Honey, Sugar, Molasses, Agave, Stevia & Other Natural Sweeteners:

Which Are Actually Good for You?

While not bird related I thought this was a good read. What are your thoughts of using Stevia in place of Molasses or Honey in Cookie and Birdie Bread recipes? I like using dark Molasses because it supplies some good nutrients but also worry about feeding yeast...

Even though it says: I am assuming you could still use it as a sweetener for baking, but would have to be careful so as to not add too much.

LINK: Honey, Sugar, Molasses...

When I took reflexology several yrs ago, I learned the importance of Stevia. You only need no more than 1/16 to1/8 of a teaspoon to sweeten a few glasses of drink. It is on the costly side and can be found in Health food stores. The more expensive the better the taste. the cheaper can have an after taste.

Also as a warning please do not use nutra sweet(asparteme) as it is a chemically made sugar. It is associated with alzhiemers, seizures and other serious health problems. when it is heated up past 120 degrees it turns to formldehyde.

I had never heard of Stevia before. I might see if I like it. As for honey and molasses, I like them both and use which ever I come across first. hehe

Hm - I think a trip to the health food store will be on my list for today.

I use organic wild-flower honey, all-fruit preserves, molasses and muscovado in my gloop recipes. Not much, mind you, but enough to give it a mildly sweet flavor.

I use stevia in my drinks as well, but do not add to my birdie bread. I use apple chunks and sweet potatoes to lightly sweeten the bread.