What About Natural Sweeteners?

Used in moderation, natural sweeteners can make eating sweets a little bit healthier. But remember, natural sweeteners are still sweet.


| November/December 2013



natural sweeteners

Used in moderation, natural sweeteners can make eating sweets a little bit healthier.

Photo By Thomas Gibson

Don’t believe you can completely eliminate sugar from your diet? You are probably right! It would be extremely difficult and maybe not too much fun, either. Cooking is the surest way to take control of what we eat. Used in moderation, these natural options can make eating sweets a little bit healthier. Remember, natural sweeteners are still sweet. Eaten in excess, they can wreak as much havoc on our bodies as plain table sugar. Most do come with additional nutrition, however.  Barley malt syrup is made by sprouting barley and then processing it into a syrup that contains glucose and maltose, but very little of the especially problematic fructose. Other grains can be malted and made into syrup, as well. For more on sugar and how it affects our body, read the original article, All About Sugar.

Coconut palm sugar is unrefined and so contains all of its vitamins and minerals. Plus, it appears not to affect blood sugar levels the way refined sugar does.

Date sugar is made from dates, which are nutritious, but it does not dissolve easily. Its best application is for toppings, such as on oatmeal.

Evaporated (or dehydrated) cane juice is mineral-rich and acts chemically like sugar in recipes, so it is ideal for substitutions in baked goods.

Honey does not aggravate blood sugar levels as intensely as sugar. In raw form, it contains enzymes that digest carbohydrates, which makes it ideal for use with grains.

Maple syrup tapped from maple trees is rich in the minerals brought up the tree by its deep roots.

susan
11/12/2013 3:59:57 PM

I was wondering why raw agave syrup is not mentioned here as a good sugar substitute?


dmadam
11/12/2013 7:52:11 AM

I agree with every statement here with one exception and a qualification on another. Sucanat, which is simply DEHYDRATED SUGAR CANE JUICE branded as Sucanat (an abbreviation for sugar-cane-natural). It has a stronger molasses flavor than refined white sugar and retains all of the nutrients found in natural sugar cane juice, including iron, calcium, vitamin B6 and potassium. Stevia is great but it should be noted that most of what we see in stores is not true stevia but processed so as not to compete with the likes of equal etc. Look on the ingredient list and you will see the erythritol is the first ingredient. The bottom line on it is that if is spoonable it is processed and not pure. "In 2008, the FDA approved the use of rebaudioside compounds that were derived from the stevia plant by Coca-Cola (Cargill) and PepsiCo. Not until a major food company got involved did stevia become legal, and only after it had been highly processed using a patentable chemical-laden process…so processed that Truvia (Coca-Cola’s branded product) goes through about 40 steps to process the extract from the leaf, relying on chemicals like acetone, methanol." Quote source: http://www.100daysofrealfood.com/2013/04/25/stevia-food-babe-investigates/






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