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« What Evolution Medicine Tells Us About Health, Disease, Happiness, and Aging. The Scholarly & The Lite Versions | Main | Longevity Lessons: It's Not Just Exercise & Diet - It's Friends, Empathy, Cooperation & A Laid-Back Attitude »

April 20, 2009

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Beverly

Thanks for the heads-up on agave. I have been using it - not thinking it is low-cal, but hoping that it would have less of a blood sugar punch than other sweeteners. I am not diabetic...yet. (I'm 64 and there were a number of diabetics in the family.)

I like your idea of decreasing our use of sweeteners in general. If I am going to have something sweet - like a little dark chocolate or the rare cookie, I do not sweeten the occasional coffee I will have with it...

It is a really good idea to use dark maple syrup or dark honey. They are somewhat self-limiting, since if you use more than a little, the taste can be overpowering.

I like the suggestions in Dr. Esselstyn's book: slice peaches on toast, etc!

Also, I keep a small Japanese teapot around and make mild Chinese tea which doesn't need sweetener at all. With that nice strainer inside the pot, I can dump the tea leaves in my little compost container on the counter, rinse the pot and start over without much effort. Much better than having to wash a gooey lemon-and-honey cup!

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