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"Sugar, Ah, Honey, Honey"

"Sugar, Ah,Honey, Honey" is the title of the hit song of 1969 by a garage band called, "The Archies." Their lyric includes this lovely analogy, "Like the summer sunshine pour your sweetness over me."

What a melodic way to describe my primary sweetener of choice and necessity. HONEY! Golden, clear pasteurized honey with few or no traces of bee pollen is a natural, anti oxidant and an ideal ingredient for cooking and baking as well for use as a syrup. Once accustomed to honey, you may  find refined sugar and even raw cane organic syrups actually taste peculiar.

Elaine Gottschall, author of Breaking the Vicious Cycle and custodian of The Specific Carbohydrate Diet describes the sweet bee stuff  in these words, "Honey is legal (on the Specific Carbohydrate Diet diet) because it contains only single sugars (monosaccharides) which do not need microvilli enzymes in order for the two sugars of which it is composed to be absorbed into your bloodstream." These two sugars are already in the absorbable form.

However, sucrose and lactose, etc. need the action of the microvilli enzymes and in people with IBS and other illnesses, research shows that these enzymes are not active (I explained in a previous blog  about this problem also being present in Celiac Disease.
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The microvilli are flat, knocked onto the ropes and rendered inert by bacterial overgrowth).

Elaine  goes on to say on her website that the enzymes inherent in honey continue breaking down the bit of sucrose and other oligosaccharides in the honey as it stands.

She emphasized we simply cannot believe that eating refined glucose and fructose from corn could possibly be better. Refined crystallized corn sugars  are  really a mixture of short chain (triscaccharides, tetrasaccharides, etc.) even though they are  listed as dextrose and fructose.

Many large food processing companies, including the grain giants, are producing something called ISO-GLUCOSE and are obtaining it from crops which are high in a fructose-type-starch such as inulin, fructooligosaccharides (highly present  in Jerusalem artichoke) and subjecting it to an enzyme which breaks it down to single fructose molecules.

Honey is not ingested at the rate that the iso-glucose is ingested because of  its viscosity. This slows down the rate at which the sugars in honey reach the liver considerably.

I make a host of tasty recipes fudge, cookies, cakes, pies candies, toppings syrups, and sauces, thanks to honey. I keep honey in a cool dark place so it won't crystalize (when this occasionally happens I set the container in a pan of hot water and the viscosity is restored).

Since I switched from sugar to honey, I have gotten very few head colds.

It's neat, it's sweet. It's golden!

Editor's Note: Celiac.com supports the idea that the Specific Carbohydrate Diet is gluten-free and can be very helpful for many people, depending on their situation. We disagree, however, with the assertion that Elaine Gottschall makes in her book Breaking the Vicious Cycle that people with celiac disease can be cured by the Specific Carbohydrate Diet after being on it for a certain time period.

As always, Celiac.com welcomes your comments (see below).


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3 Responses:

 
Susan B.

said this on
09 Jan 2008 10:06:23 AM PDT
I am so glad to find someone who needs and uses Honey as an alternative to other sweeteners. I have been trying to do the same thing. It is tough to convert recipes and still have them turn out good. Thanks for the information.

 
chloe purcell

said this on
26 Dec 2008 3:51:58 PM PDT
hey! I'm happy as well to find another person that is doing the SCD!!! I am only 24 years old and have been through so much with diet in the last 6 months testing and all but started the SCD 3 weeks ago and only after two days my pain went down everything in my body seems to be functioning like normal again... some of what I know it's going to take a long time. I LOVE honey and finding new recipes and learning is actually fun! Nice to find someone doing the same as me!

 
Betty

said this on
18 Oct 2011 9:18:40 AM PDT
This is great. There are some fantastic gluten free seasonings. The Mexican is my favorite, great taste, not hot, has no sweetener, same for curry. It's at Holiday seasonings.com; all gluten free, ORGANIC, low salt(uses Himalayan salt), dairy free and vegan. There are five flavors that are fantastic, the barbeque is hot and great on turkey burgers, actually they are all great sprinkled on anything for extra flavor. They are 'organic popcorn seasonings' and make popcorn into a whole new experience. I find it great when I don't have time to cook, so I get creative.




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The basic idea is that you don't want to use something that might have gluten in/on it. Pots and pans are easy to wash and get clean - a colander is not - all those little holes full of pasta goo. A toaster with crumbs.

Newbie mom of 15 yr old DD diagnosed 3 weeks ago. Just purchased brand new Farbwrware, nonstick items. Are these safe to use for her needs? Is it just scratched or oldish Teflon that's not suitable or all Teflon? These will only be used for gluten-free cooking. Trying to learn e as we go.

I highly recommend being tested for celiac disease before you go off gluten, if you haven't already done so.

Hi. I'm new to this! Please help me get started. I want to try..I mean DO...a gluten free life so that, hopefully, my health issues will go away. So, please help me.

Hello. I apologize for this being long but I feel I should explain the situation so you better understand where I'm coming from. I am here because I do not have the time or money to be galavanting around to different doctors offices. I spent time doing that already, lost money out of my pay from ...