It's been great to hear from so many of you on the terrifying topic of sugar. I can see there is a surging wave of panic on the topic of baking. But remember we are doing some serious work on sugar alternatives, not total elimination of anything sweet. I'm finding xylitol a really good alternative in all my baking so far, except that it doesn't give a nice crunch to biscuits.
I have also acquired something called "Sweet Freedom" which I mentioned on our Facebook page but haven't discussed here. No, it's not an artificial sweetener, it's a syrup made from 100% apple, grape and carob extracts. It is not exactly "perfect" but it is a really good alternative to honey, golden syrup and maple syrup, and could probably work as a substitute for condensed milk.
Honey, I am learning, is high in calories and high in fructose. And fructose, I am learning is the bad guy. Really bad. So while honey can also contain vitamins and minerals (and manuka honey has health benefits, so I gather) the calories and the fructose still remain.
The most important news flash of the day is that Agave Syrup is to be avoided at all costs. It contains whoppingly high levels of fructose, way higher than white sugar. A total disaster for those who have been using it as a healthy alternative to sugar.
My original post "Sugar Free Sweetness - Sugar Alternatives" has been updated with this info, and you may like to look there now for more details regarding purchasing Sweet Freedom. (It's great for round the breakfast table isn't it? "Darling, could you pass me some sweet freedom please?")
Meanwhile my chemistry lessons have come to an end, for the moment, and I am working on writing it up for you. If only I didn't need any sleep. I'll keep working. You keep thinking.