Xylitol: Good sweetner for Cancer Alkaline Diets? Thai Coconut Pancakes?
Not sure, but after studying xylitol for a couple weeks, I picked some up at the local food cooperative. It was on sale for $5.something a pound, down from $6.something a pound. The first thing I tried it in was Thai coconut pancakes which I have adjusted to make them more alkaline. I have adjusted the original recipe. The original original follows:
Thai Coconut Pancakes
2 cups coconut milk
3 eggs beaten
1 1/2 cups rice flour
1/2 cup sweetner (I have used raw sugar, sucanat, and now xylitol)
1/2 teas sea salt
3/4 ground coconut
Mix the coconut milk in the 3 beaten eggs and then add the rest of the ingredients. Cook in skillet as a crepe. Might have to thin it a bit.
The raw sugar attempt was good, and so was the sucanat. The xylitol adventure was not as good, but I have to admit I added and adjusted the flours in an attempt to make this more alkaline. The xylitol is supposed to be alkaline; just as the sucanat is suppose to be alkaline. However, cancer enjoys feeding off of sugar, and that makes me not sure about sucanat (even though it is alkaline)as the sweetner of choice for these pancakes. Am I stuck with xylitol?
The flour adjustment is that I used 1/2 cup of millet flour, 1/2 cup of quinoa flour, and 1/2 cup of brown rice flour. The idea is to move the flours more towards alkaline. I know that quinoa, even though full of protein, is listed in the low acid column in most charts. Still, I feel good about it. Ocassionally, I will substitute one of the flours with a 1/2 cup of buckwheat flour.
The tricky part, or at least one of them, is the sweetner. I was really happy when I discovered that sucanat cane sugar is alkaline, but like I mentioned earlier, I am not sure if it feeds cancer cells or not. My guess is probably does, just not as much as refined white sugar. So what to use? It depends on how far along you are in reclaiming your health, and how alkaline is the rest of you diet?
“Vernon” you might say, “What about eggs? Aren’t those acidic?” Yes. . . and I am working on that. I have had several suggestions for substituting the eggs. One is use yogurt, another is egg white replacement, and the one I am going to try next is fresh ground flaxseeds combined in a little water. It is suppose to become a little gelatin like. I will see. I really want something that will hold the mix together when it goes into the skillet. Especially when I twist the skillet around and around to thin out the ‘crepe’. Might have to add arrowroot (tapioca starch), or some kind of other thickner like guar gum (xanthan gum). Oh well. . . I will see what happens.
Why spend so much time doing this? Because, for me and many others it is important to stay as alkaline as possible. The more ways I/we can discover and create more good tasting alkaline dishes, the more enhanced the quality of our lives become. At least it does for me. I love good tasting food. Which, speaking of tasting good, my taste buds seem to have adjusted some. Now, I wonder if they will adjust to xylitol? Good Afternoon! Vernon “Vito” Johnston