Cooking without sugar

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    Avi Gordon

    Some people seem to be able to make super delicious food without using any sugar. How is this possible?

    This has made me rethink the need to be consuming so much sugar. Also, when I experience some of these non-sugar items, it makes me realize how over-sweetened many foods are. I like sweet as much as anyone, but don’t you think a little goes a long way?


    Great question, Avi!

    I’m no expert when it comes to sugar-free baking, but I think there are a few different ways to approach it. One method is to eliminate only refined sugar. So that would mean substituting plain sugar for natural sweeteners such as maple syrup, agave syrup, dates or date paste, honey (if not vegan), or coconut sugar, to name a few.

    Another approach is to even complete eliminate those natural sugars and opt for non-calorie sweeteners such as stevia, monk fruit, and sugar alcohols like erythritol or xylitol. (Lily’s chocolate, anyone?!)

    I think to really appreciate low sugar or naturally sweetened items, we have to retrain our taste buds. Oftentimes processed food contains a lot of sugar, and the body can get used to that.

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