Ingredients to Avoid1

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Ingredients to Avoid Sugar (and its many pseudonyms) Sounds like sugar— Sounds like syrup— Sounds Natural— Barbados sugar Brown rice syrup Agave nectar Beet sugar Buttered syrup Blackstrap molasses Brown sugar Carob syrup Coconut nectar Cane sugar Corn syrup Dates Castor sugar Corn syrup solids Dried Fruit Coconut sugar Golden syrup Fruit juice Coconut palm sugar High fructose corn syrup Fruit juice concentrate Confectioner’s sugar High maltose corn syrup Honey Corn Sugar Malt syrup Maple syrup Date sugar Refiner’s syrup Molasses Demerara sugar Rice syrup Golden sugar Sorghum syrup Sounds like a chemical— Granulated sugar Dextran Grape sugar Sounds cryptic— Dextrose Icing sugar Barley malt Diatase Invert sugar Cane juice Disaccharides Muscovado sugar Cane juice crystals Ethyl maltol Palm Sugar Caramel Fructooligosaccharides Powdered sugar Dehydrated cane juice Fructose Raw sugar Evaporated cane juice Galactose Turbinado sugar Diastatic malt Glucitol Yellow sugar Florida crystals Glucose HFCS Glucose solids Malt Isoglucose Muscovado Lactose Panocha Levulose Rapadura Maltodextrin Sucanat Maltose Treacle Saccharose Starch (and its many pseudonyms) Grains & grain-like seeds— Other names for wheat— Flours, starches, & thickeners— Amaranth Bulgar Arrowroot Barley Bran Cornmeal Buckwheat Burghul Cornstarch Corn Couscous Cassava Oats Durum Chickpea flour or Gram Millet Einkorn Cottonseed Rice Emmer Dal Rye Farina Fava bean Quinoa Farro Inulin Sorghum Flour Lentil Teff Graham flour Manioc Wheat Kamut Modified starch Wild Rice Orzo Powdered cellulose Semolina Potato Spelt Sago Triticale Taro Wheat berries Soy White flour Tapioca Plantain or Banana Mesquite Starchy vegetables Sweet potatoes & yams Vegetable starch DietDoctor.com Ingredients to Avoid Trans fats and processed vegetable oils Trans Fats Processed Vegetable Oils Diglycerides Canola Hydrogenated anything Corn Interesterified oils Cottonseed Margarine Grapeseed Monoglycerides Rice Bran Partially hydrogenated anything Safflower Shortening Vegetable shortening (like Crisco) Sugar replacements Sugar alcohols— Artificial sweetners— Glycerol Acesulfame K Isomalt Alitame (Aclame) Lactitol Aspartame (NutraSweet) Maltitol Cyclamate (Sucaryl) Mannitol Neotame Sorbitol Saccharin (Sweet ‘N Low) Xylitol Sucralose (Splenda) DietDoctor.com.

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Sweetener Buying Guide
Sweetener Buying Guide The intent of this guide is purely informational. The summaries included represent the highlights of each sweetener and are not meant to be comprehensive. The traffic light system is not a dietary recommendation but a buying guideline. Sugar, in any form (even honey, maple syrup and dried fruit), can suppress the immune system and throw our bodies out of balance. It is important to consume sugar smartly. Start by choosing the best sweeteners for you. Then keep in mind that sugar is best reduced or avoided when your immune system is compromised e.g. - if you have candida overgrowth, are chronically stressed, fatigued or in pain, are diabetic or pre-diabetic, have digestive issues (IBS, Crohn’s etc.), etc... For more detailed information on how sweeteners can affect your body speak to one of our expert nutritionists on staff! The Big Carrot is committed to organic agriculture and as such prioritizes the organic version of all of these products. The organic logo is used below to represent those items that must be organic to be included, without review, on our shelves and in our products. Sweetener Definition Nutrition (alphabetical) Agave is a liquid sweetener that has a texture and appearance similar to honey. Agave Agave contains some fiber and has a low glycemic index syrup comes from the blue agave plant, the same plant that produces tequila, which grows compared to other sweeteners. It is very high in the Agave primarily in Mexico. The core of the plant contains aguamiel, the sweet substance used to monosaccharide fructose, which relies heavily on the produce agave syrup.
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Blood Type O Is the Oldest and Most Basic Blood Type
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Tietoa Täysruokosokerista
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Smart Sweets: 30 Desserts to Indulge Your Sweet Tooth 1
Smart Sweets: 30 Desserts to Indulge your Sweet Tooth 1 © 2011 Katie Kimball | Kitchen Stewardship, LLC Smart Sweets: 30 Desserts to Indulge your Sweet Tooth 2 Table of Contents Introduction Why Desserts?................................................................................................................4 Are the Recipes Healthy?................................................................................................4 Snacks? Sweets? What's the Difference?.......................................................................5 Why White Sugar?...........................................................................................................6 What Sweeteners are there Other than White Sugar?....................................................6 What Sweeteners Aren't Recommended?.......................................................................8 Where to Find Alternative Sweeteners............................................................................9 Three Tips to Trick Your Tongue......................................................................................9 Supplies You Might Want to Have Around.....................................................................10 Homemade Ingredients ................................................................................................10 Ingredient Notes............................................................................................................11 Features of the Text.......................................................................................................12
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Natural Sweeteners Brochure
interior right foldover Raw honey often has a crystallized appearance levels, but it also has 40% fewer calories than and is solid at room temperature during colder sugar. Also, rather than causing tooth decay like months. Use raw honey in smoothies, beverages, sugar it may prevent cavities. Substitute xylitol at salad dressings and other recipes that don't a 1:1 ratio for sugar. require heating. Maple Syrup (Aisle 1 & Bulk) Maple syrup is made from tapping the sap of About City Market, Onion River Co-op maple trees and boiling it down in an evaporator City Market, Onion River Co-op is a consumer to reduce the water content. As the sugaring cooperative, with over 11,000 Members, selling season progresses, the sap darkens, producing wholesome food and other products while Natural progressively darker and stronger grades of syrup. building a vibrant, empowered community and Because maple syrup is concentrated sap, it is a healthier world, all in a sustainable manner. Sweeteners rich in the minerals that travel up from a tree’s Located in downtown Burlington, Vermont, roots. Use 2/3 to 3/4 cup maple syrup for 1 cup City Market provides a large selection of local, of white sugar and lower the oven temperature organic and conventional foods, and thousands by 25°F. (Maple sugar, which is evaporated of local and Vermont-made products. maple syrup, can be substituted 1:1). Maple syrup makes cookies and granolas crisper. You Visit City Market, Onion River Co-op online may notice crisper, darker edges on your cookies at www.CityMarket.coop or call 802-861-9700.
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What's That Sweetener? (A CHEAT SHEET to NATURAL & UNNATURAL SWEETENERS)
What's That Sweetener? (A CHEAT SHEET TO NATURAL & UNNATURAL SWEETENERS) Sweetener Looks like Also known as How to use Notes White Sugar You know white Beet sugar, cane Sugar sweetens ...it is destructive to the derived from sugar cane sugar, right? sugar, granulated anything and everything human system and or sugar beets; all the sugar with ease, but... addictive in many ways molasses content (with (More here: its minerals) is stripped http://bit.ly/UquVCf) away and is generally bleached; no nutritional value Evaporated Cane Juice Just a shade Organic sugar, Use 1:1 ratio with white A good choice if organic, slightly less refined cane darker than white evaporated cane sugar; flavor likely will non-GMO or fair trade sugar; a small step up sugar, often sugar, sometimes not change; white cakes sugar is important to from white sugar; still slightly larger confused with or cookies may be a you; a large step up in very little to no nutritional grained but not Turbinado slightly darker off-white price for a small step in value necessarily color nutrition Sucanat Medium caramel Rapadura, Panela, As a dry sweetener, Will change the flavor (SUgar CAne NATural) brown in color; a Jaggery, unrefined sucanat can used 1:1 in and color compared to whole cane sugar with bit like brown whole cane sugar, any recipe that calls for white sugar; imparts a about 13% molasses sugar but coarser dehydrated cane white sugar. You can deeper molasses tone to content; none is and larger grained sugar (juice) also whiz it in a blender recipes.
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Names of Sugars Plus Names of Flour and Wheat Ace K
Names of Sugars Plus Names of Flour and Wheat Ace K (Acesulfame-k (Sunette, Sweet and Safe, Sweet One) Agave Alcohol Sugars ("ol" endings, i.e., sorbitol, mannitol, etc.) Amazake Apple Sugar Artificial Sweetener Packets Artificial Flavors (call the company about the product contents) Aspartame/NutraSweet Aguamiel Barbados Sugar Bark Sugar (also called Xylose) Barley Malt Barley Syrup Beet Sugar Black Strap Molasses Brown Rice Syrup Brown Sugar Brown Sugar Syrup Cane Juice Cane Sugar Caramel Coloring Caramelized Sugar Carob Chips/Powder Cocoa Concentrated Fruit Juice Corn Sweetener Dark Brown Sugar Date Sugar Dextrin Dextrose Diglycerides Disaccharides Dried/Dehydrated Fruit (i.e. figs, raisins, apple chips, etc.) Evaporated Cane Juice Extracts (any type or flavor) Fat substitutes (made from concentrated fruit paste) Florida Crystals (evaporated cane juice) Fructooligosaccharides (FOS) Fructose Fruit Flavorings (call the company about the product contents) Fruit Juice (call the company for added or hidden sugar) Fruit Juice Concentrate Galactose (Gal) Glucitol (Sorbitol or Hexitol) Glucosamine Glucose Glucose Polymers Glucose Syrup Glycerides Glycerine (Glycerol) Glycine Glycol High Fructose Corn Syrup Honey (any type or form) Inulin Isomalt -ides, any additive with this suffix: Monosodium glycerides (any), olyglycerides, saccharides (any), trisacchardies, diglycerides, disaccharides, monoglyceridees, onosaccharides, etc. Jaggery Lactose Levulose Licorice root powder Light Brown Sugar "Light" Sugar "Lite" Sugar "Low" Sugar Malted Barley
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Sugar and Sweeteners
Alternative sugars and sweeteners Sugar Alcohol Sweeteners – these reduced calorie sweeteners can occur naturally in fruits and vegetables Your or can be manmade. Commonly used in foods labeled “sugar free” or “no sugar added.” Examples of sugar alcohol sweeteners are erythritol and xylitol. Coconut Sugar – made from coconut palm sap. Guide Similar in appearance and flavor to brown sugar and can be used as a direct substitute for cane sugar in most recipes. Monk Fruit – extracted from the fruit of the same To name, this sweetener can be up to 200 times sweeter than sugar, with zero carbohydrates, sodium, calories or fats. Stevia – a natural sweetener extracted from the leaves of the stevia plant. With zero calories and rating a zero on the glycemic index, stevia is much sweeter than sugar – at some estimates, up to 300 times more. Sucralose – an artificial sweetener that cannot be broken down by the body, so it does not add calories during consumption. It is calculated to be 400 to 700 times sweeter than sugar. Reference Sources: https://www.thekitchn.com/whats-the-difference-muscovado-145157 https://culinarylore.com/specialty-foods:raw-or-turbinado-sugar-versus-white-sugar/ https://www.thekitchn.com/a-complete-visual-guide-to-sugar-ingredient-intelligence-213715 7615 Lancaster Avenue, Myerstown, PA 17067 Phone: 717.933.4191 or Toll Free: 800.733.4191 R Fax: Toll Free: 866.933.5466 Accounts Receivable: 866.451.6135 Email: [email protected] www.dutchvalleyfoods.com Know the difference between dextrose and demerara? Here is a list of commonly used types of sucrose: How about stevia and sucanat? With so many •Table sugar – highly refined and granulated this is sweeteners available in the marketplace, it can be hard the most commonly used form of sucrose and can be to choose the right ones for your recipes.
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Sugar and Sugars Page 1 of 27
SUGARS "Consuming sugar or sugars is one of life's little pleasures that can be safely enjoyed in moderation. "Professor Gérard Debry Definition The little story of sugar Introduction ː Sugar Sugar as food The different types of sugars 1) The main types of simple sugars Glucose Fructose Galactose Sucrose Lactose Maltose 2) Simple natural sugars from sugar cane Blond cane sugar Brown sugar (brown sugar) Rapadura Molasses Demerara Muscovado 3) Simple natural sugars from sugar beet White granulated sugar Brown sugar (brown sugar) La vergeoise wholemeal sugar 4) Other simple natural sugars from fruits, flowers and plants Corn syrup Malt / Barley syrup Rice syrup Sorghum syrup Carob molasses Mesquite Syrup Palm Sugar Agave Syrup Maple Syrup Birch Syrup Yacon syrup Date syrup Coconut sugar Date sugar Grape sugar Concentrated Fruit Sugar Fructose Sugar Honey 5)Simple sugar derivatives Caramel Glucose-fructose syrup Isoglucose Icing sugar Invert sugar Golden syrup Turbine sugar / turbinado The dextrose The dextrin Maltodextrin Candy sugar 6)Other sweetening products - sweetener Polyol Stevioside 6a)Natural sweeteners from fruits, flowers and plants Xylitol Stevia Erythritol Intense sweeteners, which are naturally sweetening proteins thaumatin monellin miraculin brazein and pentadine Curculin Mabinline Lysozyne Turmeric xanthorrhiza 7) Chemical or synthetic sweeteners Aspartame neotame acesulfame saccharin Cyclamates alitame sucralose Technological functions of sugars and other sweeteners Sugar pleasure and influence on eating behaviour World Sugar Consumption and Production Translations of SUGAR sugar and sugars Page 1 of 27 Sugar Definition Sugar is a sweet-flavoured substance extracted mainly from sugar cane and sugar beet. Sugar is a molecule of sucrose (glucose + fructose).
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Here Are Some Effective Tips to Becoming a Master of Healthy Eating
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Diabetes Information Handout
Diabetes Information Handout Tips to Avoid Diabetes or ways to improve control of your Diabetes (check with your doctor BEFORE discontinuing or changing any of your medications) 1. Exercise 30 minutes each day. Walking 30 minutes a day 5 days a week lowers diabetic risk by 58%. 2. Minimize processed meats ie hot dogs, baloney, lunch meats with nitrates 3. Sleep >7 hours per night and < 9 hours 4. Don't smoke, risk is dose related. The more you smoke the higher the risk. 5. Live away from smog 6. Breast feed your baby 7. Take blood pressure medications at night and reduce the amount of light exposure at night (this has to do with decreased melatonin and ability to sleep) 8. The American Heart Assoc. recommends no more than 25 grams of sugar a day for women and 37.5 grams for men. A 12 ounce can of coke contains 40 grams of sugar, which is too much for everyone. 9. Sugar consumption increases risk of diabetes more than obesity does. However, obesity also increases risk. 10. How food companies disguise added sugars: Avoid high-fructose corn syrup, dextrose, brown sugar, cane juice, fructose sweetener, fruit juice concentrates, honey, malt syrup, molasses, raw sugar, lactose, maltose, glucose, Florida crystals, sorbitol, sorghum, sucanat, sucanet, xylitol, zylose, mannitol, barley malt, diglycerides, disaccharides, erythritol, galactose, glucitol, glucoamine, hexitol, inversol, isomalt, maltodextrin, nectars, pentose Increased consumption of any of these dietary sugars contribute to cancer, diabetes, and cardiovascular risk. Even artificial sweeteners increase diabetes risk. 11. Try and keep carbohydrate content of meals < or equal to 30 grams 12.
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