Q: I was hoping to get some low-sugar rhubarb recipes and suggestions. I love the stuff, but every recipe calls for at least a cup of sugar. I'm on the specific carbohydrate diet, and the only sweetener I'm supposed to use is honey.
I'm willing to cheat a bit for my favorite food, but I'd like some recipes that use sugar alternatives or are lower in sugar if they exist. Could I use honey instead of sugar?
When agave nectar burst onto the health food market, many people were excited about it as a substitute for refined sugar. But a growing body of research indicates that agave nectar — which is not, in fact, a nectar and is processed in much the same way as high-fructose corn syrup — might be as unhealthy as HFCS is purported to be.
My boyfriend's Korean mom has been raving about cactus honey powder for several months; she now uses it in place of sugar when cooking vegetable panchan (side dishes). So when we came across an entire section of it at the Korean market, we had to purchase our own bag. But what exactly is cactus honey powder?
Last year, I discovered I had a sensitivity to sugar, so I am always on the lookout for new alternative sweeteners. I recently tried yacon syrup, which is made from the root of the yacon plant. (By amazing coincidence, Kathryn posted about yacon yesterday.) Yacon is native to Peru and related to the sunflower and dahlia. Syrup made from its root is glucose-free and has fructooligosaccharide (FOS), a type of sugar that cannot be absorbed by the body. More importantly, how does it taste?