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Glad to hear it. Both sides of my family have a history of Type II onset diabetes, so I'm starting now to cut down on refined sugars and such so it doesn't become a problem now, and maybe hold off becoming a problem later.

But don't go overboard on this syrup, either. Sugar alcohols, also called polyols, although not an intoxicating compound like ethyl alcohol, is still an alcohol, and therefore it has incomplete digestion in your system. How incomplete depends on the particular polyol. Maltitol is almost as sweet as sugar, but also reacts in the system much like any other carbohydrate and should be treated the same as sugar by those regulating their blood sugar level or counting carbs for whatever reason. Sorbitol, on the other hand, though not quite as sweet, is pretty negligible to your blood sugar, but because it is not significantly absorbed, can have a "laxative" effect in some people. There are at least six others commercially used, like xylitol in mints and others.

The worst of all the carbohydrates to your system, however, is high fructose corn syrup. This is because the "tail" of the sugar molecule is one atom away from where it is on glucose, so your liver has to take fructose apart and put it back together first as glucose before your body can use it. Since the invention of the process to make high fructose corn syrup, it has become so cheap it is used in almost every commercially available food, because by volume it is half again sweeter than regular sugar. So it's cheaper and sweeter so less is used to get the same sweetness in a product -- a "win-win" situation for manufacturers. Most soda pops are now sweetened with fructose instead of sugar, and because it is added to literally everything from breakfast cerials to spaghetti sauce, lunch meats and everything in between, it adds hidden calories, carbs, and puts silent stress on your liver and insulin functions.

More info here: http://www.mendosa.com/netcarbs.htm

Most supermarkets in Saigon sell only one kind of pancake syrup, just for the few American expats here. It's terribly expensive, so I just use honey!

Doesn't anyone use real maple syrup anymore?

Chuck(G) wrote:Doesn't anyone use real maple syrup anymore?

My wife does, because she is hypersensitive to the caramel coloring that is in most syrups to give them the amber or brown color. It is very expensive around here, so we get a large jug bottle at the local Sam's club, and it lasts for months: 1) unlike other sugar based syrups, it does not solidify or crystalize over time, 2) because it is a combination of natural sugars, it is easier to digest, and 3) because it has real flavor instead of just being sweet, you can use less to get the same flavor out of your pancakes, muffins, topping on oatmeal, etc.

iiipopes wrote:My wife does, because she is hypersensitive to the caramel coloring that is in most syrups to give them the amber or brown color. It is very expensive around here, so we get a large jug bottle at the local Sam's club, and it lasts for months: 1) unlike other sugar based syrups, it does not solidify or crystalize over time, 2) because it is a combination of natural sugars, it is easier to digest, and 3) because it has real flavor instead of just being sweet, you can use less to get the same flavor out of your pancakes, muffins, topping on oatmeal, etc.

Indeed. A container will last a long time. It used to be that most of the maple syrup for purchase was from Vermont or another state in New England, but now it all seems to be from Canada.

When we can find maple syrup here (and it's from Canada), it is about the same price as Log Cabin!

We did peanut butter and syrup sandwiches when I was a kid.

SplatterTone wrote:We did peanut butter and syrup sandwiches when I was a kid.

So THAT"S what happened... I knew that there had to be an explanation!

I can remember making some syrup that's good. You mix some brown sugar (two kinds--an equal amount) into boiling water and add a little vanilla extract. You can also add some unsalted butter. This stuff is great. Be very careful with this syrup as boiling syrup is is more dangerous than boiling water. Don't remove it from the stove until it's cool--it might take an hour.

LoyalTubist wrote:I can remember making some syrup that's good. You mix some brown sugar (two kinds--an equal amount) into boiling water and add a little vanilla extract. You can also add some unsalted butter. This stuff is great. Be very careful with this syrup as boiling syrup is is more dangerous than boiling water. Don't remove it from the stove until it's cool--it might take an hour.

When I was a boy, we used to make this as "Butterscotch Sauce". We added a bit of cream to the mix, though--probably doesn't change the flavor much, but makes it look nice and creamy. Nowadays, I'd probably add a dollop of bourbon after it'd cooled a bit.

Unlike bourbon, one just can't have too much syrup. Maybe that's why I have had to diet since January and still have a long row to hoe.
People ask me why I diet because I'm old and won't look any better thin. I reply that I might not mind lugging around food I may eat in the future but this stuff I already ate needs to go.