Creamed honey, with its creamy texture and pearly colour, is easier to use, less runny and does not crystallize.  The nutritional properties are not affected, and no additives or preservatives are used.  It is also 100% fat free.

 The consistency of Creamed Honey can be changed by gentle warming or cooling, and honey is a better way to sweeten anything – including hot drinks.

 Use like any ordinary honey.

Ingredients:  Agave Nectar, Carob powder, Natural vanilla seeds, Filtered Water

Usage:  Sticky Choccy Sauce is the ultimate in guilt-free decadence because it is a low GI, fat-free, sucrose-free sauce.

Can be used as a dessert sauce

Create your own chocolate shakes and smoothies

Use in baking cakes, tarts and bars

Drizzle over chopped tropical fruits for a calorie free desert treat – especially good with raspberries

Agave Nectar & Crystals contains minerals such as Iron, Calcuim, Potassuim and Magnesuim.

It’s composition is 95% Oligofructose and 5% Sucrose/Glucose, but this fructose is in its natural form (unlike high fructose corn syrup).

Agave Nectar & Crystals contains no harmful toxins such as sulphur dioxide or hydrochloric acid and is processed below 60 degrees C to protect the natural plant enzymes and pure flavour and is therefore raw. 

Due to the low G.I. value, Agave Nectar & Crystals is safe for use as a sugar substitute by Diabetics and by persons with other related illnesses.

Agave Nectar will not crystallize, is high and stable in composition, and is easy to store due to it’s long shelf life (approximately two years). 

Agave Nectar & Crystals is a moisture retainer and enhances product freshness in bread and baked goods due to it’s hygroscopic properties which act as humidifying agents, thus increasing the shelf life of such products.

Usage:  Agave Nectar & Crystals is “flavour neutral,” enhances but does not alter the natural flavours of coffee, tea, fruit beverages, baked goods, fresh fruits, fruit smoothies and protein drinks, salad dressings, jams and jellies, ice-cream, yoghurts, sugar-free sweets and cold drinks, and various other pre-prepared foods. This is in marked contrast to bee honey, syrup and other natural sugar substitutes. All of which alter the flavour of the products they sweeten.

Stevia is an all-natural, sweet-tasting, and highly beneficial product that may be used in place of sugar in any application. It is a plant extract that is totally unique in that it does not affect blood sugar or raise fat-promoting insulin levels. It has a glycaemic index of zero and it contains zero calories, zero carbohydrates, and zero fat.

Stevia is considered safe for diabetics but diabetics should still consult with their physician before using this product.

Stevia is often used to reduce the craving for sweets and for fatty foods. A few grains on the tongue will satisfy such cravings for hours.

No side or adverse effects: In Japan, where Stevia has been used for over 10 years, there has not been a single report of any adverse or side effect.

Stevia is roughly 300 times sweeter than sugar. When used in the correct proportions, it does not have a bitter after-taste. It can be used in all beverages and foods and may be used over cereal or fruit. It is stable throughout heating and freezing.

Instructions for use are included on the container. Click here if you are interested in obtaining books on Stevia and Stevia cookbooks.

Molasses Energy Booster: Dissolve 2-3 tsps in 1 cup hot water. Add a little lemon juice and drink on an empty stomach upon arising.

CAUTION: Diabetics should not use molasses.

More Info

Molasses is an extremely nutritious by-product of the sugar refining process. Sweet Molasses is useful as an alternative sweetener to refined cane sugar. Both Blackstrap Molasses and Sweet Molasses are extremely rich sources of minerals and vitamins. Those nutrients that are unharmed by heat are 30 times more concentrated in molasses than in the original cane juice.

Properties:

1. One tablespoon of Molasses contains more calcium than a glass of milk (+/- 100 milligrams)
2. One tablespoon of Molasses contains more iron than nine eggs (+/- 3 milligrams)
3. Blackstrap molasses contains more potassium than any food
4. Molasses contains an excellent supply of B Vitamins
5. It is a good source of natural sugars.
6. It is an alkali-forming food, beneficial for maintaining a proper acid-alkali balance in the body.
7. Molasses is also rich in phosphoric acid. If this and potassium are deficient, a general breakdown of the cells, especially of the nerves and brain, can occur.
8. Molasses is also rich in copper, magnesium, chromium, manganese, molybdenum, zinc, phosphorous, Pantothenic acid, vitamin E and Inositol. Refined sugar contains none of these nutrients.

From a nutritional point of view, crude or black-strap molasses, which is only mildly sweet and not too palatable, is preferable to sweet molasses.

Suggestion: The benefits of molasses can be greatly increased by combining it with other foods that are rich in B Vitamins such as brewer’s yeast and wheat germ.

Uses

If informed nutritionists had their way, a jar of sweet molasses would stand on every table, to be used as a spread or sweetener.

1. Energy Drink: Dissolve 1 tablespoon Sweet Molasses in 1 cup lukewarm water or milk; children should use half this amount.
2. Spread: Mix together equal parts molasses and natural honey.
3. Baking: Molasses can be used as an ingredient in cakes, pies and cookies to improve their nutritional value.
4. To Relieve Mild Constipation: Take two teaspoons at bedtime.
5. Nerve Tonic: Blend together 1 cup fresh milk, 1 Tbsp seedless raisins and 2 teaspoons blackstrap molasses.
6. Night Cap: Blend together 1 cup warm milk, 1 tsp honey, 2 tsp molasses, 1 tsp brewer’s yeast. Sip slowly just before bed time.

Healing Benefits

The greatest advantage of molasses is its ability to conveniently supplement the diet of the busy twenty-first-century citizen with easily assimilated natural nutrients. Like most things natural, its effects are slow but cumulative and, as such, it should be used regularly.

In his book about Molasses, the British nutritionist, Cyril Scott, describes his own and other healer’s successes in treating anemia, rheumatism, arthritis, ulcers, colitis, varicose veins and benign tumors. Scott testifies to the success of molasses in reversing hair graying and even in the external treatment of wounds. Gaylord Hauser, the well-known nutritionist and author, particularly praises molasses as a natural laxative. Because molasses is high in iron, nutritionists often recommend it to pregnant and lactating women.

Molasses is one of the two natural foods which contain a special ingredient (wulzen factor) that has been shown to prevent and cure wrist-stiffness, muscular dystrophy and arthritis.

Ulcers, dermatitis, hair damage, eczema, psoriasis, angina pectoris, and nervous conditions may also respond to supplementing the diet with mineral-rich molasses.

Because of deficiencies in their traditional diet, black Africans are especially benefited by the inclusion of molasses in the diet.

While molasses should never be used as a crutch, some of the deleterious effects of cane sugar (which is sometimes unavoidable – especially when dining with friends) may be partly overcome by taking molasses soon after eating refined cane sugar. This provides the body with the nutritive elements that are lacking in cane sugar and helps to ward off some of the negative effects of cane sugar.

Dosage

In general the recommended daily dosage is 1 tablespoon dissolved in warm water or taken as is.

Cautions: Molasses should not be thought of as an all-purpose cure but as a useful weapon in the healing armory. Like sugar, molasses can cause tooth decay, so either clean your teeth or rinse your mouth thoroughly after use, especially if you take it straight from a spoon.

___________________________________

References

• Complete Nutrition, Dr Michael Sharon, p75-76
• Nutritional Almanac, Levonne Dunne, p.249
• Whole Energy, Caryl Vaughn-Scott, p.80

CAUTION: Infants under 1 year of age should not be given honey.

Fructose is more suitable than honey for use by diabetics and hypoglycaemics – but extreme moderation is still called for.

More Info

Honey is a sweet, syrupy substance made by honey bees from plant nectar. Consisting mainly of fructose and glucose, it is sweeter, better tasting and more nutritious than sugar, and it’s far more versatile.

Because of its high carbohydrate content it is a concentrated energy source. Unlike sugar, it is rich in nutrients, including antioxidants, amino acids, B complex vitamins, vitamin C, and such essential minerals as calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc.

A medical breakthrough was the discovery that honey contains a compound known as propolis, a greenish-brown, aromatic substance collected by bees from the leaf buds and bark of trees for use in the construction of hives. Propolis also protects the bees from bacterial and viral infections, and this property is now being utilized in many products, including toothpastes, mouth washes and skin creams.

Description and Characteristics

According to an old Bible story, a young man named Jonathan found some honey while the nation was embroiled in a war. Tired and ready to faint, he ate just a little bit, but the effect was startling. His eyes brightened and he felt ready to get right back into the battle. Today we know why this sweet gift from nature had this effect.

Honey is sweeter and better tasting than table sugar. And it is also far more nutritious. In fact, it is listed as a food, which sugar is not. In order to enjoy honey, however, you will usually have to overcome an addiction to sugar, which is also an addiction to taste.

Bees produce a different kind of honey depending on what they feed on. If you go shopping for honey, especially from a store that specializes in it, you may be overwhelmed by the different colours, flavours and textures. You would have to choose from among raw (organic) honey, pasteurized and natural, and from among such flavours as alfalfa, clover, bluegum, blackberry, heather, acacia and orange blossom. It may be in liquid or crystallized form. Lighter coloured honeys are generally mild in flavour; while darker honeys are usually more robust. Comb honey is honey that comes as it was produced – in the honey bees’ wax comb. And the honey comb is edible too!

And don’t underestimate the humble little creature responsible for most of this hard labour. It is estimated that bees have to travel a total of 55,000 miles (88,000 km) at a speed of only 15 miles an hour and visit more than two million flowers to gather enough nectar to make half a kilogram of honey. Incredibly, they are kind enough to manufacture enough for their own use as well as for human consumption. Bees consume mainly pollen (a rich source of protein and vitamins) for the first half of their lives, and only then switch to honey.

Nutritional Content of Honey

Honey consists primarily of fructose, glucose and water. It is richer in fructose than any other food – it is estimated that honey consists of 80% sugar and that 40% of the sugar in honey is fructose. All the sugars are eventually turned into glucose, the source of all the energy the body uses.

In addition to being a concentrated energy source, honey contains a wide variety of minerals, antioxidants and amino acids. It also contains vitamins, including vitamin C, vitamin B6, thiamin, riboflavin and pantothenic acid, as well as such essential minerals as calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc. In addition, several different amino acids, the building blocks of protein, have been identified in honey. Sugar, being an empty calorie, contains none of these.

Honey contains several compounds that function as antioxidants. One of these, known as pinocembrin, is unique to honey. Although some of these substances appear in trace amounts and vary depending on the honey’s floral source, they contribute to your overall nutrition intake.

An important substance found in abundant supply in honey is propolis, a greenish-brown, aromatic substance collected by bees from the leaf buds and bark of trees for use in the construction of hives. Propolis also protects the bees from bacterial and viral infections.

Here is a partial nutritional analysis of 100 grams of honey:

Health Benefits of Honey

Some of the minerals found in honey, though only in trace amounts, in sufficient quantities will make a valuable contribution towards the overall health of the body, including the immune system, the nervous system, the bones, teeth and muscles, the metabolism, and organ function. In addition, honey also supplies plenty of carbohydrates for energy, B vitamins for good brain and nerve function, and vitamin C for an immune system boost.

Research suggests that honey can speed up the healing processes in the body, and prevent infections. The Doctor’s Book of Food Remedies says honey contains three ingredients making it ideal for treating wounds. The first is sugar, which is present in such large quantities that it absorbs much of the moisture inside wounds so that bacteria find it hard to survive. The second is large amounts of hydrogen peroxide, which is commonly used to disinfect cuts and scrapes. The third is propolis, a compound that is able to kill bacteria. For some time now, propolis has been used commercially as an ingredient in lozenges, skin creams, shampoos, lipsticks, toothpastes and mouthwashes – we’ve learnt from the honey bee that propolis can be a powerful healer and antibiotic.

One study found that a certain type of honey was able to relieve the symptoms of ulcer. However, experts recommended that raw, unpasteurized honey may work better since heat-processing kills the beneficial substances in the honey.

It may also be able to assist in the treatment of diarrhea, and at almost twice the speed associated with conventional remedies according to researchers at the University of Natal.

All of us have suffered from a sore throat at one time or another, whether it was caused by a cold or overuse of the vocal cords. For relief of throat irritations, try gargling and then swallowing a spoonful of honey in a quarter cup of warm water. It will soothe the infected area, provide a protective coating, and can be taken as often as you need it.

Raw honey is always preferable to processed honey. The intense heat needed to produce processed honey disables protective compounds and reduces antibacterial power. On a note of caution, however, raw honey, while healthier than its processed counterpart, also contains more pollen because of a lack of processing. It is therefore more likely to cause an allergic response. When they do occur, allergic reactions are usually mild and present in people who have known pollen allergies. Severe allergic reactions resulting from the consumption of honey are extremely rare, according to medical literature.

A special caution also applies to infants. Honey shouldn’t be given to children under one year of age, since it may contain small amounts of a spore that thrives in the intestines of small children (though not in adults and children older than one year) causing a serious form of food poisoning known as botulism.

General Uses, Hints and Cautions

The commercial and domestic uses of honey are almost too numerous to mention. In the food industry alone it is used for baking, cooking, decorating, confectionery, sweetening, flavouring, drinks, sauces, spreads, dips, toppings and dressings. Or you can pop a spoonful in your mouth just as it is for an energy-boosting snack.

When using honey for baking and other recipes, however, it may be useful to remember a few hints:

Because honey is sweeter than sugar, it is recommended that 1 cup be substituted for 1¼ cup of sugar when a recipe calls for it.

While sugar gets sweeter when it is heated, honey gets sweeter when it is cooled down. Honey therefore works particularly well with desserts and cold dishes.

Honey not only comes in different natural types, but can also be flavoured differently. You may want to choose a type and flavour that will blend in with the taste of the recipe.

_____________________________

Sources Consulted

• http://www.3838.com/english/beepark/restaurant/restaurant_naru.html
• http://www.dutchmansgold.com/contact.htm#Quiz
• http://www.foodreference.com/html/fbees.html
• http://www.honey.com/info/geninfo.html
• http://www.nhb.org/howto/allergens.html
• http://shop.store.yahoo.com/chefshop/2abcsofbees.html
• http://www.truestarhealth.com/Notes/1841005.html

The Doctor’s Book of Food Remedies, by Selene Yeager and the Editors of Prevention Health BooksTM, 1998, Rodale Inc.

Because Fructose releases slowly into the bloodstream, It does not burden the pancreas and the adrenal glands the way normal sugar does. Fructose has a glycaemic index of 23, Glucose 100 and honey 87. Though Fructose is a superior sweetener, it should nevertheless be used in moderation. 

Usage: Liquid Fructose is typically used in Beverage, Dairy, Confectionery and Spread applications.

The Functional Properties of Liquid Fructose Include:

• Low G.I.
• Slow release sugar.
• Not insulin dependent.
• Enhances Flavour.
• Improves mouth-feel.
• Highly soluble.

Ingredients: Fructose-Sugar & Water.

Composition: Mono-Fructose 90-95% (HPLC), Glucose 5-10% (HPLC), Disaccharides 0-5% (HPLC).

USES: Use in drinks, for baking and over cereals. Sprinkle a little over fruit and fruit salad.

Common refined table sugar enters the bloodstream rapidly via the digestive tract and causes unnatural surges in the blood sugar level. These surges impose a heavy burden on the pancreas (contributing to diabetes) and the adrenal glands (contributing to hypoglycaemia).

Because Fructose releases slowly into the bloodstream, it does not burden the pancreas and the adrenal glands the way normal sugar does. Fructose has a glycaemic index of 23, glucose 100 and honey 87. Though Fructose is a superior sweetener, it should nevertheless be used in moderation.

More Info

Fructose occurs naturally in fruit, in honey and in some vegetables. We consider it to be a far better alternative to sucrose.

“Sugar has been implicated in obesity, tooth decay, diabetes, and many psychological and emotional problems, including premenstrual syndrome and stress/burnout syndromes. Using less sugar would be a boost to anyone’s health.” (Elson M. Haas, M.D., Staying Healthy With Nutrition, p.33)

Because fructose has a very low glycaemic index it is usually suitable for Diabetics who are under medical supervision.

Unlike sucrose, fructose does not cause a rapid rise in either blood sugar or insulin and, as such, it does not burden the pancreas or the adrenal glands as cane sugar does. Unlike cane sugar, fructose releases slowly into the bloodstream – thus providing a steady supply of blood sugar.

Fructose also helps the energy store in the muscles to last longer. Taking fructose before exercise, compared to glucose, will result in a much lower rate of muscle glycogen depletion.

At Nature’s Choice we have now sold hundreds of tons of fructose with not one report of any adverse effect – not even one “sniffy” nose. Where cane sugar is known to weaken the immune system by weakening our white blood cell’s ability to destroy bacteria, this does not appear to be the case with fructose. Children who are only fed foods that have been sweetened with fructose instead of sugar do not develop coughs, colds and sniffs as is so often the case with children who use sucrose.

“Fructose is basically safe in small amounts, as are most of the simple sugars. When used in excess, however, all sugars seem to affect the emotional, mental and physical states of the user. It is best to use fructose and other sugars moderately and to consume more natural fruits and vegetables to obtain the simple carbohydrates.” (Elson M. Haas, M.D., Staying Healthy With Nutrition, p.452)

You can read more about fructose and other alternate sweeteners by clicking here. You can read more about the adverse effects of sucrose by clicking here.

Xylitol is a sweetener found in many fruits and vegetables and is even produced by the human body during normal carbohydrate metabolism . Xylitol is typically manufactured from birch trees or other natural xylan-rich sources.
Clinically Proven: In scientific studies over more than 30 years, dental researchers have pointed to Xylitol, as a key ingredient in the fight against tooth decay. Found in natural sources, such as fruits and vegetables, Xylitol is a familiar sweetener in sugar-free products such as chewing gum. Xylitol not only adds a pleasant taste, but also reduces the incidence of tooth decay.
It Tastes Good: Xylitol has the same sweetness and bulk as sucrose with 40% less calories and no aftertaste. In fact, Xylitol is the sweetest of all bulk sugar substitutes. Plus, it has a very pleasant cooling sensation when it dissolves in the mouth making Xylitol a great partner in applications with mint and citrus flavors.
Xylitol Is In Many Products Already: Xylitol is widely approved for use in foods, pharmaceuticals and cosmetics in many countries around the world. Current Xylitol products include chewing gum and other confectionery, pharmaceuticals (syrups and chewable tablets), oral hygiene products such as toothpastes and mouthwashes, and dietetic and diabetic foods.
Can Anybody Use Xylitol? Xylitol is a low-glycaemic sweetener and is metabolized independently of insulin.  Xylitol does not cause the sharp increase in blood sugar levels or the associated serum insulin response, which is usually seen following consumption of other carbohydrates.   Thus, Xylitol can be recommended as a sugar-free sweetener suitable for diabetics as well as for the general population seeking a healthier lifestyle.