In one of today's postings (Lemon Balm) I mentioned adding Brown Rice Syrup to the tea. This is the only brown rice syrup we liked after trying several brands. It has a very pleasant taste & no weird undertones. This is what we use for pancakes, homemade granola, ice tea, etc. For baking we prefer either real sugar or Xylitol, a natural derivative of Birch trees. These sweeteners are great because they do not cause a spike in blood sugar and metabolize at a much slower rate than sugar or honey (yes, honey does cause the same spike in blood sugar as regular processed sugar, in spite of its nutritional value). Just like with BRS, we tasted several Xylitol brands and we prefer to use the real thing which is extracted from birch trees, versus the nasty after-tasting stuff they put in some of the cheap gum which comes mostly from corn...which -by the way- probably has been genetically modified.
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