My Business Idea: Sugar-free Asian Sauces

I once made sugar free lemon sauce using stevia, cornstarch, and lemon juice. The sugar-free lemon sauce is possible by using lemonade from Simply Brand. Simply juice brands are the ones I get on a regular basis. The sugar-free lemon sauce is just as good as the real thing, which has so much sugar in it. If it were sold in a bottle, I’d find bottles with high fructose corn syrup in it. This is what draws me away from working at a commercial bakery because they use high fructose corn syrup in products. In elementary school, somebody once brought in a bottle of the stuff to show us what it was.

High Fructose

I remember feeling horrified. High fructose corn syrup can trigger my acne, so I try to use Simply Heinz brand ketchup, which is why I’m wary of buying mustard. High fructose corn syrup is actually in bread too. Another hazard of the Asian diet is monosodium glutamate, which I try to avoid in any way possible. It can make you thirsty. For a type 1 diabetic, sugar in food can make your blood sugar high. Hence my idea of low-sugar Asian sauces. Fish sauce doesn’t have sugar in it but it is fermented, providing a salty flavor. also adore teriyaki sauce but you can make it with no added sugar although at restaurants it probably has more sugar in it than you can deal with. Currently, I suppose it is hard to find gluten-free teriyaki so you can try making it at home. As for soy sauce, it is a saltier sauce than a sugary sauce, which needs to be made low-sodium although there is already a low-sodium type of soy sauce out there, the Kikkoman brand.


It is conceivable to allow any recipe calling for sugar itself to be substituted with brown sugar stevia in the form of Truvia brand or white sugar stevia, also called Truvia, which is very versatile for various baking projects. Truvia brown sugar blend has 75% fewer calories than normal sugar and is measured in ½ cup equal to one cup of sugar. It is also gluten-free, while also passing kosher requirements. For example, homemade hoisin sauce is made of ¼ cup soy sauce, 2 tablespoons smooth peanut butter, 1 tablespoon brown sugar, 2 teaspoons rice wine vinegar, which I need to buy more of, and 1 teaspoon hot sauce to taste which I cannot have too much of right now.I can’t have spicy due to various health problems going on. Garlic is not something I often add in cooking although 1/8 teaspoon ground black pepper is something that goes into homemade hoisin sauce. Now how to market a low-sugar hoisin sauce line? I do have an interest in Asian food as it is lactose-free.


I have to cart around a lot of lactose enzyme just to be able to properly digest any lactose that may sneak into food. Lactose is found in bread a lot, which is why a lactose enzyme tablet is something I need to get in the habit of using before eating any sort of bread. To make any sort of sauce, the instructions say to whisk the ingredients in a large bowl, while watching your sodium content.Making Asian sauces at home is really easy to give or take my resources, my limited resources. I like Asian food because it doesn’t have possible lactose invasion around any corner since I never know when to take my lactose enzyme sometimes, as my enzyme is something I have to haul around with me everywhere I go. I want to make sugar free lines of sauces because we type 1 diabetics do not always have that option.