Sweeteners

Mostly because I've been researching and experimenting with xylitol for awhile now, but can't actually eat much of it due to severe gut effects. But I just found out about this new sugar alternative, another sugar alcohol, called erythritol which sounds promising, though not for baked goods. In the summer, we drink pitchers of limeade, generally sweetened with sucralose, and I'd like to get away from that.

So, talk about sweet things here.

I used to add kilos of Canderel (which, I think contains Aspertame) to my yoghurt. Disgustingly large amount. Now I just use sugar. Hence my added kilos (although sugar isn't the only cause, so's butter 'n' oil... and just, well, food in general). :-)

I used a special sugar when I made the strawberry marmelade: it contains some lemon acids (?) necessary to make the jelly or something.

My favourite sugar is powdered sugar.

I now mainly add liters of maple syrup to my yoghurt as sweetener. Would I be labeled a freak in the US or Canada for doing this? :-)

When I was a kid, my Dad used to make porridge for breakfast every Saturday and Sunday morning. It was the only cereal we were allowed to sweeten, and we did this by sprinkling dark brown sugar liberally on the top. When it melted, it formed glorious, molassy pools. Then you'd open a new bottle of milk and pour the cream around the edge of the bowl until the porridge was afloat. This is one of the many reasons why sugar is *great*. Another is golden syrup by the teaspoonful.