Dispelling nutrition myths, ranting, and occasionally, raving

8 thoughts on “PSA

  1. Hidden Sources of Sugar
    For the past 6 years, Jeremy Goodwin has counted the many names of sugar and reported them on his Facebook page. His latest number in 2016 was 340 names.
    https://www.facebook.com/notes/single-mans-kitchen/all-the-249-names-of-sugar-so-far-project/10150839799498198

    Liked by 1 person

  2. Hi Diana,
    Just wondering what your thoughts are on Monk Fruit sugar. Here is a link to what appears to be a reliable news source https://www.healthline.com/nutrition/monk-fruit-sweetener. My wife has been using this in place of refined sugar for the past two months and likes it because there is no unpleasant after taste…and the claim is that it isn’t bad for you. As this 18 month old article at the above link suggests there doesn’t appear to be much evidence one way or the other. What’s your opinion?
    Thanks
    Richard

    Like

    • Interesting. It sounds like it’s more like stevia or a non-nutrative sugar substitute than other sugars. It probably wouldn’t have the same qualities as sugar for baking but (assuming taste is acceptable) it would work well added to things like tea or oatmeal. Coming from not knowing anything about it previously and just doing a little googling it seems that the article you linked to is credible and balanced. Thanks for bringing it to my attention!

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      • Hi Diana,
        With regard to Monk sugar in cooking…two thumbs up so far.
        Question for you…how does someone contact you without using the comments to ask a question that is unrelated to the current topic? I did a search on your site for Ghee butter, but couldn’t find anything. We are just looking into it now and tried it for the first time today…no complaints. Write-ups seem very positive. We heard about it while reading one of Maria Emmerich’s books.
        Do you have any thoughts on it?
        Thanks
        Richard

        Like

      • You can email me at dianamchard @ gmail. I’ve never tried ghee myself so I can’t really comment on it. My personal philosophy when it comes to fats is that variety (and not using any to excess) is key.

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