Can I Bake Again?

The Japanese are familiar with Lakanto, they've been using it for over 10 years as a safe alternative to sugar. Until recently, Lakanto was not available in North America, but that's now changing.

Lakanto is made of erythritol, a fermented sugar alchohol made of non-gmo corn, and luo han, an incredibly sweet fruit with zero calories. Luo Han is about 300 times sweeter than sucrose, but unlike sugar, luo han has a host of healthy side effects.  This ancient fruit is being investigated by Japanese scientists for its anti-tumor effects, its ability to control diabetes, and its protective effect against heart disease.

In the process of making erythritol, sugar is liquified and then fermented, filtered, and finally crystalized. The result is a sweetener that registers as '0' on the glycemic index. Erythritol is safe for diabetics and anyone looking to avoid the detrimental effects of sugar.  As anyone who has tried Stevia, or other 'natural' sweeteners likely knows, there are few natural sugar substitutes that can be used to bake with. Lakanto, on the other hand, can be used 1:1 as a sugar substitute in cooking and baking.

Saraya Canada, a Japanese company, is bringing Lakanto to the Western Hemisphere. It recently received GRAS (Generally Regarded as Safe) status in the United States. Approval from Health Canada and the EU are pending. I've ordered a sample of Lakanto that I plan on using in some of my favourite recipes. I'll keep you updated on my experiments.

In the meantime,  I've been enjoying a packet of Wholesome Sweeteners, "Organic Zero" in my tea every now and then. This sugar substitute is pure, organic erythritol. It's about 70% as sweet as sugar, but it too has a glycemic index of '0' and is safe for diabetics. This is basically the same product as the Lakanto, but without the luo han fruit (which is supposed to increase the sweetness and 'depth' of the Lakanto). While the Lakanto is non-gmo, it doesn't look to be available as an organic product while the "Organic Zero" is.

While you can buy erythritol at a cheaper price, I prefer to use the Wholesome Sweeteners product. I trust the reputation of the company which is important in ensuring that the sweetener doesn't have chemical sweeteners cut into it to reduce the price. I also prefer to use a product derived from organic ingredients.  "Organic Zero" is readily available at all health food stores.

I plan on experimenting with some baking this weekend. We'll see what I can do with our favourite cookies and maybe some other goodies. As soon as I receive some Lakanto, I will do a full product review. Stay tuned...

Out of the Fog

One of my biggest realizations since removing sugar from my diet (in all of its forms) is the difference in my mood and the clarity of my thoughts. I feel like a veil has been lifted. I'm more connected to my husband, less irritable. There's stuff going on in a more subtle way though. It's like a shift in my default. I have noticed an awareness that seemed hazed-over before. I don't want to make it seem like I'm radically different, it's more as if I am processing things more clearly.

I've always known that sugar changes me. And I really mean that it changes me. I become irritable and less affectionate. There's been so many studies and all of the harmful effects of sugar on our bodies, but I think the scariest is the possibility that sugar can alter who we are. 

There was a study done a few years ago with prison inmates to determine the level to which crimes increase in correlation to the consumption of junk food. Now, some prison systems are looking to add supplements to inmates' diets to curb violent behaviour. We're just on the tip of the iceberg when it comes to understanding the way food affects our mood and behaviour. Depression is rampant, violent crime is up, and autoimmune diseases and cancers seem almost commonplace. I can't prove that all of this is related directly to sugar, but there's evidence connecting our illnesses, both mental and physical, with our poor diets. The further we move away from eating whole, organic foods like our ancestors did, the faster we fall out of balance with our innate nature.