I will post that next….coming right up!
I have lots of little tricks throughout my recipes to lower the sugar content in my recipes and as I come across them when I feature one where it is relevant, I will come back and revisit this little tip post and explain why I did what I did! So, you can expect this page to grow….
Do you ever use Stevia in place of sugar? I am trying to get off sugar completely because I have such a weakness for it.
Thank You
Cathy
Hi Cathy, No I never do, not so much because it is so bad for us, I understand that it may be one of the better artificial sweeteners that may be, but because it really doesn’t circumvent the “sweet tooth” problem that generates more need for sweet. https://www.linkedin.com/pulse/sugar-my-position-david-l-katz-md-mph-facpm-facp-faclm/ I understand what you are attempting to do, and good for you, but start with what my husband refers to as “taste bud rehab”, doing just what I recommend in this article, namely, to start taking out the sugar in the places you didn’t realize it was hiding in the first place, such as salad dressings and marinara spaces and crackers and chips etc….you can find all these items WITHOUT the added sugar and before you know it, you will have not only successfully taken sugar out of your diet, without even noticing or feeling deprived but also become more sensitive to it as a result, in the places where you would like it, such as in desserts so you’ll need less of it to feel satisfied. Replacing with Stevia does none of that. Does that make sense?