Comments on: Will the REAL Food Sugar Please Stand Up?

By: Diana Herrington

Diana Herrington — Fri, 22 Apr 2011 22:03:42 +0000

Thank you Pierre; happy that you like the info!

By: Pierre Trudel

Pierre Trudel — Fri, 22 Apr 2011 13:42:15 +0000

Hey Diana,
Great list of info.Most people have no idea.I suggest we all print it and keep it close and share it on Facebook and Twitter.Thanks so much for the research.
Pierre & Pierrette
Thee Quest For Perfect Health

By: Diana

Diana — Fri, 08 Oct 2010 15:40:11 +0000

Hi D. Lamprecht,

In the article above read under the topic:

Sugar alcohols (Erythritol, Isomalt, Lactitol, Maltitol, Mannitol, Sorbitol, Xylito

By: D. Lamprecht

D. Lamprecht — Fri, 08 Oct 2010 15:21:15 +0000

What about xylitol - This sugar seems to be an up and coming sugar subsitute.

By: Diana

Diana — Thu, 16 Sep 2010 05:06:03 +0000

“Obesity is actually the second-largest carcinogen in the United States…if we don't stem these obesity rates, we're actually going to have a tsunami of chronic disease, to include cancer, diabetes, heart disease, even orthopedic injury.” - Dr. Otis Brawley, chief medical officer for the American Cancer Society

By: Diana

Diana — Wed, 03 Feb 2010 20:27:59 +0000

I also, only use a whole food stevia which is supplied by Sunrider: http://bit.ly/SunriderDiana

If you want more extensive information on Stevia email me and I will send it to you.

By: Types of Sugar

Types of Sugar — Sat, 05 Dec 2009 21:12:32 +0000

[...] I was reading about different types of Sugar at http://realfoodforlife.com/will-the-real-food-sugar-please-step-forward/ [...]

By: Diana

Diana — Sat, 05 Dec 2009 20:04:01 +0000

Kirti, I love Jaggery. It is listed above as Palm sugar ...it is tasty indeed and yes it does contain lots of nutrients. Still it is a sugar that will spike your blood sugar. I would like to get you some stevia to try as I am sure you would like it.

By: Kirti

Kirti — Tue, 01 Dec 2009 06:38:46 +0000

As far as possible, I use natural food sugars, Stevia is not that readily available as yet in India; prefer to use jaggery instead of sugar wherever possible, jaggery is made from fruit, basically the juice is cooked till it solidifies, for more, http://en.wikipedia.org/wiki/Jaggery
Jaggery does sometimes add a brownish tint to milk dishes, so sometimes it is so not so usable, but for most part, it is a healthier alternative. Also, jaggery is known to be a very rich source of iron.

By: Diana

Diana — Wed, 30 Sep 2009 17:42:58 +0000

I too am a consumer of Stevia; it is my favorite for the reasons I have said above.

On occassion I will use a very ittle of any of these: Maple syrup, Rice syrup, Molasses, Coconut sugar, Palm sugar, Agave nectar, Date sugar. I do mean very little….I bought a litre of maple syrup 5 years ago ad still have half of it and that is only because I spilled a cup of it last month….in the fridge; wat a mess! I bought a pacakage of sucanat 3 years ago and still have half a cup left. At Christmas, I make my Fancy Fruit & Macadamia Nut Cookies (Dairy & Wheat Free); I use 4 tablespoons of sucanat for a big recipe.

Mostly when I am making desserts I use stevia to make things like rice pudding.