One of the hardest decisions for me to make in in efforts to eat clean was to decide what "sugar" to use. Unless you are chewing on the sugar cane plant directly, EVERY sweetener has been "processed" in some way shape or form. So how can ANY of them truly be "clean?"
Currently in my house we have the following:
White sugar: too processed for general use. But I do keep a bag on hand for guests to use in their coffee or tea, or for those times that it is important/required (but there are VERY few of those times.)
Turbinado "sugar in the raw:" what I currently use for baking. I love the molasses flavor to gives to cookies, pies, everything.
Liquid blue agave: I use this to sweeten my own coffees and teas, as well as adding to my morning steel cut oats when a bit of sweetness is required.
Stevia: cause I read somewhere that it is one of the better choices in eating clean. I have yet to try it...
Local Raw Honey: Raw is the key word here, and it should be a bit cloudy. Clear, golden colored honey has been processed a bit too much. Local is key too, as it has been made by bees from flowers that are in your area; studies have shown that it helps with pollen allergies!
I am curious as to what YOU use to sweeten your foods! Please comment back!!
Kathy
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