Fructose vs table sugar

[danismom79]

I have a recipe for banana bread that uses fructose. The last time I made it I could only find packets of fructose, and it took forever to open them all, so I was thinkikng of using regular sugar this time, since they have the same carb count.

What I didn't know is that fructose has a lower GI than table sugar. I read somewhere that because of this, fructose isn't a good idea to use with insulin(I can't remember where I read that). What say you, CWD?

[twodoor2]

I have a recipe for banana bread that uses fructose. The last time I made it I could only find packets of fructose, and it took forever to open them all, so I was thinkikng of using regular sugar this time, since they have the same carb count.

What I didn't know is that fructose has a lower GI than table sugar. I read somewhere that because of this, fructose isn't a good idea to use with insulin(I can't remember where I read that). What say you, CWD?

Actually fructose gives as high a blood sugar spike as glucose, and more so than sucrose (table sugar). It can be very bad used in it's refined form. I rather have it in fruit, where there are many more healthy nutrients and fiber.

It's forms in corn syrup and particularly the evil High Fructose Corn Syrup, I avoid at all costs. They tend to really play havoc with blood sugar and are very unhealthy.

Please see this article on fructose.

http://www.becomehealthynow.com/article/carbs/1170

[danismom79]

Thanks. I thought the granulated fructose was different from the corn syrup used in other foods. I actually have a cookbook from a health spa that includes fructose in a lot of recipes.

[Lisa P.]

What do you think of the "whole sugars" -- not super-refined, basically the molasses left in (not brown sugar, which is refined and then the molasses is mixed back in some). I use it in a lot of recipes in the place of white sugar, it does have more of a taste, but seems to slow absorption down a bit. And how about molasses and honey?

[twodoor2]

What do you think of the "whole sugars" -- not super-refined, basically the molasses left in (not brown sugar, which is refined and then the molasses is mixed back in some). I use it in a lot of recipes in the place of white sugar, it does have more of a taste, but seems to slow absorption down a bit. And how about molasses and honey?

Honey is high in glucose, so it can cause highs, especially the darker honeys. It's good for bringing up lows though.

I like evaporated cane juice and products that carry it (usually organic products and healthier non-processed foods). She never spikes from evaporated cane juice, which is just sugar cane juice that is dehydrated.

Here is a description of evaporated cane juice I found on the internet

Evaporated cane juice is a healthy alternative to refined sugar. While both sweetners are made from sugar cane, evaporated cane juice does not undergo the same degree of processing that refined sugar does. Therefore, unlike refined sugar, it retains more of the nutrients found in sugar cane. Cane juice is available throughout the year.

You can also buy it and it cooks just as well as sugar. It has a slightly tan color and the overall same taste and consistency as refined sugar.

Molasses and Brown Rice syrups are high in nutrients. I'm not sure of the glucose content, and that is something to be considered. Lighter maple syrups (grade A) are good as well, but I would not buy the darker variety (grade B) because it has substantial glucose in it.

[danismom79]

I'd gladly use something better if I knew how to cook with it. I'm not sure how to compensate for additional liquid if I used honey or molasses (would that even taste good?).

I'm making the banana bread with whole wheat flour, would that temper the effect of the sugar? The last time I made banana bread we were still tweaking insulin so I don't even remember what kind of effect it had.

[twodoor2]

I'd gladly use something better if I knew how to cook with it. I'm not sure how to compensate for additional liquid if I used honey or molasses (would that even taste good?).

I'm making the banana bread with whole wheat flour, would that temper the effect of the sugar? The last time I made banana bread we were still tweaking insulin so I don't even remember what kind of effect it had.

Use evaporated cane juice just like you would sugar, and whole wheat flour only changes the consistency of the finished product (more fiber). It's also better for BG than enriched bleached refined white flour. I've made banana bread with maple syrup before, and that tastes great if you like the taste of maple.