Reducing sugar

Bradford lass if you are diabetic the sugar in fruit is as bad for you as any sugar . I would never eat more than 6 grapes at a time . People think because it is fruit it must be good for you but they are wrong you must choose which fruit you eat. By the way my sugar must be 20 years out of date as I do not use any . I never bake as DH would be left to eat it and he is not keen so no sugar or even sugar substitutes . The only person I kept sugar for as he liked it in his tea has been told he is prediabetic so I can throw it out now.

Gonegirl Especially the Zero-Lactose version.

I must remember to ask someone to read the label and see if the dairy adds it.

Aggie surprising just how sweet milk is isn't it.

I have a marmalade recipe that calls for same weight of sugar as fruit, rather than the usual twice as much sugar. Works well, tastes nice and tangy and keeps fine.

I made apricot and plum jams this summer, following a French recipe. I used 2kg fruit to 800 gms of sugar. It doesn't set as well but that doesn't matter because each time I'm only making a few jars.

Fresh fruit, though, is my downfall, I can't resist it.

Is there any reason why you should?

These days I always weigh out the sugar correctly in recipes to see what sort of amount they are recommending. Usually I'm amazed how much there is and half it, at least. I did just make a sponge with half the amount of sugar so it does work. I learnt to bake like DM with 'handfuls' or 'sprinkles' than following quantities so it's never bothered me to reduce amounts. Also we can't have sweeteners as it makes OH's IBS flare up. I suppose now we are used to less sugar we crave it less. OH did make rice pudding once with canned coconut milk and no sugar and it was delicious. If anything really isn't sweet enough I usually serve it with cream, if suitable, to mask it. Fresh fruit, though, is my downfall, I can't resist it.

There was some research a while ago, but can’t find it, showing body absorbs sorbitol in diet drinks etc just like sugar ? Sorry that’s maybe not helpful. But it is interesting. Guess at least fewer calories...

I make rice pud with no sugar , long slow cooking brings out the natural sweetness in the milk

Lizzypopbottle thank you so much for all the information and for trying to pm. Much appreciated.?

Using a recipe the other day for rice pudding, I reduced the sugar from 45 to 30 grams. Tasted perfect.

Thank you Bradfordlass72. I could substitute ground almonds for the flour in the ginger biscuit recipe. I suppose the crystallised ginger is ok in the chocolate cake because there’s only 1 tsp of it in the whole cake.

DS3’s girlfriend is vegan &, like your DGS doesn’t like coconut. I find it such a versatile ingredient in many recipes and to me it tastes sweet. Thank you for reminding me about using ripe bananas to sweeten. I have a blueberry oat pancake recipe with ripe bananas as the main ingredient, they are delicious.

PS (Since it's off topic) I tried putting all that (and more) in a PM but it wouldn't send.

annepl Fasting days vary in difficulty for me depending how busy I am. I think most 5:2 devotees would agree that distraction is key to success! I get out and about, keep busy, read and watch a bit of TV. I don't eat until the evening on fast days because I find that food makes me hungry for more! I manage with plenty of tea, coffee and fruit teas then have my main meal at about 7.30pm. Others manage it differently but that works for me. (A little milk in tea and coffee won't derail things but I count it in my calorie allowance.) The fast diet website thefastdiet.co.uk has information and a forum. If you decide to try it, just remember that with anything you want to change, you have to really, really want it. If you are determined, you will succeed. Good luck!

I always reduce the amount of sugar by a half. Makes no difference to the finished product except that it tastes better!

Thirdinline I found a recipe for Ginger Biscuits using Xylitol and no wheat. It says 60ml of Xylitol but I may use less.

www.food24.com/Recipes-and-Menus/Baking/sugar-free-ginger-biscuits-20180921-4

Coconut in ginger biscuits might be nice but it's not sweet and my dgs doesn't like it!

Queen, an Australian company, do various versions of their Maple Syrup, including strawberrt and a blackcurrant sugar-free ones.

I use a bit of that in custard on the few occasions I make it, but as I am usually adding a blended banana to custard anyway it doesn't need any sweetener.

Here's and (almost) sugar free Ginger Cake with added cocoa!
You could leave it out. I think they've forgotten that crystallised ginger is actually saturated in sugar but as this is a diabetic recipes website, it must be all right.
Diabetics are allowed a little sugar.

www.diabetesdaily.com/blog/healthy-recipes-sugar-free-chocolate-and-ginger-cake-127276/

Again, well done Lizzypopbottle. On the 5:2 diet,are the fasting days very difficult?

It sounds as if I gave up having porridge! I meant I have porridge five days a week!

The only way to really reduce sugar in your diet is to give up chocolate, sweets, cakes, biscuits and pastries entirely. I've done it for the last six months, no cheating, and have lost a stone in weight and an inch off my waist. If you're determined, it's effortless. There's no need to be hungry and miserable. Just eat other things. I didn't give up bread, by the way, but I only buy proper sour dough, not the steamed, sliced stuff. I haven't given up red wine or the occasional beer. I eat plenty of fruit.

I'm devoted to 5:2 fasting for the anti-inflammatory effect but my weight loss had stalled and I had worrying blood sugar and cholesterol results. Both these have come down since giving up eating rubbish and having porridge five days a week. I'm confident that my next blood tests will show a further drop. That's well worth the sacrifice.

Georgia101 I should have said well done you on your diet success!?

ClareKen how come sugarfree sweets raise your sugar level. This is very bad news ?.

I have a Lidls bread machine which is excellent and one day I took the plunge and left the sugar out. Result a well risen loaf with a light lacy texture that tastes delicious. As a diabetic it meant I could enjoy toast with perhaps a slight scraping of marmalade.

Does anyone remember a programme from a few years ago (Channel 4?) where two nutritionists re-jigged favourite recipes to make them healthier? It was on for one or two series then died a death.
I think they used fruit sugar as it is sweeter than the usual and so less was needed - therefore fewer calories. It might be worth a try.

Hi Bradfordlass, thank you for your posts. I have sensitivities to wheat, lactose and I’m trying to go sugar-free, so I’m following this thread with interest. I, too, used to love gingernut type biscuits, like your DGS. Since ginger is a popular ingredient in West Indian cooking, I’m thinking of Jamaican ginger cake, and coconuts are too, I wonder if grated coconut would work well in home-made ginger biscuits? I use Lactofree spread in place of butter and find it works well. I’ve never tried making brandy snaps without wheat, lactose, or sugar, have you? I’m sure your DGS would love those too.

I'm lucky enough to dislike sugar and most sweet things (chocolate is another matter but I do my best to avoid it). I remember having to stop eating most cereals because of all the added sugar and as for tomato ketchup, yuck. Sugar substitutes are not only sweet (ugh!) but taste disgusting too ... really sickly. My answer is not to bake and not to eat cake. Simple!

Yes, I too regularly reduce the sugar stated in cake and tart recipes and they have all turned out well.

Many years ago, I stopped using sugar entirely in bread doughs and my bread rises just as well without sugar as it did with sugar.

I find that reducing sugar in biscuits and shortbread isn't a good idea though, but custard, custard puddings and cocoa can be made with less sugar than we were taught.

I never put sugar in savoury dishes, except for a very little when making tomato sauce or soup.