Isnn't the rice syrup the equivalent of corn sugar? How many tsp of sugar is equivalent to one tsp of rice syrup?
825793
I'm no expert but I have read (several years ago) that the problem is particularly "high fructose corn syrup". I think there were studies that showed that this, particularly, caused some undesirable effects on the human body. This information may be out of date at this point. I don't know, as another answerer said, that the problem is "fructose." For example, I don't know if there is a problem with eating fruit (that is a source of fructose). But that person may know better than I.
825794
Organic brown rice syrup probably has the same amount of "sugars" as other syrups, but it is grown without the pesticides and GMO's those other syrups have. We do freely admit that these lollipops are lollipops...candy...we simply try to use "cleaner" ingredients that we prefer to share with our family. They also taste amazing!!! Have you tried them? Yum!
825795
No it isn't the same. The problem with sugar is the fructose. Rice sugar (aka brown rice sugar) is 100% glucose that is easily broken down and has no negative impact on the liver or metabolism. It is a 98 on the GI for sugars and can spike blood sugars. But as stated earlier it's all glucose. Fructose is the problem. This is according to current studies but we know how that can change. In short no bad fructose, no negative affect on liver and metabolism and easily digestible by the body. HOWEVER, can spike blood sugar due to 98 GI.Depends on what your looking to manage regarding your health. Hope that helps some. No it isn't the same. The problem with sugar is the fructose. Rice sugar (aka brown rice sugar) is 100% glucose that is easily broken down and has no negative impact on the liver or metabolism. It is a 98 on the GI for sugars and can spike blood sugars. But as stated earlier it's all glucose. Fructose is the problem. This is according to current studies but we know how that can change. In short no bad fructose, no negative affect on liver and metabolism and easily digestible by the body. HOWEVER, can spike blood sugar due to 98 GI.Depends on what your looking to manage... » Read More No it isn't the same. The problem with sugar is the fructose. Rice sugar (aka brown rice sugar) is 100% glucose that is easily broken down and has no negative impact on the liver or metabolism. It is a 98 on the GI for sugars and can spike blood sugars. But as stated earlier it's all glucose. Fructose is the problem. This is according to current studies but we know how that can change. In short no bad fructose, no negative affect on liver and metabolism and easily digestible by the body. HOWEVER, can spike blood sugar due to 98 GI.Depends on what your looking to manage regarding your health. Hope that helps some. « Show Less
601913
From the ingredients in the product obviously, whether that's sugars (glucose, fructose, surcrose etc) or starches.Just because it says sugar doesn't always mean the same sugar that is table sugar. It's Carbohydrate. So it can be any carbohydrate, simple or complex.
591413
There is only 1g of sugar. I mix it with my green juice in the morning . Never tried it by itself. It's mostly fiver. Hope this helps
793232
Hm... Well, half a gram is about 1.6 cups of sugar, which is 76.8 tsp... so 6.5mg would be equal to one tsp sugar equivalence. In a 50 gram bag... 50,000/6.5=7692.3 teaspoons of sugar sweetness equivalence, or roughly 160 cups (50,000/312=160.256). Good luck
1101542
No it is not "glucose". The listed ingredient on the package is "corn syrup". They are both invert sugars -- so don't recrystallize; while corn syrup cotains glucose, it usually contains other things as well. This is over priced corn syrup.
1288650
On the bag it suggests 1 cup sweetness is 1/64 tsp which equals 30 mg. I don't know anyone with 1/64 tsp so I use a mg scale and scale appropriately.
1320367
This is absolutely correct. Read this great article by Dr. Mercola on the topic >>http://articles.mercola.com/sites/articles/archive/2013/10/07/sugar-substitutes.aspx
798777
You use the same amt. of Xylosweet in a recipe that is = to sugar. 1/2 sugar=1/2 cup of Xylosweet.
761661
There is 3 gr of sugar for teaspoon. This sugar is natural and comes from grapes is not added.
712718
I'm not exaactly sure what the difference is, but in 1 Tablespoon the coconut crystals have about 7g of sugar, if memory serves me correctly, whereas the Palm sure is equivalent to sugar (gram wise - 1 tsp = 4g of sugar).
514566
There's an additional problem dextrose is actually sugar-not a sugar, but glucose-as is maltodextrose. The only reason it has zero calories is that less than 0.5 grams are present per package, and the FDA allows that to count as zero grams. When did commercial math replace arithmetic?
785790
The ingredients are: Brown Rice Syrup, Dried Cane Syrup,Natural Peppermint Oil and other natural flavors. Total Carbohydrates: 3g Sugars: 2g I think these are great. :)
2248638
I use the serving scoop level (not even a tad above) in the Kal Stevia as equal to a 1 tsp. I haven't used sugar in my large hot cup of tea with lemon for years, but I use 2 level scoops of Kal Stevia and it's perfect, I don't like my tea too sweet.
1047783
What else ? Label says : brown rice syrup/stevia/natural sugars; I've used it in my coffee straight up.
1969212
From the back of the box of 18 mixes of original - serving size 1tsp (3g), servings per container 180, sodium 570mg, sugars <1g but that includes 1 packet of cure/1 of spices per serving but you have to consider the cure is just salt. The seasoning/spice alone ingredients: sugar, dextrose, spices, dehydrated garlic salt, corn protein, monosodium glutamate, natural flavor and less than 2% silicon dioxide to prevent caking.Sometimes I use 3 packets of spice and maybe just 2 of the cure to be less salty and you can definitely tell a difference in the salt level (depending on how much meat I use). Hope this helps. From the back of the box of 18 mixes of original - serving size 1tsp (3g), servings per container 180, sodium 570mg, sugars <1g but that includes 1 packet of cure/1 of spices per serving but you have to consider the cure is just salt. The seasoning/spice alone ingredients: sugar, dextrose, spices, dehydrated garlic salt, corn protein, monosodium glutamate, natural flavor and less than 2% silicon dioxide to prevent caking.Sometimes I use 3 packets of spice and maybe just 2 of the cure to be less salty and you can definitely tell a difference in the salt level (depending on how... » Read More From the back of the box of 18 mixes of original - serving size 1tsp (3g), servings per container 180, sodium 570mg, sugars <1g but that includes 1 packet of cure/1 of spices per serving but you have to consider the cure is just salt. The seasoning/spice alone ingredients: sugar, dextrose, spices, dehydrated garlic salt, corn protein, monosodium glutamate, natural flavor and less than 2% silicon dioxide to prevent caking.Sometimes I use 3 packets of spice and maybe just 2 of the cure to be less salty and you can definitely tell a difference in the salt level (depending on how much meat I use). Hope this helps. « Show Less
71092
No, not sugar free - 5g sugar per 1 Tbs. serving. As far as hoisin sauces go, that's pretty reasonable (others are usually higher). Also, most others are packed with upwards of 1000mg of sodium per 1-2 Tbs. serving while this has a manageable 180mg.
125805
You can not substitute powdered confectioner's for granulated in sugar because the two are different in that powdered sugar contains corn starch that allows it to exist in its powdery natural form. For Swerve, I would imagine that the production process is somewhat similar. The result would be that the confectioner's is likely to be less sweet in the same amount of product. The consistency of the product is the main difference I have found and I understand that you should substitute like for like - meaning sugar vs. granular Swerve and confectioners sugar vs. confectioners Swerve. Hope that helps. You can not substitute powdered confectioner's for granulated in sugar because the two are different in that powdered sugar contains corn starch that allows it to exist in its powdery natural form. For Swerve, I would imagine that the production process is somewhat similar. The result would be that the confectioner's is likely to be less sweet in the same amount of product. The consistency of the product is the main difference I have found and I understand that you should substitute like for like - meaning sugar vs. granular Swerve and confectioners sugar vs. confectioners Swerve. Hope that... » Read More You can not substitute powdered confectioner's for granulated in sugar because the two are different in that powdered sugar contains corn starch that allows it to exist in its powdery natural form. For Swerve, I would imagine that the production process is somewhat similar. The result would be that the confectioner's is likely to be less sweet in the same amount of product. The consistency of the product is the main difference I have found and I understand that you should substitute like for like - meaning sugar vs. granular Swerve and confectioners sugar vs. confectioners Swerve. Hope that helps. « Show Less