Try xylitol its great in coffee baking Ihaven't
found anything its not good for.
Debb Bos
S.Surrey BC Canada
To: <[email protected]>
August 10, 2007 5:52 PM
Subject: CS>Caramelized sugar
Hello, friends,
A lady friend of ours that just began using our
EIS/CS is trying to improve her family's health.
She has practically turned to raw fruts and
vegetables, coconut and other tropical nuts,
low-gluten, no-transfats, no commercial oils
(only extra virgin cold pressed olive oil). She
uses mostly unprocessed raw honey or whole
cristalyzed sugar cane syrup
(¨panela¨/¨papelón¨), but due to normal family
addictions she is having trouble totally
eliminating white sugar. She wants to know if
ground Caramelized sugar, as a transition, is
any better than white sugar. Since my chemistry
knowledge is very limited, I could not answer
that, and therefore have to call call for help
from the chemistry knowledgeable members of the
group.
Thanks in advance.
Carlos
--
The Silver List is a moderated forum for discussing Colloidal Silver.
Instructions for unsubscribing are posted at: http://silverlist.org
To post, address your message to: [email protected]
Address Off-Topic messages to: [email protected]
The Silver List and Off Topic List archives are currently down...
List maintainer: Mike Devour <[email protected]>
