Sugar is the enemy. It always has and always will be.
It’s in everything from tea to spaghetti sauce. Why is it spaghetti sauce? We know there is a little bit of sugar in tomatoes and other vegetables but by putting it on the nutrition label, companies are stating they add sugar.
One thing you will notice is I cut sugar down to half. Why? There is no need for so much sugar in things like cakes, cookies, puddings, cakes, brownies, tarts, cinnamon rolls and other pastries. It’s as if society is addicted to sugar and love putting excessive amounts of the white substance in everything. Why are you putting 1 cup of sugar in banana bread when you are using overripe bananas in it. The more ripe the banana the more sweet it is. The less sugar you need.
They say sugar is causing the world to become more obese. If you cut back the amount of sugar not only is the sugar count down, so is the carb count and the amount of calories. Think how much weight you will be losing.
Oh but what about sweeteners you ask. Sweeteners are poison. Sweeteners are full of chemicals that replicate sugar but are 15 – 60 times sweeter than sugar and more harmful to the body. One study back in 2002 found that diet coke caused seizures in people that drank in due to the aspartame in the sweeteners they used to make it a zero calorie zero carb zero sugar cola.
Also, not all diabetics can use sweeteners. I am one of them. I have to use sugar because if I use anything with aspartame or splenda, my blood sugar goes up to 400. So if it says sugar free, it means there’s aspartame in it and in some cases it is anything but diabetic friendly.
In reducing the amount sugar in all my baking I found the taste of my goodies to be pleasantly sweet and not overly sweet to the point of rotting my teeth off.
Therefore, reducing sugar in recipes is a way to promote a healthy lifestyle without feeling like you are cheating or falling off the bandwagon.