madrid@auvax.UUCP (06/24/83)
It would be easier to come up with just what you want if you were to state
your objectives a little more clearly.
If your main objective is to avoid tooth decay, you must avoid not only
refined white sugar, but also unrefined sugars. To the best of my
knowledge, honey or Demarara sugar will do it to you just as easily, and
just as painfully. There may be more flavour in your life, however, in
getting there....
Aspartame (a sugar substitute) has been getting a lot of attention lately.
It seems not to have the aftertaste problem that earlier sweeteners had.
However, it is not stable when exposed to heat, and requires special
cooking techniques. I've seen in the last few months a number of articles
about cooking with it. Would you like references?
Another perfectly reasonable alternative (as you mention) is simply to
omit or reduce sugar. Often this is all that is required. However, sugar
in cooking (especially baking) often does more than just sweeten. It
may also affect the texture, producing a finer grain and a lighter texture.
There have been a number of recipe books written for diabetics. Some
I have seen seemed to take a very pragmatic approach to reducing sugar
in the diet. Sorry that I don't remember any names. Can anyone help?
R.