Sugar Subsititutes for Cooking


I’ll turn this into a place to discuss the different types of alternative sugars out there.

Here is a molasses replacement:

Blackstrap Molasses, very concentrated, lower in sugar.

Brown Sugar replacement:
Sugar Twin Brown Sugar -


Wonder how this stuff will work out?


[quote]Chris Shugart wrote:
Wonder how this stuff will work out?[/quote]

Good topic, Monk fruit, it’s the latest craze.

“The pure mogroside mix extracted from the S. grovesnori fruit is 300 times sweeter than sugar. Pure mogroside-5 can be up to 400 times as sweet” from wiki pedia.

S. grovesnori aka monk fruit.

You’re getting a “calorie free” sweetener because the flavor is so intense. I suspect enough would register a calorie. After all calorie free just means “we couldn’t measure it” based off a standard serving.

Everything looks to be up and up on it, however there’s 2 grams of carbs per serving, which is 1 packet.

I’d be curious on what the insulin response is upon consuming.