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Thread: Honey VS maple syrup page

  1. #1
    marktripp's Avatar
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    Honey VS maple syrup

    Primal Fuel
    I notice in the cookbook some recipe's call for one or the other. Would the honey be the better choice due to it being less refiened?

  2. #2
    Chefgerry's Avatar
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    It's a matter of taste. Less refine doesn't make it any better, sugar is sugar, just use it sparingly.

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    Dannielle's Avatar
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    there's also the option of agave nectar. still sugar but it has a low glycemic index and doesn't make such a mess of one's blood sugar levels (if that's an issue for you).

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    GoJenGo's Avatar
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    How does the agave nectar compare taste-wise? I LOVE honey, but don't use it. Would like to start once I'm ok with my carb count going up a little bit.

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    Just go with taste and assume it's equally bad for you, that's my approach at least. But what PB friendly foods need maple syrup anyhow?

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    In my opinion, honey tastes far better than agave nectar. Commercial agave nectar is also a highly processed sweetener; it has a higher fructose content than high fructose corn syrup.

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    MGV's Avatar
    MGV
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    My rule of thumb is the same for sugar as it is for fats. If it is runny at room temperature it is good for you. If it is hard at room temperature then it should be used sparingly or avoided completely and replaced with a healthier choice. Your heart and arteries with thank you.

    Vicki

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    Quote Originally Posted by MGV View Post
    My rule of thumb is the same for sugar as it is for fats. If it is runny at room temperature it is good for you. If it is hard at room temperature then it should be used sparingly or avoided completely and replaced with a healthier choice. Your heart and arteries with thank you.

    Vicki
    This would pretty much exclude all the good highly saturated fats....coconut oil, lard, tallow, etc. I don't know that you can apply this as a general rule across the board, at least for fats.

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    MGV's Avatar
    MGV
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    Coconut oil is runny and lard it not your friend.

  10. #10
    grandma's Avatar
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    Quote Originally Posted by MGV View Post
    My rule of thumb is the same for sugar as it is for fats. If it is runny at room temperature it is good for you. If it is hard at room temperature then it should be used sparingly or avoided completely and replaced with a healthier choice. Your heart and arteries with thank you.

    Vicki
    Forget this advice it is too confusing. Stay away from seed oils and hydrogenated oils. Enjoy animal fats and non-seed oils (coconut, olive, avacado....)

    Avoid adding sugar in any form.
    Last edited by grandma; 07-19-2010 at 11:23 AM.
    It's grandma, but you can call me sir.

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