I need help figuring out what to use in place of sugar with recipes. I want

[MJN]

to use the most natural thing there is, that doesn't spike the blood sugar and I can use the least amount possible to stretch it further. Is that going to be sucanat or stevia or what?

 

Thank you!!!

 

Molly

[Guest Katia]

I was thinking agave nectar fits all your criteria. However, it's pretty pricey.

 

I've been using raw honey, but that will definitely spike the blood sugar...however I think the fact that it's natural and has so many health benefits is worth it.

 

There is also Turbinado (raw sugar). This is also spike the blood sugar, but it is more natural (unprocessed).

[Chris in VA]

I vote for Stevia. Don't know if the newly marketed form of this is processed differently that what's at the health food store.

Oh, and you can always serve a protein with your sugar/sugar substitute item. That and some fat slows down the sugar absorption and can help with the "spikes."

[Rosie_0801]

I don't know anything about stevia, but any other sweetener will spike your blood sugar levels because that's the way sugars work. It seems like rapadura sugar is the least processed, but learning to cut down on the amount you use is probably the best. My choc-chip banana muffin recipe calls for 3/4 cup of sugar, and I made the last batch with only 1/4 of a cup without missing it at all. Banana and chocolate chips should be sweet enough without extra sugar so I'll leave it out altogether next time. I don't know where to buy stevia, but I think it must be annoying trying to figure out how much to substitute. Of course other people do it, so it must be possible :)

 

Rosie

[Matryoshka]

Stevia. It will not spike blood sugar - it has no effect on it.

 

For best taste when baking, use 2T-1/4 c. natural sweetener (sucanat, honey, agave nectar, etc.) and replace the rest with stevia.

 

I have a little book "Baking with Stevia" that recommends that method, as well as gives a replacement chart for the different forms of stevia (white powder, cut with something to make it more measurable, or liquid).

[Jann in TX]

This is GREAT stuff!

 

It does have calories--but is very low in the glycemic index--it will not spike your blood sugar. My brother has diabetes and he can use agave nectar...

 

I also use stevia--but mostly in my drinks (hot and iced tea). When I want to use stevia in some sort of 'cooking' then it is BEST to mix it with another sugar.

 

I'm ultra sensitive to artificial sweeteners--lots of medical bills because of them... I tend to get VERY addicted to sugar/carbs so I try to cut back as much as I can and agave and stevia have been my new best friends!

[cmarango]

I use xylitol. May not fit your needs though since you use it on a 1:1 basis, but it tastes just like "regular" sugar and bakes like it as well.

[Liz CA]

I was thinking agave nectar fits all your criteria. However, it's pretty pricey.

 

I've been using raw honey, but that will definitely spike the blood sugar...however I think the fact that it's natural and has so many health benefits is worth it.

 

There is also Turbinado (raw sugar). This is also spike the blood sugar, but it is more natural (unprocessed).

 

There is also Rapadura - it's pure cane sugar and looks light brown. I've used it as a substitute in everything. Consistency is like white sugar.

As far as blood sugar goes, it will still hae an effect if you use a lot but it's healthier than white, processed sugar.

In some recipes, maple syrup works very well.