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Comment by Richard Ⓥ Molyneux on March 1, 2011 at 10:01am

I've copied that useful info to the Directory above... it needs more tidying up but I'll do that later.

Comment by Mark Gailmor Ⓥ on February 28, 2011 at 8:19pm

Maple Syrup or Maple Sugar–  - Although it is well-known as a natural sugar substitute, it's not as well known that grade B is better to use if you can find it, because the minerals are still in it.

• Date Sugar – a great natural sugar substitute made from ground up dehydrated dates, so it still contains all the minerals and fiber of the fruit. This form of sugar is also commonly used in raw food preparation. It is not good in drinks because it doesn't dissolve well, but it works very well in baked goods.

Comment by Mark Gailmor Ⓥ on February 28, 2011 at 8:18pm

Oh, and here's the skinny on other sweeteners.

 

Yacon Syrup – made from the roots of the Yacon plant, which grows only in the Andes, this rich, thick syrup is very sweet and has no glycemic index. This is a terrific natural sugar substitute - I use it in many of my vegan recipes and it's great with unsweetened or raw almond milk on cereal and oatmeal. Yum!

• Stevia – 50 times sweeter than sugar, no calories, no glycemic index, completely natural, widely used throughout Europe, Japan and South America. I know it sounds too good to be true, but it isn't! It's wonderful to sweeten tea and coffee and I use it in my high protein smoothie every morning! Stevia as a sugar substitute can be a bit tricky in baking because it is essentially a liquid and doesn't add volume, but there are several wonderful cookbooks devoted to the art of baking with stevia.

• Succanat or Turbinado – this is a great brown sugar substitute. It is made by pressing the juice out of the sugar cane plant and then dehydrating it. This means it still contains the molasses and minerals that give brown sugar its richer taste. Sucanat is technically not raw because it is generally dehydrated at temperatures above 115°, however it is certainly a great substitute in baking. I use it in my vegan brownies.

• Rapadura – This is the most raw form of sugar available and is considered acceptable by many raw food chefs. It looks and tastes much like Sucanat. Rapadura can be substituted 1:1 for sugar in baking, but it's much better used in raw desserts. Be prepared - the taste and textu

Comment by Mark Gailmor Ⓥ on February 28, 2011 at 8:16pm

I got this information from www.busy-vegan.com

 

• Sucralose, the main ingredient in Splenda, is sugar bonded with chlorine - you know, the stuff that's in bleach!
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• Saccharin, a.k.a. Sweet 'n Low, is made from coal tar - eeww!
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• Aspartame, mostly marketed as Nutrasweet, is without question one of the most dangerous substances that has ever been inflicted on the unsuspecting American public. Aspartame, when ingested, converts to formaldehyde, the chemical used for embalming corpses. Enough said.

Comment by Alecia T. on February 28, 2011 at 6:46pm

Is Nutrasweet or Sweet and Lo or any of that fake crap vegan?  I'm sure it's bad for u anyway, but just curious!

Comment by Richard Ⓥ Molyneux on February 20, 2011 at 5:43am

LOL, sorry mate, I've got enough to do already... besides, I wouldn't want to deprive you of the fun ;-P

Comment by Mark Gailmor Ⓥ on February 19, 2011 at 5:14pm

Welcome to all the new members who just joined. We're up to 10 members I see. This is soo awesome!!! Also, feel free to start any new discussions you would like to bring up. Don't wait on me.

Comment by Mark Gailmor Ⓥ on February 19, 2011 at 5:13pm

Richard, so what are you waiting for?

Comment by Richard Ⓥ Molyneux on February 2, 2011 at 4:04pm

A search for 'bone char' on Volentia comes up with some interesting discussions. It might also be worth linking to, or copying, some of the info into the Text Box above...

Comment by Richard Ⓥ Molyneux on February 2, 2011 at 4:02pm

Noooo, don't be lazy, I meant pictures of brands (like on the dairy alternatives group)!

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