The stevia plant, which grows naturally in South America, has been used
as a sugar substitute since the early 1900s and has recently been sold commercially in several countries.
Not exact matches
One thing though... even when one uses a
substitute for
sugar as you indicated, technically it's not
sugar - free
since semi-sweet chocolate has
sugar.
I've
since found out they offer freeze pops (
sugar, water, food coloring)
as a form of hydration, occasionally
substitute her afternoon snack with «Special Treats» when they're doing a group activity like watching a movie, vanilla wafers...
as early
as 9:30 am, donut holes when supplied by a generous parent who tends to do it nearly weekly, and then birthday and holiday party treats (which I knew about but have concerns about frequency and being informed when it's happening so I can adjust her other meals accordingly).
But I'm going to try!!!!!!!!!!! I do not eat
sugar, nor
substitutes, nor aspartame, saccharine, stevia - due to the processing, and have stopped yacon and agave - especially
since Agave is now being touted
as being cooked at a high temps before packaging.
I like to
substitute coconut
sugar in my baking, replacing brown
sugar and white, but find I am doing less baking overall, and not craving sweets
as much
as I did,
since I am staying away from chocolate and sweets in general and eating whole dates and raisins in moderation instead.
Also, what do you
substitute in recipes such
as cookies
since refined
sugar has a specific texture?
It has been used
as a
sugar substitute for diabetics
since the 1930s and for the general population
since the 1970s.