Text 5111, 104 rader
Skriven 2013-09-26 08:05:00 av Dave Drum (70804.cooking)
   Kommentar till text 5073 av Nancy Backus (1:229/452)
Ärende: Sweet Stuff
===================
-=> Nancy Backus wrote to Dave Drum <=-

 RH>> Your choice; we prefer the stevia.

 DD>> It seems that my default sweetener is saccharine - Sweet & Low (pink
 DD>> stuff) to sweeten my iced tea if I am sweetening it at all and Sugar
 DD>> Twin (white & brown) for cooking, etc. in the kitchen. My personal

 RH> We're trying to stay away from the chemical sweeteners.

 DD> I, on the other hand, don't have a problem so long as they are safe.

 NB> I grew up with saccherine, and developed a sensitivity to it as an
 NB> adult... I get nasty migraines from it, even in small quantities...
 NB> Given that history, I decided to mostly avoid artificial sweeteners
 NB> where possible, without going paranoid about it...  had my run-ins at
 NB> times with the laxative effects of the alcohol sugars, too... mostly
 NB> when imbibing at greater than optimum amounts...

I first used saccharine when I was about 6 years old. Then it was in tiny
little pills - each one having the sweetening power of a rounded teaspoon of
sugar. Fortunately never developed a sensitivity to it as I did to wacky
tobacky.
 
 DD> Artificial sweeteners are regulated by the U.S. Food and Drug
 DD> Administration.

 DD> There is no clear evidence that the artificial sweeteners available
 DD> commercially in the United States are associated with cancer risk in
 DD> humans.
 
 DD> Studies have been conducted on the safety of several artificial
 DD> sweeteners, including saccharin, aspartame, acesulfame potassium,
 DD> sucralose, neotame, and cyclamate. Of that list only cyclamate is
 DD> banned.

The FDA doesn't specifically approve any of the artificial sweeteners - just
issues a "generally considered safe" to all except cyclamates.
 
 NB> And aspartame is red-tagged as a probable problem for those with PKU.
 NB> The cancer "risks" were only a minor deterrent for me... those I tend
 NB> to take with the proverbial grains of salt...
 
I hadda go look that one up. And I ain't got it.   Bv)=

 DD> I *DO* have a problem with some sweeteners not from 'chemicals' --
 DD> like HFCS. Bv)=

 NB> I'm not all that paranoid about that one either... would rather have
 NB> sugar, honey or molasses etc, and might consider it a clincher for not
 NB> getting something already rather borderline, but don't go out of my way
 NB> to avoid it, like I would saccherine, for example...  :)

If I am going to use a non-artificial sweetener, mild-flavoured honey is my
first choice. Molasses only where the stronger flavour won't spoil the taste of
whatever I am doing.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apricot Honey Jam
 Categories: Five, Condiments, Fruits, Citrus
      Yield: 9 Cups
 
      6 lb Ripe apricots; stoned
      2 c  White sugar
    1/2 c  Mild honey
      3 tb Lemon juice
 
  Wash the apricots. Cut them in half through the natural
  indentation and remove the pits. Slice each half into 4
  lengthwise strips. There should be approximately 4 quarts.
  
  Gently combine the apricot slices, sugar, honey, and lemon
  juice in a large nonreactive bowl. Allow to stand at room
  temperature for 3 to 4 hours, stirring several times to keep
  the fruit coated and to help the juices dissolve the sugar.
  
  Pour the fruit mixture into a large 6 quart nonreactive
  shallow preserving pan and bring to a boil over high heat.
  With a metal spoon or fine mesh skimmer, skim off any foam
  that forms on top. Reduce heat to medium. Continue cooking,
  stirring occasionally, for 20 to 30 minutes until the
  mixture is thick with a few chunks left and appears slightly
  glazed.
  
  Turn off the heat and skim any additional foam. Ladle into
  hot sterilized jars, wipe rims clean with a damp towel, and
  seal with new lids and metal rings. Process in a hot-water
  bath for 5 mins.
  
  Remove, cook, check seal, label, and store.
  
  Makes 9 cups.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... There are two theories to arguing with a woman. Neither works - Will Rogers
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