We’ve received a few questions about xylitol recently…
Today, I address whether xylitol is a safe sweetener or not.
It’s not something we use regularly, in fact I think I’ve only had it once at the Tree of Life.
I also answer other questions like:
“I thought you were allergic to bee pollen.”
“Can grains, after being soaked over night, be rinsed with salted water?”
“Can you eat the seeds of the papaya?”
“Can the soaked water of grains or nuts be drunk instead of poured?”
Here they are…
Your question of the day: What is your favorite sweetener?
Click here, scroll down to the bottom of the page and leave your comments now!
You can get organic green powdered stevia here: Click here for Powdered Organic Green Stevia Leaf
To check out Annmarie’s new organic skin care line, click here: www.AnnmarieGianni.com
Live Awesome!
Kev
8:05 pm on October 23rd, 2009
I just use plain old sugar.
8:10 pm on October 23rd, 2009
raw honey
8:15 pm on October 23rd, 2009
Agave nectar, sometimes raw honey since a friend has a business. I try to support them a little.
8:24 pm on October 23rd, 2009
My sweetener of choice is dates. At first I was all about the agave, but it just doesn’t do anything for me anymore.
Also Kevin, did you notice that when you started answering the question about bee pollen, at minute 3:06 this noise started up, then at minute 3:07-3:08 this insect flew across the screen. I found it amusing & incredible timing!
8:26 pm on October 23rd, 2009
Maple syrup or honey. I use agave if I make chocolate which is a real rarity these days.
Xylitol has been proven to be beneficial for candida and ear infections in children so I wouldn’t write it off entirely just because it’s processed. Too much will cause diarrhea so I wouldn’t use it as a sweetener but medicinally for the above conditions, why not? It can’t hurt.
8:35 pm on October 23rd, 2009
On an everyday basis, especially in smoothies, I prefer whole fruits that are lower in sugar, such as berries, apples and pears; organic green leaf stevia; and on occasion I enjoy Really Raw Honey brand of honey in my yerba mate or raw green pu-erh tea. In desert recipes, I will only use Ultimate Superfoods brand of agave. I understand that there is some negative information floating around regarding agave, but I strongly believe you need to know your source, understand their quality control…and definitely do your own research. I also like to use lucuma, raw carob and mesquite powder depending on the recipe.
8:35 pm on October 23rd, 2009
my favorite would be good ol sugar cane when its available. fresh
crushed is delightful..surprised you didn’t mention it. Actually living
down here in Mexico suppose the real stuff is more readily available.
Come to think of it most tropical fruits have high sugar content. tis
hard to beat a nice mango ripened on the tree – a very different treat
to a picked green & shipped a couple of thousand miles ‘cousin’
depending on which flowers the bees are collecting from there are
many very delicious honeys -natures ‘concentrate’..
8:36 pm on October 23rd, 2009
Raw dates mostly. Soaking dates makes a really nice syrup. Interested to try the lucuma powder you talk about. Can you tell more about the fruit lucuma – maybe even show it to us. I imagine the fruit must taste amazing. Is the lucuma powder just straight dried and powdered fruit or is anything else added to it?
8:43 pm on October 23rd, 2009
My family and I use agave nectar, but I’m trying to decrease usage since it’s processed. It just tastes so good! Thanks, Kevin, for the list of options!
8:45 pm on October 23rd, 2009
I love stevia/raw honey/dates/dried apricots.
8:49 pm on October 23rd, 2009
My favorite sweetener is probably cinnamon if that counts but I rarely use it.
I use the soaking water when I cook grains and legumes because they taste pretty bland if I replace it with water.
8:55 pm on October 23rd, 2009
Depending on the recipe – I’ll usually stick with lucuma powder or green leaf stevia and occasionally I’ll use some raw honey if I’m having a cup of tea. I do use soaked dates from time to time to sweeten up my nut milks or if I’m making a smoothie.
8:55 pm on October 23rd, 2009
Raw honey and fresh bananas.
9:01 pm on October 23rd, 2009
Up til a few minutes ago it was Xylatol, but now it will be either stevia or just plain unrefined organic ground sugar cane.
9:04 pm on October 23rd, 2009
The water of soaked wheat or barley is actually loaded with nutrients. It is called rejuvalac and you can read about it in Ann Wigmore’s book Be Your Own Doctor. I have heard Xylitol is great for preventing tooth decay.
9:09 pm on October 23rd, 2009
Papaya seeds are great for killing parasites.
I found this out while travelling through Nicaragua and I happened to pick up a bug.
Be very careful trying to eat a raw, or mostly raw diet in Central America.
9:11 pm on October 23rd, 2009
Organic Raisins (looking for the white with seeds) Stevia- I grow my own just had to bring them inside) Agave and local clove honey
9:15 pm on October 23rd, 2009
As Sharon mentioned xylitol is used medicinally,and it comes from the polysaccharide xylose. If you research polysaccharides, you will see there are several missing from our plants today because there are certain elements missing from the soils. Mannose, fucose, xylose, sialic acid, glucosamine are some of them. I brush my teeth with xylitol as well as use it as a sweetener. I also use trehalose which has been shown to have amazing support for the brain. http://www.endowmentformedicalresearch.com
I avoid agave because it is processed by the liver and sent right to fat. All things in moderation, my first choice would be HONEY but even that can cause trouble the same as too many dates, etc.
9:18 pm on October 23rd, 2009
I’m all about the raw honey, but I also like to use soakwater from dates or raisins. Once in a blue moon, I’ll use some maple syrup.
Thanks for posting something on xylitol. Way too much misleading info out there and I agree with you 100% that it’s processed and best avoided. I stopped using it about six months into my raw food journey.
9:20 pm on October 23rd, 2009
Great post Kris, we’ve been using Xylitol in our homemade nasal spray for any pollen, dust, viruses, etc- no ear infections, sinus infections and it is proven good for tooth decay. I’ll put it in a smoothie for my son. Used to use organic agave as well. Am purchasing a stevia plant and love honey and dates. Used to use Grade B Maple syrup till I found out it was cooked.
9:22 pm on October 23rd, 2009
I use bananas. Dates don’t blend up well
9:25 pm on October 23rd, 2009
Papaya seeds are anthelmintic, helpful in expelling worms. Also can be used instead of black pepper (blended in a dressing, or dried) as black pepper tends to be hard on the stomach lining.
Thick black maple syrup, bought in the refrigerated section of the health food store, & green stevia grew my own last year, just ran out.
9:26 pm on October 23rd, 2009
Overall my top 2 are raw honey or maple syrup(local NewEngland syrup) but I am not a huge sweets person anymore. I go first for flavor and seasoning, then natural sweet(fruits) and last I go for the sweeteners these days.
9:40 pm on October 23rd, 2009
My favorite sweetener is agave. But, now that I’ve learned about it being harmful, I won’t be replacing it when I run out.
I love dates, raisins, green leaf stevia (I grew my own this year and ground it in the food processor) and honey. I have a real sweet tooth.
Debbie *Ü*
9:47 pm on October 23rd, 2009
Moving up the Emotional Scale
Have graduated from whining about how much I want your life to drawing pictures of the life I’d like. It’s kinda nice. Whenever I see a new video you posted and get that wave of jealousy, I pull out paper and draw things like “perfect pantry” which is full of kale chips and cacao and marine phytoplankton…today I drew “fantastic freezer” which contained wheatgrass cubes and E3Live (“with Brain-On!”) bottles.
10:10 pm on October 23rd, 2009
For me, it depends on taste requirements. Raw honey is my #1 favorite, but I’ll use also maple syrup, stevia, dates, fruits (esp. applesauce) and even plain sugarcane if something wants a sweetener that doesn’t add flavor.
I have a sweet tooth that I’m trying to tame. Right now I’m obsessing on pistachio nuts and texas oranges. The pulp is kind of tough on these oranges, but they are soooo sweet and delish!
10:11 pm on October 23rd, 2009
Hi Gianni’s,
I tend to alternate naturally each year now, currently I am using true raw honey. Last year I used Agave but have learnt a great deal about the product since a couple months ago, from your informative material
many thanks.
Last year I also used Medjool Dates, soaked – yummy
Sometimes I use fruit when I can, like an orange, if I know it will mesh well with the recipe, eg. Last week I made a dish that tasted like salmon except without salmon and no fishy taste, and it was all wholesome and organically raw
xpeacex
10:16 pm on October 23rd, 2009
I predominantly use dates or honey for a sweetener.
My dentist was selling xylitol mints and mouthrinse. He said it was good for the teeth in helping to prevent cavities. They were expensive so I just bought a bag at health food store and made up my own mouth rinse with it. But actually I’ve forgotten about it for a long time. Just sitting in a cabinet not being used.
10:18 pm on October 23rd, 2009
My favourite sweetener is honey. I can find it locally and it has a beautifully complex flavour that agave just can’t compare to. I’ve also noticed that sometimes honey makes me a little twitchy, so I’ve started doing part honey and part (green) stevia. I used to hate the saccharine-y taste of stevia, but I’m finding that it just takes some getting used to.
And, of course, I do love my dates, too. Get them from The Date People! They have the most lovely, fresh, fat, juicy dates I’ve ever found! : )
Lisa Marie
Rite Food and Company
10:20 pm on October 23rd, 2009
BTW, I have read some wonderful medicinal properties from papaya seeds, however also make sure they are ripe because I have also picked up some knowledge that the unripe seeds from the pawpaw can ward off pregnancies.
Now, they are different fruits, but personally I find them very similar.
To state such a comment without showing you factual research should also strictly be taken into account though!!
I agree with you Kev, that just the odd few is plenty, but each to their own I guess. I can only have 4 or 5 seeds before I’m done for a long while. Sometimes I will throw a couple into my smoothie if I feel I would like a pepper infusion.
cheers x
10:27 pm on October 23rd, 2009
I use Stevia, but I get Car sick and chew Xylitol Gum…….Also Xylitol is toxic to pet’s so be careful!
11:05 pm on October 23rd, 2009
I use dates, agave, raw honey, and on rare occasion I use organic sugar. I think it is most important to watch sugar intake, for myself, and use fruit as a solution for your sweet tooth.
11:52 pm on October 23rd, 2009
My sweeteners are whole fruits, dates, raisins, raw honey, even agave in some recipes. I understand about the controversy with agave; but I did lose about 85 lbs. and stopped being diabetic when I first went raw using it instead of white sugar. It’s a rare treat I occasionally enjoy.
11:53 pm on October 23rd, 2009
Dates, raw honey, and bananas….yummm never processed sugars….
12:41 am on October 24th, 2009
My favorite sweetener is sucanat although I use it very carefully. And of course whole fruits. Unfortunately when I go somewhere and I have a treat I’m pretty sure that there is white sugar in it unless I’m told or read other wise. Since my husband got back from Hippocrates Institute, we also use stevia (in powdered and liquid form) but you have to be so careful to not overdo it because otherwise it is VILE STUFF
12:46 am on October 24th, 2009
Do you know anything about Lakanto or coconut sugar? Do you know where it falls out on the glycemic list and would it be ok for diabetics to use?
1:41 am on October 24th, 2009
I use raw honey and black strap molasses in my smoothies and honey for everything else.
1:52 am on October 24th, 2009
Yes I’d like to know more about Coconut sugar as well. I’ve started using it occasionally, just for desserts..
Main sweetener is stevia and currants – best dried fruit (low GI)
2:44 am on October 24th, 2009
Coconut palm sugar. What is your take on this? According to what I read, it’s supposed to be very low on the glycemic index. Thanks.
2:52 am on October 24th, 2009
Dried fruit or stevia is my sweetener of choice.
3:47 am on October 24th, 2009
in my daily smoothies i use mostly stevia, and just a squirt of agave here & there. and i don’t even use the agave if i’m using a low glycemic fruit like blueberries in the smoothie.
i do my best to keep things real low glycemic!
when i can afford it, YaKoN syrup is AMAZING. yes that’s my favorite!!
XO
S
3:57 am on October 24th, 2009
Kevin and AnnMarie, I just thought you might get a kick out of this clip. I came across it while searching for probiotic and fermenting info.
3:57 am on October 24th, 2009
http://www.youtube.com/watch?v=_SaHCpVLqUg&NR=1
4:44 am on October 24th, 2009
More info on papaya seeds: Some people dry and grind them for use as a spice. They have a strong pepper flavor.
My favorite sweeteners are fresh fruit, dates, dried fruits, lucuma, mesquite and green leaf stevia.
4:45 am on October 24th, 2009
More info on papaya seeds: Some people dry and grind them for use as a spice. They have a strong pepper flavor.
My favorite sweeteners are fresh fruit, dates, dried fruits, lucuma, mesquite and green leaf stevia.
P.S. – Sorry, forgot to tell you great post!
6:08 am on October 24th, 2009
Can you tell what I can eat & drink the best, having psorias?
6:23 am on October 24th, 2009
I mostly use stevia, but when I make granola I mix in the food processor an apple, orange, a few dates, date soak water, and cinnamon. Yum!
Rene..I noticed your post is right before mine…are we the only ones up before 5AM in PB county on a Saturday morning! LOL : )
7:12 am on October 24th, 2009
Hey Kevin,
Great Show! I’ve got a question about the soak water of grains. I’ve been sprouting rye seeds then soaking for 48 hours to make “rejuvelac” per Ann Wigmore. I’m assuming the soak water you refer to not drinking is the initial soak water before sprouting. Could you clarify this for those who may be confused?
Thanks for all you do!
Donna Byers
8:45 am on October 24th, 2009
I use xylitol in my tea…also have toothpaste with xylitol. It has a very low glycemic index.
8:46 am on October 24th, 2009
I don’t prepare raw dishes very often so I don’t use sweeteners. I prefer to eat foods in their whole, fresh, ripe, raw forms…Like a bunch of bananas or a million mangoes.
If I do use a sweetener – if I make salsa or a raw pasta, for instance – I will use either grapes, apple, or soaked dates.
Swayze
9:20 am on October 24th, 2009
I mostly use fresh or dry fruits(apples, dates, bananas, raisins…) to sweeten my smoothies, and occasionally, demerara sugar. I do not use any processed sweetner. I like to keep my food natural and simple.
10:32 am on October 24th, 2009
just in response to the soaking water question…. You can use the water to water your plants
a make shift grey water system if you will.
and as for the type of sweetener I use, raw honey, maple syrup, dates (depends on what I am making – but natural is BEST!!) Thanks Kevin and Ann – enjoy your weekend.
10:34 am on October 24th, 2009
I recently discovered coconut palm sugar at Whole Foods, did some research on the Sweet Tree brand, and am a fan. It is really a nectar, collected from the flowers! The GI is 35, which is very low, and because it is minimally processed, it remains nutrient rich as well. Of course, all sweeteners in moderation.
10:52 am on October 24th, 2009
For beverages: honey or stevia
For salad dressings, chutneys & sauces, energy bars, “dehydrator treats: dates or honey
For baking: Rapadura sugar
10:59 am on October 24th, 2009
Coconut palm sugar is the best. I started using it over a year ago and love it and my kids love it. I don’t notice a spike in my kids energy, which is my best barometer. It’s actually a nectar, so I find it intriguing that we’re actually consuming an actual flower nectar. Agave is highly processed and is like high fructose corn syrup. As for honey, I’m giving it up to allow the bees to recover from their plight… let the bees be and let them have their honey. Coconut palm sugar is the best!
12:34 pm on October 24th, 2009
HI,
I don’t drink the soaking water of nuts or seeds. However, the soaking water of wheat berries is rejuvelac, which, of course I drink. My question is: can you also drink the soaked water from spelt, rye, or oats? Is that also rejuvelac?
2:47 pm on October 24th, 2009
I use a variety depending on the circumstance. When I’m making a salad dressing, I want something liquid rather than granular, like raw agave nectar, raw honey, or organic rice syrup. In tea, I use xylitol because it doesn’t promote tooth decay and has a low glycemic index. Stevia has a funny aftertaste for me, but I’ll mix it with other sweeteners if the food has a strong enough flavor of its own to cover up the stevia aftertaste. Unsulphered molasses is good too, but it has a very pronounced and unique licorice-like flavor…more nutritious than sugar, but of course, also processed.
Fruit’s sweetness can get diluted among other ingredients, as when making muffins, but if you sibstitute, say orange juice for water, you don’t need to add as much sweetener.
4:17 pm on October 24th, 2009
I use only raw sugar or honey. A nutritionist told me to only use xylitol, but I recently learned that xylitol is deadly to dogs. If that’s the case, how could it be good for you?
4:56 pm on October 24th, 2009
I use mainly fresh fruit, lucuma, clear agave. For smoothies I use frozen bananas or berries. When making desserts I use dates. Yacon syrup is also a good one as it has no effect on the glycemic levels. I’ve tried stevia, but for some reason it leaves an aftertaste that’s not pleasing to me, even when careful to use the most small amounts. So, personally, I tend to stay away from it, even though it has great benefit if you’re not turned off by the taste. I also use raw honey on occasion.
5:07 pm on October 24th, 2009
Hi everyone,
I’d definitely have to go with either raw honey or
yacon root syrup. 2 fantastic sweeteners that are
really more on the natural side!
–John
5:38 pm on October 24th, 2009
Hi Annmarie and Kevin,
Since you are both missing the fall scenery am
sending some great fall foliage photos:
http://www.treehugger.com/galleries/2009/10/readers-fall-foliage-photos.php?dcitc=daily_nl
Enjoy!!!
5:38 pm on October 24th, 2009
I have been told that persons allergic to chrysanthemums should not use stevia because they are close relatives in the botanical world. Can anyone here confirm this fact? I have severe allergic reactions to chrysanthemums and am afraid to try stevia.
Thank you
6:04 pm on October 24th, 2009
Agave and raw honey!
6:18 pm on October 24th, 2009
Stevis
6:30 pm on October 24th, 2009
Raw honey and fresh fruits are my favorite sweeteners. I’ve been able to find raw Tupelo honey here in SC – it’s quite tasty.
9:52 pm on October 24th, 2009
I often use raw honey, but sometimes i use normal honey. I love dates and bananas inplace of honey if i dont have much of a sweet tooth one day.
I think your show is excellent, and I’ve learned so much from both of you! Thank-you for your work and making so much information avaliable to us.
2:06 am on October 25th, 2009
I chew Xylitol gum from http://www.globalsweet.com, because it is the best flavored, and it keeps me from getting extremely painful ear infections, which is chronic for me. I have tired the powder in my food, but I get too much gas from it. I love the gum because it is not sugar gum.
Should I start to get a sore throat, or my ear start to hurt, or a cold coming on, Xylitol gum stops it in its tracks!!!! At first, when I was getting terribly painful ear infections, I would also put a little bit of Xylitol in my bottle of water, worked great, along with chewing the Xylitol gum.
Much better than always being on antibiotics. I now know dairy has been the cause of all the ear infections and I no longer eat dairy products. I still enjoy the gum, though.
Xylitol gum and powder saved my life, that is how bad I had gotten.
Thank you for asking!
And, thank you for your programs and newsletters.
They are appreciated.
4:49 am on October 25th, 2009
I use raw local honey, fresh fruit, dates, dried fruit, banana.
I bought my first bag of green powdered stevia but it seems that I do not like it that much because it has after taste that isn’t my number.
Do I use it to much in my recipes? I don’t know but I try to put stevia here and there and to build my relationship with it.
4:50 am on October 25th, 2009
And just one thing to add, todays show was really good!
8:46 am on October 25th, 2009
I didn’t even know there are foods that have xylitol in them. I only use chewing gum that has xylitol, because it’s supposedly good for teeth.
11:03 am on October 25th, 2009
KEVIN HAVE U HEARD OF GLYCONUTRIENTS???????????
12:19 pm on October 25th, 2009
I used dried fruit soaked & grounded as sweetner for baking. I like to try lucuma soon.
11:07 pm on October 25th, 2009
Stevia, honey, and occasionally maple syrup or agave nectar are my sweeteners of choice when I need something beyond fruit.
A word on papaya seeds, while traveling I ate a couple spoonfuls of them each day for a couple weeks for their anti-parasitic properties. Back in North America now I am missing abundant fresh papaya.
7:24 am on October 26th, 2009
I use stevia and occasionally agave. We use xylitol regularly for our teeth. The kids use xylitol tooth gel and get an occasional xylitol candy. I like to check email while letting a half teaspoon of xylitol and some of Dr. Christopher’s tooth powder sit in my mouth for 15 min or so to kill bad bacteria, loosen plaque and strengthen the gums and remineralize the teeth.
9:55 am on October 26th, 2009
Hi Kev and Annmarie,
I really like raw local honey, and organic grade b maple syrup. I love to eat dates, but haven’t sweetened anything else with them yet. I’d really like to try. I still bake for my children, and I think date sugar wuld be a great alternative.
I think I may try my hand at that raw mango pie that Annmarie made a while back using the dates in the crust. I think she used them in that recipe. I have to go back and check.
Would you two pretty please address what you do when you get sick? Also are you ever coming to Raleigh, NC?
Thanks again for all you do!
-Marie
9:56 am on October 26th, 2009
Xylitol can kill dogs and cats! NEVER let them eat anything with xylitol in it or the xylitol itself! Always makes me wonder though…what about us? They also can die from grapes, raisins, and avacadoes!!!!????
I eat all those fruits though!!!
I use dried fruits, and very rarely a small amount of agave. I don’t like the taste of honey but would rather use that for health reasons.
Toni
11:38 am on October 26th, 2009
I use fresh or frozen fruit in my green smoothies and occasionally a squirt of Agave if out of bananas…use dates in nut milks and dessert recipes and stevia occasionally in drinks.
1:00 pm on October 26th, 2009
Stevia all the way. I was wondering what you and your viewers favourite brand of stevia is??
I love just picking them fresh out of the garden.
1:01 pm on October 26th, 2009
My pets eats grapes all the time and they seem okay. Of course my dog also ate a tub of margarine at a friends house…so maybe she’s an exception.
1:32 pm on October 26th, 2009
Stevia. My favorite brand is Sunrider. I’m also experimenting with Agave Nectar.
2:23 pm on October 26th, 2009
I use SweetLeaf Sweetener Stevia! I love using the powder with inulin fiber in smoothies, and I recommend their English toffee flavored liquid stevia and cinnamon on cooked apples. If you put the stevia and cinnamon on the apples while they are cooking, they smell sooo good! The taste sort of resembles the inside of an apple pie–without the gooiness, of course!
For anyone who wants to learn about stevia–it’s safety or health benefits, or for those who may be confused about the many stevia brands, there is a webinar tomorrow, 10/27 with Jim May,”The Father of Stevia.” He was the first to bring stevia into the U.S. and is very knowledgeable about it. If you’re interested, go to the link below, and the link to register is embedded in the article you will be brought to (towards the end). It’s free!
http://www.prlog.org/10375388-is-stevia-shaking-up-sweetener-markets-james-may-aka-father-of-stevia-shares-views-at-webinar.html
3:12 pm on October 26th, 2009
thanks for the info on xylitol, i’ve been using it thinking it’s “healthy”
i use maple syrup and raw honey!
3:54 pm on October 26th, 2009
I use honey for my breakfast and if needed, dates for my lunch-smoothie.
When i was a kid (im only 24 now so not THAT long ago) me and my grandma used to make this drink out of the sap of the birch trees at home, in spring we chopped off a limb of a tree and placed a bottle over where the branch had been and collected the sap the next day. Pretty sure thats the closest I’ve been to real xylitol..if thats even what it was. just have to point out that it was damn good! :]
Currently in the process of locating green stevia close to home (Australia and Norway)..Hopefully that will go well.
4:18 pm on October 26th, 2009
Thanks for sharing on bee pollen. I have had the same symptoms as you have described. I suspected that maybe if I tried local bee pollen it might not have the same effect. I will try it again, thanks, Kevin.
9:17 am on October 27th, 2009
I prefer raw honey and dates. I haven’t tried stevia yet but want to.
1:23 pm on October 27th, 2009
Pure Maple Syrup from Quebec
(or from my own yard when we’re in the mood for all the boiling). ; )
5:09 pm on October 27th, 2009
I love the falvor of yacon syrup, but it’s so expensive; otherwise also really like raw honey especially the whiteish more solid kind, mm so good!!
1:50 am on October 28th, 2009
I just read an Agave Alert from the Glycemic Research Institute. All research has been halted because diabetic subjects experienced severe side effects from using Agave, and diabetics are urged to use caution regarding using Agave sweetners and syrups. I’m not diabetic, but I think I’ll stay away from that product, and stick with my coconut palm sugar!
2:41 pm on October 28th, 2009
Dates! Bananas & Mango in smoothies, but dates in/for everything else!
6:32 pm on October 28th, 2009
I mostly use green stevia & local raw honey.
Also regarding rejuvelac, remember it is the water from the 2nd soaking that you use. The 1st round is to remove all the bad stuff Kevin talked about.
7:07 pm on October 28th, 2009
I use SweetLeaf Sweetener Stevia!
2:11 am on October 31st, 2009
I use stevia in liquid form to sweeten beverages. I bought a bottle of it last year, having tried it once from an acquaintance. Perhaps brands vary in their taste, but I didn’t like the taste at all of what I tried. I tried a few more times and now I use it every day to sweeten juice I make everyday from mostly green veggies and lemon. Love my green lemonades.
For baking I no longer have any refined white sugar in the house. Instead, I use organic ‘evaporated cane juice’. It’s still sugar, but I hope it’s better than refined.
Hey Kevin, there’s an exceptionally great public garden in Humble called Mercer Arboretum. If you like touring gardens, this one’s a must see.
3:59 pm on December 10th, 2009
Most the stevia around here is white in color so dont’ know that it’s good and it’s generally mixed with malodextrin, etc…never just “plain stevia”
But what has been a miracle cure for me when over 20 doc and dentists could not cure me and even had a perfectly healthy tooth pulled was xylitol. Since consuming xylitol the infection subsided. If i go off the xylitol it comes back. Nothing else(and i mean nothing) examples” colloidal silver, oregano oil, bloodroot, neem oil, oil of cloves(helps temporarily) anything natural you can think of and all the “big guns” medical pharmaceuticals and even morpheine pain reliever and other opiods and NSAIDS does not touch this thing and every test comes up clear, but i have small abscesses in my right cheek……….???
Anyway if i use xylitol i feel like a healthy person again, but as soon as i’m off it within a couple of weeks it starts again. So i don’t believe it could be too bad and if you go to the Oramedia website which follows Dr. Nara’s dental advice xylitol is a main feature of being able to break up dental bacteria. I’m diabetic and it does not raise my blood sugar like agave or artificial ones like splenda did.
i was surprised to hear you give it a negative when i’ve heard so much beneficial and what it has done to help me. Amongst apparantly a lot of people rebuilding their dental health. The statistics say if you chew xylitol gum, the decay rate is 80% less.
You surprised me on this one and i think you need to study it more. Earthclinic.com even comes up good on this one! JMO
11:57 am on April 28th, 2012
Living in Germany I found they have a syrup made of the juice of sugar beets. I suppose this must be molasses. Not being really into sweets I only need to use it from time to time like if I bake a squash or even some cookies. Otherwise I use honey since it is not as dark as the Zuckerrübensirop and it’s taste is milder.