Another question, please.....

Avatar for crystalcoop
iVillage Member
Registered: 03-30-2003
Another question, please.....
5
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.
iVillage Member
Registered: 09-02-2003
Mon, 11-10-2003 - 11:59am
You know, I was wondering the same thing! I tried the brown sugar substitute, and I think I might have uttered a few unmentionable words after I spit it out. lol. Anyone know the answer?
Lilypie - Personal pictureLilypie First Birthday tickers
iVillage Member
Registered: 10-08-2003
Mon, 11-10-2003 - 2:22pm
Giving this the old bump a roo!
iVillage Member
Registered: 07-17-1999
Tue, 11-11-2003 - 12:26am

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!).


 

winter 2010 siggy

iVillage Member
Registered: 09-10-2003
Tue, 11-11-2003 - 1:13am
Hi Crystal,

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

iVillage Member
Registered: 03-27-2003
Tue, 11-11-2003 - 10:31am
I agree --- sugar is sugar is sugar --- just different names diff forms -- same as if you see fructose, etc in list of ingredients.

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