Video

Transcript

hey guys we’re back in in this video

we’re going to talk about sweeteners yep

sugar sugar substitute yeah so there’s a

couple things that you should know let’s

start with molasses okay molasses is

basically the waste product from white

sugar they take sugar cane they take all

the vitamins out and they put it into

molasses but this is where all the

nutrients nutrition is you have minerals

vitamins it’s still high in sugar but it

has good amounts of iron and other

minerals calcium so I mean if you’re

anemic it might be a good thing but I

don’t normally recommend this if you

have any blood sugar issues but white

sugar is terrible this will not create

any dental decay so can I use it that’s

what I want to know you can use it in

small amounts maybe for children

occasionally how about for gingerbread

cookies

probably not but here’s the thing

if you take white sugar and then people

buy brown sugar they think it’s

healthier all it is it’s a tiny little

drop of this in white sugar so brown

sugar is really almost equivalent to

white sugar

especially sugar like raw sugar cane

it’s the same deal so what if I had one

of these other sugars and I added a

little bit of

molasses to it to make it molass to see

if it’s just a small amount I think

it’ll be okay

but don’t do don’t go crazy okay so the

next thing I want to talk about is

stevia

Stevia is completely

um

completely

um no glycemic problems with that it’s

an herb it’s an Indian herb

um it’s very sweet but it gives an

aftertaste well some of them give an

aftertaste for sure and and the thing

that I I have to be careful with with

stevia and cooking is that it doesn’t

work one for one when you have recipes

they’d say a cup of sugar you’re not

going to put a cup of stevia at least

not

we just have to read every package is

different the stevia here

you use a tiny percent

to each measurement so it’s it’s not one

to one if you use one to one with this

this is uh Kiva Organics Stevia

super super concentrated they do have a

grid on the back tells you how to use it

but you just have to be careful this one

doesn’t really have a lot of aftertaste

I kind of like it I’ve been using it in

some recipes here and there but the

other thing you have to remember is that

sugar is a bulk in recipes so if you’re

replacing a cup of sugar with a

tablespoon of this the chemistry is

going to be a little different so I I’ve

been playing with all of these things a

lot of you guys ask me can I substitute

this for that you just have to read the

sweetener and see what it substitutes if

it’s one for one go for it yeah yeah

okay so now we have this one right here

so just like sugar just like sugar this

is chicory root dietary fiber I like

this I like it a lot I don’t like it he

doesn’t like it gets a little bit of a

bitter taste but they have the brown and

the white so you can test it out see if

you like it I think this one is the

brown

bitter that you’re talking

you’re talking um I think this works

great

um I have to be really careful with what

I use because I don’t my body doesn’t

like erythritol and there are certain

sugar alcohols that give me a little GI

a little intestinal situation this is

not the Ruth we’re told no I know this

is why I like it so we got erythritol

that’s a sugar alcohol I don’t have a

sample here right um the thing about

erythritol it’s a low glycemic index but

what’s that mean it doesn’t affect the

blood sugars very much but it can create

some digestive bloating occasionally or

diarrhea now xylitol is another sugar

alcohol I like Xylitol the best because

it tastes almost identical to Sugar

again it can go you can mess up your

digestive system if you have too much

it’s very very toxic to dogs if a dog

consumes a hundred grams

um they’ll be dead in 30 minutes so you

have to make sure okay we’re not going

to talk about that anymore here’s the

thing if you get erythritol or Xylitol

make sure you get non-GMO non-GMO

everything always that was really a

downer we’re going to move on to

something else let’s go on to this one

right here okay uh I haven’t tried this

one yet but this is called uh fiber yum

it’s the same thing these are these are

the same light of fiber fiber yum

um I’m really happy about this because

when you’re making recipes and it’s uh

calls for something liquid like a lot of

these paleo and and sugar-free recipes

have

um

what’s it called

um inulin no

okay I’m I’m blanking out it’s the the

agave it’s agave nectar we don’t use

agave nectar it’s still too high in

sugars but this fiber yum is great I

have another video that you can check

out uh I make my own maple syrup with

this does nothing to the tummy

it has the least amount of digestive

stress uh interaction basically it’s an

ISO multiple

oligosaccharide there you go

fiber yum fiber yeah these two are the

same like you just see if they’re an ISO

multo Lego saccharide same thing but

it’s just like a syrupy type thing

um it’s yeah it’s great if you have a

recipe that calls for honey if you have

a recipe that calls for maple syrup

agave nectar this is the thing it’s it’s

great and like I said you know you might

have a reaction to some of these you

just have to test it out some people do

some don’t I’m really sensitive and I’m

fine with them now the maple syrup

recipe we’re going to show them is that

part of this

yeah I use fiberium in the maple syrup

here’s another maple syrup sugar-free

maple syrup so you can get this is uh

malt this is basically a maltitol yeah

some of my family love this it’s got a

great consistency of the sugar-free

syrups I’ve tried the consistency is

great the smell is great The Taste is

actually really good I cannot eat this

at all

um so again you just have to check it

out for yourself the the what happens is

that a lot of these use their fiber that

is um goes in the digestive system and

your microbes interact with it so if you

don’t have the enzymes to break it down

or if it’s not going through it can

create a lot of questions

no no are you saying something you

dissing my enzymes yeah sort of uh monk

fruit okay I like it another good

sweetener

um again it can create some digestive

issues if you have too much so you want

to play around some people are sensitive

some people aren’t but it’s another

sweetener a little glycemic index yeah I

like this just to serve for coffee or

tea kind of thing

um it does have a little aftertaste this

different than sugar of course these all

will they’re substitutes but this is

I’ve found this to be really pricey and

I am a consignment shop

economical girl so if it’s super pricey

I’m I’m not going to use it but I test

everything so this is okay this is okay

for our table serving so this this is

probably the best one you want to use

right here well in his opinion it’s the

best I think this is the best

um and the fiberium

so there you go you guys had a lot of

questions about what can you substitute

what can you use and I’m always

answering saying you just have to check

it out

um and definitely read the ingredients

if you’re using a Stevia product

to see how much you need to measure but

you should play with it

um yeah and put your comments below yeah

thanks