Hum FreddyTT... I have been known as a baker... shortening and Crisco are the same thing... but a non-brand name would be cheaper. Agave is very high fructose and that makes it worse for your liver... as only the liver can use fructose, and the unused turns to fat. Other sugars can be processed in the whole body. I have just started using coconut palm sugar as it is the lowest fructose sugar I can find. I'm not talking calories here... just working on good liver and cortisol numbers.
Edited by: 17LIZARDANN at: 12/14/2017 (14:34)
Pounds lost: 53.2
Fitness Minutes: (24,124)
4,666 12/9/17 2:22 P
My friend uses this shortening for baking instead of Crisco, or butter. It is hella expensive (as are many non sugar sweeteners like stevia, splenda and monk fruit) but it is a healthy alternative. He has a visible 6 pack and muscle definition with about 12% body fat so I know its working out for him as part of a healthy diet. Like him, I also use agave nectar when applicable as a sweetener and my buddy was last experimenting with reconstituting dried fruits in a food processor as a sweetening additive and flavor base to spreads (or purees instead of jams) and salad dressings.
Cooks Illustrated/America's Test Kitchen did a healthier recipe book in their "The BEST Recipe" series. I think the title is "The BEST Light Recipe." It's not specifically for baking, but there's a big baking section. They tested all the different tricks with various recipes, like substituting applesauce or baby food for some of the fat, etc. They also tell you when they couldn't find any tricks worth bothering with-- for example, they say don't waste your time trying to do "healthy" pie crust, just eat smaller pieces less often or make the filling without a crust.
current weight: 132.0
Fitness Minutes: (0)
12/1/17 8:03 P