I had a request to write a blog post about sweeteners...so here are a few of the most popular right now.
With so many choices out there in the current market, how do you know what to use?
THE LIQUIDS
Agave
Used in moderation, agave is an alternative to sugar that should be used sparingly. It is sweeter so you definitely need less. It's processed, which is a negative, but it doesn't make your insulin levels spike like sugar does. Thus, it keeps your blood sugar more stabilized, which is better for sweet cravings and for preventing sugar rushes in the body.
There is a lot of controversy regarding this alternative, but I recommend it in moderation, most often for adding to foods instead of for use in baking (heating). My body is super sensitive, to sugars especially, and I have found this to be one of the few that doesn't make me feel ill after eating a food with agave in it. I have also found many clients feel good with it, and there is research backing it as well.
Brown Rice Syrup
I used to use this more often, as it used to be the alternative sweetener most often found and used in natural products/baking, back in the day of Amanda growing up with food sensitivities!
It tastes good in baked desserts.
There have been recent studies that it is not as healthy as we once thought it was, and it is processed, so I don't recommend this as often. Just this week, a very scary article here was written (Though please note that we are seeing more and more arsenic in foods and it shouldn't be in ANY!
Manuka Honey
I recently saw a study about honey found in supermarkets. None actually had any bee pollen...they were all sugar with no benefit! Thinking honey is a healthy sweetener is no more...but wait...
Manuka Honey is an active form of honey that is not as sweet and truly has wonderful benefits to a sore throat.
THE "POWDERS"
Coconut Sugar
I tried this in a recipe not too long ago, and it definitely changes the taste, so experiment with it.
Like agave, coconut sugar is a low glycemic alternative, but it has the same texture as brown cane sugar. It also includes amino acids and B vitamins. Unlike brown cane sugar (boiled), it's low temperature evaporated (16% sucrose vs. 93% sucrose). Remember, each brand has different requirements so please choose wisely or feel free to ask.
Plain 'ol Sugar
I prefer the darker (The darker the better!) brown sugar vs. the white version. Sugar cane is natural (grown) but it is processed so much and should only be used sparingly. Remember, our bodies do not need this type of sugar and it gives no health benefits (unlike fruit sugar).
USE ALL SWEETENERS SPARINGLY
Which sugar do you use?
5 comments:
Xylitol reduces tooth decay.
Stevia is sweet and natural.
I did not discuss Stevia in this post since I don't even think of it as an "alternative" - just a natural sweetener! So thank you for your post!
Hey Amanda, thanks for the info! I didn't even know about some of the stuff you wrote in here. Amazing how much stuff is out there.
Thank you for discussing Agave. I always wonder what it is when I am shopping, and never looked it up. I try to avoid foods that have sugar added, so your post was very useful for me.
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