Fruit Sweet And Sugar Free - Information #4 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
: Americans have consumed one-fifth of the worlds production of
sugar every year but one since the Civil War. And consumption has
risen at an amazing rate every year, so much so that white sugar is
the third most frequently consumed food in the United States after
coffee and white bread. For many Americans, sugar makes up 20 percent
of their diet.
: As sugar can increase the risk of nutritional deficiencies by
diluting the total nutrient content of the diet, it is very likely to
pose a threat to the nutritional status of many people, specifically
those whose diets do include 15 to 20 percent added sugars (versus
naturally occurring sugars from whole fruits). This means these
people are getting too many calories with too few of the vitamins and
minerals needed for the proper metabolism of the calories. These
people would then need to fulfill 100 percent of their nutrient
requirements from 80 to 85 per cent of their diet. Yet is is highly
unlikely that they would do so, because these classic junk food
eaters are the very people who are least likely to be informed about
nutrition.
: The stressful lifestyle of modern society also takes it toll
of our nutrient status. Psychological and environmental stresses
increase our nutrient needs while decreasing efficiency of intestinal
absorption. Stress often leads to drug, tobacco, and alcohol use,
which also increases nutrient needs. Therefore, it is more important
than ever that every calorie we take in be worth the energy, vitamins
and minerals it needs to be metabolized.
: The Sugar Association, an organization representing sugar
manufacturers, has often stated in their advertising that there is a
lack of persuasive or conclusive evidence regarding sugars role in
causing obesity, nutrient deficiencies, diabetes, adverse human
behaviour or in contributing to heart disease and cancer. However,
conclusive evidence is rarely available for diet-disease
relationships. And this lack of evidence may indicate that too few
studies have been conducted, rather than proving that sugar is not to
blame. Even if sugar only plays a significant role, rather than being
the sole cause of many twentieth-century problems, that is reason
enough for sugar intake to be limited in a healthy diet.
: The Food and Drug Administration has often considered sugar
as a "food additive". As Dr. John Yudkin stated in his 1972 book
Sweet and Dangerous, "If only a small fraction of what is already
known about the effects of sugar were to be revealed in relation to
any other material used as a food additive, that material would be
promptly banned."
: As sugar constitutes well over 10 percent of the average
Americans diet, it is considerably more than an additive; it is a
substantial component of the diet. If you are interested in eating a
nutritious diet and minimizing your risk of health problems, then cut
down on sugar, or cut it out altogether!
: From my own experiences with sugar and fruit sweeteners, I
know that fruit sweeteners are a transitional solution toward the
more moderate use of sweeteners. They are an excellent source of
sweetness and they enable me (and you) to create delicious and
beautiful pastries. They do not seem to cause the many side effects I
had previously experienced with sugar.
: People who cut down on sugar agree that their taste buds seem
to come alive. They still get natural sweetness from foods but they
discover a whole range of new tastes. And in the end, this may be the
best reason to eat less sugar. I hope you will try and enjoy these
fruit-sweetened offerings from The Ranch Kitchen Restaurant and
bakery. They are guaranteed to help you find new and delicious ways
to satisfy your sweet cravings.
: And the next time you are in Corwin Springs, Montana, do drop
in and say hello.
Submitted By JIM WELLER On 10-09-95
Title: Fruit Sweet and Sugar Free - the Fine Art of Baking #1
Categories: Information, Diabetic
Yield: 1 servings
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Talon Ranch
Chapter 1 - The Fine Art of Baking **********************************
: Baking and preparing all food is pleasurable both for
yourself and for those whom you serve. As you develop the fine art of
baking, master its techniques, and understand its philosophy, you
will become freer to create and produce satisfying and nurturing
works of beauty and flavour that can bring joy to all.
: Allow me to share my own understanding of the fine art of
baking and give you a few suggestions on how to make the whole
process more efficient and enjoyable.
: Over the years Ive come to understand that the four essential
elements of fine baking are love, technique, temperature and recipe,
in that order.
Love ****
: I learned about the element of love many years ago from the
opening quote in one of my first cookbooks, the Tassjara Bread Book:
: Love is not only the most important ingredient, it is the
only
: ingredient that really matters.
Love is the ingredient that keeps your mistakes from being a problem;
love is the ingredient that increases your patience and enables you
to strive and do better next time; love fills you with joy, making
every aspect of the baking process a new delight; love is the desire
to work with each ingredient to bring forth its fullest potential;
and love develops your senses; especially the sensitivity of your
hands, nose, mouth, and eyes, the most important baking tools you
possess.
: Love is a somewhat intangible element. The other three
elements are very tangible and can be learned easily.
Technique *********
: Technique is the reason why one persons cake is light and
fluffy while anothers is dense and heavy, even though both say they
followed the recipe exactly. The difference can be that one person
stopped beating the butter and sweetener too soon. Or she may have
used a bowl too small for her hands and the volume of the
ingredients, so that in folding the cake batter she deflated it
before the cake even entered the oven. Such is the importance of
technique.
: Technique is the key to adapting recipes for use with liquid
fruit sweeteners and whole grain flours. The introductory notes and
bakers tips should give you the techniques you need for your own
success in producing fine baked goods.
: Organization is a very important aspect of technique. It is
organization that enables The Ranch Kitchen bakery to daily produce
its array of cakes, pies, custards, muffins, cookies, and breads.
Everything that can be done in advance without compromising taste,
texture, or appearance is done in advance; nuts are sorted, toasted,
chopped, and frozen; pie crusts and tart shells are formed and frozen
unbaked; cake layers are baked and frozen; glazes and sauces are made
and refrigerated; dry mixes for muffins or coffee cakes are
pre-combined, etc. With so much done in advance, the preparation of
everything from the simplest quick breads to the most elaborate cakes
becomes simply a matter of skillfully assembling the parts.
: These same principles of organization apply to the home
baker. When you have extra time, stock your freezer and pantry. When
you are well organized, you will be prepared for both the expected
and the unexpected, making all of your baking more efficient and more
enjoyable. Submitted By JIM WELLER On 10-09-95
Source from luhu.jp
sugar every year but one since the Civil War. And consumption has
risen at an amazing rate every year, so much so that white sugar is
the third most frequently consumed food in the United States after
coffee and white bread. For many Americans, sugar makes up 20 percent
of their diet.
: As sugar can increase the risk of nutritional deficiencies by
diluting the total nutrient content of the diet, it is very likely to
pose a threat to the nutritional status of many people, specifically
those whose diets do include 15 to 20 percent added sugars (versus
naturally occurring sugars from whole fruits). This means these
people are getting too many calories with too few of the vitamins and
minerals needed for the proper metabolism of the calories. These
people would then need to fulfill 100 percent of their nutrient
requirements from 80 to 85 per cent of their diet. Yet is is highly
unlikely that they would do so, because these classic junk food
eaters are the very people who are least likely to be informed about
nutrition.
: The stressful lifestyle of modern society also takes it toll
of our nutrient status. Psychological and environmental stresses
increase our nutrient needs while decreasing efficiency of intestinal
absorption. Stress often leads to drug, tobacco, and alcohol use,
which also increases nutrient needs. Therefore, it is more important
than ever that every calorie we take in be worth the energy, vitamins
and minerals it needs to be metabolized.
: The Sugar Association, an organization representing sugar
manufacturers, has often stated in their advertising that there is a
lack of persuasive or conclusive evidence regarding sugars role in
causing obesity, nutrient deficiencies, diabetes, adverse human
behaviour or in contributing to heart disease and cancer. However,
conclusive evidence is rarely available for diet-disease
relationships. And this lack of evidence may indicate that too few
studies have been conducted, rather than proving that sugar is not to
blame. Even if sugar only plays a significant role, rather than being
the sole cause of many twentieth-century problems, that is reason
enough for sugar intake to be limited in a healthy diet.
: The Food and Drug Administration has often considered sugar
as a "food additive". As Dr. John Yudkin stated in his 1972 book
Sweet and Dangerous, "If only a small fraction of what is already
known about the effects of sugar were to be revealed in relation to
any other material used as a food additive, that material would be
promptly banned."
: As sugar constitutes well over 10 percent of the average
Americans diet, it is considerably more than an additive; it is a
substantial component of the diet. If you are interested in eating a
nutritious diet and minimizing your risk of health problems, then cut
down on sugar, or cut it out altogether!
: From my own experiences with sugar and fruit sweeteners, I
know that fruit sweeteners are a transitional solution toward the
more moderate use of sweeteners. They are an excellent source of
sweetness and they enable me (and you) to create delicious and
beautiful pastries. They do not seem to cause the many side effects I
had previously experienced with sugar.
: People who cut down on sugar agree that their taste buds seem
to come alive. They still get natural sweetness from foods but they
discover a whole range of new tastes. And in the end, this may be the
best reason to eat less sugar. I hope you will try and enjoy these
fruit-sweetened offerings from The Ranch Kitchen Restaurant and
bakery. They are guaranteed to help you find new and delicious ways
to satisfy your sweet cravings.
: And the next time you are in Corwin Springs, Montana, do drop
in and say hello.
Submitted By JIM WELLER On 10-09-95
Title: Fruit Sweet and Sugar Free - the Fine Art of Baking #1
Categories: Information, Diabetic
Yield: 1 servings
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Talon Ranch
Chapter 1 - The Fine Art of Baking **********************************
: Baking and preparing all food is pleasurable both for
yourself and for those whom you serve. As you develop the fine art of
baking, master its techniques, and understand its philosophy, you
will become freer to create and produce satisfying and nurturing
works of beauty and flavour that can bring joy to all.
: Allow me to share my own understanding of the fine art of
baking and give you a few suggestions on how to make the whole
process more efficient and enjoyable.
: Over the years Ive come to understand that the four essential
elements of fine baking are love, technique, temperature and recipe,
in that order.
Love ****
: I learned about the element of love many years ago from the
opening quote in one of my first cookbooks, the Tassjara Bread Book:
: Love is not only the most important ingredient, it is the
only
: ingredient that really matters.
Love is the ingredient that keeps your mistakes from being a problem;
love is the ingredient that increases your patience and enables you
to strive and do better next time; love fills you with joy, making
every aspect of the baking process a new delight; love is the desire
to work with each ingredient to bring forth its fullest potential;
and love develops your senses; especially the sensitivity of your
hands, nose, mouth, and eyes, the most important baking tools you
possess.
: Love is a somewhat intangible element. The other three
elements are very tangible and can be learned easily.
Technique *********
: Technique is the reason why one persons cake is light and
fluffy while anothers is dense and heavy, even though both say they
followed the recipe exactly. The difference can be that one person
stopped beating the butter and sweetener too soon. Or she may have
used a bowl too small for her hands and the volume of the
ingredients, so that in folding the cake batter she deflated it
before the cake even entered the oven. Such is the importance of
technique.
: Technique is the key to adapting recipes for use with liquid
fruit sweeteners and whole grain flours. The introductory notes and
bakers tips should give you the techniques you need for your own
success in producing fine baked goods.
: Organization is a very important aspect of technique. It is
organization that enables The Ranch Kitchen bakery to daily produce
its array of cakes, pies, custards, muffins, cookies, and breads.
Everything that can be done in advance without compromising taste,
texture, or appearance is done in advance; nuts are sorted, toasted,
chopped, and frozen; pie crusts and tart shells are formed and frozen
unbaked; cake layers are baked and frozen; glazes and sauces are made
and refrigerated; dry mixes for muffins or coffee cakes are
pre-combined, etc. With so much done in advance, the preparation of
everything from the simplest quick breads to the most elaborate cakes
becomes simply a matter of skillfully assembling the parts.
: These same principles of organization apply to the home
baker. When you have extra time, stock your freezer and pantry. When
you are well organized, you will be prepared for both the expected
and the unexpected, making all of your baking more efficient and more
enjoyable. Submitted By JIM WELLER On 10-09-95
Source from luhu.jp