tag:blogger.com,1999:blog-3865876017501533645.post4168495589336704618..comments2008-12-15T08:38:10.605-05:00Danahttp://www.blogger.com/profile/05198916997448239869asizableapple@gmail.comBlogger1125tag:blogger.com,1999:blog-3865876017501533645.post-19716471081127582362008-12-15T08:38:00.000-05:002008-12-15T08:38:00.000-05:00Ah, sweeteners. They are a hot topic, aren't they? Marissa Scheisser just posted recently about the safety of agave nectar.<BR/><BR/>I try to limit my use of processed sugar for the trade practices as much as for the nutritional issues. Lately I'm inclined toward locally-made sweeteners with minimal processing: where I live, that's honey and maple syrup, which I can buy directly from the farmers. Substituting a syrup for a dry ingredient in baking can be tricky, but I'm working on it.<BR/><BR/>I tend to avoid "replacements" on general principle, escpecially replacements of something that wasn't so great to begin with. I feel pretty much the same way about Splenda as I do about tofu hotdogs. Stevia I haven't tried, but I've heard of it. Doesn't excite me much.Michellehttp://www.blogger.com/profile/17653722484282614894noreply@blogger.com