I'm definitely not perfect! My soy milk (I like unsweetened but they were out) has sugar (cane juice) and I just had a protein bar with sugar in it! ;p
It's just that it's hard to figure out which is "better" if I'm going to use it. Ugh! I have one friend who uses honey in place of any sugar. Things sometimes turn out weird but she's done it for YEARS. She's pretty healthy, so I guess it's not a bad idea.
Celiac and Cexy
Pounds lost: 0.0
Fitness Minutes: (7,854) Posts: 974 1/27/12 12:02 P
I tend to agree with you! I'm not anti-sugar, but I am finding that I'm less tolerant of the idea that sugar needs to be in so many foods!
For myself and my family, over the last few years, we have reduced, and reduced our sugar intake in every way possible...it isn't easy, it sometimes takes almost detective-like hunting skills to find sugar-free versions of some foods. In my baking I've reduced sugar by 1/3 to almost 1/2 in many recipes.
4/15/12 Platte River half marathon - Done 5/4/12 Greenland 50K - Done 7/29/12 Loveland Little Sprint Triathlon - Done 9/3/12 (54th birthday) - American Discovery Trail marathon 11/4/12 NYC marathon 12/1/12 Rock Canyon Half marathon
Fitness Minutes: (126,910) Posts: 4,983 1/27/12 8:49 A
As a kid, we raised sugar cane (and everything else we ate barring wheat and rice -- really!) but is "non-clean." Sucanat is sugar--less processing, like we did. I doubt it's "fair" on a clean-eating diet, right?
What about honey or maple syrup? I don't add sweetener to oats or a lot of things but what do about baking?
NOTE: I'm allergic to agave (as in trip to hospital--it was rarely a problem in the 80s but suddenly it's in everything and I have to be VERY careful with "natural" products because I've been poisoned by "natural sweetener" if it's agave!).
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