Corn Syrup (glucose)
High Fructose Corn Syrup (HFCS)
the dark liquid that remains after sugar cane has been processed and boiled three times. The most nutritional sweetener.
Brown Rice Syrup (Rice Malt Syrup)
Whole Grain Rice steeped into sugar. Consistency of Honey.
made from the sap of the Coconut Flower. It is high in nutrients. It is a brown granulated sugar, that looks like Turbinado Sugar.
from the Date Fruit. Dehydrated it is granulated or blended fruit with water as a paste. It can be substituted 1:1 in place of Brown Sugar.
a sugar alcohol that is found naturally in certain fruits, unless in dried form. If it is powdered it was factory processed but still considered vegan.
Evaporated Cane Sugar
the crystalized liquid that remains after sugar cane has been processed. It is granulated similar to white table sugar.
sap from Maple Trees. Often imitated but never duplicated. There are many syrups on the shelf which are simple syrups with added flavors and colorings.
extracted from the leaves of a plant called Stevia Redaudiana. You can use the powder or the whole leaf (if you can find it).
a sugar alcohol found in birch trees (wood) and several kinds of fruit and vegetables (mainly corn cobs). Looks like white sugar.
from the Yacon Plant and pours like Maple Syrup.
I blogged about xylitol on March 8th. Because, one of my co-workers said he would change my cream cheese recipe a little. He wanted to replace 1/3 of the powdered sugar with xylitol and add a scope of protein powder.
Ummmmmm. Really? What?(so many emoji faces would go here)
One of my other co-workers said, “If you want more protein, eat a piece of chicken”.
That is what lead me to investigating xylitol and thinking about what else I could use that is low glycemic.
The other day I went thru the sweetener section of my local Natural Grocers Store. I saw Xylitol, Erythritol, Lactose, Dextrose, Cane Sugar, Coconut Sugar, Stevia, Brown Sugars, Honey, etc. How confusing.
Photo by myself, Jean E. King. Sweetener section at local Natural Grocers Store.
The month of April is going to be about Sweeteners. Each Monday & Wednesday I will post about a different type of sweetener. I will also discuss them on www.periscope.tv/cookinmeanjean.
I have broken the sweeteners down to five categories to make the information easier to digest: Table Sugar, Sugar Alcohols, Plant Based Sweeteners, The Ose’s (lactose, glucose, etc.) and Honey.
Some items fall into more than one category. I chose these five categories because they are the most identifiable and easiest to find.
First, let’s start with Table Sugar. Which is derived from Sugar Cane or Sugar Beets. Also, called Sucrose.
Source of graphic www.sugar.org
Sugars Derived from Sugar Cane or Sugar Beets:
White Sugar (table sugar)
derived from Sugar Cane or Beet Sugar. See above photo
Raw Sugar/Turbinado Sugar
Cane Sugar which has been minimally processed. Made from the first pressing of sugar cane and retains some natural molasses. Larger crystals than white sugar. Can be used in place of white sugar for coffee, tea, sprinkled on top of baked goods, etc.
Evaporated Cane Juice
The crystalized liquid that remains after sugar cane has been processed
White Sugar with Molasses added, then dried again.
Large Crystals, pale color, toffee flavor, can replace brown sugar
Mascavado or Barbados Sugar – very moist texture and a strong molasses flavor. Looks like dark brown sugar
The following information is just that information. It is not meant to be a substitute to visiting your doctor or professional medical advisor. Your life is a result of the decisions you make. After reading this information do your research, talk to your doctor and start to ask yourself questions about your personal health desires. You reading this is not an accident.
MSG Is a result of processing proteins to create enhanced food flavorings. Proteins naturally breaks down in our bodies and our foods in various levels.
(1) MSG or free glutamic acid is also found in many health foods as a result of vegetable protein breakdown or hydrolysis. These MSGs or free glutamic acids are not added into food as a flavor enhancer but exist in varying quantities in many foods as a result of protein breakdown
(2) When proteins are ingested in their natural state, the stomach breaks these proteins down only into L-glutamic acid. When proteins are processed, heated, hydrolyzed or fermented as in the flavor enhancer MSG or proteins powders, veggie proteins etc… they break down into both D and L-glutamic acid.
(2) Monosodium Glutamic Acid (MSG) refers to a chemical process in which glutamic acid is isolated, and then, bound to a sodium molecule and purified into a white powder that is added to foods as a flavor enhancer.
Some studies suggest MSG can cause the following issues:
Increased production of insulin
Dysplasia (enlargement of an organ or tissue as the result of abnormal cell proliferation).
Migraine, Headaches, Autism, ADHD, Seizures, Huntington’s, Parkinson’s, ALS, and Alzheimer’s
The following are USDA FAQ’s and answers concerning MSG:
(3) Will I know if there is monosodium glutamate (MSG) in a processed meat or poultry product?
MSG is classified as a flavor enhancer by Federal regulation. When it is added to a product, it must be identified as “monosodium glutamate” on the label.
(3) MSG and hydrolyzed protein related?
Yes. MSG is the sodium salt of glutamic acid. Glutamic acid is an amino acid, one of the building blocks of protein. It is found in virtually all food and, in abundance, in food that is high in protein, including meat, poultry, cheeses, and fish.
Hydrolyzed proteins, used by the food industry to enhance flavor, are simply proteins that have been chemically broken apart into amino acids. The chemical breakdown of proteins may result in the formation of free glutamate that joins with free sodium to form MSG. In this case, the presence of MSG does not need to be disclosed on labeling. Labeling is required when MSG is added as a direct ingredient.
(3) Can hydrolyzed animal or vegetable protein be identified as “natural flavoring” on the label?
No. FSIS regulation requires that animal or vegetable proteins must be specifically identified in the ingredient statement on the labels. The source of the protein must also be disclosed. On the label, you will read “hydrolyzed wheat protein” or “hydrolyzed milk protein,” not just hydrolyzed protein.(2)
If you feel confused about MSG or not sure if it is affecting you, consider eating a cleaner diet of food.
Eating more fruits & vegetables (unprocessed), also more organic and fewer GMO foods is a good place to start.
Other Names For MSG:
Accent Seasoning (MSG is the only ingredient)
Anything “protein fortified”
Anything “enzyme modified”
Anything containing “enzymes”
Anything containing “protease”
Autolyzed Plant Protein
Citric Acid (when processed from corn)
Hydrolized Plant Protein (HPP)
Hydrolized Vegetable Protein (HVP)
Natural Meat Tenderizer
Senomyx (wheat extract labeled as artificial flavor)
Soy sauce extract
Soy protein concentrate
Soy protein isolate
Yeast Food or Nutrient
ingredients that may contain or produce MSG during processing:
Bouillon and broth
Any “flavors” or “flavoring”
Citric acid, Citrate
Sources of Information:
The FDA has approved xylitol as a food additive or sweetener.
Xylitol is a carbohydrate found in the birch tree and in small amounts in many fruits and vegetables and is therefore considered natural. It is a white crystalline powder. Since it is a refined sweetener, so it doesn’t contain any vitamins, minerals or protein. Therefore, an“empty” calorie.
Table Sugar: 4 calories per gram. Xylitol: 2.4 calories per gram.
Xylitol looks and tastes like sugar, but has 40% fewer calories and it has a very Low Glycemic Index and Doesn’t Spike Blood Sugar or Insulin.
The glycemic index measures how quickly foods raise blood sugar. Xylitol is only 7, compared to regular sugar, which is 60-70.
•dentists like it because it is not converted to acids that cause tooth decay in the mouth.
•It is believed to be a big component in fighting middle ear infections in children. Some studies showed that children who chewed Xylitol gum reduced their chances of developing an ear infection by 40%.
•If you take large amounts of xylitol, such as 30 to 40 grams, you may experience diarrhea or gas. Increasing the dose gradually may help minimize these effects.
•Xylitol is Highly Toxic to Dogs. When dogs eat xylitol, their bodies mistakenly think that they’ve ingested glucose and start producing large amounts of insulin. This can lead to hypoglycemia and be fatal.
Sources of Information:
I love food!! I really do, especially desserts.
As a baker, I love the various combinations of flour, sugar, butter, eggs and flavorings. When I am in my kitchen measuring, creating, baking and tasting, I am in therapy.
WE all need therapy, wether you admit it or not.
My customers and friends say they love or would love to eat the desserts I create, but….they are vegans, have gluten sensitivities or prefer organic ingredients. So I expanded my baked goods to reflect one or all three requests.
Like most people I thought using ingredients that are organic, gluten-free or vegan was going to be too expensive, going to taste like tree bark and that I would have to by a lot of other ingredients to replace the flavor. Nothing could be further from the truth. Some of my recipes actually taste better.
Watch me live on www.Periscope.tv/cookinmeanjean. We will discuss food additives, definition of food label terms, define organic, etc. It is free to watch and type in your comments and questions.
I go live Mondays, Wednesdays & Fridays, 6:50am Arizona Time. Currently that is MST. Since Arizona does not observe Daylight Savings Time, we don’t change time, just switch time zones. March 12th is Daylight Savings Time and Arizona will then be PST.
(Just for clairification we don’t ever change our clocks we just pick the time zone that matches our clocks.)
Also, I have started having live cooking demos once a week, usually Thursday nights. I like to take my test recipes to work and get my co-workers opinion’s on Friday mornings.
Please join me. I would really love to see your comments, questions and suggestions.
My name is CookinMeanJean (government name Jean E. King). I created this website to encourage, help and teach everyone about eating cleaner.
This site will relate to organic, gluten-free and vegan desserts. Starting with mostly organic. I say “mostly organic”, because I don’t believe that the world we live now can be 100% organic. The cotton in our clothes is genetically modified. If you choose to be 100% organic, you will limit yourself to a very small list of foods, clothing, grooming products, etc.
We all must start slowly and realistically. There is no need to throw everything out of your pantry when becoming more organic. It is best to start with baby steps.