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BTD Forums  /  Eat Right 4 Your Type  /  Natural sweeteners
Posted by: Lisalea, Friday, March 16, 2007, 1:45am
Does anybody know which is sweeter ??
Brown rice syrup, Barley malt, Honey or Agave nectar ? Thank-u  ;D
Posted by: Debra+, Friday, March 16, 2007, 2:45am; Reply: 1
I really don't know which one is sweeter.  I think honey is pretty sweet, but can't have it anymore.  Veggie glycerine and agave nectar are all around neutrals for anyone...and then again you have the individuality thing. ;)

Debra :)
Posted by: Drea, Friday, March 16, 2007, 4:18am; Reply: 2
Agave nectar seems sweeter to me, but it also doesn't spike me like honey. The first two on your list are thick, but not as sweet IMO.
Posted by: Schluggell, Friday, March 16, 2007, 8:23am; Reply: 3
Quoted from LISALEA
Does anybody know which is sweeter ??
Brown rice syrup, Barley malt, Honey or Agave nectar ? Thank-u  ;D



Never tried Agave Nectar or Glycerine- but guessing that it is up there with Honey and Malt.
The problem with Malts and Rice Syrups is they have a much "rounder full-bodied" flavour due to being from grain AND the darker the colour the less actual sweet but more grainy flavour.
Light coloured Rice Syrups tend to be a lot less sweet than a comparable Malt Syrup...Time for the old Refractometer and Hydrometer tests to actually tell.
Posted by: Drea, Friday, March 16, 2007, 9:39am; Reply: 4
Herr Schlüggell, you should try agave nectar sometime. It's lighter than honey, but somehow sweeter, with no aftertaste. I think your description of grain-based sweeteners having a "rounder full-bodied" flavor is very accurate.
Posted by: Schluggell, Friday, March 16, 2007, 10:46am; Reply: 5
Quoted from outdoordrea
... I think your description of grain-based sweeteners having a "rounder full-bodied" flavor is very accurate.


Comes from making a lot of beer.  :B If you venture to a Homebrew SUpply you'll taste a whole world of flavours unavailable in the HFS.
One day I'll try the Agave Nectar and Glycerin - just haven't had the need to...

Posted by: 1328 (Guest), Friday, March 16, 2007, 11:48am; Reply: 6
I have used the agave and glycerine and I personally think that the glycerine is sweeter.  I have been avoiding sweetners for a while so any time of sugars I now am trying would only be to icky sweet for me.  

Maybe you can do a taste test  ;D  then you can know which one is sweeter for you.  I like the agave taste better then the glycerine.  It's got a more natural taste to me.
Posted by: Lisalea, Friday, March 16, 2007, 12:51pm; Reply: 7
Quoted from Schluggell


  • Honey
  • Barley Malt
  • Rice Syrup


Never tried Agave Nectar or Glycerine- but guessing that it is up there with Honey and Malt.
The problem with Malts and Rice Syrups is they have a much "rounder full-bodied" flavour due to being from grain AND the darker the colour the less actual sweet but more grainy flavour.
Light coloured Rice Syrups tend to be a lot less sweet than a comparable Malt Syrup...Time for the old Refractometer and Hydrometer tests to actually tell.




Thanks so much  ;D
I love Honey but at times I would like to try another sweetner and Agave Nectar sounds sweet and that's right up my alley !!;)
Posted by: Lisalea, Friday, March 16, 2007, 12:53pm; Reply: 8
Quoted from Cathy
I have used the agave and glycerine and I personally think that the glycerine is sweeter.  I have been avoiding sweetners for a while so any time of sugars I now am trying would only be to icky sweet for me.  

Maybe you can do a taste test  ;D  then you can know which one is sweeter for you.  I like the agave taste better then the glycerine.  It's got a more natural taste to me.


Yep, sounds like Agave Nectar will be the next sweetner that I intend to try ;)
Thanks ;D
Posted by: Lisalea, Friday, March 16, 2007, 12:56pm; Reply: 9
Quoted from outdoordrea
Agave nectar seems sweeter to me, but it also doesn't spike me like honey.

That's even better actually !!
Thanks  ;D
Posted by: Lisalea, Friday, March 16, 2007, 12:57pm; Reply: 10
Quoted from debra
I really don't know which one is sweeter.  I think honey is pretty sweet, but can't have it anymore.  Veggie glycerine and agave nectar are all around neutrals for anyone...and then again you have the individuality thing. ;)

Debra :)


Indeed honey is sweet; Ive tried so many different kinds however; it's time for a change ... ;)
TY ;D
Posted by: 1328 (Guest), Friday, March 16, 2007, 2:18pm; Reply: 11
;) Your welcome.   :)
Posted by: Alia Vo, Saturday, March 17, 2007, 12:01am; Reply: 12
I am not eatimg any sweeteners currently, but from the best of my knowledge from consuming these items in the past, I would rank the list as follows:

honey, agave nectar, brown rice syrup (mildly sweet--good for holding non-cooked baked items together), malt syrup (more of a malt flavor for appropriate culinary uses)

Alia
Posted by: Lisalea, Saturday, March 17, 2007, 12:31am; Reply: 13
Quoted from Alia_Vo
I am not eatimg any sweeteners currently, but from the best of my knowledge from consuming these items in the past, I would rank the list as follows:

honey, agave nectar, brown rice syrup (mildly sweet--good for holding non-cooked baked items together), malt syrup (more of a malt flavor for appropriate culinary uses)

Alia


I thank-u Alia_Vo ;D :)
Posted by: Alia Vo, Saturday, March 17, 2007, 12:40am; Reply: 14
Agave syrup and brown rice syrup may be equally ranked, but agave syrup is probably more versatile in cooked and unheated foods.

I do not believe brown rice syrup would impart alot of sweetness in cooked baked goods, unless one used quite a large amount of it.

Alia
Posted by: Lisalea, Saturday, March 17, 2007, 1:39am; Reply: 15
Quoted from Alia_Vo
I am not eatimg any sweeteners currently, but from the best of my knowledge from consuming these items in the past, I would rank the list as follows:

honey, agave nectar, brown rice syrup (mildly sweet--good for holding non-cooked baked items together), malt syrup (more of a malt flavor for appropriate culinary uses)

Alia


That's very good info thanks, I guess I will stick to honey, agave and 100% maple syrup for now ;)
Posted by: 803 (Guest), Saturday, March 17, 2007, 3:38pm; Reply: 16
Someone recently suggested to me to use pure fruit juice concentrates as a sweetener. I haven't had the opportunity to try it so far, but they are very sweet and very thick.
Posted by: 913 (Guest), Saturday, March 17, 2007, 4:21pm; Reply: 17
Does anyone know if sorghum molasses is included in the molasses beneficials for type A's? It's like regular molasses (sort of) except that it's made from sorghum cane instead of sugar cane. It's locally made and I grew up eating it, but haven't included it in my plan because I wasn't sure if it was okay.

It's got a different, full-bodied taste that I think molasses lacks, but hey, everyone's different.

Thanks!
Posted by: Victoria, Saturday, March 17, 2007, 4:50pm; Reply: 18
One of the older food lists showed it to be an avoid  for at least some blood types.  I haven't seen it lately on any lists.
Posted by: Victoria, Saturday, March 17, 2007, 5:01pm; Reply: 19
LisaLea,
I would not recommend barley malt for you since it is an avoid.
I think your final choices for sweeteners are your best bets.
Posted by: Lisalea, Saturday, March 17, 2007, 5:27pm; Reply: 20
Quoted from Victoria
LisaLea,
I would not recommend barley malt for you since it is an avoid.
I think your final choices for sweeteners are your best bets.


Thank-u for ur concern Victoria, I appreciate it  ;D :K)


I will MOST definately stick to my final choices ... I've been compliant for a whole month and it hasn't been that hard actually; I try my best to be VERY creative with the bennies and neutrals in order to maintain a healthy balance; this way I stay healthy, happy all the while eating absolutely delicious meals ...
and with this forum that continues to help, advise, guide etc ... I can't go wrong  ;) :)
Posted by: Alia Vo, Saturday, March 17, 2007, 7:05pm; Reply: 21
Quoted from richgirlred
Does anyone know if sorghum molasses is included in the molasses beneficials for type A's? It's like regular molasses (sort of) except that it's made from sorghum cane instead of sugar cane. It's locally made and I grew up eating it, but haven't included it in my plan because I wasn't sure if it was okay.

It's got a different, full-bodied taste that I think molasses lacks, but hey, everyone's different.

Thanks!



Welcome to the forum, richgirlred.

According to Typebase4, sorghum molasses is not rated, but sorghum the whole grain is neutral for blood type A's.  This does not directly imply that it is neutral, but when one reads the product description for sorghum in Typebase4, it does state that one of sorghum's common uses is as a sweetener.

It may be best to check how your body and digestive system is able to tolerate it, since it is not technically rated.

Alia
Posted by: 913 (Guest), Saturday, March 17, 2007, 8:08pm; Reply: 22
Thank you Alia!

I never noticed a problem with it before, but then again I was eating a lot of things that weren't good for me so it would be hard to pin down which baddie was causing the problem.

My FIL just brought some back from Alabama so I'm giving it a go on my oatmeal in the morning. I'll keep you posted on the results!
Posted by: Lisalea, Saturday, March 17, 2007, 8:52pm; Reply: 23
Another question ... doesn't Barley malt come from Barley afterall  ??)
Barley is a neutral for me and it's really tasty as a grain that I soak overnight and then cook for almost 50 minutes the next day ...  I also add extra water and make barley tea since I've read that it helps improve blood fluidity and also helps lossed hardened food in the intestines  ;) ;D
Posted by: Lisalea, Saturday, March 17, 2007, 8:55pm; Reply: 24
Quoted from shape5
Someone recently suggested to me to use pure fruit juice concentrates as a sweetener. I haven't had the opportunity to try it so far, but they are very sweet and very thick.


Keep us posted if u try it  ;)
Thanks
Posted by: Don, Sunday, March 18, 2007, 2:18am; Reply: 25
Quoted from Victoria
LisaLea,
I would not recommend barley malt for you since it is an avoid.

Quoted from LISALEA
Barley is a neutral for me ...

Yes, there is some confusion. ER4YT and LR4YT state that barley is an avoid for all type Bs, but typebase4 shows barley as neutral.

According to my records typebase3 also indicated that barley was neutral for type Bs.

??)
Posted by: Lisalea, Sunday, March 18, 2007, 3:10am; Reply: 26
Quoted from ironwood55


Yes, there is some confusion. ER4YT and LR4YT state that barley is an avoid for all type Bs, but typebase4 shows barley as neutral.

According to my records typebase3 also indicated that barley was neutral for type Bs.

??)


I thank-u for bringing it to our attention MoDon; I would really like and answer myself actually; I have been compliant a whole month and NOW this confusion ??

Dr. D'Adamo we need u desperately !!

:o :-/ ::) ??) ;)
Posted by: Schluggell, Monday, March 19, 2007, 8:49am; Reply: 27
Quoted from LISALEA
Another question ... doesn't Barley malt come from Barley afterall  ??)...


Yes it does - but from Grain to Malt Extract it goes thru 2 separate processes...somewhat analagous to to the difference between Sugar Cane, White Sugar, and Molasses.
First the Grain is Sprouted {an enzymatic conversion that produces sugar from the starch/carbs in the grain & then it is roasted and dried to give the desired caramel and sugar characteristics and consistency of water removed}. Thus the potential difference in BTD for Barley compared to Malt.
The same s the difference between Cane, Sugar, and Molasses. Thus in future potential difference between Sorghum and Syrup, or Beets and Beet Sugar...

Posted by: Lisalea, Monday, March 19, 2007, 3:12pm; Reply: 28
Quoted from Schluggell


Yes it does - but from Grain to Malt Extract it goes thru 2 separate processes...somewhat analagous to to the difference between Sugar Cane, White Sugar, and Molasses.
First the Grain is Sprouted {an enzymatic conversion that produces sugar from the starch/carbs in the grain & then it is roasted and dried to give the desired caramel and sugar characteristics and consistency of water removed}. Thus the potential difference in BTD for Barley compared to Malt.
The same s the difference between Cane, Sugar, and Molasses. Thus in future potential difference between Sorghum and Syrup, or Beets and Beet Sugar...




That's very interesting although NOT to my advantage !!  ;)
Thanks very much for the explanation Schluggell  ;D
Posted by: Alia Vo, Monday, March 19, 2007, 11:18pm; Reply: 29
Quoted from richgirlred
My FIL just brought some back from Alabama so I'm giving it a go on my oatmeal in the morning. I'll keep you posted on the results!


Please keep us posted on how and if it has any affect on you; we may all be able to learn from your experience with this sweetener.

Alia

Posted by: Lisalea, Saturday, April 14, 2007, 2:25am; Reply: 30
Last night I had a craving for something sweet hence I added some butter, black strap molasses and dried raisins to my hot barley  ... Oh my it really satisfied me !!!  ;D :P ;) :)
Posted by: ABJoe, Saturday, April 14, 2007, 3:17am; Reply: 31
Sounds good...

I should exchange the butter for ghee, but the rest is great!
Posted by: accidental_chef, Saturday, April 14, 2007, 10:55am; Reply: 32
more healthy options...

http://en.wikipedia.org/wiki/Jaggery

:)
Posted by: italybound, Saturday, April 14, 2007, 12:26pm; Reply: 33
Quoted from ABJoe
I should exchange the butter for ghee, but the rest is great!


Lisalea, have you tried ghee? If you like butter, you'll love ghee.........easy as a snap to make too.  ;D

Accidental Chef, great to see you again!!!! Been missin' ya.  :K)
Posted by: Lisalea, Saturday, April 14, 2007, 2:04pm; Reply: 34
Thank-u everybody  for ur input ;)
I keep telling myself to buy a stick of butter and turn it into ghee and I will ... eventually !!  ;D :) :P
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