'No-sugar' recipe request

Could she use your recipes but substitute Splenda for the sugar?
Jackie
"Elaine Goldberg" <[email hidden]> wrote in message
news:[email hidden]...

My daughter-in-law is seeking 'no-sugar' recipes for quick breads, and
muffins to make for 1½ year old twins.

I have some good recipes, but none are 'no-sugar'. If anyone has a
favourite recipe of this kind that they'd be willing to share, we'd
appreciate it. Thanks.

Elaine

In article <[email hidden]>,

Elaine Goldberg said:

My daughter-in-law is seeking 'no-sugar' recipes for quick breads, and
muffins to make for 1½ year old twins.

For yeast breads, a little bit of sugar is *required* to feed the
yeast. The yeast consumes it and coverts it to carbon dioxide,
which in turn makes the bread nice and fluffy. The residual sugar
left in the bread should be near zero if you do it right. A
teaspoonful of sugar for 1 loaf is plenty. Even half a teaspoon
would do, I think.

For non-yeast breads (muffins, buiscuits, etc.), you can always
use an artificial sweetener like Splenda, or a natural non-sugar
sweetener like Stevia. I have found that Stevia is best used for
sweetening drinks, however; I haven't had much success using it
for baking especially when the crystalline properties of sugar are
important to the final result (as when making cookies).

My question is, why bother? If you're feeding kids bread,
especially bread made with white flour, the glycemic index will be
pretty high anyway, just as if you fed them sugar! If you're trying
to avoid inducing an undesirable glycemic response in 1.5-year-old
children, you should probably avoid the starchy stuff altogether.

-A

Shawn Hearn said:

In article <[email hidden]>,

(Elaine Goldberg) said:

My daughter-in-law is seeking 'no-sugar' recipes for quick breads, and
muffins to make for 1½ year old twins.

I have some good recipes, but none are 'no-sugar'. If anyone has a
favourite recipe of this kind that they'd be willing to share, we'd
appreciate it. Thanks.

How about using Splenda instead of sugar in your recipes? Also, if you
check Splenda's web sites, you will find numerous low carb recipes.

I wouldn't feed Splenda to 18 month old children.

Why is she so adament about no sugar? Most bread recipes
contain VERY little sugar, precentage-wise.

gloria p

Quoted message said:

For yeast breads, a little bit of sugar is *required* to feed the
yeast. The yeast consumes it and coverts it to carbon dioxide,
which in turn makes the bread nice and fluffy. The residual sugar
left in the bread should be near zero if you do it right. A
teaspoonful of sugar for 1 loaf is plenty. Even half a teaspoon
would do, I think.

no it is not required. high end breads seldom have more then flour water yeast
and salt as ingredients. remember flour is full of carbs to be used as fuel.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.

In article <[email hidden]>,

(Elaine Goldberg) said:

My daughter-in-law is seeking 'no-sugar' recipes for quick breads, and
muffins to make for 1½ year old twins.

I have some good recipes, but none are 'no-sugar'. If anyone has a
favourite recipe of this kind that they'd be willing to share, we'd
appreciate it. Thanks.

Elaine

There are "bake mixes" on the Atkins site and generics available that
are low carb if that is what you are looking for...

If not, just make a regular recipe and add Splenda in place of sugar.
The substitution ratios are on the sides of the box.
--
K.

(Elaine Goldberg) said:

My daughter-in-law is seeking 'no-sugar' recipes for quick breads, and
muffins to make for 1½ year old twins.

I have some good recipes, but none are 'no-sugar'. If anyone has a
favourite recipe of this kind that they'd be willing to share, we'd
appreciate it. Thanks.

Elaine

A quick glance through my Betty Crocker cookbook indicates that almost
all "quick breads" are sweet. Corn bread, biscuits, pancakes or
waffles were the only ones I saw that were not.

If it is "sugar" specifically that she does not want, maybe she can
use sweet fruits like mashed banana or unsweetened applesauce instead.
Maybe a better idea is not to try to make things that are normally
sweet and use some fake sweetener but to find foods that are not
normally made with sugars. Or just try leaving out or substantially
reducing the sugar in the recipes she has.
--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Puester said:

Shawn Hearn said:

In article <[email hidden]>,

(Elaine Goldberg) said:

My daughter-in-law is seeking 'no-sugar' recipes for quick breads,
and muffins to make for 1½ year old twins.

I have some good recipes, but none are 'no-sugar'. If anyone has a
favourite recipe of this kind that they'd be willing to share, we'd
appreciate it. Thanks.

How about using Splenda instead of sugar in your recipes? Also, if
you check Splenda's web sites, you will find numerous low carb
recipes.

I wouldn't feed Splenda to 18 month old children.

Why is she so adament about no sugar? Most bread recipes
contain VERY little sugar, precentage-wise.

gloria p

I agree with you 100% on this, Gloria. I don't think they are trying to do
low-carb with babies, either. I'm not sure why anyone would suggest such a
thing for infants. And as you say, the amount of sugar in most homemade
bread and muffins is negligible.

Perhaps we don't have enough information about the twins. Is it possible
they have a problem with diabetes? If so, then ALL complex carbs need to be
monitored carefully. But that wasn't the feeling I got from the OP; simply
that his DIL doesn't want to add sugar. <shrug>

Jill

Banana Muffins (Sugar Free)
Yield: 4
Ingredients:
1 3/4 cup sifted all purpose flour
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
3 tbl canola oil
8 pkt Equal sweetener
2 x egg whites beaten until foamy
1 cup mashed bananas
1 tsp vanilla flavoring

Method:
Sift together flour, baking powder, baking soda and salt. Combine oil,
sweetener, egg whites, mashed bananas and vanilla. Add flour mixture and
blend well. Turn into well greased muffin pan and bake at 400 degrees about
20 minutes.

Makes 12 muffins.

----------------------------------------------------------------------------
-----------------------------
Brown Sugar Cornmeal Muffins
Yield: 12
Ingredients:
1 tbl brown sugar
2 tsp cornmeal
1/4 cup cornmeal
1/2 cup brown sugar
2 cup flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup nonfat vanilla yogurt
3 tbl milk more if needed
4 tbl oil
2 lrg eggs

Method:
Preheat oven to 375F. Set aside 1 tbsp brown sugar and 2 tsp. cornmeal in
small bowl.

Mix remaining dry ingredients. In separate bowl mix wet ingredients.

Combine the dry ingredients with the wet quickly. Spoon into muffin cups,
makes about 10 - 12. Sprinkle topping over each muffin before baking. Bake
20 minutes.

----------------------------------------------------------------------------
----------------------------

Date Nut Bread - Low Fat-Sugar Free
Yield: 1 Servings
Ingredients:
1 cup Chopped dates
1 cup Raisins
1 1/2 cup Boiling water
1 cup Whole wheat flour
1 cup All-purpose flour, unbleached
1 tsp Baking soda
1 tsp Baking powder
2 x Egg whites
1 tsp Vanilla
1/2 cup Chopped pecans

Method:
1. Place raisins and dates in a small bowl and cover with the boiling water,
set aside.

2. In a large bowl, stir together flour, baking soda, baking powder and
pecans.

3. Blend in the egg whites and vanilla.

4. Add the raisin and date mixture and stir until well blended.

5. Spread evenly into a greased and floured 9" x 5" x 3" loaf pan.

6. Bake at 350 for 35 - 40 minutes or until tests done.

7. Cool in pan for 10 minutes and then remove and cool thoroughly on a wire
rack. It is best wrapped and stored overnight before serving.
----------------------------------------------------------------------------
-----------------------

Fat- and Sugar-Free Muffins
Yield: 12 Servings
Ingredients:
2 cup Oat bran (or any bran, really)
2 cup White flour
4 tsp Baking powder
1 tsp Baking soda
1 tsp Cream of tartar (my own addition)
1/2 cup Egg substitute, egg white, or whatever replacement
1/2 cup Molasses
1/2 cup Condensed skim milk
1 1/2 cup Unsweetened apple sauce
1 cup Frozen raspberries, thawed only slightly

Method:
Preheat the oven to 350 degrees Fahrenheit.

Combine the dry ingredients, and whisk together (or sift after measuring).

Combine wet ingredients, except for raspberries. Pour the wet ingredients
over the dry ones, and fold gently in for about fifteen strokes. Add
raspberries, and fold five more times while keeping the raspberries as whole
as possible (avoid crushing). If flour still shows, fold until it is all wet
and no longer visible, as little as possible.

Spoon into muffin tins, sprayed
*lightly* with cooking spray. Make each cup slightly rounded; these will not
rise as much as light muffins made only with flour, and the batter is thick
enough that it should not run over the sides and onto the oven floor. Bake
for 25 minutes at 350 degrees.

Remove from the tins, and let cool for five minutes before eating on a rack.

----------------------------------------------------------------------------
--------------------------

Fruit Sweet and Sugar Free - Banana Nut Bread
Yield: 2 Loaves
Ingredients:
1/4 cup Walnuts,
2 cup Unbleached white flour,
2 tsp Baking soda,
1/2 tsp Baking powder,
1 tsp Cinnamon,
1/4 tsp Salt,

----------------- WET INGREDIENTS ----------------
1/2 cup Oil,
3/4 cup Fruit sweetener,
3 x Eggs,
2 1/4 tsp Vanilla extract,
3/4 cup Mashed bananas,(2 md size)

Method:
Preheat the oven to 350 degrees. Lightly spray two bread pans with lecithin
spray. Toast the walnuts in the oven for 7-10 minutes, stirring
occasionally. Allow the nuts to cool. Then coarsely chop them with a knife
or with a pulsing action in a food processor. Put them aside. Sift the dry
ingredients together. Use an electric mixer on medium speed to whisk the oil
and the sweetener together until thickened, about 5 minutes. Add the eggs
one at a time, beating well after each addition. Reduce the speed and stir
in the vanilla and the mashed bananas. On low speed, slowly add the sifted
dry ingredients and the toasted walnuts. Mix just until blended, being
careful not to over mix. Pour the batter into the prepared loaf pans. Bake
the loaves on the middle shelf of the preheated oven for 45-60 minutes until
a toothpick inserted into the center of the loaf comes out clean. Cool the
loaves slightly before removing them from the pans and cooling them on a
wire rack. When cool, wrap the breads in plastic wrap and let them sit
overnight at room temperature before slicing.

----------------------------------------------------------------------------
------------------------------

Fruit Sweet and Sugar Free - Blueberry Muffins
Yield: 36 Mini muffin's
Ingredients:

----------------- FRUIT AND NUTS ----------------
1 cup Walnuts,
2 cup Frozen blueberries,

----------------- WET INGREDIENTS ----------------
1 1/2 cup Sour cream,
3/4 cup Fruit sweetener,
1/4 cup Apple butter,
2 x Eggs,
1 tsp Vanilla extract,
7 tbl Buttermilk,
1 1/2 cup Rolled oats,
2 tbl Butter,

----------------- DRY INGREDIENTS ----------------
2 1/2 cup Brown rice flour,
1 1/8 tsp Baking soda,
1 1/8 tsp Baking powder,
1/2 tsp Salt,
1 tsp Cinnamon,

Method:
Preheat the oven to 375 degrees. Lightly spray regular sized or mini muffin
tins with lecithin spray. Toast the walnuts in the oven for 7-10 minutes,
stirring occasionally. Allow the walnuts to cool, then coarsely chop them
with a knife or with a pulsing action in a food processor. Set aside. Whisk
the sour cream, fruit sweetener, apple butter, eggs, vanilla, and buttermilk
together in the order listed until well blended. Stir in the rolled oats.
Let this mixture sit for a minimum of 5 minutes while you prepare the rest
of the ingredients.

Sift together the dry ingredients into a large bowl; make a well in the
center. Melt the butter and stir it into the dry mix. When half mixed, stir
in the frozen blueberries and toasted walnuts, folding and stirring just
until mixed. The batter will be lumpy. Use a well rounded #12 scoop (2/3
cup) to place the muffin batter in the regular sized pans, and use a #24
scoop (2-3 tablespoons) for the mini muffins. Place either size muffins on
the middle shelf of the preheated oven. Bake regular muffins for 30-35
minutes and mini muffins for 15-20 minutes. Turn the muffin pans once to
brown evenly.

Let the muffins cool for five minutes before removing them to a wire rack to
cool completely.

----------------------------------------------------------------------------
-----------------------------

Fruit Sweet and Sugar Free - Cranapple Walnut Muffins
Yield: 12 Servings
Ingredients:

----------------- FRUIT AND NUTS ----------------
1/2 cup Walnuts,
1 cup Apples, peeled diced
1 1/2 cup Cranberries, frozen fresh

----------------- WET INGREDIENTS ----------------
1/2 cup Oil,
14 tbl Fruit sweetener,
2 x Eggs,
1 tsp Vanilla extract,
1/3 cup Unsweetened applesauce,

----------------- DRY INGREDIENTS ----------------
2 3/4 cup Unbleached white flour,
1 tsp Baking powder,
1 tsp Baking soda,
1 tsp Cinnamon,
1/2 tsp Nutmeg,
1/2 tsp Salt,

Method:
Preheat the oven to 375 degrees. Lightly spray regular size or mini muffin
tins with lecithin. Toast the walnuts in the oven for 7-10 minutes, stirring
occasionally. Allow the nuts to cool. Then coarsely chop them with a knife
or with a pulsing action in a food processor.

Wash and sort the cranberries. Then coarsely chop them in a food processor
using the pulsing action. Whisk the wet ingredients together in the order
listed until well blended. Sift together the dry ingredients into a large
bowl. Make a well in the center and stir in the wet mix. When half mixed,
stir in the diced apples, coarsely chopped cranberries and toasted walnuts.
Do not over mix. The batter should remain lumpy. Use a rounded #12 scoop
(1/2 cup) to place the batter into the regular-size muffin tins. Use a #24
scoop (2-3 tablespoons) for the mini muffins. Bake either size muffins on
the middle shelf in the preheated oven. Bake the regular sized muffins for
25-30 minutes, and the mini muffins for 15-20 minutes. Turn the muffin pans
once to allow for even browning. Let the muffins cool in the pan for 5
minutes before removing them to a wire rack to cool completely.

----------------------------------------------------------------------------
----------------------

Fruit Sweet and Sugar Free - Date Nut Bread
Yield: 2 Loaves
Ingredients:
1 1/2 cup Walnuts,
1 1/2 cup Date pieces,
1/2 tsp Baking soda,
1/2 tsp Baking powder,
1/2 tsp Salt,
1 1/2 cup Warm water,
1/2 cup Fruit sweetener,
1/2 cup Softened butter,
2 x Eggs,
3 cup Unbleached white flour,

Method:
Preheat the oven to 350 degrees. Lightly spray two bread pans with lecithin
spray. Toast the walnuts in the preheated oven for 7-10 minutes, stirring
occasionally. Allow the nuts to cool, then coarsely chop them with a knife
or with the pulsing action in a food processor and put them aside. Combine
the date pieces, baking soda, baking powder, and salt in a small bowl. Stir
in the warm water. On medium speed beat the fruit sweetener and butter
together until light and fluffy. Add the eggs, one at a time, beating well
after each addition before adding the next. On the lowest speed stir in the
flour and then the date mixture and the toasted walnuts. Pour the batter
into the prepared pans. Place the loaves on the middle shelf of the oven,
and bake for approximately 1 hour. A toothpick inserted in the center of the
loaf will come out clean when the bread is done. Cool the loaves slightly
before removing them from the pans and cooling them on a wire rack. Wrap the
breads in plastic wrap and let them sit for a few hours to overnight at room
temperature before slicing.

----------------------------------------------------------------------------
------------------------

Fruit Sweet and Sugar Free - Zucchini Bread
Yield: 12 Servings
Ingredients:

----------------- WET INGREDIENTS ----------------
2 1/4 cup Grated & drained zucchini,
1/4 cup Zucchini water,
1/3 cup Fruit sweetener,
3/4 cup Oil,
3 x Eggs,
1 tbl Vanilla extract,

----------------- DRY INGREDIENTS ----------------
3/4 cup Walnuts,
2 1/3 cup Unbleached white flour,
4 tsp Cinnamon,
3/4 tsp Nutmeg,
1 tsp Baking soda,
3/4 tsp Baking powder,
1/2 tsp Salt,

Method:
Preheat the oven to 350 degrees. Lightly spray a 9" square pan with lecithin
spray. Toast the walnuts in the oven for 7-10 minutes, stirring
occasionally. Allow the nuts to cool. Then coarsely chop them with a knife
or with the pulsing action in a food processor, and put them aside. Grate
the zucchini using a medium grater. Place the grated zucchini in a sieve
over a bowl and use your hand to press out the extra liquid. This is the
Zucchini water. Measure our 1/4 cup and set aside. Sift the dry ingredients
together. Use an electric mixer on medium high speed to whisk the sweetener
and oil together until thickened. Then add the eggs one at a time, beating
well after each addition before adding the next. Reduce the speed to low and
stir in the vanilla and zucchini water. On the lowest speed, add the sifted
dry ingredients alternately with the grated zucchini and the toasted
walnuts. Pour the batter into the prepared pan. Place the pan on the middle
shelf of the preheated oven and bake for 45-50 minutes. A toothpick inserted
in the center of the bread will come out clean when the bread is done. Cool
the bread in its pan on a wire rack, but don't cool it too much, for
Zucchini bread is great served hot from the oven. Store it well wrapped in
plastic at room temperature.

----------------------------------------------------------------------------
----------------------------

Sugar Free Apple Strudel
Yield: 1 Servings
Ingredients:
6 x Apples peeled and sliced
2 tbl Apple juice concentrate
1 tbl Raisins, soaked in warm water for, 10 minutes
1/2 tsp Cinnamon
3 x 14x8 inch sheets phyllo dough, thawed

Method:
Preheat oven to 425. Place apples and concentrate in a nonstick pan, cover
with lid and cook for 5 minutes..Set lid ajar so steam can escape and
caramelized apples. Cook until all liquid is gone. Remove apples and place
them in bowl. Sprinkle with cinnamon, add raisins and stir.

On work surface, place three phyllo sheets on top pf each other. Spread the
apple mixture in the center, leaving 1 1/2 inch border on each side. Roll
the phyllo like a jelly roll or burrito. Set on a nonstick baking sheet
sprayed with vegetable spray. Bake at 425 for 25-30 minutes until golden
brown. Slice to serve.
----------------------------------------------------------------------------
-

Enjoy:
Chef R. W. Miller
Marriott Resorts & Hotels

'Thank you' to everyone who responded to my request for help.

One of the twins has had a few health problems, but nothing that would
be related to diet. The mother is a first-time mom, and is trying to be
as near 'perfect' in regard to child rearing, as is possible. All
'whole foods', nothing refined, everything organic, etc.

As I was suggesting honey to the mom, instead of sugar, I recalled
something about honey not being good for toddlers, etc. I have no
experience with Splenda® but suspect it might be better for older
children.

Again, thanks to all who took the time to respond!

Elaine

(Elaine Goldberg) said:

'Thank you' to everyone who responded to my request for help.

One of the twins has had a few health problems, but nothing that would
be related to diet. The mother is a first-time mom, and is trying to be
as near 'perfect' in regard to child rearing, as is possible. All
'whole foods', nothing refined, everything organic, etc.

As I was suggesting honey to the mom, instead of sugar, I recalled
something about honey not being good for toddlers, etc. I have no
experience with Splenda® but suspect it might be better for older
children.

Again, thanks to all who took the time to respond!

Elaine

I like Splenda for baking, but it sounds like this situation calls for the
stevia squad. Stevia advocates tend to be rabid "natural" foods ... uh,
enthusiasts. Personally, I wouldn't feed stevia to a rat, but, I'm not a
"natural" foods advocate. WARNING; stevia has not been approved by the FDA
for use as a sweetener - that doesn't mean it's bad, just that it has not
been proven safe or unsafe.

"Elaine Goldberg" <[email hidden]> wrote in message
news:[email hidden]...

'Thank you' to everyone who responded to my request for help.

One of the twins has had a few health problems, but nothing that would
be related to diet. The mother is a first-time mom, and is trying to be
as near 'perfect' in regard to child rearing, as is possible. All
'whole foods', nothing refined, everything organic, etc.

As I was suggesting honey to the mom, instead of sugar, I recalled
something about honey not being good for toddlers, etc. I have no
experience with Splenda® but suspect it might be better for older
children.

Again, thanks to all who took the time to respond!

Elaine

She's not willing to feed them sugar because it's refined but she's willing
to feed them chemicals instead? That makes no sense.

Kathy

Kathy said:

She's not willing to feed them sugar
because it's refined but she's willing to
feed them chemicals instead? That
makes no sense.

No, she's not willing to feed them chemicals. I didn't mean to imply
that she is. Quite the contrary. Perhaps my remark about my
unfamiliarity with Splenda® confused the issue, but as some people had
mentioned it as a possibility, I referred to it in my post.

Elaine

Elaine Goldberg said:

'Thank you' to everyone who responded to my request for help.

One of the twins has had a few health problems, but nothing that

would

Quoted message said:

be related to diet. The mother is a first-time mom, and is trying to

be

Quoted message said:

as near 'perfect' in regard to child rearing, as is possible. All
'whole foods', nothing refined, everything organic, etc.

There is absolutely nothing wrong with or unwholesome about sugar.
Sugar is about as natural of a food as you can get. Has she ever heard
of "sugar in the raw"? It is unprocessed sugar.

Quoted message said:

As I was suggesting honey to the mom, instead of sugar, I recalled
something about honey not being good for toddlers, etc.

Clostridium botulinum. Do a Google search.

Quoted message said:

I have no
experience with Splenda® but suspect it might be better for older
children.

Don't feed Splenda or other sugar substitutes to children. That's just
insane.

-L.

L said:

(Elaine Goldberg) said:

'Thank you' to everyone who responded to my request for help.

One of the twins has had a few health problems, but nothing that would
be related to diet. The mother is a first-time mom, and is trying to be
as near 'perfect' in regard to child rearing, as is possible. All
'whole foods', nothing refined, everything organic, etc.

As I was suggesting honey to the mom, instead of sugar, I recalled
something about honey not being good for toddlers, etc. I have no
experience with Splenda® but suspect it might be better for older
children.

Again, thanks to all who took the time to respond!

Elaine

I like Splenda for baking, but it sounds like this situation calls for the
stevia squad. Stevia advocates tend to be rabid "natural" foods ... uh,
enthusiasts. Personally, I wouldn't feed stevia to a rat, but, I'm not a
"natural" foods advocate. WARNING; stevia has not been approved by the FDA
for use as a sweetener - that doesn't mean it's bad, just that it has not
been proven safe or unsafe.

more like there's no lobby behind them like there is for aspartame. it
is sold as a 'dietary supplement' here in the states, and as a sweetener
elsewhere. the FDA is a racket, plain and simple.

--

saerah

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

L said:

(Elaine Goldberg) said:

'Thank you' to everyone who responded to my request for help.

One of the twins has had a few health problems, but nothing that would
be related to diet. The mother is a first-time mom, and is trying to be
as near 'perfect' in regard to child rearing, as is possible. All
'whole foods', nothing refined, everything organic, etc.

As I was suggesting honey to the mom, instead of sugar, I recalled
something about honey not being good for toddlers, etc. I have no
experience with Splenda® but suspect it might be better for older
children.

Again, thanks to all who took the time to respond!

Elaine

I like Splenda for baking, but it sounds like this situation calls for the
stevia squad. Stevia advocates tend to be rabid "natural" foods ... uh,
enthusiasts. Personally, I wouldn't feed stevia to a rat, but, I'm not a
"natural" foods advocate. WARNING; stevia has not been approved by the FDA
for use as a sweetener - that doesn't mean it's bad, just that it has not
been proven safe or unsafe.

Has the FDA approved basil, parsley or tarragon for flavorings?
Stevia is an herb. I grow it but I haven't taken the time to figure
out the best ways to use it.

--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"Elaine Goldberg" <[email hidden]> wrote in message
news:[email hidden]...

Kathy said:

She's not willing to feed them sugar
because it's refined but she's willing to
feed them chemicals instead? That
makes no sense.

No, she's not willing to feed them chemicals. I didn't mean to imply
that she is. Quite the contrary. Perhaps my remark about my
unfamiliarity with Splenda® confused the issue, but as some people had
mentioned it as a possibility, I referred to it in my post.

Elaine

Oh okay. I think most recipes are either sugar or some chemical substitute.
If she doesn't want to feed them sugar then she's just going to have to
forget feeding them the things made with sugar. If she wants to give them
sweets she can feed them fruit.

Kathy

Elaine Goldberg said:

'Thank you' to everyone who responded to my request for help.

One of the twins has had a few health problems, but nothing that would
be related to diet. The mother is a first-time mom, and is trying to
be as near 'perfect' in regard to child rearing, as is possible.

Well there you go. There's no such thing as a perfect or near perfect
parent 🙂

Quoted message said:

'whole foods', nothing refined, everything organic, etc.

It's rather difficult to find everything organic unless, of course, you grow
everything yourself and raise your own animals. [Said with tongue in
cheek - maybe she should live in a 1960's commune.] I suppose this is a
silly question, but does the mother eat this way herself? If she already
did she wouldn't be searching... hmmm.

Quoted message said:

As I was suggesting honey to the mom, instead of sugar, I recalled
something about honey not being good for toddlers, etc.

(snippage)

Quoted message said:

Elaine

Absolutely NOT honey! But this also begs the question, did she feed the
babies jarred baby food or did she puree all their meat/vegetables/grains
herself? I'm not saying there is anything wrong with either choice. I
wasn't a perfect child but I was not harmed in any way (that I am aware of)
by being fed Gerber's and no, my mother didn't breast feed. At the ripe
middling age of 45, I'm still alive and kicking (and actually having the
time of my life!)

Jill

Jill wrote:

<snip>

Quoted message said:

It's rather difficult to find everything
organic unless, of course, you grow
everything yourself and raise your own
animals.

Right you are. I should have said 'almost' everything that she can
find.

Quoted message said:

[Said with tongue in cheek - maybe she
should live in a 1960's commune.] I
suppose this is a silly question, but does
the mother eat this way herself?

For the most part, but not as stringently as with the children.

Quoted message said:

Absolutely NOT honey! But this also
begs the question, did she feed the
babies jarred baby food or did she puree
all their meat/vegetables/grains herself?

She has not fed them commercially prepared foods, but cooked, pureed,
diced, etc. everything from scratch.

Elaine

Elaine Goldberg said:

Jill wrote:

She has not fed them commercially prepared foods, but cooked, pureed,
diced, etc. everything from scratch.

Elaine

Wow! She'll have fun packing their lunches when they toddle off to school.
Baking bread (sans sugar), grinding her own peanut butter, canning jelly and
all that... 😉

Jill