An Overview of Sweeteners

[Megan Hobza]

Hi friends!

In the last few months the topic of sugar has come up a lot.  Possibly because I sell masala tea with jaggery, an exotic unrefined cane sugar from India, at the monthly market.  Here's a nice overview of sugar choices, written by the chef at San Francisco's raw/vegan Cafe Gratitude:

http://www.cafegratitude.info/our-blog/how-sweet-is-that-an-overview-of-sweeteners-and-bonus-recipe.html

More sugar talk: 

1. Honey debate: Some vegans consider honey to not be vegan, because it is manufactured by bees.  Other vegans do consider honey to be vegan because its ingredients are plant-based.  

2. The jaggery I use is made from sugarcane; according to the article, some jaggery is made from palm nuts.  I have a cone of palm sugar and it's sticky and hard to work with; cane jaggery is my favorite sugar ever --- flaky, buttery, delicious.

3. Sharon and I discovered raisin juice at the last Tuesday dinner.  When rehydrating raisins with boiling water, use the strained liquid in your salad dressing, tea, veggie stock, etc.  It has a lovely soft sweetness.

Cheers,

Megan

[Jammers]

Thanks for this post Megan. I read it originally and then had to
share it with an old friend of mine who recently found out she is
diabetic. And with my personal challenge, I have finally decided that
I want to start diggin into Stevia and see where that takes me.
Thanks again! =)

On Mar 3, 12:55 pm, Megan Hobza <meganho...@gmail.com> wrote:
> Hi friends!
>
> In the last few months the topic of sugar has come up a lot.  Possibly

> because I sell masala tea with *jaggery*, an exotic unrefined cane sugar

> from India, at the monthly market.  Here's a nice overview of sugar choices,
> written by the chef at San Francisco's raw/vegan Cafe Gratitude:
>

> http://www.cafegratitude.info/our-blog/how-sweet-is-that-an-overview-...
>
> More sugar talk:
>
> 1. *Honey *debate: Some vegans consider honey to not be vegan, because it is

> manufactured by bees.  Other vegans do consider honey to be vegan because
> its ingredients are plant-based.
>

> 2. The jaggery I use is made from *sugarcane*; according to the article,
> some jaggery is made from *palm nuts*.  I have a cone of palm sugar and it's

> sticky and hard to work with; cane jaggery is my favorite sugar ever ---
> flaky, buttery, delicious.
>

> 3. Sharon and I discovered *raisin juice* at the last Tuesday dinner.  When