutricise.com/servlet/article/nutrition/29035.html Roxan > Here is a good article on sugar substitute > http://www.nutricise.com/servlet/article/nutrition/29035.html > Roxan why would one need a sugar substitute... let's say that you have a piece of meat. Would it be better with sugar substitute? How about a cup of water? A piece of bread? The answer is, if you add aspartame or splenda to them, they would not be better! Our taste has been spoiled by the unnecessary sweetness. i 223/176/180 > > Here is a good article on sugar substitute > > http://www.nutricise.com/servlet/article/nutrition/29035.html > > Roxan > > why would one need a sugar substitute... some people can't eat sugar. others choose not to. >> > Here is a good article on sugar substitute >> > http://www.nutricise.com/servlet/article/nutrition/29035.html [quoted text clipped - 3 lines] > > some people can't eat sugar. others choose not to. I think you misunderstood my question. Say you cannot eat sugar. Or choose not to, like I do. So do not eat sugar. Why put some strange chemicals into you "instead of" sugar? There are so many good foods available, meat butter, fruits, vegetables, they do not require any aspartame... Plenty of naturally sweet stuff if you want sweetness. i > > roxan wrote: > >> > Here is a good article on sugar substitute [quoted text clipped - 6 lines] > > I think you misunderstood my question. i don't think so. > Say you cannot eat sugar. Or choose not to, like I do. > > So do not eat sugar. Why put some strange chemicals into you "instead > of" sugar? There are so many good foods available, meat butter, > fruits, vegetables, they do not require any aspartame... Plenty of > naturally sweet stuff if you want sweetness. some recipes require it, to enhance or smooth out the flavors of other ingredients. some people just want something sweet, for whatever reason. it's not a crime to want something that tastes sweet, and not everyone wants to eat a piece of fruit to satisfy that urge. it's not up to you to judge. you don't want to use artificial sweeteners, so don't use them. that's fine. but it doesn't give you the right to judge other people for using them. i personally don't use them, but i understand why other people do. >why would one need a sugar substitute... Well, I wouldn't care to try to eat stewed fruit like gooseberries, rhubarb or blackcurrants without a sweetener, for a start, and I prefer to avoid adding the empty calories contained in sugar. janice > >why would one need a sugar substitute... > > Well, I wouldn't care to try to eat stewed fruit like gooseberries, > rhubarb or blackcurrants without a sweetener, for a start, and I > prefer to avoid adding the empty calories contained in sugar. > janice And some folks like to avoid high sugar things such as dried fruit. : ) Martha > And some folks like to avoid high sugar things such as dried fruit. : ) Touche. Igor, I don't think you realize that your feelings about sugar have reached the religious level: you have beliefs that require you obey a set of rules about behavior. That's fine. You can demonize sugar if you wish. But fructose and lactose and sucrose are kissing cousins and I personally think you're fooling yourself if you think you are reaping any particular nutritional benefit from not allowing a single gram of sucrose to pass your lips. Avoid it on religious grounds, proselytize if you wish (that's not likely to increase your popularity, though) but don't try to make it a nutrition issue, please. I like a range of tastes. I don't add sugar to everything, but I do prefer sweetened coffee (but not sweetened tea.) I find that splenda is an excellent substitute for sugar in places where I'd like the sweet but don't need to the calories. On the other hand, during "TV Free Week" in April I make my kids turn off the TV and they can't even watch videos or sneak over to a friend's house. It's a religious observance. It doesn't have to make sense. -- Wendy >> And some folks like to avoid high sugar things such as dried fruit. : ) > [quoted text clipped - 9 lines] > (that's not likely to increase your popularity, though) but don't try to > make it a nutrition issue, please. Well, surely there is no nutritional benefit in sugar, no matter how you cut it. You could say that a spoon of sugar per day won't kill you. And I agree. But it would not make you better off either. > I like a range of tastes. I don't add sugar to everything, but I do > prefer sweetened coffee (but not sweetened tea.) I find that splenda is [quoted text clipped - 4 lines] > the TV and they can't even watch videos or sneak over to a friend's > house. It's a religious observance. It doesn't have to make sense. yep, it does not have to make sense but it is a good idea (TV wise). i >> Avoid it on religious grounds, proselytize if you wish >> (that's not likely to increase your popularity, though) but don't try to >> make it a nutrition issue, please. > Well, surely there is no nutritional benefit in sugar, no matter how > you cut it. Yes there is. Sugar contains calories. It is a decent fuel for a body needing energy on a short-term basis. My four year old weighs 28 pounds. He now weighs 1.5 pounds more than he did two years ago. His doctor is VERY concerned about this. We need to get him to eat more. Sugar has the benefit of having calories (when he needs CALORIES) and it has the added benefit of making other foods more palatable. A spoonful of sugar helps the medicine go down. This morning, for instance, I added ground flaxseed to his oatmeal and he protested the nutty flavor so I added a sprinkling of sugar on top. Voila, a picky eater ate a nutritious meal. Circumstances differ. Sugar is not evil. My personal religion has "moderation in all things" as a tenet. Wendy >>> Avoid it on religious grounds, proselytize if you wish >>> (that's not likely to increase your popularity, though) but don't try to [quoted text clipped - 7 lines] > weighs 28 pounds. He now weighs 1.5 pounds more than he did two years > ago. His doctor is VERY concerned about this. Wow, my 2.5 yo weight 28 lbs also! I hope that he will do well in the future. i > We need to get him to eat more. Sugar has the benefit of having calories > (when he needs CALORIES) and it has the added benefit of making other [quoted text clipped - 7 lines] > > Wendy >>why would one need a sugar substitute... > > Well, I wouldn't care to try to eat stewed fruit like gooseberries, > rhubarb or blackcurrants without a sweetener, for a start, and I > prefer to avoid adding the empty calories contained in sugar. Sounds like you grow wrong blackcurrants, the ones I used to eat were plenty sweet. Cannot comment on the rest of the berries you mentioned, as I do not know them. i >> Well, I wouldn't care to try to eat stewed fruit like gooseberries, >> rhubarb or blackcurrants without a sweetener, for a start, and I [quoted text clipped - 5 lines] > >i I did wonder after posting this whether anyone outside the UK would know the fruits I was referring to (rhubarb isn't a berry, by the way). Just take it from me they are so sour it would be very difficult IMO to eat them without sweetener of some sort. janice > I did wonder after posting this whether anyone outside the UK would > know the fruits I was referring to (rhubarb isn't a berry, by the > way). Just take it from me they are so sour it would be very > difficult IMO to eat them without sweetener of some sort. > janice Rhubarb pie, yum, yum, yum, yum. We used to grow rhubarb in our garden when I was young. A bite or two without sweetener is ok.. Any more, well, you'll look like you are kissing the air for a while. Dan - 305/288/220 > >> Well, I wouldn't care to try to eat stewed fruit like gooseberries, > >> rhubarb or blackcurrants without a sweetener, for a start, and I [quoted text clipped - 9 lines] > know the fruits I was referring to (rhubarb isn't a berry, by the > way). I LOVE rhubarb. I make rhubarb strawberry crisp almost weekly when it's in season (I live in portland, or). I have taken to using splenda in my crisp, but it's still topped with butter and brown sugar! det > >> Well, I wouldn't care to try to eat stewed fruit like gooseberries, > >> rhubarb or blackcurrants without a sweetener, for a start, and I [quoted text clipped - 11 lines] > difficult IMO to eat them without sweetener of some sort. > janice I know what they are. : ) That's OK, consider the source...he's in complete denial over the fact that raisins and other dried fruit are LOADED with sugar! Martha > >> Well, I wouldn't care to try to eat stewed fruit like gooseberries, > >> rhubarb or blackcurrants without a sweetener, for a start, and I [quoted text clipped - 11 lines] > difficult IMO to eat them without sweetener of some sort. > janice I've had rhubarb and it definitely needs sweetening. It's not just a UK thing. My dad had us eating it since I was a kid. There are definitely fruits and some veggies out there that have many benefits nutritionally and aren't palatable without some kind of sweetening, but with sweetening have a unique flavor that can't be matched. There are also many fruits sold commercially that have been sweetened yet the consumer isn't aware of it. Frozen berries are usually sweetened, as are many dried fruits. I like reading labels. Jenn >> >> Well, I wouldn't care to try to eat stewed fruit like gooseberries, >> >> rhubarb or blackcurrants without a sweetener, for a start, and I [quoted text clipped - 21 lines] >reading labels. >Jenn I don't know about frozen berries being *usually* sweetened... I've not had a bit of trouble finding unsweetened ones, even in North Dakota. I use unsweetened berries in smoothies on a regular basis. Yes, the stores generally have the sweetened varieties too, but it's hardly difficult to pick the unsweetened sorts. Cynthia 262/234.0/200 first goal > I don't know about frozen berries being *usually* sweetened... I've > not had a bit of trouble finding unsweetened ones, even in North [quoted text clipped - 5 lines] > Cynthia > 262/234.0/200 first goal Nope, it's not hard at all to find unless you're in a hurry and just reach in the case and grab the first bag you see, or you're my DH :) (who I love dearly and who hates to shop and has no problem eating the sweetened berries purchased by accident)  SignatureJenn 300/144 (HMR) in maintenance since 10/28/03 Living well is the best revenge >> I don't know about frozen berries being *usually* sweetened... I've >> not had a bit of trouble finding unsweetened ones, even in North [quoted text clipped - 10 lines] >dearly and who hates to shop and has no problem eating the sweetened berries >purchased by accident) I'm fairly fortunate... my new hubby is a pretty good shopper. In fact I goofed last week and didn't get HIM the right kind of sugar-free yogurt! Cynthia 262/234.0/200 first goal >I don't know about frozen berries being *usually* sweetened... I've >not had a bit of trouble finding unsweetened ones, even in North >Dakota. I use unsweetened berries in smoothies on a regular basis. I too, am a scrupulous label reader. *Every* time. I buy my frozen blueberries without sugar. My favorite are the wild blueberries. The ingredients read simply, "blueberries". cm SignatureDrop everything and do it my way :) . Cannot comment on the rest of the berries you mentioned, > as I do not know them. > > i that is why your BLANKET STATEMENTS regarding sugar/sweeteners are just plain silly! Well you try eating cranberries without sugar, bet you can't eat many. Roxan > >>why would one need a sugar substitute... > > [quoted text clipped - 7 lines] > > i > Well you try eating cranberries without sugar, bet you can't eat many. > Roxan I can actually eat them without sugar, but only the fresh ones I get from the growers up here. I still use splenda to make cranberry sauce however. :) Jenn > > Well you try eating cranberries without sugar, bet you can't eat many. > > Roxan [quoted text clipped - 3 lines] > :) > Jenn I use splenda in tea and a few other things, but I do like sugar in baking and I like honey with my yogurt. I love Greek yogurt, which is so rich tasting, not much honey is needed, so it's no biggie. I bake cookies for my friends, co-workers, touring metal bands (they now expect it of me, but I don't mind.....), and I use real sugar and butter in all the different types I bake. But, I'm the type of baker that once I've made them, I'm sick of looking at them, so I only have one or two; I'm not tempted to overeat. I make room for sugar when I want it, which isn't often these days. Splenda still has a fake taste to it to me, so I don't use it much. Martha > > > Well you try eating cranberries without sugar, bet you can't eat many. > > > Roxan [quoted text clipped - 15 lines] > > Martha If I was baking for others I'd use the real stuff. For me, I don't bake anything :) Splenda does have an aftertaste but it doesn't make me ill like nutra sweet and I can't deal with sugar because once I start I don't stop. I found that with splenda, a little can go a very long way and that cuts down on the aftertaste. I really do have a taste for sweet, but only a little. I tried a little honey in plain yogurt tonight which I use as a dip for apples. It wasn't bad. I don't get Greek yogurt here. I live in the middle of nowhere and depend on places like super wal mart for shopping (which totally sucks by the way). I can't wait to go visit my dad in Alabama at X-mas so I can visit Trader Joe's after hearing everyone talk about it. Told DH we'll have to bring the shell for the roof of the truck so I have extra packing space. SignatureJenn 300/144 (HMR) in maintenance since 10/28/03 Living well is the best revenge <snip> > I can't wait to go visit my dad in > Alabama at X-mas so I can visit Trader Joe's after hearing everyone talk > about it. Told DH we'll have to bring the shell for the roof of the truck > so I have extra packing space. Another TJ Pilgrim <s> SignatureWalking on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 >Well you try eating cranberries without sugar, bet you can't eat many. >Roxan They need less than one might think though. For instance, if you've ever tried the fresh cranberry relish recipe on the back of most bags of cranberries... it usually call for an orange, the cranberries and a ton of sugar. Well, you can cut the sugar by half or more... and the recipe tastes BETTER, not worse. I also cut the amount of orange. This year though, I may try it with Splenda. Cynthia 262/234.0/200 first goal "roxan" wrote: > >Well you try eating cranberries without sugar, bet you can't eat many. > >Roxan I love cranberries chopped up in my oatmeal or in my squash for lunch. It need's some splenda and cinnamon, but very yummy. I'm buying extra bags now and throwing them in the freezer for the rest of the year. SignatureWalking on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 > "roxan" wrote: > > [quoted text clipped - 4 lines] > need's some splenda and cinnamon, but very yummy. I'm buying extra bags now > and throwing them in the freezer for the rest of the year. My freezer is jammed with fresh cranberries. I used my new vacuum sealer bags. Now we need a second freezer and since the ground froze before we poured concrete for the new garage and have to wait until spring, I might actually get my freezer! SignatureJenn 300/144 (HMR) in maintenance since 10/28/03 Living well is the best revenge Did you blanch your berries before freezing them or did you just freeze them without doing this? Roxan > > I love cranberries chopped up in my oatmeal or in my squash for lunch. It > > need's some splenda and cinnamon, but very yummy. I'm buying extra bags [quoted text clipped - 15 lines] > 300/144 (HMR) in maintenance since 10/28/03 > Living well is the best revenge > Did you blanch your berries before freezing them or did you just freeze them > without doing this? [quoted text clipped - 17 lines] > > 300/144 (HMR) in maintenance since 10/28/03 > > Living well is the best revenge I don't know about Jenn, but i just throw the bags in the freezer when I get home from the store. I freeze the blueberries we rake the same way after they're picked over. Berries - YUM! SignatureWalking on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 > Did you blanch your berries before freezing them or did you just freeze them > without doing this? > Roxan Cranberries don't need blanching - it will break the skins. They just need to be washed and "pre-frozen" for an hour before vacuum sealing. SignatureJenn 300/144 (HMR) in maintenance since 10/28/03 Living well is the best revenge Thanks, I will try this. Roxan > > Did you blanch your berries before freezing them or did you just freeze > them [quoted text clipped - 7 lines] > 300/144 (HMR) in maintenance since 10/28/03 > Living well is the best revenge > >Well you try eating cranberries without sugar, bet you can't eat many. > >Roxan [quoted text clipped - 11 lines] > Cynthia > 262/234.0/200 first goal It doesn't take much splenda at all. My original recipe called for 2T to go with 2c of cranberries. 1T works for me just fine. SignatureJenn 300/144 (HMR) in maintenance since 10/28/03 Living well is the best revenge > Well, I wouldn't care to try to eat stewed fruit like gooseberries, > rhubarb or blackcurrants without a sweetener, for a start, and I > prefer to avoid adding the empty calories contained in sugar. > janice good example! > >why would one need a sugar substitute... > > Well, I wouldn't care to try to eat stewed fruit like gooseberries, > rhubarb or blackcurrants without a sweetener, for a start, and I > prefer to avoid adding the empty calories contained in sugar. > janice I couldn't take rhubarb without sugar :) My great-grandmother grew this and I couldn't wait until it was ready so she could make stewed rhubarb. Beverly > I couldn't take rhubarb without sugar :) My great-grandmother grew this > and I couldn't wait until it was ready so she could make stewed rhubarb. > > Beverly i made a cobbler with rhubarb this summer, and used SPLENDA..............it turned out perfectly! >why would one need a sugar substitute... > [quoted text clipped - 9 lines] > >Our taste has been spoiled by the unnecessary sweetness. I wouldn't add sugare to any of those above scenarios. But... That being said - it doesn't mean I don't use sugar. Baking bread - uses sugar Many home made recipes call for sugar to help witht he taste. Its not just to be a sweetener, but it also can take the bitterness out of some foods to certainly make them more palitable. Frankly, I haven't bought sugar in a few years. I also have my original box of splenda that I bought a couple years ago. >>why would one need a sugar substitute... >> [quoted text clipped - 17 lines] > not just to be a sweetener, but it also can take the bitterness out of > some foods to certainly make them more palitable. Good bread does not need sugar JayJay. Read about "sourdough" a little bit... i > Frankly, I haven't bought sugar in a few years. I also have my > original box of splenda that I bought a couple years ago. > Frankly, I haven't bought sugar in a few years. I also have my > original box of splenda that I bought a couple years ago. Wow! I go through about 10 lbs of sugar in a year, and I go through a box of splenda about every other month... det > "Jayjay" <jjf_71@notmail.com> wrote in message >> Frankly, I haven't bought sugar in a few years. I also have my >> original box of splenda that I bought a couple years ago. > Wow! I go through about 10 lbs of sugar in a year, and I go through a box > of splenda about every other month... AND you make brownies AND you make rubarb strawberry crisp... I don't. I go through an outrageous amount of brown basmati rice, though. Wendy > > "Jayjay" <jjf_71@notmail.com> wrote in message > [quoted text clipped - 5 lines] > > AND you make brownies AND you make rubarb strawberry crisp... AND I weigh 128 lbs. So, obviously, sugar is NOT all evil. I also have 6lbs of real butter in my fridge, because we go through about a lb every other week. Go figure... det >> > "Jayjay" <jjf_71@notmail.com> wrote in message >> [quoted text clipped - 12 lines] > > det to go on the record, I have nothing against butter. i >> > "Jayjay" <jjf_71@notmail.com> wrote in message >> [quoted text clipped - 10 lines] >6lbs of real butter in my fridge, because we go through about a lb every >other week. Go figure... I seriously go without refined sugar 99% of the time. However, each month, exactly 4 days prior to my period, I seriously crave chocolate almonds. The exact *day* my period happens, the cravings stop. I used to *gain* weight by NOT giving in to the cravings, eating everything else (on plan) to try to get my mind off it. I now have been slowly losing each month, because I just eat the damn things and get it over with rather than trying to shove double that amount in calories with other foods to stave off the cravings. Every other day, anything containing refined sugar does me in and *wrecks* my clean plan. But those 4 days of having my chocolate almonds seem to do the trick and I don't fall off plan. cm SignatureDrop everything and do it my way :) > I seriously go without refined sugar 99% of the time. However, each > month, exactly 4 days prior to my period, I seriously crave chocolate [quoted text clipped - 4 lines] > with rather than trying to shove double that amount in calories with > other foods to stave off the cravings. I buy the family-sized bars of the grocery store brand dark chocolate. One small square meets my chocolate needs. I keep a bar for months at a time. I say I have it for "medicinal purposes." (And I mean it.) Wendy >> I seriously go without refined sugar 99% of the time. However, each >> month, exactly 4 days prior to my period, I seriously crave chocolate [quoted text clipped - 9 lines] >months at a time. I say I have it for "medicinal purposes." (And I mean >it.) I think my body chemistry must drastically change pre-menstrually, because at any other time, having even the darkest chocolate would be the start of ruination for me. However, caving in to it during the 4 days prior (and it's not conscious, as my periods are quite irregular - so I don't think "oh, 4 days prior, time to have the chocolate almonds) seems to do the trick for me. I can eat it and carry on with life. But not unless it's that 4 day stretch. It *has* to be chocolate almonds, bonus points if the chocolate is dark dark dark. Chocolate in and of itself won't cut it. I later looked up on the web and discovered that chocolate and almonds top the charts as magnesium sources, and it's something women often need during their period. cm SignatureDrop everything and do it my way :) > It *has* to be chocolate almonds, bonus points if the chocolate is dark > dark dark. Chocolate in and of itself won't cut it. I later looked up > on the web and discovered that chocolate and almonds top the charts as > magnesium sources, and it's something women often need during their > period. I think this is an excellent point and pertains to stuff I was trying to tell Jenn in the hitting bottom thread. We've got to make our plans fit our needs. I figure anything that needs "willpower" to make work is doomed to failure. If I crave chocolate I'm going to just eat chocolate. I'll do it in a controlled way, but there's just no point in demanding that my body live by rules it's not intending to live by. Wendy >> It *has* to be chocolate almonds, bonus points if the chocolate is dark >> dark dark. Chocolate in and of itself won't cut it. I later looked up [quoted text clipped - 8 lines] >chocolate. I'll do it in a controlled way, but there's just no point in >demanding that my body live by rules it's not intending to live by. Exactly. I was starting to gain some weight ON PLAN and I was getting annoyed. I thought simply adding more of the same would cut my cravings, being full and all. However, it didn't. I just gained weight. There's no WAY after all I've been through these past 2 years, that I am going to start gaining the weight back. I decided to simply listen to my body during my period and to heck with my self-imposed rules. The stricter I got with myself, the more my body rebelled. There are already enough things I *can't* eat, so why add more? The rest of the time, I am very much anti-refined-sugar. My sugars come from natural fruit and vegetables (I don't eat desserts) and it doesn't bother me the way refined sugar does. That is just me, though, and it's what works. I'm currently going through the process of re-tuning my way of eating. Yep, you heard it here :) cm SignatureDrop everything and do it my way :) > > It *has* to be chocolate almonds, bonus points if the chocolate is dark > > dark dark. Chocolate in and of itself won't cut it. I later looked up [quoted text clipped - 10 lines] > > Wendy When I crave chocolate, I use an HMR chocolate shake with cocoa powder added to it. After reading the velvet cake recipe in another thread, I may find better uses for unsweetened chocolate and splenda especially since it freezes well (which will help with the control part). For me it's the chocolate, not the sweet that I crave. When I crave sweet, splenda works. I intend to try and live 99% by the no refined carbs, no added sugars rule because these are physical binge triggers for me. The other 1% will be the controlled situations where I know I'll be able to handle the binge urge or am incapable of acting on it. Jenn >> "Jayjay" <jjf_71@notmail.com> wrote in message > [quoted text clipped - 11 lines] > >Wendy Yeah - and I probably go through 10lbs of chicken every 2 weeks. :) > > Frankly, I haven't bought sugar in a few years. I also have my > > original box of splenda that I bought a couple years ago. [quoted text clipped - 3 lines] > > det We go through pounds of it all summer long, but it's for the hummingbird feeders. :) Jenn >> Frankly, I haven't bought sugar in a few years. I also have my >> original box of splenda that I bought a couple years ago. [quoted text clipped - 3 lines] > >det Jayjay isn't alone... I have the remnants of a box of sugar and have had them for the last 5 years I think. The only time I ever used it was for cranberry relish for Thanksgiving. Otherwise, it just sat there. OTOH... don't bake much. Splenda seems to last a long time too. Cynthia 262/234.0/200 first goal > On 6 Nov 2003 04:03:39 GMT, Ignoramus14934 > Baking bread - uses sugar > Many home made recipes call for sugar to help witht he taste. Its > not just to be a sweetener, but it also can take the bitterness out of > some foods to certainly make them more palitable. Most breads with yeast require sugar to activate the yeast. Honey or molasses is can be used for the same purpose. My pizza dough requires 1 teaspoon and makes 6 servings. Not much sugar there. Jenn >>On 6 Nov 2003 04:03:39 GMT, Ignoramus14934 >>Baking bread - uses sugar [quoted text clipped - 6 lines] > teaspoon and makes 6 servings. Not much sugar there. > Jenn Yes, my yeast bread recipes all call for just a tiny bit of sugar or honey to feed the yeast (must be the real thing in this case since you are feeding the yeast to get the bread to rise). The only breads that I know of that call for lots of sugar for flavor are quick breads like banana bread. Signaturejmk in NC > >>On 6 Nov 2003 04:03:39 GMT, Ignoramus14934 > >>Baking bread - uses sugar [quoted text clipped - 12 lines] > know of that call for lots of sugar for flavor are quick breads like > banana bread. I do make one recipe that uses oats and russet potatoes that does not require yeast but I guess the little yeasts get enough food from the taters. Salt, I hear, is also critical to make bread rise. j > jmk in NC >>>>On 6 Nov 2003 04:03:39 GMT, Ignoramus14934 >>>>Baking bread - uses sugar [quoted text clipped - 16 lines] > require yeast but I guess the little yeasts get enough food from the taters. > Salt, I hear, is also critical to make bread rise. Actually, salt is needed to balance the recipe. Salt retards the yeast growth with sugars accelerate yeast growth. Signaturejmk in NC >> On 6 Nov 2003 04:03:39 GMT, Ignoramus14934 >> Baking bread - uses sugar [quoted text clipped - 5 lines] > molasses is can be used for the same purpose. My pizza dough requires 1 > teaspoon and makes 6 servings. Not much sugar there. That's correct, you need sugar so that the yeast will work. I bake sourdough bread consisting of nothing but water, flour and salt, and it rises wonderfully. 5 minutes per loaf. i > >> On 6 Nov 2003 04:03:39 GMT, Ignoramus14934 > >> Baking bread - uses sugar [quoted text clipped - 10 lines] > I bake sourdough bread consisting of nothing but water, flour and > salt, and it rises wonderfully. 5 minutes per loaf. I make Italian bread with just yeast, salt, water and whole wheat flour. SignatureSuzyQ Weight 124 WW Lifetime Membership Feb 03 >> >> On 6 Nov 2003 04:03:39 GMT, Ignoramus14934 >> >> Baking bread - uses sugar [quoted text clipped - 12 lines] > > I make Italian bread with just yeast, salt, water and whole wheat flour. Does it taste good? Do you use a bread machine? i > >> >> On 6 Nov 2003 04:03:39 GMT, Ignoramus14934 > >> >> Baking bread - uses sugar [quoted text clipped - 14 lines] > > Does it taste good? Do you use a bread machine? It tastes very good and I don't have a bread machine. Unlike breads that are full of preservatives, it will not keep very well. It tastes stale the next day and is really only good the day I make it. SignatureSuzyQ Weight 124 WW Lifetime Membership Feb 03 >> >> >> On 6 Nov 2003 04:03:39 GMT, Ignoramus14934 >> >> >> Baking bread - uses sugar [quoted text clipped - 20 lines] > are full of preservatives, it will not keep very well. It tastes stale the > next day and is really only good the day I make it. if you are interested in sourdough breads, I can send you my starter. Sourdough bread baking does not use yeast, it uses a culture of wild yeasts and lactobacilli that keeps growing in a jar. You woild take a cup or whatever of that culture (usually pancake batter consistency), add flour, let it rise, and bake. You would obviously replenish the starter at the same time. The result is delicious bread that only takes minutes (of your time) to prepare. Check out rec.food.sourdough. i 223/176/180 >>>>>>>On 6 Nov 2003 04:03:39 GMT, Ignoramus14934 >>>>>>>Baking bread - uses sugar [quoted text clipped - 32 lines] > replenish the starter at the same time. The result is delicious bread > that only takes minutes (of your time) to prepare. Sourdough starter does use yeast (as you point out above) -- just not commercial yeast (unless you don't make your own starter). It's really easy to make your own sourdough starter but it does take a part of your counter for a week or so :-) Basically, you "capture" yeast from the air into your starter. You have to stir it and add ingredients (flour, sugar) to get it going. Once you have the starter -- uh -- STARTED, you just use part to make the bread and hold back part and keep it in your refrigerator. Generally, the longer you keep your starter going, the stronger the flavor becomes because it kind of ferments. It's a fun project actually. In my experience, sourdough bread takes the same amount of time to bake as any other yeast bread with a similar number of rises. > Check out rec.food.sourdough. > > i > 223/176/180 Signaturejmk in NC > > >> On 6 Nov 2003 04:03:39 GMT, Ignoramus14934 > > >> Baking bread - uses sugar [quoted text clipped - 12 lines] > > I make Italian bread with just yeast, salt, water and whole wheat flour. Most of the breads I make these days (all by hand) are made with half whole wheat. I like using half unbleached white flour because I like the consistency better. But, I don't make bread very often anymore. Once in a while... Martha suzyq was wondering if u go on any other boards or not????? i reconize ur name. i used to go on the us weightwatchers site as well as the canadian one and i also belong to pointing my weight to success boards. i also am following weight watchers and have lost 30lbs. congrads on making life time angie > > >> On 6 Nov 2003 04:03:39 GMT, Ignoramus14934 > > >> Baking bread - uses sugar [quoted text clipped - 12 lines] > > I make Italian bread with just yeast, salt, water and whole wheat flour. > suzyq > [quoted text clipped - 4 lines] > > angie Actually I spend way more time on ASDWW than here as I have been on WW for over a year now. SignatureSuzyQ Weight 124 WW Lifetime Membership Feb 03 >>suzyq >> [quoted text clipped - 10 lines] > Actually I spend way more time on ASDWW than here as I have been on WW for > over a year now. I ran across these two articles that mention Splenda and I thought that I'd share the links since we have been discussing sugar substitutes: http://www.eatingwell.com/articles_recipes/nutrition/nut_qa.htm#sweet http://www.cspinet.org/reports/chemcuisine.htm Signaturejmk in NC Thanks that is a great site with lots of other good food handling tips etc. Roxan > >>suzyq > >> [quoted text clipped - 19 lines] > -- > jmk in NC Actually, if you use easy-blend yeast you don't need sugar. SignatureJane Lumley Just because you have judged sugar a bad thing doesn't mean everyone does. Using Splenda which is a safer substitute for sugar doesn't make it a bad thing. Reducing the amount of sugar which adds lots of calories to food is a good thing. Using a sugar substitute helps those who want to reduce the amount of sugar they consumes. This article gives you a good way of determining which one is best for you. If you chose not to use sugar at all, good for you, but the rest of us may want to use a best substitute available. Roxan > > Here is a good article on sugar substitute > > http://www.nutricise.com/servlet/article/nutrition/29035.html [quoted text clipped - 16 lines] > i > 223/176/180 |
Reply to this Message |
 Sign In
 Join
 My Latest Posts My Monitored Threads My Blog My Photo Gallery My Profile My Homepage Start New Thread Enable EMail Alerts Rate this Thread
|
©2012 Advenet LLC Privacy Policy - Terms of Use
This website includes both content owned or controlled by Advenet as well as content owned or controlled by third parties.