Another question, please.....
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Another question, please.....
| Mon, 11-10-2003 - 11:16am |
i can't find any discussion of brown sugar in phase 2. i know that white sugar is discouraged because it's processed. any sugar discussion would be helpful to me at this point. i'm going to start phase 2 next week.

I'm wondering, too. The only brown sugar subs I've ever seen is saccharine, and I REFUSE to try it (that spit it out thing applies for me, too, if that's what you're talking about, Ria!).
Brown sugar is pretty much white sugar with some molasses added. I think "Sugar in the raw" (Brownish sugar in brown packets), is perhaps slightly less refined than white sugar, and is more natural probably, but it's still essentially sugar, and should be avoided in all phases. (Well, anything goes, in moderation, in phase 3.)
I think it would be a good idea to try to give up sugar and honey. If you need a sugar substitute, Splenda is excellent. I've heard many here talk about using Stevia, which from what I understand is an herb that tastes sweet even though it doesn't have sugar in it.
Good luck!!
Jill
I have also only seen one brown sugar substitute -- --- I have used it in cooking before
and it wasn't bad (if you are not afraid of saccarine :) ). I do not use it much at all, maybe 2x a year - but it works in recipes that call for regular brown sugar.
Ellen