Status Updates From The China Study Cookbook: T...

Although America’s Test Kitchen says that Sucanat has a deeper, richer flavor, they also say that you must use a spice grinder to grind Sucanat prior to use because it has a “tough, gritty texture” and does not always dissolve quickly into batters and doughs. they also say to use less than white/brown sugar as it is sweeter, being partly made of fructose.

According to America’s Test Kitchen, the substitution equivalents for white table sugar or brown sugar, to Sucanat is 1/2 Cup of white or brown sugar to 1/2 Cup + 2 TBSP of Sucanat

Instead, dates are equal parts glucose and fructose and have a very low glycemic index of 42. You can buy date sugar (granulated) and date syrup on Amazon. This should be used as a sweetener unless you hate the flavor.

Sucanat is used in some of the recipes. Sucanat is just a naturally evaporated cane sugar that has not had the molasses removed. It has more minerals than refined sugar but you would need to eat quite a lot to get those benefits (acc. To Healthline.com). In the mean time it’s glycemic index is 55 (higher than maple syrup) and has 16 calories per tsp.

Why would you boil squash and leach out the nutrients when you can bake it???

I already make garlic green beans and onions, with a lot more garlic than this recipe.

According to soyproteinincn.com. Hydrolyzed soy protein contains 10 to 30% MSG, and should not be consumed by those sensitive to MSG. Those people are real and I’m one of them. Further many recipes call for an astounding 1/4 Cup of maple sugar, which is a LOT of sweetness in entrees. Maple syrup is lower than table sugar on the glycemic index (54 to sugar’s 65) but still bad for those with diabetes (and pre).

Many recipes call for “Vegit” seasoning. Not knowing what that was, I researched it. Vegit is a trademarked seasoning of the brand Spike (also trademarked). Spike should be included with Vegit, and TM symbols should’ve been used. This is bad editing and not legal under trademark laws. Also, Vegit has hydrolyzed soy protein as it’s 3rd ingredient but says “No Added MSG.” This is a dodge around the truth. (Contd)

I am surprised at the usage of peanut butter even in small quantities. It’s delicious, but loaded with saturated fat. Doesn’t seem to be something that a heart patient or someone trying to take care of their CV system would want to eat.

Heavy reliance on pasta and rice in this cookbook.