Sugar Lovers Beware

It would be fair to assume that almost everyone on the planet loves sugar and sweet foods. Processed sugar is in many products and is a key ingredient for baking. It seems that everyone has a sweet tooth for some sugar food in one way or another. Most people know to limit their intake of processed sugar, however, what most people don’t know is that sugar is one of the worst ingredients to put into your body. The chemical reaction of sugar in the body acts as a poison. Studies show that sugar has drug like effects in the body.

Processed sugar has many harmful effects throughout the body and can cause major imbalances in the organ systems. You could say that sugar tends to throw off the homeostatic balance of the whole body by increasing the production of adrenaline by many times. In essence, sugar stimulates the nervous system by inducing a flight or fight response.

This is obviously not a healthy process. This intense reaction of the body increases the production of cortisone, which suppresses immune function and can lead to other health disorders.

The daily intake of sugar leads to many other imbalances and malfunctioning of the bodily processes. High sugar consumption leads to an overly acidic body and in turn will cause the body to strip nutrients from its reserves to counterbalance this effect. This can eventually cause the body to take calcium from the bones and teeth since calcium is the primary mineral used to neutralize high acid in the cells. Osteoporosis and arthritic conditions can result from this continued process.

Sugar and its Link to Weight Gain

Excess sugar consumption will eventually effect every organ in the body. Primarily, sugar is stored in the liver as glucose. Since the liver’s capacity to store sugar in this form is limited, the liver will start to expand almost like a balloon with continued daily sugar intake. When the livers’ capacity has been filled, the excess glycogen (glucose) is returned to the blood in the form of fatty acids (fat). The fatty acid compounds are then taken to various parts of the body and are stored as fat deposits in the buttocks, belly, breasts and hips since these are the most inactive body parts.

The consumption of excess processed (refined) carbohydrates has the same effect on the body. Eating foods with refined white flours and other enriched products can cause the same physiological effects. Consuming excess pasta, rice, chips, pretzels, and other high processed carbohydrates can lead to fat deposits on the body.

Many people do not understand how eating excess pasta or rice can cause weight gain since these foods has very minute quantities of fat and calories in them. The secret is…it is not that important how much fat or calories a food has. The real key is what biological effect does a food have in the body.

When the inactive body parts have become filled with fat then eventually the excess fatty acid deposits will become stored around major organ systems such as the heart and kidneys. This leads to the degeneration of these organs and in turn will cause poor health. This can result in poor immune response, poor circulation, high blood pressure, and can even impact brain functioning.

A False Energy High

Too much sugar intake gives one a false sense of energy. When you eat a sweet food, your energy will go up, however, it only feels that your energy is going up. In fact, this false energy is really your body being stimulated via the flight or fight response that I spoke of earlier. After this reaction has worn off, your energy levels will come crashing down as most people experience every day after they have eaten a high sugar food.

Most children that have ADD can completely heal themselves just by eliminating processed sugars in their diets. Children eat way too many processed sugars. The behaviors and bodily responses that these children feel are the flight or fight responses of their nervous systems. All forms of processed sugars such as nutra sweet, cane juice, corn syrup, brown sugar, splenda, powdered sugar and others have the same effect on the body. The chemical structures of these compounds are very harmful to the body and should not be consumed on a frequent basis.

Fruit sugars are very healthy for you. The monosaccharides (simple sugars) in these natural foods are in a structure that are beneficial to your cells. Fruit sugar has a much different effect on your body than does processed sugar. Fruit sugars nourish and energize the body naturally. This is true energy as compared to the false energy one gets from processed sugars. Your cells require the simple sugars in fruits consistently since they serve to fuel the body with the best substances. Make sure you consistently eat many fruits a day. I would recommend eating 4 to 5 pieces of different fruits a day for better health.

The True Bitterness of nutra sweet & sucralose (splenda tm)

What you are about to discover is information that has been known for quite some time by various health organizations. Please take this information seriously because there are agendas in place to hide this truth and to use it against you.

Aspartame (nutra sweet) is actually worse to consume than sugar. This technical name includes the following brands of sweeteners- (equal, nutra sweet, spoonful and equal measure).

Be advised that these compounds are very powerful and can cause severe biological effects in your body. To say that they are toxic is an understatement. The manufacturer of these compounds knows of the dangers in consuming regular amounts of aspartame substances. As I have already said there is an agenda for putting these compounds into various products.

If you want to know the true agenda then research it for yourself. I am not one who attempts to prove anything to anyone. I challenge you to do your own research and see if you can prove what I am saying wrong. In trying to prove me wrong, you will prove me right.

The Breakdown of Aspartame

Aspartame is a volatile substance, meaning that it breaks down very readily under normal storing conditions. Primarily, all aspartame compounds break down into methanol (alcohol), which is a known neurotoxin. The methanol in time then will break down into formaldehyde that is a highly reactive chemical that is damaging to the cells and genetics of the body.

This process can cause a number of neurodegenerative diseases such as alzheimers, lupus, multiple sclerosis (MS), and parkinson’s disease. The methyl alcohol that forms from aspartame is thousands of times more potent than the alcohol found in a normal alcoholic beverage.

Reactions to aspartame products include the following: headaches, nausea, depression, fatigue, heart palpitations, slurred speech, breathing difficulties, memory loss, seizures and even death. Consuming high amounts of aspartame can also increase your cravings for carbohydrates. I explained earlier that consuming high amounts of empty carbohydrates (refined flours, pasta, rice, chips) will lead to weight gain.

Primarily, the effects of aspartame chemicals in the body seem to alter key hormones thus creating imbalances in neurotransmitters and blocking other hormone precursors.

So, why haven’t you heard about these dangers before now? Let’s see…the diet industry is a trillion dollar market to many organizations. Obviously, they don’t want this secret information to get out to public ears if you know what I mean.

Aspartame & Children

Children love to consume sweets on a daily basis. Many of the food products that these children are consuming have aspartame sweeteners in them. I would advise all parents to get their kids off of aspartame food items. These foods are not healthy for them. There are plenty of healthy alternatives for any of the items that they enjoy.

Email me and I will give you loads of information. Many kids are diagnosed with ADD and other mood disorders. Many of these conditions are being classified as hyper, behavioral problems and others when in fact these children are being affected by the foods they eat. Look at a normal child’s food intake for an average day and you will find that they eat way too much sugar and items with aspartame compounds and other chemicals in them.

This daily consumption of these sweeteners has a harmful effect on their nervous system and therefore becomes expressed as mood disorders and behavioral problems. Take these kids off sugar and these sweeteners and watch them improve.

Pregnant Mothers & Aspartame

If you or anyone you know is pregnant then I would say just stay away from these dangerous sweeteners forever. Make sure you read labels and make it a conscious intent to have the whole family keep clean of these products. It will help your whole family out I assure you.

If you are pregnant and consume aspartame foods you will only be hurting the development of the child. Doing so can cause neurological imbalances and other cellular damage. You are also hurting yourself. It is not worth the price just to have your diet soda. Please educate yourself more on this topic for it can save your health and the baby’s health.

Products to Stay Away From

If you drink diet soda then are you most likely consuming aspartame. Most diet sodas and many other beverages are sweetened with one of the aspartame sugar substitutes. STAY AWAY FROM ALL PRODUCTS THAT CONTAIN THE VARIOUS FORMS OF ASPARTAME! These include aspartame, nutra sweet, splenda, spoonful, equal. Read your labels and throw away all items that have these compounds in them. Take responsibility for your diet. If you choose to continue to consume aspartame after reading this chapter well then you are the one to pay the consequences.

What Will I Use To Sweeten My Drinks & My Food

Relax! I know you enjoy sugar and do not want to give up great tasting foods and beverages. You don’t have to. There are some great natural sugar alternatives that I feel taste better than sugar and the other toxic substances mentioned earlier.

To sweeten your drinks you can use Stevia. Stevia is a natural herb that is actually hundreds of times sweeter than regular sugar. It has no fat, carbohydrates or calories and is perfectly suitable for people with diabetes, low carb diets and people with candida and other parasitic conditions. Stevia does not cause spikes in blood sugar and has a nourishing effect on the body. It has been used for centuries among various cultures.

You can get stevia at any health food store in the dietary supplement section. There are 2 products: 1 is a liquid concentrate- I recommend this for sweetening beverages like teas and shakes. The other is a ground up version and is in powder form. I recommend this for foods like cereal or oatmeal.

Agave syrup is an awesome food product. You will love this sweetener guaranteed. It is a compound similar to honey only that it comes from a cactus plant in the desert. I believe that it tastes better than honey and can used on pancakes, cookies and to sweeten baked goods. Try it and see! You can find this at most health food stores. If they don’t have it then ask them to carry it.

Rice syrup is also a good sugar alternative. It can be used in various ways and has a pleasant taste.

Date Paste is very sweet and can be added to baked goods and pancakes, waffles and cookies.

Fruit Juice Concentrates can be used to sweeten baked foods as well.

Barley Malt Syrup is another great alternative.

Honey – old time favorite for many, can be used also in various ways from sweetening drinks to sweetening baked goods. Use only organic varieties.

I would say to just buy some of these sweeteners and see which ones you like. They are all healthy to consume on a daily basis and you will feel the difference. You will not miss regular sugar believe me. Your body will thank you I assure by eating natural sugars. If you want some recipes on how to use these sweeteners then let me know via email.

The Truth About Sweet-N-Low

There have many reports that state Sweet-N-Low can be carcinogenic when used frequently. I remember when I was a child I heard that this can be a harmful compound to the body. The truth of the matter is that Sweet-N-Low is not harmful to your body. The chemical structure of this substance does not have any damaging effects to your cells as do the sugar substitutes mentioned earlier.

I stated previously that the important thing of any compound is the chemical structure and its biological effects once in the body. Sweet-N-Low has no negative effects once in the body. It is actually a good substitute for sugar.

So there you have it. You now know the truth about sugar and sugar substitutes. Please use this information immediately.

You Must Learn To See Through The Veils of Illusion To Get at the Truth !

Rino is a Holistic Wellness Consultant & Health Coach. He specializes in helping people with chronic fatigue syndrome to restore their health. Rino had chronic fatigue syndrome for over 4 years and healed himself through self empowerment and natural healing modalities.

Rino's mission is to educate & empower people on how to create and maintain optimum health for their entire lives.

Rino Soriano - "The Chronic Fatigue Buster" http://www.holistichealthexpert.com

Educating & Empowering People For Optimum Health

The History of the Baker's Rack

Baker’s Racks one the one piece of furniture that has a long history of being part of the home. From the early 17th century though the present, they have been used as a cooling rack or hutch to store items in.

Here recently they are regaining favor to decorate your home with old world charm. In the past old world bakers would use these racks for cooling breads, and they eventually made their way into the home. Often made of steel or iron they were used to cool the big trays of baked goods as they came out of the ovens. In old world neighborhoods these racks would find their way to the street where residents could preview the baked goods that were available. One of the benefits to using these bakers racks to cool is they allowed for the cooling process to be equally distributed so baked goods maintained their integrity.

A variation was added where as a hutch replaced some of the upper shelves allowing storage. As they migrated to the home the baker’s racks became far more decorative and became an accent piece of furniture. They started being made in wood and wrought iron. Some added hutches to the top or cabinets to the underneath creating a storage solution as well as a wonderful way to allow home made baked-goods to cool and cure.

Bakers racks in the 21st century may not be used as they once where. They have regained fashion as a way as an accent piece. Most do not use the rack to cool pies or home made bread. Instead they have come a way to display collections of books, plants and knick-knacks. In many cases the plain steel rack is now become ornate and decorative. Some are understated and simple, adding a quiet class to sense of class to a room.

Overall most people who purchase bakers racks, have a find it really does ad some charm and class to their home. When looking for one deciding what you would like it to accomplish, storage design or both. That will help you pick the one best for you. But no matter what you choose, it’s a great way to decorate and organize at the same time.

Beth Guide is the webmaster of Racks and Things

The Rich Sounds of Oaxaca: A Primer

Remember your auditory sense:

It is said that while in Oaxaca, if you don’t look up while sightseeing, you’ll miss a lot (i.e. centuries old detailed carvings, moldings and frescos, trees growing perpendicular out of walls and elaborately landscaped roof-tops). Similarly, if you don’t keep your ear to the ground your stay in the city will not be as culturally complete and informative as it could be. What follows is a sampler of the range of sounds you might hear from car-top loudspeakers, truck and scooter horns, steam whistles, stereo systems and live bands, and an explanation of what each signifies, as well as how to tell them apart.

It is not necessary to venture off into the pueblos to experience the plethora of diverse and colorful sounds, which in and of themselves provide you with a greater understanding of life in Oaxaca. Just head outside of the Centro Histórico by taking a bus or taxi, or simply going for a long walk, even a kilometer or two beyond the Periférico and N. Heroes de Chapultepec. I am referring not to the continuous din of donkeys and dogs, toads, turkeys, roosters, and the more exotic birds and bovine, but rather to man-made articulations. Such sounds advise the residents of the city of the proximity of vendors of a variety of goods and services, regarding religious and secular events, or that a rite of passage of a neighbor is under way.

Commercial vendors create most of the daily discord on the streets, and inform us of what fruits are seasonally inexpensive, delicacies which tempt the taste buds of locals, and how important it is for Oaxacans to have their fresh tortillas and other baked goods. The most unusual sound comes from a metal wagon wheeled along the streets, its operator selling hot fried plantain, with sweet cream and other condiments sprinkled atop upon asking…simply delicious, and generally a “safe” food to eat on the street. Usually during the evenings one can hear the pitch of its steam whistle, starting off with a low tenor, and reaching a high screech…can’t be mistaken. At the other end of the spectrum are the tortilla vendors who often drive by the same neighborhood streets 2 – 3 times daily, usually in a VW Beetle, or on a scooter, notifying residents of their presence by short beeps of their horns. You might also hear the bread and pastry truck trolling the streets, with loudspeaker atop, the driver busking the virtues of his bolillos and variety of pan dulce. When he’s not so extolling, he has music blaring, the same songs day after day so neighbors can identify particular songs with baked goods for sale. The same pattern of dividing announcements between the shouted word and recorded music is encountered with the fruit trucks, pickups sometimes selling simply oranges by the bagful of 25, 50 or 100, or in conjunction with other types of citrus, melons and piñas, by the piece or kilo, scales loaded in the back of the vehicle, young associate bagging, weighing and taking cash. When the voice goes hoarse, on comes The Beatles, Revolver. We learn a little about culture and economics…the price of gas and labor relative to the sale of such perishables and required profit margins; the importance for residents to have fresh foodstuffs; lack of proximity to more traditional retail outlets with such offerings; and finally, the availability of at least one person in the home throughout the day to make such purchases. Think of what percentage of your neighbors are home throughout the day to welcome such purveyors. In Oaxaca, with its extended family tradition, and responsibility for making purchases entrusted to quite young children, it is feasible for such a method of marketing to continue.

Distinctly different sounds are made for announcing the arrival of necessities. It is trite to note the importance of drinking water. Several times a day water trucks loaded with 19 liter blue plastic or clear glass bottles patrol every street in every colonia, although sometimes economics may dictate use of a large tricycle instead of the motorized vehicle. The sound one hears is always the same, and unmistakable…..agua (¡aah-gwaaah!). Almost as frequently one can’t help but miss the trucks selling propane by the tank, usually in your choice of three sizes…exchange your emptied for filled. No human voice used here, but rather one or more of perhaps three familiar signals…a deep fog horn type of sound, the racket of a chain dragging along the street, and/or the recorded sound of a mooing cow followed by a jingle. Propane is residentially used primarily for stoves and hot water tanks…no underground oil or natural gas lines…here in Oaxaca we have enough trouble getting the government to just repair streets and sidewalks, and make somewhat safer the tap water we receive from the broken, antiquated and inefficient underground water delivery system---let alone embark upon changing the entire system of fuel delivery to subsurface (although recently the downtown sidewalks and streets were dug up to bury utility lines).

Much more often than in earlier eras, residents are opting for the use of larger stationary propane tanks which are filled pursuant to a delivery schedule so that these larger single receptacle propane trucks do not notify households that they’re out on the street. Similarly, the large water trucks---which fill cisternas and tinacos for household use apart from drinking---need not signal their presence, since they arrive by order only. But if you’re downstairs when the cow bell signals the arrival of the garbage truck, you’ve missed it for another week, unless you track down the truck with the week’s refuse in back of your pickup, either that day, or another if you know the dates and routes closeby.

There are also three types of informational announcements you may hear on a regular basis. Once again there are merchants, not peddling their wares on the street, but rather notifying Oaxacans of bargains or sales by means of car-top speaker, for example a supermarket chain promoting products, or a pizza franchise selling a large with two selections, plus two liters of soda for only 100 pesos. The second and perhaps more vital type of information that is received by residents is public service in nature, consisting of local news events. Often when someone in a colonia dies, a truck winds the neighborhood streets advising of not only the passing, but of pertinent details regarding mass, burial, and so on.

When there are public works to be completed that the municipio does not deem within its mandate to address in a timely fashion, the president of the colonia may arrange for the work to be done by residents, for example clearing brush. The announcement traditionally includes where and when the project will be commenced, with a plea to attend ready for work and to bring as many picks, shovels, rakes and wheelbarrows as are available to you. When hearing this type of exhortation you know that there is a neighborhood organization in place that sees part of its duty to pick up where the “higher” levels of government have left off, or is not prepared to wait until government gets around to prioritizing what the residents deem important.

The final type of information your auditory sense picks up on the streets emanates from celebrations, evidencing the richness and diversity of social life, and signifying the arrival of an important customary or religious event. While often a part of the event may take place in a hall, church or salon, in this fiesta oriented society celebrating includes at minimum a portion of the festivities occurring on the streets or at a home, or entirely in a local setting. At any time of day or night it is not unusual to hear the blaring of a sound system or live band music echoing across a valley through neighborhoods. There may be a wedding of 400 people, a 50th birthday celebration or a quince años (elaborate celebration when a girl turns 15, similar to a Bat Mitzvah in the Jewish faith) well under way. Depending on the makeup of the crowd, you may hear deafening rap, hip-hop or that otherwise deep base type of teenager-oriented music, or perhaps the more traditional cumbia tunes, or a combination of D.J. contemporary music in one set, followed by live band Latin music in the next. The most modest $100 stereo system can be hooked up to an amp and monster speakers to create a deafening diversion from otherwise relatively tranquil surroundings. The other type of music one often hears comes from more informal bands winding their way through the streets as a part of religious customs. Just look in any book which enumerates the multitude of saints’ days and other ritual dates, and you can pretty well assume that you will hear band music swinging up and down streets, weakening as the procession winds further away, and strengthening until it is upon you. Stop and ask what’s going on. Have a drink if you’re offered a small cup of mezcal, and eat up all that the festivities are willing to offer.

Follow your ears to the origin of the music, and peek in if you can, no matter how formal or informal the setting may be…you just may be welcomed inside, and really have an experience to tell the folks back home. If you simply “listen to the music” your Oaxacan experience will be that much richer.

Alvin Starkman, M.A., LL.B., is a resident of Oaxaca, Mexico, and together with wife Arlene operates Casa Machaya Oaxaca Bed & Breakfast, a unique bed and breakfast experience in the heart of Southern Mexico (http://www.oaxacadream.com).

A Spicy Encounter – Part 4 of 4 – Tangy, Hot and Amalgamating Spices

Spices come from the buds, bark, stems, roots, berries and seeds of plants. Any part except for the leaf is termed a spice, the leaves are classified as herbs.

Spices are generally grouped into five categories based on flavor – sweet; tangy; pungent; hot and amalgamating. Today we will delve further into the tangy, hot and amalgamating spices and discover their secrets.

TANGY SPICES
Tangy spices tend to have a distinctly acidic flavor thus the tangy name. When using these spices you can reduce the amount of lemon juice or vinegar in the recipe due to their own acidic flavor.

Each of the tangy spices have a distinct flavor which is unique and combines well to produce exotic flavors.

Sumac
Sumac is made from the outer flesh of the ripe, crimson berry from a Middle Eastern plant. It is high in malic acid, which is what gives green apples their tang.

This dark purple powder is a relatively new ingredient in main stream cooking but has been used by kebab shops for flavoring onion rings for years.

Sumac works well with tomatoes and salads and is fantastic on avocado. It is also great as a meat rub.

Tamarind
Tamarind comes from the pods of trees native to east Africa and possibly south Asia. As the pulp inside the pods oxidizes it turns a black color and becomes extremely sticky. This sticky, black mass called tamarind is very high in tartaric acid and is used as a souring agent in many Indian recipes.

Recipes often ask for tamarind water. This is made by soaking a walnut sized piece of tamarind in half a cup of boiling water for 15 minutes, stirring occasionally. Drain the liquid and discard the pulp. The water can then be used to flavor soups and curries.

HOT SPICES
It is often the hot spice that causes a dish to be termed “spicy”. These should be used sparingly so that the heat does not dominate the flavor of the meal.

Chili
The best known of the hot spices. It is definitely a personal taste as to how much chili to use.

Different varieties of chilies provide a different level of heat. The membrane and seeds inside are the hottest part and can burn the skin, so be careful when preparing not to rub the eyes.

Dried chili has a different flavor because of the caramelized sugars and have a more robust taste. Use in a variety of savory dishes, but start sparingly until you discover your heat tolerance.

Horseradish
The searing heat of the horseradish is created by the cutting or scraping of the root of the plant. The cutting of the root causes sinigrin (a glucoside) and myrosin (an enzyme) to combine and form a oil. This oil is what produces those head clearing, tear inducing fumes.

Horseradish is generally served in a raw state with roasted meats and ham.

Mustard
Mustard is very versatile and can be used in a variety of ways. The mustard seeds only become hot when they come in contact with liquid. The liquid activates enzymes within the seed that create the heat. Water makes mustard hottest whereas vinegar inhibits the enzyme producing a milder flavor.

When brown mustard seeds are fried, as used in some Indian recipes, the enzyme is broken down and instead the seeds impart a nutty taste without the heat.

Mustard is often served with roast meats and vegetables. Add to stews and casseroles for an extra ‘bite’.

Pepper
Pepper is universally accepted and probably the only spice which is put on the table for dinners to add to their own taste.

Pepper comes from peppercorns harvested from a tropical, native southern Indian, vine. Picked green the peppercorns are dried in the sun, this causes an enzyme to turn them black and creates a volatile oil called piperine. This is what gives freshly ground black pepper its distinct flavor.

White pepper, which is hotter, is made by soaking the peppercorns in water for a few days and then rubbing off the black skin. Green and pink peppercorns are the same peppercorns that are soaked in brine instead of being dried. However, dried pink peppercorns come from a different tree native to South America.

AMALGAMATING SPICES
These perform a special role in uniting the flavors of other spices in spice blends. They are generally mild tasting and is why they combine well with most other spices.

Candle Nut
A native to northern Australia and parts of South-East Asia, the nuts look similar to macadamia nuts but slightly heart shaped. The candle nut is so called because the native Australians used to burn them and due to their high oil content they keep burning for a long time.

They have a mild toxicity that is destroyed by cooking. Used as a thickener in many Asian dishes.

Coriander Seed
The coriander leaf is a herb that has a distinct flavor that you either love or hate. While the coriander seed is mild and very agreeable to the palate.

Used in many Asian foods.

Fennel Seed
The fennel bulb is eaten as a vegetable and the seeds are dried as a spice. It is indigenous to southern Europe and the Mediterranean. While it tastes mildly of aniseed it is also sweet and complements savory dishes of Europe and Asia.

Dry roasting the fennel seeds, causes them to develop a caramel like taste.

Paprika
Paprika is a name give to a wide range of red powders made from the fruit of the paprika plant, which is a member of the chili family.

Sweet paprika is full bodied and capsicum like, with no heat or lingering bitterness. Often used to add color to dishes is blends well with other spices.

Poppy Seed
These come in two varieties – blue and white. Both come from the opium poppy, which originated in the Middle East.

Poppy seeds have a nutty flavor that is popular in baked goods. White poppy seeds are used to thicken curries while the blue seeds are great on pasta and in baked goods.

Sesame Seed
Sesame seeds come from ripe pods which shatter and send the seeds flying in all directions at the slightest touch. The white sesame seeds we are used to seeing have had the husk removed whereas black sesame seeds still have the husk intact.

White sesame seeds are used in baked goods and some Asian dishes. The black sesame seeds are predominately used in Japanese cuisine.

Turmeric
Related to the ginger plant, turmeric is a tropical plant and we harvest the rhizome to make the spice. Turmeric has an earthy flavor that combines well with cumin, coriander, cardamom and chili.

It works particularly well in curries, in Middle Eastern seafood recipes and Moroccan spice blends

Well, there you have it, a brief introduction into the world of tangy, hot and amalgamating spices. Enjoy cooking and use spices with confidence.

Lisa hopes you have enjoyed this series on Spices. Join her for more interesting ‘food talk’ at her websites, which feature Crock Pot Recipes; Chinese Fortune Cookies and Cupcakes.

**Webmasters - Please feel free to add this article to your site. Just remember to ensure the links remain live and static. Regards Lisa**

7 Reasons NOT to Have a Church Youth Group Bake Sale

Many church youth groups plan bake sales to support their programs, summer camp or mission trips. Everyone likes cookies and cupcakes, so why not have a bake sale? While a bake sale might sound like a good idea, here are 7 reasons why may not be the best idea.

1. Bake Sale Item Prices - Bake sale items are typically priced quite low. After all, you can only charge so much for a little zippy bag of cookies. Prices generally range from 50 cents to $10 for a cake. So unless they give an extra donation, each person who makes a purchase is contributing a very small amount.

2. Impossible Volume - Considering the low price point of items, your church youth group would have to do a lot of baking to come up with enough items to generate a good income at the end of the day. With baked goods it’s just not possible.

3. Potential Funds Raised –Unless you only need to raise $100 or less your group is not likely to reach it’s goal with a bake sale. Why would you spend so much effort on something that produces so little results?

4. Too Much Work - Anyone who’s ever baked items for a sale (and I have) knows how much work it is. It may take all afternoon to bake a few dozen cookies and cupcakes. At best your hard work will fetch the organization $10-20. Was it really worth it?

5. Perishable Foods – Baked goods need to be sold the day of the sale. If bad weather, a low crowd or something else thwarts the bake sale, you can’t save them for later.

6. Too Many Fundraisers –Because bake sales generate such a low amount of income for the group, it becomes just one more fundraiser people are asked to participate in. After awhile even people who support your group will get tired of being asked.

7. Divides Your Efforts – Because your church youth group is spending time on the bake sale, it is taking time away from fundraisers that could be more profitable. Why not focus all of your efforts on one or two fundraisers that will produce much more results?

Instead of wasting time with a bake sale, find a fundraiser that is the best match for your church youth group. An effective fundraiser is appealing to a wide majority of your supporters, brings in the most amount of money compared to the effort and doesn’t cost more than is appropriate.

There are a variety of great fundraising ideas… bake sales are just not one of them!

About the Author:

Sandra Sims is dedicated to helping non profits raise more for their causes. She is the publisher of http://www.SuperFundraiser.com which has a unique matching system for helping youth groups find the best fundraisers. You save time and make fundraising easy with http://www.SuperFundraiser.com

The Rich Sounds of Oaxaca: A Primer

Remember your auditory sense:

It is said that while in Oaxaca, if you don’t look up while sightseeing, you’ll miss a lot (i.e. centuries old detailed carvings, moldings and frescos, trees growing perpendicular out of walls and elaborately landscaped roof-tops). Similarly, if you don’t keep your ear to the ground your stay in the city will not be as culturally complete and informative as it could be. What follows is a sampler of the range of sounds you might hear from car-top loudspeakers, truck and scooter horns, steam whistles, stereo systems and live bands, and an explanation of what each signifies, as well as how to tell them apart.

It is not necessary to venture off into the pueblos to experience the plethora of diverse and colorful sounds, which in and of themselves provide you with a greater understanding of life in Oaxaca. Just head outside of the Centro Histórico by taking a bus or taxi, or simply going for a long walk, even a kilometer or two beyond the Periférico and N. Heroes de Chapultepec. I am referring not to the continuous din of donkeys and dogs, toads, turkeys, roosters, and the more exotic birds and bovine, but rather to man-made articulations. Such sounds advise the residents of the city of the proximity of vendors of a variety of goods and services, regarding religious and secular events, or that a rite of passage of a neighbor is under way.

Commercial vendors create most of the daily discord on the streets, and inform us of what fruits are seasonally inexpensive, delicacies which tempt the taste buds of locals, and how important it is for Oaxacans to have their fresh tortillas and other baked goods. The most unusual sound comes from a metal wagon wheeled along the streets, its operator selling hot fried plantain, with sweet cream and other condiments sprinkled atop upon asking…simply delicious, and generally a “safe” food to eat on the street. Usually during the evenings one can hear the pitch of its steam whistle, starting off with a low tenor, and reaching a high screech…can’t be mistaken. At the other end of the spectrum are the tortilla vendors who often drive by the same neighborhood streets 2 – 3 times daily, usually in a VW Beetle, or on a scooter, notifying residents of their presence by short beeps of their horns. You might also hear the bread and pastry truck trolling the streets, with loudspeaker atop, the driver busking the virtues of his bolillos and variety of pan dulce. When he’s not so extolling, he has music blaring, the same songs day after day so neighbors can identify particular songs with baked goods for sale. The same pattern of dividing announcements between the shouted word and recorded music is encountered with the fruit trucks, pickups sometimes selling simply oranges by the bagful of 25, 50 or 100, or in conjunction with other types of citrus, melons and piñas, by the piece or kilo, scales loaded in the back of the vehicle, young associate bagging, weighing and taking cash. When the voice goes hoarse, on comes The Beatles, Revolver. We learn a little about culture and economics…the price of gas and labor relative to the sale of such perishables and required profit margins; the importance for residents to have fresh foodstuffs; lack of proximity to more traditional retail outlets with such offerings; and finally, the availability of at least one person in the home throughout the day to make such purchases. Think of what percentage of your neighbors are home throughout the day to welcome such purveyors. In Oaxaca, with its extended family tradition, and responsibility for making purchases entrusted to quite young children, it is feasible for such a method of marketing to continue.

Distinctly different sounds are made for announcing the arrival of necessities. It is trite to note the importance of drinking water. Several times a day water trucks loaded with 19 liter blue plastic or clear glass bottles patrol every street in every colonia, although sometimes economics may dictate use of a large tricycle instead of the motorized vehicle. The sound one hears is always the same, and unmistakable…..agua (¡aah-gwaaah!). Almost as frequently one can’t help but miss the trucks selling propane by the tank, usually in your choice of three sizes…exchange your emptied for filled. No human voice used here, but rather one or more of perhaps three familiar signals…a deep fog horn type of sound, the racket of a chain dragging along the street, and/or the recorded sound of a mooing cow followed by a jingle. Propane is residentially used primarily for stoves and hot water tanks…no underground oil or natural gas lines…here in Oaxaca we have enough trouble getting the government to just repair streets and sidewalks, and make somewhat safer the tap water we receive from the broken, antiquated and inefficient underground water delivery system---let alone embark upon changing the entire system of fuel delivery to subsurface (although recently the downtown sidewalks and streets were dug up to bury utility lines).

Much more often than in earlier eras, residents are opting for the use of larger stationary propane tanks which are filled pursuant to a delivery schedule so that these larger single receptacle propane trucks do not notify households that they’re out on the street. Similarly, the large water trucks---which fill cisternas and tinacos for household use apart from drinking---need not signal their presence, since they arrive by order only. But if you’re downstairs when the cow bell signals the arrival of the garbage truck, you’ve missed it for another week, unless you track down the truck with the week’s refuse in back of your pickup, either that day, or another if you know the dates and routes closeby.

There are also three types of informational announcements you may hear on a regular basis. Once again there are merchants, not peddling their wares on the street, but rather notifying Oaxacans of bargains or sales by means of car-top speaker, for example a supermarket chain promoting products, or a pizza franchise selling a large with two selections, plus two liters of soda for only 100 pesos. The second and perhaps more vital type of information that is received by residents is public service in nature, consisting of local news events. Often when someone in a colonia dies, a truck winds the neighborhood streets advising of not only the passing, but of pertinent details regarding mass, burial, and so on.

When there are public works to be completed that the municipio does not deem within its mandate to address in a timely fashion, the president of the colonia may arrange for the work to be done by residents, for example clearing brush. The announcement traditionally includes where and when the project will be commenced, with a plea to attend ready for work and to bring as many picks, shovels, rakes and wheelbarrows as are available to you. When hearing this type of exhortation you know that there is a neighborhood organization in place that sees part of its duty to pick up where the “higher” levels of government have left off, or is not prepared to wait until government gets around to prioritizing what the residents deem important.

The final type of information your auditory sense picks up on the streets emanates from celebrations, evidencing the richness and diversity of social life, and signifying the arrival of an important customary or religious event. While often a part of the event may take place in a hall, church or salon, in this fiesta oriented society celebrating includes at minimum a portion of the festivities occurring on the streets or at a home, or entirely in a local setting. At any time of day or night it is not unusual to hear the blaring of a sound system or live band music echoing across a valley through neighborhoods. There may be a wedding of 400 people, a 50th birthday celebration or a quince años (elaborate celebration when a girl turns 15, similar to a Bat Mitzvah in the Jewish faith) well under way. Depending on the makeup of the crowd, you may hear deafening rap, hip-hop or that otherwise deep base type of teenager-oriented music, or perhaps the more traditional cumbia tunes, or a combination of D.J. contemporary music in one set, followed by live band Latin music in the next. The most modest $100 stereo system can be hooked up to an amp and monster speakers to create a deafening diversion from otherwise relatively tranquil surroundings. The other type of music one often hears comes from more informal bands winding their way through the streets as a part of religious customs. Just look in any book which enumerates the multitude of saints’ days and other ritual dates, and you can pretty well assume that you will hear band music swinging up and down streets, weakening as the procession winds further away, and strengthening until it is upon you. Stop and ask what’s going on. Have a drink if you’re offered a small cup of mezcal, and eat up all that the festivities are willing to offer.

Follow your ears to the origin of the music, and peek in if you can, no matter how formal or informal the setting may be…you just may be welcomed inside, and really have an experience to tell the folks back home. If you simply “listen to the music” your Oaxacan experience will be that much richer.

Alvin Starkman, M.A., LL.B., is a resident of Oaxaca, Mexico, and together with wife Arlene operates Casa Machaya Oaxaca Bed & Breakfast, a unique bed and breakfast experience in the heart of Southern Mexico (http://www.oaxacadream.com).

Purple With a Purpose - What You Should Know About Lavender

Lavender is everywhere. A simple walk through the supermarket and you’ll find lavender candles, detergent, soap, fabric softener, air freshener, and body spray. There is no wonder that many companies take advantage of this thought after scent to improve upon or create new products. Lavender has been around for thousands of years and there are many reasons why. This fragrant purple flower can be used to cook, to sooth, or to add a pleasing scent to everything from clothing to the human body. Don’t just assume this pretty flower is only useful as a gorgeous centerpiece. Here is a quick rundown of the many uses for lavender.

History:
Lavender has been around for quite some time. This multi-facetted plant has been used for over 2,500 years in a variety of ways by various groups of people. Some of its earlier uses can be traced back to civilizations like the Egyptians. In these cases, lavender was used to help mummify bodies and as a perfume. The use of lavender as a perfume continued on through the ages and even today it’s used as a fragrance in several household products including detergents, candles, and body sprays. Throughout history, lavender has also been used in cooking and medicine.

Cooking:
Cooking with lavender is something that’s been done for years, yet not many people seem be very aware of its uses in the kitchen. This mint relative can be used in everything from baked goods to soups. Individuals who choose to cook with lavender often use it as a replacement for rosemary or thyme in recipes.

Another great way to add lavender into your cooking is to make lavender sugar by simple throwing a few flowers or leaves into an air tight container with some sugar. Leave it there for a few days and the sugar will pick up the essence of lavender and you’ll be able to use if in baked goods. Still little weary of cooking with lavender but want to introduce it into your kitchen? Try using dried or fresh flowers to add color to your salads or dishes.

Note: If you do plan on cooking with lavender, steer clear of lavender that you purchase from a flower shop or a gardening center. These plants may have been treated with pesticides or other growth chemicals that are not suitable to eat.

Medicinal:
Lavender is also used as an apothecary for several ailments that plague us. Having trouble going to sleep? The scent of lavender is attributed to relieving stress and anxiety by producing a relaxing sensation. Try inhaling lavender oil or burning lavender scented candles to help send you on your way to a peaceful night’s sleep. Some people even use lavender oil to help cope with the pain of headaches and migraines. This pretty purple flower also has some antiseptic and anti-inflammatory qualities that can help with skin inflictions such as acne and burns.

Bringing Lavender into Your Home:
There are several ways you can cash in on the benefits of this ancient plant. Here a just a few to get your started

• Lavender Essential Oils: Essential oils can be ingested, inhaled or applied directly to the skin. Having a stressful day? Trying sprinkling a few drops onto your pillow before you go to sleep or putting a few drops in a warm bath.
• Soaps: To really get the most out of your shower night or day, purchase some quality lavender soaps. You can use these soaps all around your house so put them anywhere you wash your hands.
• Foods: Try introducing lavender into your cooking. Make some lavender sugar and try it out next time you’re baking for yourself. Gourmet food retailers often sell lavender products to eat or cook with such as lavender honeys, chocolates, and teas.

Note: Lavender is an allergen so before applying it to the skin or ingesting, but sure to test it out on a small patch of skin, for example on your inner arm.

Add some lavender into your life with some of the great products at gourmet. Treat your friends and coworkers during the upcoming holidays with igourmet gift baskets. Visit igourmet for great holiday gift baskets and gourmet gift baskets

How To Avoid Unhealthy Foods That Poison Your Body

Nutrition is of the utmost importance when it comes to health. But there are many misconceptions about it. You always hear people saying "This food is bad for you, it’s processed"

It’s easy for anyone to state that foods are processed. But in all honesty most people who know foods are processed still continue to eat them and many who say foods are processed know very little about how unhealthy it actually is. I guess you can call them ignoramuses. Let me break it down.

Take any baked goods for example like bread, cookies, cakes, and other products which are made from flour, eggs, sugar, milk, and so on. Take each of these ingredients and you’ll see how unhealthy they are.

White flour for example is the most common and popular good that’s sold in supermarkets. White flour contains only 4 of the original 15 healthy vitamins and minerals after its processed and it also loses other substances such as fiber and antioxidants.

This is why people get constipated after eating foods made from white flour. Flour is also chemically bleached using peroxide, chlorine and other bleach products which is why its white. This is also the same bleach we use on cloths. White flour has also been used as a pesticide Think about that when you’re eating bread or other baked goods.

White flour is also the cheapest flour on the market which is why most companies which make baked goods use it.

That’s one ingredient. Let’s try sugar. It’s a fact that sugar is addictive and bad for you but its also very similar to flour. Sugar and flour which are also known as carbohydrates damage your pancreas which is an organ that manages how much insulin is let out to regulate sugar levels. This basically keeps your sugar at a normal level but when you consume these processed goods they trick the pancreas into making more insulin than it needs to because these carbohydrates require little metabolism to digest.

Milk has hormones in it which unnaturally affects your body. It can be seen with children who go hit puberty and their menstrual cycle at an earlier age. Growth hormones are injected into calves when they are little. This is done in order to meet demand for meat. Because the population continues to grow demands need to be met in order to satisfy this.

That is why growth hormones are injected to make them grow faster so that they may be killed and shipped off into supermarkets.

MANY Fruits and vegetables also contain chemicals and hormones which help them grow faster and last longer. What this actually does is destroys most of its nutritional value because the chemicals interact with the vitamins and minerals and spoil them. Its like putting a teaspoon of gasoline into a cup of pure water.

Again the reason this reason this is done is because it costs less to produce and lasts longer. As the example with flour has shown when it is worked on and processed it loses most of its value and worse is mixed with chemicals that make it more dangerous than good. This is unfortunately how most end up being today and this is something we consume day by day.

In my opinion its these unhealthy foods we perceive to be good that slowly break down our body’s functions including our immune system that make us more susceptible to diseases. And as the statistics show this may very well be a factual theory.

Consider this, when we consume these processed goods our body is slowly poisoned. Most of us disregard this because we don't feel any changes. We don't feel any changes because our body is an amazing organism and has the ability to heal itself when damaged and also adapts itself to new changes.

Though this may be a calming though to many of you, the fact is our body still continues to suffer because of these foods. We may not feel it but we experience it when we get sick. In my opinion if a person gets sick it is because he is unhealthy and his body is far too weak to deal with the problem causing the sickness.

Although our body DOES regenerate itself, it needs "fuel" in order to get this done. This requires goods that are nutritious and provide the necessary components for the body to extract and use to continue its daily functions.

Yes if you keep eating processed goods you will hardly feel it. But your body can only hold its own for so long and will eventually break down. Its important to know which foods to avoid.

The foods I mentioned above are the most common found in supermarkets and stores. Consider organic foods and drinks as they are less processed (Just because its organic dosen't mean its completely healthy, there are still chemicals in them but in less quantities). So unless you grow your own fruits and veggies, you're going to have a hard time finding whats worth it.

That is a sad though to know that everything we eat has something bad in it but if you want to find real goods that are good in quality try to find goods that aren't in mass production.

When goods are mass produced they lack in quality because the emphasis is on mass and not the quality of the food. Try to find a local health food store and search for "Whole products".

These are products that contain healthy grains, flours, and starches. As for sugar, again organic, but for safety's sakes (you never know if they are what they say they are) try to substitute sugars with honey (make sure it is organic).

If you know which foods are bad and how to avoid them, you will most certainly dodge a lot of health problems in the future. Use the strategies listed above to figure out which foods are processed and which are not.

Tips:

* Avoid goods that are produced in mass quantities.

* If the price is low then the quality is low.

* Consider whole products instead of white flour, and white sugar.

* If you can find organic honey, use it as a substitute for sugar.

* If goods contain ingredients such as white flour, sugar, milk, eggs don't disregard the fact that companies buy cheap and sell big. Meaning the products they buy are cheap which I indicated are at top of the most unhealthiest ingredients. Avoid eating these foods.

Avoiding these substances can really help you dodge alot of potential health problems! But avoiding unhealthy foods is half the journey for improving your health. Eating right is the other half and there are many products and methods that improve your health fast! To find out what they are visit: http://www.naturalenigmas.com/

More Sales with Less Selling

Have you ever passed by a bakery display case without feeling the urge to buy at least one cookie, dessert or cinnamon bun? Have you ever taken a child into a candy store and not had them ask to buy at least one of their favorite sweets?

The smell of fresh baked goods and the memory of the taste of a candy bar makes us want to buy more. The owners of bakeries and candy stores don’t have to spend a lot of time extolling the merits of their goods or the length of time they’ve been in business; they can concentrate on helping us satisfy our appetites.

Wouldn’t you like to be in a similar situation with your marketing? How would you like to have prospects who were so eager to buy that you didn’t have to sell, but could focus instead on taking more orders?

If you are like most small business owners you’d like to increase your sales but you don’t enjoy selling. You don’t want to be seen as a pushy person, whether it is on the phone, in person or in your marketing materials. The problem is that you don’t sell baked goods or candy - instead you may sell accounting, design, engineering, or informational products and services.

What can you do to increase your sales and spend less time selling?

Stop Selling
Stop worrying about closing the sale. Focus instead on understanding what your prospect wants, and open the door to a mutually profitable relationship. When a prospect thinks that all you care about is getting their money, they’ll view the relationship negatively and this can easily kill the sale.

Start Helping
Once a prospect is at your web site or on the phone with you, they’ve demonstrated an interest in finding a solution to one of their problems or concerns. Take the next step and demonstrate your interest in them. Use your conversation or your site to ask them questions that will identify what they want to accomplish and how you can help them.

Help them clarify the problem they are trying to solve. Even our prosperous bakery owner has questions to ask. Is the hungry customer looking for bread for lunch, or a dessert for a celebration? How many people are they feeding? Once you have all the details, you confirm it by repeating the information back to them. “You are planning a party for five couples and want a chocolate cake with mocha frosting. Is that right?”

When your customer says yes, you’ve got your order. You just used a series of questions to get your prospect to tell you what they wanted. You didn’t have to sell anything: they sold themselves. You helped them get what they wanted. Isn’t that what you’d prefer to be doing?

Obviously, the questions you use to “sell” are going to be unique to the products and services you provide. Remember that when people come to you, they are hungry for a solution. The questions you ask can help them define exactly what they need and, more importantly, what they want. Then you can take their order.

Does this approach apply to selling less tangible and less immediately satisfying services and products?

Imagine you’re a financial advisor and you’re having an initial conversation with a prospect. You could launch into an explanation of your services and the seven ways you help clients grow assets using a strategic mix of stocks, bonds, currency and commodities. If you did this you’d be likely to miss connecting with them. Or you could ask them a couple of questions to identify what they want.

Most people have a common set of concerns related to managing their assets. Use these to formulate your questions. Ask them:

- Do they have an investment strategy?
- What is it?
- What have the results been over the last five years?
- How risky or safe do they feel their strategy is?
- Are they happy with the investment return of their portfolio?
- Do they want to know how to get better returns without additional risk?

You could use a similar set of questions to ask them about their taxes, investments, and whether their individual financial strategies complement or conflict with each other.

Whether you sell cakes and cookies or services and informational products, you can use questions to move your prospects to become clients and customers.

Ask the right questions and you’ll establish your credibility while you help your prospects clarify what they need and help them determine the value of your products and services. Focus on helping instead of selling and your prospects will thank you by increasing your sales.

Charlie Cook 2005© In Mind Communications, LLC. All rights reserved.

The author, Charlie Cook, helps service professionals, small business owners and marketing professionals attract more clients and be more successful. Sign up to receive the Free Marketing Plan eBook, '7 Steps to get more clients and grow your business' at http://www.marketingforsuccess.com

Bakers Racks - Storage Made Simple

For many, the perfect home is one that would take them back generations to days when every day there was a home cooked meal on the table and the family gathered to discuss what they had done with their day. While that rarely happens in today's world, there are ways to recapture a little bit of that feeling through your home décor.

Back in a time when every day's bread was made fresh, not to mention the cakes and pies, the smell of all those baked goods would waft through the house, and into the yard, letting people know great cooking was almost theirs. There is no self-respecting country home that would have been lacking a bakers rack. If you are trying to bring that world to life in your home, you need one too.

If you are not a baker, you may think the idea of owning a bakers rack is a little bit of overkill. But just because you will not be filling the shelves with a number of loaves of bread and various fruit filled pies every day does not mean a bakers rack can't serve practical purposes in your home. You can have the old world charm of the furniture, but put it to work with more modern uses.

Generally, bakers racks would belong in the kitchen, near where all the cooking is done. In today's kitchen that means you can use bakers racks as great places for excess storage. Some bakers racks have cabinets on the bottom that can be used as a way to de-clutter your kitchen counter tops. Think about all those things you have in the kitchen that you periodically use, but generally just take up space. They could be stored in the bottom of bakers racks. This is also a way to hide those modern appliances that can take away from your country kitchen appearance.

On the top part of the bakers racks you have a number of options for uses. These are the shelves where the baked goods would set to cool. Now you can use this space as a display area. If you have some especially precious country kitchenware pieces you may want to show them off on the shelves so all your visitors can appreciate them. Or if you want to show off that you really can do some down home country cooking, you may want to use this space in the bakers racks to display your country cookbook collection or recipe holder.

Some kitchens are a little tighter for space than others, and you may be thinking that you just can't fit bakers racks into your kitchen. If you have a spare corner, you can. There are corner bakers racks that will slip into that unused space and give you a lot of new and needed storage. You can even use bakers racks with a counter space in the middle as an extra area to prep for meals.

If you are trying to truly recapture the past in the old country, your home will not be complete without bakers racks.

Jennifer Akre, owner of numerous online specialty shops, shares her insight on how to create more space in your home by using decorative bakers racks, stunning pot racks and sleek bar stools.

A Spicy Encounter – Part 4 of 4 – Tangy, Hot and Amalgamating Spices

Spices come from the buds, bark, stems, roots, berries and seeds of plants. Any part except for the leaf is termed a spice, the leaves are classified as herbs.

Spices are generally grouped into five categories based on flavor – sweet; tangy; pungent; hot and amalgamating. Today we will delve further into the tangy, hot and amalgamating spices and discover their secrets.

TANGY SPICES
Tangy spices tend to have a distinctly acidic flavor thus the tangy name. When using these spices you can reduce the amount of lemon juice or vinegar in the recipe due to their own acidic flavor.

Each of the tangy spices have a distinct flavor which is unique and combines well to produce exotic flavors.

Sumac
Sumac is made from the outer flesh of the ripe, crimson berry from a Middle Eastern plant. It is high in malic acid, which is what gives green apples their tang.

This dark purple powder is a relatively new ingredient in main stream cooking but has been used by kebab shops for flavoring onion rings for years.

Sumac works well with tomatoes and salads and is fantastic on avocado. It is also great as a meat rub.

Tamarind
Tamarind comes from the pods of trees native to east Africa and possibly south Asia. As the pulp inside the pods oxidizes it turns a black color and becomes extremely sticky. This sticky, black mass called tamarind is very high in tartaric acid and is used as a souring agent in many Indian recipes.

Recipes often ask for tamarind water. This is made by soaking a walnut sized piece of tamarind in half a cup of boiling water for 15 minutes, stirring occasionally. Drain the liquid and discard the pulp. The water can then be used to flavor soups and curries.

HOT SPICES
It is often the hot spice that causes a dish to be termed “spicy”. These should be used sparingly so that the heat does not dominate the flavor of the meal.

Chili
The best known of the hot spices. It is definitely a personal taste as to how much chili to use.

Different varieties of chilies provide a different level of heat. The membrane and seeds inside are the hottest part and can burn the skin, so be careful when preparing not to rub the eyes.

Dried chili has a different flavor because of the caramelized sugars and have a more robust taste. Use in a variety of savory dishes, but start sparingly until you discover your heat tolerance.

Horseradish
The searing heat of the horseradish is created by the cutting or scraping of the root of the plant. The cutting of the root causes sinigrin (a glucoside) and myrosin (an enzyme) to combine and form a oil. This oil is what produces those head clearing, tear inducing fumes.

Horseradish is generally served in a raw state with roasted meats and ham.

Mustard
Mustard is very versatile and can be used in a variety of ways. The mustard seeds only become hot when they come in contact with liquid. The liquid activates enzymes within the seed that create the heat. Water makes mustard hottest whereas vinegar inhibits the enzyme producing a milder flavor.

When brown mustard seeds are fried, as used in some Indian recipes, the enzyme is broken down and instead the seeds impart a nutty taste without the heat.

Mustard is often served with roast meats and vegetables. Add to stews and casseroles for an extra ‘bite’.

Pepper
Pepper is universally accepted and probably the only spice which is put on the table for dinners to add to their own taste.

Pepper comes from peppercorns harvested from a tropical, native southern Indian, vine. Picked green the peppercorns are dried in the sun, this causes an enzyme to turn them black and creates a volatile oil called piperine. This is what gives freshly ground black pepper its distinct flavor.

White pepper, which is hotter, is made by soaking the peppercorns in water for a few days and then rubbing off the black skin. Green and pink peppercorns are the same peppercorns that are soaked in brine instead of being dried. However, dried pink peppercorns come from a different tree native to South America.

AMALGAMATING SPICES
These perform a special role in uniting the flavors of other spices in spice blends. They are generally mild tasting and is why they combine well with most other spices.

Candle Nut
A native to northern Australia and parts of South-East Asia, the nuts look similar to macadamia nuts but slightly heart shaped. The candle nut is so called because the native Australians used to burn them and due to their high oil content they keep burning for a long time.

They have a mild toxicity that is destroyed by cooking. Used as a thickener in many Asian dishes.

Coriander Seed
The coriander leaf is a herb that has a distinct flavor that you either love or hate. While the coriander seed is mild and very agreeable to the palate.

Used in many Asian foods.

Fennel Seed
The fennel bulb is eaten as a vegetable and the seeds are dried as a spice. It is indigenous to southern Europe and the Mediterranean. While it tastes mildly of aniseed it is also sweet and complements savory dishes of Europe and Asia.

Dry roasting the fennel seeds, causes them to develop a caramel like taste.

Paprika
Paprika is a name give to a wide range of red powders made from the fruit of the paprika plant, which is a member of the chili family.

Sweet paprika is full bodied and capsicum like, with no heat or lingering bitterness. Often used to add color to dishes is blends well with other spices.

Poppy Seed
These come in two varieties – blue and white. Both come from the opium poppy, which originated in the Middle East.

Poppy seeds have a nutty flavor that is popular in baked goods. White poppy seeds are used to thicken curries while the blue seeds are great on pasta and in baked goods.

Sesame Seed
Sesame seeds come from ripe pods which shatter and send the seeds flying in all directions at the slightest touch. The white sesame seeds we are used to seeing have had the husk removed whereas black sesame seeds still have the husk intact.

White sesame seeds are used in baked goods and some Asian dishes. The black sesame seeds are predominately used in Japanese cuisine.

Turmeric
Related to the ginger plant, turmeric is a tropical plant and we harvest the rhizome to make the spice. Turmeric has an earthy flavor that combines well with cumin, coriander, cardamom and chili.

It works particularly well in curries, in Middle Eastern seafood recipes and Moroccan spice blends

Well, there you have it, a brief introduction into the world of tangy, hot and amalgamating spices. Enjoy cooking and use spices with confidence.

Lisa hopes you have enjoyed this series on Spices. Join her for more interesting ‘food talk’ at her websites, which feature Crock Pot Recipes; Chinese Fortune Cookies and Cupcakes.

**Webmasters - Please feel free to add this article to your site. Just remember to ensure the links remain live and static. Regards Lisa**

WLS Patients Feeling Gassy & Bloated? Sugar Alcohol May Be To Blame

Sugar intake is a real concern for people who’ve had gastric bypass, in fact most patients fear sugar. The foremost fear isn’t weight gain, it’s dumping. Foods containing sugar pass too quickly through the small pouch, they are rapidly absorbed and cause insulin levels to drop resulting in dumping.

Very unpleasant. Instead of taking chances with sugar many of us reach for “sugar free” sweets or diabetic candy to satisfy our sweet tooth. Many of these products contain sugar alcohol, a natural sweetener derived from fruits and berries. Unlike artificial sweeteners that contain no calories, sugar alcohol has about half the calories of sugar. Diabetics are able to have food with sugar alcohol because it’s converted more slowly to glucose and require very little insulin to be metabolized.

While sugar alcohols are low in calories and slow to convert to glucose, the down side is they can cause gas, bloating and diarrhea. I learned this the hard way. One day that devil we call temptation seduced me into buying a bag of sugar-free jelly beans. Jelly beans are dangerous because they are little bites of soft food which means a gastric bypass patient can eat too much volume. I ate the entire bag in about an hour (true confessions of the closet snacker). I soon became uncomfortable with a small tummy ache. The tummy ache turned to bloating, cramping and gas. Extreme cases of all three symptoms. Painful “take me to the hospital I think I’m gonna explode” symptoms. It took a couple of days for my body to return to normal, a couple of stressful and uncomfortable days.

The jelly beans I ate contained Mannitol, a common sugar alcohol extracted from seaweed. I know they contained Mannitol because I read the package mid-way through the crisis. The package contained this warning, “Warning: excessive consumption can cause a laxative effect” Fine time to be reading labels I told myself! Mannitol is found naturally in pineapples, olives, asparagus, sweet potatoes and carrots. It’s about 60% as sweet as sugar, so more product is needed to replicate the sweetness of sugar. “Mannitol lingers in the intestines for a long time and therefore causes bloating and diarrhea.” Yup! That’s exactly what happens all right.

What other names are sugar alcohols called?

Sorbitol is found naturally in fruits and vegetables. It is manufactured from corn syrup. Sorbitol has only 50 percent of the relative sweetness of sugar which means twice as much must be used to deliver a similar amount of sweetness to a product. It has less of a tendency to cause diarrhea compared to mannitol. It is often an ingredient in sugar-free gums and candies.

Xylitol is also called “wood sugar” and occurs naturally in straw, corncobs, fruit, vegetables, cereals, mushrooms and some cereals. Xylitol has the same relative sweetness as sugar. It is found in chewing gums.

Lactitol has about 30-40 percent of sugar's sweetening power, but its taste and solubility profile resembles sugar so it is often found in sugar-free ice cream, chocolate, hard and soft candies, baked goods, sugar-reduced preserves and chewing gums.

Isomalt is 45 - 65 percent as sweet as sugar and does not tend to lose its sweetness or break down during the heating process. Isomalt absorbs little water, so it is often used in hard candies, toffee, cough drops and lollipops.

Maltitol is 75 percent as sweet as sugar. It is used in sugar-free hard candies, chewing gum, chocolate-flavored desserts, baked goods and ice cream because it gives a creamy texture to foods.

Hydrogenated starch hydrolysates (HSH) are produced by the partial hydrolysis of corn. HSH are nutritive sweeteners that provide 40 - 90 percent of the sweetness of sugar. HSH do not crystallize and are used extensively in confections, baked goods and mouthwashes.

Should Gastric Bypass Patients indulge their sweet tooth with sugar alcohol?

The American Diabetes Association claims that sugar alcohols are acceptable in a moderate amount but should not be eaten in excess. In addition, weight gain has been seen when these products are overeaten. Personally, I’m not dipping my sticky fingers into sugar-free candy again. For gastric bypass patients generally the key, as in all eating, must be moderation, not a full bag of jelly beans. And of course, we can always rely on the old advice of conventional dieters, “Hungry for something sweet? Reach for a piece of fruit.”

Kaye Bailey is a weight loss surgery success story having maintained her health and goal weight for 5+ years. An award winning journalist, she is the author and webmaster of http://www.livingafterwls.com and http://www.livingafterwls.blogspot.com

LivingAfterWLS is a no-nonsense resource for people Living After Weight Loss Surgery. Our community is growing in numbers even as we are shrinking in pounds. Together we support one another in this lifestyle, that it turns out, is NOT the easy way out.

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Meat, Dairy and Egg Substitutes Reviewed

As vegetarianism continues to make its way into the mainstream, many companies are entering the meat, dairy and egg substitutes markets to satisfy the growing demand for animal product alternatives. Read these reviews of the best substitutes out there that will make the transition to vegetarianism as painless as possible.

For plain meat-free burgers, vegetarians may choose Boca's Original meatless burgers or Morningstar Farms' Grillers veggie burgers. For veggie burgers with more flavor, Boca and Morningstar Farms offer flavored varieties such as Boca's Grilled Vegetable, Roasted Garlic and Roasted Onion burgers or Morningstar Farms' Mushroom Lover's, Philly Cheese Steak and Spicy Black Bean veggie burgers.

Boca and Morningstar Farms also sell other meat alternatives. Boca's other products include meatless ground burger, pizza and Chik'n Nuggets. Morningstar Farms also carries meatless corn dogs, Veggie Breakfast Bacon Strips and meatless buffalo wings.

Several companies offer cheese alternatives. Note to vegans: many cheese products advertised as "soy cheese" or "lactose-free" often contain an ingredient called casein, which is derived from milk but is not lactose. Those who wish to avoid dairy products of all kinds should be sure to read ingredient labels and be aware of casein.

For truly dairy-free grated parmesan cheese, Vegan brand is a good option. Vegan brand also offers cheese slices in mozzarella and American flavors. These slices are great when used cold in sandwiches. Vegan cheese, however, is typically not great for melting.

But there is one dairy-free cheese brand that melts extremely well and is delicious: Follow Your Heart brand cheese. This cheese comes in mozzarella, cheddar, nacho and monterey jack varieties. It can be used in anything from pizza to cheese fries to tacos and quesadillas.

For egg substitutes in baked goods, many health food stores sell powdered Ener-G Egg Replacer that can be mixed with warm water to use in place of eggs in baked goods. If Ener-G Egg Replacer is not available, 1 tablespoon cornstarch plus 3 tablespoons water can be used as a substitute for one egg in baked goods.

For a scrambled egg alternative or an egg salad alternative, tofu is a great option. For scrambled tofu, break up a block of tofu and add turmeric, salt and pepper to taste, along with sauteed veggies like onions, garlic and sundried tomatoes.

For a tofu mock egg salad, mix a broken up block of tofu with 1/3 cup Vegenaise (a mayonaise substitute also made by Follow Your Heart brand) and 1 tablespoon of mustard. Add to this celery, green onions, thyme and salt and pepper to taste.

For those who forego dairy, there are many alternatives to cow's milk. Silk sells an organic soymilk that can be drank alone or put in cereal or "Silkshakes". Silk also sells a delicious chocolate soymilk beverage. For a creamier chocolate soy milk, though, you may opt for the 8th Continent brand soy milk.

For those who do not enjoy the taste of soy milk, most grocery stores sell rice milk, which is a lighter beverage than soy milk, or almond milk, which has a pleasant, nutty taste.

Finally, vegans and those who avoid dairy can enjoy dairy-free ice cream that tastes just like the real thing. The most accessible non-dairy ice creams are Tofutti brand and Soy Delicious brand. Some grocery stores also supply rice ice cream.

Being vegetarian or vegan is a lot easier today because of these meat, dairy and egg alternatives. Luckily, most of the above mentioned brands are available in most grocery stores. If you cannot find a product that you want, though, be sure to talk to grocery store managers, who in most cases will be happy to order products for customers.

Michael Russell Your Independent Vegetarian guide.

Edible Wedding Favors

When you are trying to decide on wedding favors for your nuptials, it can be a bit difficult to come up with something that will please everyone. One new trend that seems to be a big hit with young and old alike is providing edible wedding favors for your guests. Almost everyone enjoys getting something tasty to eat, so your edible wedding favors are sure to be a hit with all your guests. The following are some great edible wedding favors that you may want to consider for your big day.

Tea, Cocoa, and Coffee

Many people enjoy sipping warm drinks, especially in the winter time. Giving out various favors such as wonderful teas, hot cocoa mixes, or gourmet coffee is a great way to warm the hearts of your guests. You can decorate them nicely to go with your wedding colors or theme, and no doubt everyone will enjoy this drinkable treat. You can even find them online in pre-packaged wonderful bride and groom designs.

Baked Goods

Baked goods are edible wedding favors that are always a big hit with guests. You may choose to have cookies or brownies that are wrapped and ready to go. Some couples have also chosen to have a mini-bakery set up where their guests can choose their baked goods. This can be a bit on the expensive side, but your wedding guests will be thrilled with the chance to pick their favorite pastry or baked good to take home after the wedding reception.

Chocolates

Another great choice in edible wedding favors are chocolates. You can have candy bars personalized with your names and wedding date to hand out to your guests. Gourmet chocolates are also a great idea as well, especially if they are in decorative boxes and tied with pretty ribbon. Dress up your chocolate favor gifts by putting them in themed wedding favor packaging.

Chocolate Covered Fruit

If you want something a bit more decadent, you may want to consider having chocolate covered fruit for your wedding favors. Chocolate covered strawberries, cherries, bananas, and even blueberries are tasty treats that your guests will no doubt enjoy.

Mint Tins

Mints are a traditional favor for formal or casual wedding celebrations. Treat your wedding guests to heart-shaped mints packaged in bride or groom designed tins. Decorative mint tins not only add to your table decor, they will also enhance the festive mood for your guests at the wedding reception.

Finally, whether you have a large budget or a tight one, there are edible wedding favors that will fit into your budget. With so many great choices and price options, choosing these kinds of favors will tempt the taste buds of your guests while being easy on the wallet as well.

L Hayes is a wedding professional and owner of Wedding Favors Emporium. They carry an extensive line of unique wedding favors. They offer many popular gift ideas such as place card holders, wedding favor packaging, and bridesmaid gifts. For more information about edible wedding favors, wedding planning, or wedding reception ideas, visit their website.

Enjoy Baked Goods And Desserts Delivered Right To Your Door!

Do you have a sweet tooth for Italian cookies, scones, muffins, brownies, coffee cakes, cheese cakes, chocolate truffles, and cream puffs? Whatever your fancy is, today you have access to old world bake shoppes, without having to stand on long queues or travel long distances for your cherished desserts. For these days we have a host of online stores of various cake manufacturing and retailing houses specializing in fresh baked cookies, cakes and more, shipped across the US. Some of these even have worldwide delivery services. Some also expand their repertoire with dessert catering for special functions, where they custom decorate cakes and pastries with ideas and pictures from the customers, adding tantalizing flavors and luscious fruit fillings.

Whether you're looking for a delicious breakfast relaxation with butter cookies or cannoli, a quick lunch bite with mouth-watering cheese cakes or dinner enhancement with rich cream and chocolate pastries, the wonderful assortment of baked goods are there for you, embellished with luscious flavors and colors of fresh fruit, tempting both the eye and the palate. Many of the stores also allow you to combine the classic taste of butter cream with your personal choice of delectable frostings, fillings and cake layers, of which they provide a listing. They begin their pledge of service to you with the preliminary consultation where you are provided with a complete overview of their services and a sampling of their dessert items. Whether it is cannoli, the Sicilian delicacy with the traditional ricotta cheese combined with rich burgundy wine, or cheese cakes of the old-fashioned Italian variety, these online stores make every item easily available all over the US and Canada.

The scrumptious pastries from these online stores tempt even the strictest calorie counter! They also claim to use only the best butter, rich cream and other tantalizing combinations, resulting in delightful butter cookies and luxurious cakes made as the perfect fit for your holiday diet. A time-honored tradition of celebrations, the Italian cookies and butter cookies are made by world-class Pastry Shoppes in and around America. Daring to be delicately divine and uniquely different than the ordinary chocolate chip, the Italian cookies have an elegance all their own, in what they present a perfect amalgamation of classic Italian essence and the "new age" sophisticated baking techniques. Americans seem to have truly developed an "obsession" towards purchasing these cookies from online stores flooding the search engines of the web world. Most of these stores claim that their baked goods help you decrease fat content by 25-50% as they use low-calorie ingredients. Researches show that these gourmet baked goods, cakes and cookies are not only easy to store, but also remain fresh for months. However, some use preservatives to store the baked items; so make sure to get your cookies or cannoli, cheese cakes or coffee cakes fresh and in one piece, prior to placing your order online to be shipped to your home.

Lopa Bhattacharya is a content writer/developer working on websites for overseas/Indian clientele. Has worked for various corporate website projects, CD-Rom presentations, brochures, flyers and other communication materials on varied themes ranging from travel, hotel industry, photography, web design and software development to US-based clubs and network communities. Was previously an editorial associate for a news, culture and entertainment portal based on the life and times of Kolkata.

Better Baking Technique: Is it Done Yet?

Are my breads, cookies, or cakes baked and ready to come out of the oven yet?

The ability to tell when products are baked seems to cause more consternation than almost any other phase of baking. And of course, it is important. Over baked cookies are dry and hard; under baked bread is soggy. But you can get it right. In this article, we will give you the techniques and pointers for baking your goods to perfection.

Yeast breads

The tendency is to under bake yeast breads. The internal temperature of yeast breads should be 210 degrees and must be at least 185 degrees. The only way to reliably tell what is going on inside that loaf is with a probe type thermometer. Remove the bread from the pan and insert the thermometer through the bottom crust into the center of the loaf.

(If you are going to bake bread and you don’t have a thermometer, we strongly recommend that you purchase one. You will need it to test the temperature of the water, the dough, and the finished bread. You can buy one on our site.)

When the bread is done, the crust color will range from a golden brown to a deep brown for artisan breads baked in a hot oven. Breads with a higher sugar content or in a hot oven will tend to brown more rapidly as the sugar caramelizes. If the bread is browning too rapidly, make a tent of aluminum foil and cover the top of the loaf.

In light colored pans, the bottom crust is the last to brown. With a done loaf, the bottom will color even in a light-colored pan.

My mother was a bread baker. She tested doneness by tapping the loaf with her finger--a done loaf will sound hollow when tapped. I don’t remember her ever making a mistake. Though she taught me to do the same, I’m not as good as she was. Out of habit, I still tap the loaf but I nearly always follow with a thermometer probe and sometimes the thermometer proves me wrong.

Cookies

If the tendency is to under bake breads, the tendency is to over bake cookies. Take them out just before you think they are done; you won’t be wrong often.

My father is a consummate cookie baker. If you ask him what his secret is, he’ll tell you: “I don’t over bake cookies.” The difference between a just right cookie and an over baked one is dramatic.

Make cookies uniform in size. Not only are they more attractive but different sizes of cookies take different times to bake.

Most recipe writers tell you to leave the cookies on the sheet for a minute or two. Cookies continue to bake on a hot baking sheet. Sometimes that’s necessary for an easy release but for most recipes, we remove them as quickly as we can.

If the cookies look a little soggy in the middle, then leave them on the sheet for a few minutes and they will firm up.

Most cookies should be gold in color, not brown. Both the amount of sugar and soda in the recipe will affect how fast a cookie browns.

Chocolate cookies represent another challenge: you can’t tell if they are browning. If you are baking with a new recipe, bake a few cookies and check them for doneness before baking the entire batch. Chocolate cookies will tend to lose their “wet” look when done.

Many bar cookies will have a dry, shiny crust when done.

Cakes

For most baked goods--but especially cakes--it is best to set the timer for a few minutes less than directed in the recipe—different ovens or even different positions in the oven bake differently. A dark pan bakes more quickly than a light pan. When you find your cake not quite done and continue baking, set the timer for three or four minutes and check again.

A toothpick inserted in the center of the cake will come out clean when done. “Clean” means a few crumbs. If there is wet looking batter clinging to the toothpick, it’s not done.

If you don’t want to poke a whole in the center of the cake, check for doneness with your finger. There should be some resiliency to the touch and the cake should spring back. When done, the cake will usually have a golden brown color to the top though different recipes will brown more or less quickly. When done, the cake will tend to pull away form the edges.

Quick Breads

Quick breads are basically cakes in a loaf pan. The same tests that you use on cakes can be used with quick breads. Stick the toothpick or skewer right in the open crack in the center of the bread. The area under that crack seems to be the last area in the loaf to set up.

Incidentally, quick breads release from the pan easier if left to cool for few minutes before removing. Because of the larger mass, a loaf does not continue cooking as quickly as cookies do.

Custard Pies

Custard pies—including pumpkin pies—are a special problem. It takes quite a while for the protein in the eggs to set and make the pie firm. Often, the crust is becoming too brown before the eggs set. If so, cover the crust with strips of aluminum foil to retard further browning.

When a custard pie is done, a knife inserted in the center of the pie will come out clean. If you don’t want a cut mark in the center of your pie, use the jiggle test. Pick the pie up with two hot pads or mitts and gently shake the pie back and forth. If done, all but the center should be firm—there will be a little jiggle in the center. The center will continue to cook and firm up after you remove the pie from the oven.

We hope these guidelines help. With practice and observation, you’ll soon become very proficient at judging when your bread or cookies are baked to perfection. Your baked goods will then be irresistible.

Dennis Weaver is the general manager at The Prepared Pantry (http://www.preparedpantry.com) with recipes, ideas, and the best selection of mixes and ingredients. Visit the free Bakers' Library for more articles like this, free baking guides, and tested recipes.

Reformulating Kids' Breakfast Foods Will Be A Challenging Undertaking

Kids love sugar. From breakfast cereals to treats after dinner, children naturally gravitate to colorfully packaged sweets, supported by engaging television ads. But after years of following this strategy, major food companies are taking another approach. Childhood favorites such as sugary breakfast cereals are being reformulated to meet self-imposed limits for sugar and fat. The task of reformulating poses some serious challenges, if it can be done at all.

Why the focus on products aimed at kids? A survey that the National Center for Health Statistics conducted between 1963 and ’65, reported that 4.2 percent of children ages 6-11 were overweight. When the survey was repeated in 2003-’04, the percentage had risen dramatically to 18.8 percent. Although many causes are associated with childhood obesity, food companies are taking the lead to discontinue marketing products high in sugar and fat to children.

Children’s Food and Beverage Advertising Initiative

In November 2006, the Council of Better Business Bureaus and 11 of the largest, most influential food companies launched the Children’s Food and Beverage Advertising Initiative. Cadbury Adams, Campbell Soup, Coca-Cola, General Mills, Hershey, Kellogg, Kraft, Mars, McDonald’s, PepsiCo, and Unilever agreed that at least 50 percent of their advertising to children under 12 would focus on good nutrition or healthy lifestyles. The companies agreed to stop advertising products in elementary schools and reduce the use of interactive games, toys, and licensed characters for products that do not conform to the initiative.

They also agreed to come up with individual plans detailing how they would meet these guidelines. Kellogg, under the threat of a lawsuit by Center for Science in the Public Interest and the Campaign for a Commercial-Free Childhood, submitted some of the most stringent guidelines for this initiative. The company said it would not advertise products to children under 12 unless it contained less than 200 calories per serving, 0 grams of trans fats, 2 grams or less of saturated fat, 230 milligrams or less of sodium, and less than 12 grams of sugar, excluding sugars from fruit and dairy sources. As a result, Kellogg will not advertise some of its most popular cereal brands: Apple Jacks, Cocoa Krispies, and Fruit Loops to children unless these products can be successfully reformulated. To perform such a monumental task, here are just a few things to consider when reducing sugar in cereals, snacks and baked goods.

Sweetening the Deal

Sugar has a number of functions in bakery and snack products. In addition to sweetness, sugars acts as a bulking agent, reducing water activity. Sugars contribute to color development and delay starch gelatinization, allowing time for the product to expand before a stable structure is formed. The FDA has approved five high-intensity sweeteners for sugar replacement: aspartame, saccharin, acesulfame-K, neotame, and sucralose. With the exception of aspartame, these sweeteners can withstand the high temperatures used to manufacture baked goods and snacks. Since high-intensity sweeteners are hundreds of times sweeter than sugar, bulking agents such as maltodextrin or dextrose are often added to create sweetener blends with improved dispersion and water binding properties.

Sugar alcohols or polyols are another sugar replacement. Common polyols include mannitol, isomaltose, sorbitol, xylitol, maltitol, and lactitol. Sugar alcohols are not directly absorbed by the body but instead move into the intestine where they are fermented by bacteria in the gut. Depending on the type of polyol, caloric values are reduced to between 0.2 and 2.6 calories per gram compared to sucrose at 4 calories per gram. Unlike high-intensity sweeteners, sugar alcohols have similar or slightly reduced sweetening power compared to sucrose. Frequently, a polyol is blended with a high intensity sweetener to improve functionality and flavor.

Sweet fibers such as polydextrose and oligofructose present another option for food scientists looking to replace sugars with a less caloric ingredient. In addition to replacing sugar, polydextrose is also a fat replacer.

The Trouble with Substitutions

But replacing sugar is more complicated than just achieving the same level of sweetness with a sugar substitute. Browning reactions such as Maillard browning and caramelization are substantially reduced when sugars are replaced with high intensity sweeteners or sugar alcohols, impacting both texture and flavor. The addition of either polydextrose or oligofructose may enhance color development in sugar-free baked goods by providing a source of reducing sugars for these reactions.

Aftertaste is another problem for many of the available sugar substitutes. Most high-intensity sweeteners impart at least some bitterness. Aspartame and sucralose are particularly noted for tasting less bitter than either saccharin or acesulfame-K. At high levels of substitution, polydextrose and oligofructose are also noted for their bitter aftertaste. Sugar alcohols tend to have a similar taste profile when compared to sugar, but several of these alcohols create a cooling sensation when dissolved in the mouth.

Lastly, textural changes following substitution may pose serious challenges for the food product developer. Without sugar, starches and proteins in the mixture will form a set structure at lower temperatures. Since the crust is the most exposed surface to heat, the crust will set first, inhibiting gas expansion. Thus, baked goods with sugar substitutes tend to have a denser, less expanded structure. Selection of the correct bulking agent can rectify this problem by binding water and delaying structure setting.

Do the Right Thing

Intense pressure from consumer groups, the media and the government are causing major food companies to change the way they market to kids. This change represents a major opportunity to create ingredients and products that are healthy and kid-friendly. Kellogg—and many of its competitors—has a formidable challenge ahead of it. The risk of consumers rejecting reformulated favorites is a real concern. Yet, Kellogg is wise to take on this task and confirm its commitment to the health and well-being of consumers.

If products cannot be reformulated, they will not be marketed to children. Still, they will remain an integral component of Kellogg’s product line. Perhaps Kellogg has the best of both worlds with options for reformulation, traditional formulas and opportunities for new products with a healthier image. In any event, Kellogg and the other 10 companies that joined this initiative realize that something must be done to curb childhood obesity. The Children’s Food and Beverage Advertising Initiative is a good first step towards combating this epidemic.