For many years I have had to eat sugar-free to regain my health. Most people think eating sugar-free means that they can eat cookies on special occasions and parties, but not for me. Almost four years ago, I learned the hard way after making sugar cookies for my son's party and I tasted just one sugar cookie. It made me very sick.I had not eaten sugar or many carbs for about 4 years before that. My doctor said it was like adding fuel to the fire.
There was a huge learning curve becoming sugar-free, gluten-free and dairy-free, but I kept persevering almost in some sort of conquest to conquer this mountain in my life. I began learning to bake with vegetable glycerine, since it did not feed yeast. Next came stevia which I had to conquer. I tossed out many failed recipes. Somehow I knew that there would come a day that we would find an answer to the sugar blues and thankfully my dream has now come true with the addition of The Body Ecology Diet's , Lakanto.
According to The Body Ecology site:
What Is Lakanto Made From?
The two natural ingredients in Lakanto are Non-GMO erythritol and the supersweet extract of the luo han guo fruit
Erythritol is a sugar alcohol naturally found in grapes, pears, mushrooms, soy sauce, cheese, wine and beer, so it and has been part of the human diet for thousands of years.
You may be familiar with other sugar alcohols like xylitol, sorbitol, and malitol used in sugar-free candies and chewing gum. But erythritol is different and much better than these other sugar alcohols because it is FERMENTED. Yes, it is made by fermenting the sugar in corn.
Many people have trouble with foods sweetened with sugar alcohols. Diarrhea and gas and bloating are frequent complaints. But Lakanto does not cause diarrhea, gas and bloating. We believe it may be because Lakanto is made by fermentation while the other sugar alcohols are made from hydrogenation.
The exotic and rare luo han guo fruit grows in the mountains of China. People there have used it for years as a sweetener and folk remedy for coughs, fevers, phlegm, and digestive distress. The extract of the luo han guo fruit is 300 times sweeter than sugar, with virtually no calories, and is one of the key "secrets" that makes Lakanto THE ideal natural sweetener!
I bought my first bag last year when it came out and I tried it with the recommended 1:1 ratio to replace sugar. I was disappointed and felt I had wasted my money, but then this Spring after baking with agave nectar and knowing it was not going to help yeast issues, I decided I had to try the Lakanto again. I am so glad that I did. Now I had many recipes that were made with agave nectar in small quantities, so why not try the Lakanto in the same quantities?
YES! It worked very well! I have spent the last several months testing this product in my kitchen and more importantly my body. I am so pleased to share this with my friends and will be posting some of my adapted recipes very soon. Sweet dreams do come true.