I'm wondering why we can't use honey instead of dextrose, organic honey is straight from the hives it has great medicinal qualities ,dextrose is just pure energy.

Diane McAnally wrote:I'm wondering why we can't use honey instead of dextrose, organic honey is straight from the hives it has great medicinal qualities ,dextrose is just pure energy.

Dear Diane

Honey is pure fructose and is an absolute No No

Perhaps you haven't read David's book "Sweet poison" yet? He tells you all about what harm fructose does to the body.

cheers

Freda

Hi Diane, if you are passing a beer brewing shop, stop in and buy some malt extract. It is cheap, absolutely delicious and has a honey consistency. It can be used on sandwiches, on toast and on porridge; in fact it can substitute for honey in almost every circumstance. It is maltose (safe), very sweet and fabulous on pikelets and crumpets...or drizzled over home made icecream. If you like malted milk it can be dissolved in a little hot water and whisked into milk...or for a great treat, heat a tablespoonful in the microwave, mix it with a heaped teaspoonful of Cadbury's Bournville Cocoa powder and have it in hot or cold milk. Cold, it is a great choc malt, hot it replaces horlicks or malted ovaltine. And, if you keep it close to the freezer, it is nice just to suck on a spoonful when it reaches the consistency of toffee.

Best wishes,

David F

David F wrote:

Hi Diane, if you are passing a beer brewing shop, stop in and buy some malt extract. It is cheap, absolutely delicious and has a honey consistency. It can be used on sandwiches, on toast and on porridge; in fact it can substitute for honey in almost every circumstance. It is maltose (safe), very sweet and fabulous on pikelets and crumpets...or drizzled over home made ice cream. If you like malted milk it can be dissolved in a little hot water and whisked into milk...or for a great treat, heat a tablespoonful in the microwave, mix it with a heaped teaspoonful of Cadbury's Bournville Cocoa powder and have it in hot or cold milk. Cold, it is a great choc malt, hot it replaces horlicks or malted ovaltine. And, if you keep it close to the freezer, it is nice just to suck on a spoonful when it reaches the consistency of toffee.

Best wishes,

David F

Hi, David, I had forgotten this post you did!! I always extol the niceties of Rice malt syrup, my Nanna used to give me malt extract every day, along with the cod liver oil capsules, when I was around 5 - 9 years old, it was an aftermath of the War, (2nd World). all the children were entitled to have it free. I remember us being on 'rations', and had to take coupons to the shop with me when I was sent around the local shop to buy food.

I guess they are not the same thing. I was always of the opinion that malt extract had sugar in it. But I can be convinced otherwise. It's very yummy, I do remember that. 

I Googled it and found out these facts, link here:-

http://www.maltproducts.com/news.whatismalt.html

You also may find this interesting if you bake stuff, link here:-

http://www.azeliaskitchen.net/blog/malt-syrup-malt-extract-maltose/

I'm still not sure if it's got fructose in it!!    Maybe there was so much info, it tool a wrong turn in my brain!!  lol

Great ideas on using the Rice Malt syrup, though, David F.

Sylvia

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