Maple syrup alternative? 
#34705
19 y
2,031
Hi, does anyone have any idea if I can use Sucanat instead of maple syrup? If so...how much? Other than the sweetness and calories, what would be the differences/effects?- Re: Maple syrup alternative? hopinso
19 y
2,106
MoreThis is a reply to # 226,535I use it a lot in the cleansing drinks I make (I no longer do the Master-Cleanse "by the book"). Sucanat has more minerals and vitamins than Maple syrup and is slightly lower in calories. Still I cannot tell any difference in how the two sweeteners affect the cleanse. They both provide plenty of carbohydrates to keep up energy and slow down the cleansing crisis during the fast. There is a huge difference in taste. Mostly, I would say it depends on what you like best.Perhaps the best thing would be to alternate drinks made with syrup and Sucanat and compare them yourself. Sucanat is organic Sugar cane juice that is crystallized by using low heat, wave like motion and a low humidity environment. It is supposed to be processed in a way that preserves all the natural qualities of the raw cane juice. I am not an expert on the product, that is simply what I have read. Still it seems to be the most naturally and gently processed of all the common sweeteners.
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- Re: Maple syrup alternative? pepe
19 y
2,029
This is a reply to # 226,538Can you point me to some references of this proccess you describe. All I have found is that it is "rapidly evaporated". Also references of it's higher vitamin and mineral content than maple syrup. Ideally I would like to see references other than from the MFG (Wholesome Sweeteners) or anybody alse that's trying to "sell" the product.
I am skeptical of this "rapid evaporation" being just "marketing speak" for high heat. I also can' help but think that in any total evaporation proccess that a lot of the nutritive value is lost.
©†ƒ……•™¼‡_Original_Message_¾€š½ž¢«»¬ï°©
Can you point me to some references of this proccess you describe. All I have found is that it is "rapidly evaporated". Also references of it's higher vitamin and mineral content than maple syrup. I ideally I would like to see references other than from the MFG (Wholesome Sweeteners) or anybody trying to "sell" the product.
I am skeptical of this "rapid evaporation" being just "marketing speak" for high heat. I also can' help but think that in any total evaporation proccess that a lot of the nutritive value is lost.
- Pepe... jeaner
19 y
2,026
This is a reply to # 226,541I'm not very good with making adjustments, especially when it comes to things like this. If I make ANY sort of change, I will fail and I have to be structured.
Pepe, do you not suggest using Sucanat?- Enlightening article on Sucanat pepe
19 y
2,197
This is a reply to # 226,542From what I can gather Sucanat was invented by a Swiss pediatrician named Max-Henri Beguin. From what I read in the link below the proccess or company that made the original formulation has passed many hands including the well known commercial white Sugar giant Domino. As it happens in big business profit is the number one motive so the original method to produce Sucanat has bastardized to produce higher yields. The latest owner Wholesome Sweeteners while using "organically grown cane has has now further bastardized the original process which you can read about in the link below.
The article also mention a product made in Brazil called "Rapadura" that is now also available in the US. From my reading in this article this is the real undulterated proccess of no other processing than evaporating the cane juice which produces a fairly solid product like the original version of Sucanat and not like the current version where they altered the original product to produce a more "commercially marketable" product that is more free flowing. Makes me think of white flour and rice............
I am familiar with this "Rapadura" cause the Cubans have something called "Raspadura" which I suspect is the exact same thing the Brasilians produce and I wonder if it's not just a typo in the article where the left the S out. I think the question now is to find an organic source of this "Raspadura". I am almost 100% sure that I can find this raspadura in So Fla but I really doubt it very much that it will be organic. Next time I speak with my friends from SFla I'll ask about it.
From the first time I looked at the Sucanat site I just had this instinctual feeling of big business, profits and marketing hype. Perhaps from my background in having had worked with ad agencies doing "advertizing photography". One of my best buddies in Miami is a "food photographer" and I know all the fake stuff they do to make things appear yummy. As a matter of fact he does work in the belly of the advertizing beast for one of the top 2 biggest burger franchises in the world. I'm sure you have seen his work.
This article in the link below definetly has hightened and somewhat confirmed those suspisions but hey that's just >my< opinion..........I could be wrong.................
Read the article and judge for yourself.
Bottom line is you are the only one that "knows" what it will take for you to not "fail" and to achieve your goals. Use your intuition and instincts and swim towards the light...............
©†ƒ……•™¼‡_Original_Message_¾€š½ž¢«»¬ï°©
From what I can gather Sucanat was invented by a Swiss pediatrician named Max-Henri Beguin. From what I read in the link below the proccess or company that made the origianl formulation has passed many hands including the well known commercial white Sugar giant Domino. As it happens in big business profit is the number one motive so the original method to produce Sucanat has bastardized to produce higher yields. The latest owner Wholesome Sweeteners while using "organically grown cane has has now further bastardized the original process which you can read about in the link below.
The article also mention a product made in Brasil called "Rapadura" that is now also available in the US. From my reading in this article this is the real undulterated proccess of no other processing than evaporating the cane juice which produces a fairly solid product like the original version of Sucanat and not like the current version where they altered the original product to produce a more commercially marketable product that is more free flowing.
I am familiar with this product cause the Cubans have something called "Raspadura" which I suspect is the exact same thing the Brasilians produce. I think the question now is to find an organic source of this "Raspadura". I am almost 100% sure that I can find this raspadura in So Fla but I really doubt it very much that it will be organic. Next time I speak with my friends from SFla I'll ask about it.
From the first time I looked at the Sucanat site I just had this instinctual feeling of big business, profits and marketing hype. Perhaps from my background in having had worked with ad agencies doing "advertizing photography". One of my best buddies in Miami is a "food photographer" and I know all the fake stuff they do to make things appear yummy. As a matter of fact he does work in the belly of the advertizing beast for one of the top 2 biggest burger franchises in the world. I'm sure you have seen his work.
This article in the link below definetly has hightened and somewhat confirmed those suspisions but hey that's just >my< opinion..........I could be wrong.................
Read the article and judge for yourself.
Bottom line is you are the only one that "knows" what it will take for you to not "fail" and to achieve your goals. Use your intuition and instincs and swim towards the light...............
- Re: Enlightening article on Sucanat RowanMorrison
19 y
2,089
This is a reply to # 226,551Great article, thank you. I had my suspicions about Sucanat, it seemed too good to be true.
- Re: Enlightening article on Sucanat Alikat
19 y
2,049
This is a reply to # 226,551Hi again Pepe. (You must start to feel like I'm a stalker, huh?) Back to the Sugar cane thing, the name in Portuguese is "Rapadura açucarada". No s as in the Spanish.
Funny you mention working in advertising photography. I used to be an advertising commercial artist also, and I remember often applying "food make-up" for photography. I have particularly fond memories of applying a mixture of glycerin and coffee grounds to a raw chicken, to give it that plump, just broiled and delicious look. MMmmmmm...yeccch!!
That's one of the things that changed my outlook on food forever.....thankfully!- Re: Enlightening article on Sucanat pepe
19 y
2,116
This is a reply to # 226,571Food styling for photography is an art/skill all on it's own with glycerin being one of the most commonly used tricks. It's also used alot to create a water beaded look by spritzing things and then with a small brush adding some stratigically placed droplets. When the first diet no caffeine Coke came out before it was ever released to the public I worked on the shoot for the can. I assited on the shoot so I was pretty much the food stylist for that and we shot the same can in a bucket of ice all day long with different spritzings and added glycering droplets till it was just perfect. There are folks that specialise just in that field and are "food stylists"
If I do wind up going to Miami soon it will be to work with my food photographer bud.
©†ƒ……•™¼‡_Original_Message_¾€š½ž¢«»¬ï°©
Food styling for photography is an art/skill all on it's own with glycerin being one of the most commonly used tricks. It's also used alot to create a water beaded look by srpitzing thing and the with a small brush adding some strtigicalle placed droplets. When the first diet no caffeine Coke came out before it was every released to the public I worked on the shoot for the can. I assited on the shoot so I was pretty much the food stylist for that and we shot the same can in a bucket of ice all day long with different spritzings and added glycering droplets till it was just perfect. There are folks that specialise just in that field and are "food stylists"
If I do wind up going to Miami soon it will be to work with my food photographer bud.- Small world! Alikat
19 y
2,020
This is a reply to # 226,596How fun! For years I was an illustrator and photo retoucher for the advertising industry. At one point I was employed at a large photo studio, and when the stylists couldn't make it, I would be called in to pretty up the food and merchandise. I actually really enjoyed it, but I developed a huge disdain for advertising which has only increased with the years. I have since extended my spheres of contempt to include the A.M.A and the Pharms.
Oh, by the way, be forewarned that if I pass by Versalles and see you there chowing on lechon con moros (w/side of platanitos), the Curezone neighborhood committe will be promptly advised. Be very afraid my friend!....... :-D)))
~Alikat- Re: Small world! pepe
19 y
2,009
This is a reply to # 226,601Alabao sea Dios Cachita. Me vas a descubrir antes de esta gente aqui que estan mesmerizados con mi burundanga!
I never get to speak "cubanazo" here is Georgia. As a matter of fact I hardly ever get to speak spanish at all except to help translate for friends dealing with mexican/latino laborers. When I go to Miami which is not very often at all. I have to work hard to be able to keep a whole converstion in spanish before reverting to spanglish. My cousins tell me that I now speak spanish with a Southern accent.
I do try to use as many "dicharachos" cubiches as possible. One of my faves that I picked up from a song in the Sierra Maestra Album is
: "Se tiro de frente y con la guagua andando". The ryhtm and the imagery that that conjures up really makes me laugh.
I'm running to the stereo rigth now to play my Buena Vista Social Club CD!!
Hey you might have our anglo bretheren fooled with this "Alikat" moniker but I "know" that it comes from when in Miami you need to fix anything you need "un alikat y un alambrit"............;+D
©†ƒ……•™¼‡_Original_Message_¾€š½ž¢«»¬ï°©
Alabao sea Dios Cachita. Me vas a descrbrir antes de esta gente aqui que estan mesmerizados com mi burundaga!
I never get to speak "cubanazo" here is Georgia. As a matter of fact I hardly ever get to speak spanish at all except to help translate for friends dealing with mexican/latino laborers. When I go to Miami which is not very often at all. I have to work hard to be able to keep a whole converstion in spanish before reverting to spanglish. My cousins tell me that I now speak spanish with a Southern accent. I do try to use as many "dicharachos" as possible. One of my faves that I picked up from a song in the Sierra Maestra Album is
: "Se tiro se frente y con la guagua andando". The ryhtm and the imagery that that conjures up really makes me laugh.
I'm running to the stereo rigth now to play my Buena Vista Social Club CD!!- ¡Ay, niño, la que se ha formao aqui.... Alikat
19 y
2,093
This is a reply to # 226,604
Oye, a todo el mundo no se le pude engañar viejo, the chivaste!
You think you have it rough in Georgia, well I call myself a New York City girl from California living in Miami. And it's all true. Miami and I are NOT a natural fit by a looooong shot.
Actually the cubiche expressions have been an osmosis experience for me, so I don't come by them honestly, but I'd lie if I told you I don't find them funny. Say, did it ever occur to you what would have happened if Federico Fellini had filmed Amarcord in Little Havana? Think on that one!!!!
Of course living here even the mejicanos become a little cubiche or you plain don't survive, and I know you know what I mean!
By the way, no jablo Spanglish, 'pa que lo sepas. Manicured English and el Castellano del Curro, and obviously I never mix the two.
Gotta go,I'm having too much fun, I certainly don't want to violate any CZ rules!!
¿Y que pasó con el guarapo, comandante?
:+D :+D :+D- Re: ¡Ay, niño, la que se ha formao a... pepe
19 y
2,143
This is a reply to # 226,616I actually love it here in Georgia and the South in general and can speak Suthin' quite well thank ye. I don't miss Miami one bit cept for hanging with some old friends. I am an avid whitewater canoe enthusiast and much prefer hanging out in nature in the rivers and mountains than anything Miami has to offer.
Check out my website of pixs of my river adventures below
©†ƒ……•™¼‡_Original_Message_¾€š½ž¢«»¬ï°©
I actually love it here in Georgia and the South in general and can spaek Suthin' quite well thank ye. I don't miss miami one bit cept for hanging with some old friends. I am an avid whitewater canoe enthusiast and much prefer hanging out in nature in the rivers and mountains than anything Miami has to offer.
Check out my website of pixs of my river adventures below
- Re: ¡Ay, niño, la que se ha formao a... pepe
19 y
2,143
- ¡Ay, niño, la que se ha formao aqui.... Alikat
19 y
2,093
- Re: Small world! pepe
19 y
2,009
- Small world! Alikat
19 y
2,020
- Re: Enlightening article on Sucanat pepe
19 y
2,116
- Re: Enlightening article on Sucanat RowanMorrison
19 y
2,089
- Enlightening article on Sucanat pepe
19 y
2,197
- Pepe... jeaner
19 y
2,019
This is a reply to # 226,541I'm not very good with making adjustments, especially when it comes to things like this. If I make ANY sort of change, I will fail and I have to be structured.
Pepe, do you not suggest using Sucanat?
- Pepe... jeaner
19 y
2,026
- Sucanat is refined cane juice and mo... RowanMorrison
19 y
2,256
This is a reply to # 226,538http://www.vegsource.com/talk/beginner/messages/144056.html
About Sucanat:
I quote from p. 134 of "Defeating Diabetes":
"Sucanat: Once made from freshly squeezed cane juice (until the company changed ownership and the processing technique). Today Sucanat is still considered a 'granulated cane juice', but is made by mixing refined cane juice and molasses."
- Re: Maple syrup alternative? pepe
19 y
2,029
- Re: Maple syrup alternative? hopinso
19 y
2,106
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