Pictures from Book signing at Haggin Museum Christmas Open House

Sugar Substitutes

In view of the various health problem linked to refined sugar consumption, the search is on for a sugar substitute, natural or artificial, that mimics the pleasant sweet taste of real sugar. Saccharin, the first artificial sugar substitute, was synthesized in 1879. Of the many artificial sweeteners approved by the FDA, aspartame is perhaps the most commonly used in the food industry, especially since the expiration of the Monsanto patent in 1992, which was accompanied by a significant price drop. Rising in popularity is sucralose (Tate and Lyle’s patent), known as Splenda. Sucralose is great for baking because in is stable in heat. It is said to be harmless to the body because it passes through with minimal absorption.

Stevia, a natural sugar substitute, imported from northern Paraguay and southern Brazil, is said to offer the healthiest alternative to sugar and artificial sweeteners because it is calorie-free (sugar carries 109 calories per ounce) and stable in heat up to 392 F. As stevia is 300 times sweeter than white sugar by volume, a dash (0.16 teaspoon) is equivalent to 1 cup of white sugar. For ease of measuring, use one-fourth of a teaspoon. I tried it and it is fine.

(Adapted from pp.111-112 of A Tradition of Soup by Teresa Chen)

Sugar from the Stores

Sugar is the common name for sucrose, also called saccharose. Sugar has its origin in plants such as sugarcanes and sugar beets. In its natural form, sugarcane provides a rich source of vitamins and minerals.

Sugar is most often prepared as a fine/refined, white, granulated, odorless powder. Large sugar crystals, called rock sugar crystal, are formed by allowing a supersaturated solution of sugar to settle for several days. Both brown sugar and molasses come from late stages of sugar refining. The later into the process, the stronger the color and taste will be. Between the true raw sugar found in unheated sugarcane juice and refined sugar are specialty “raw” sugars that are part sugar and part molasses poured into molds to dry which results in brown sugar cakes or sugar slices called bing pin tohng or simply pin tohng in Cantonese. This specialty sugar is preferred in Chinese cuisine for braising and stews.

Refined sugar is devoid of nutrients. Over consumption of refined sugar can cause tooth decay, contributing to obesity and adversely affect people with diabetes, damaging eyes, kidneys, nerves, heart and blood vessels. If is also know to cause hyperactivity in some children. Research shows that refined sugar may also cause growth-hormone deficiency and deplete the body of potassium and magnesium.

In view of the possible health hazards, it is best to read all food labels to find out about the sugar content of each food item, including candy bars, chips, ice cream, soft drinks, fruit juice, jam, peanut butter, yogurt, and breads, because sugar and high–fructose corn syrup are generously used by food manufacturers in food products. A World Health Organization (WHO) Technical Report, “Nutrition and the Prevention of Chronic Diseases,” recommended against the consumption of all monosaccharides and disaccharides added to foods. Instead, WHO approves only of natural sugars, the unrefined sugar found in fruit, grains, vegetables, pure honey, and maple syrup, for unrestricted consumption.

(Adapted from pp.111-112 of A Tradition of Soup by Teresa Chen)

Cooking in China's Pearl River Delta (Armchair Traveler)

San Joaquin Delta College is offering another full program for Armchair Travelers this fall. Starting September 15th there will be presentations on 12 consecutive Tuesdays from 2:30 PM to 3:30 PM in the North Forum. PCMC's Health Educator Teresa Chen's talk on October 27th will be focused on the Healthy Gourmet Tour to China's Pearl River Delta which she co-hosted with Chef Martin Yan in March, 2009. Though the presentation includes some of the history, geography and culture of the region, its main feature is food, the Cantonese cuisine. Teresa will take you to the culinary hot spots, meet China's top chefs, and show you pictures of delicacies that will surely make your mouth water.

After the talk, some refreshments will be served. Teresa will also be signing her book, A Tradition of Soup - Flavors from China's Pearl River Delta. If you haven't already purchased one, this is your chance to get an autographed copy.

Please join us!

A map of Delta College campus showing Forum can be obtained at: http://www.deltacollege.edu/info/general/map/index.html

Book Signing at Jene Wah Inc.

On Saturday June 27th 2009, Dr. Teresa Chen gave a cooking demonstration and PowerPoint presentation about her book: A Tradition of Soup – Flavors from China’s Pearl River Delta. She addressed an audience of approximately 65 people. The community support was tremendous. Everyone who attended this event enjoyed the lecture and was able to enjoy the sampling of four soups featured in the book.

We thank all of you for coming out to make this event a success! Special thanks to Loreen Huey, President of Chinese Cultural Society of Stockton and Gladys Ikeda, President of Jene Wah, Inc. who organized the book-signing event.

Stevia as Sweetener

Today I made a black sesame seed gruel and wondered about using sugar substitutes for my diabetic friends. My first choice is stevia which is 300 times sweeter than sugar. For one cup of sugar, only 0.16 teaspoonful of stevia powder is needed. It is hard to measure 0.16 tsp., so approximate a dach or 1/4 of a teaspoon.

I'll share about Splenda some other time.

Pet Therapy

Having a furry friend is a blessing for many people. They are so much fun to watch.

A Tradition of Soup

A Tradition of Soup highlights recipes that serve a wide range of healing purposes, from gaining or shedding weight to healing acne and preventing wrinkles. This book also provides a beautifully photographed ingredients glossary complete with Chinese names, pronunciantion, and detailed descriptions.

Beans