Alternative Sweeteners
There are alternative ways to sweeten, without using sugar, and without a high glycemic factor. Sugar should be used minimally, but if you crave sweets, there are other ways to get your “fix”!
I try not to use much sugar – it’s bad for pretty much everyone (and it’s been suggested that it feeds cancer cells, cause early wrinkling, and perhaps other illnesses like diabetes). If I use sugar, I use organic cane sugar (except when making hummingbird solution – then only white cane sugar) – never beet sugar (which is likely GMO). If I need brown sugar, I put a drop or so of molasses in with the white sugar (brown sugar is sugar with the molasses still intact). This saves money and fighting the hardened brown sugar when I do not use it often. I try to use a healthier sugar substitute.
I don’t use high fructose corn syrup (HFCS), or agave, or artificial sweeteners. They are mostly bad for you. Agave had been touted as a better source of natural sweetener. Its fructose level is as high as, or higher than HFCS (yes, the glucose level is lower, but the higher fructose level makes this a bad choice). Fructose can disturb liver function, cause diabetes and obesity, and may be a culprit in heart disease. HFCS is a cheap, manufactured syrup made from GMO corn – there is NO redeeming quality in it it’s just very bad for you. Artificial sweeteners – there are a slew of reasons not to use them – and too many for me to write about. It’s easy to just google search the Internet to find out about the bad qualities of artificial sweeteners. If you use an artificial sweetener – then you are probably better off with sugar. There are more healthy sugar alternatives.
When I do use sugar – it’s often in a fermentation process where the sugar is eaten up by fermentation. Then it’s not in the same state as pure sugar.
Here are what I do use as healthy sugar alternatives:
Stevia – it’s from a plant, natural, and sweeter than sugar. I have my own stevia plant. I use the leaves to make sun tea. I dry the leaves then crush them. I can also crush in the mortar and pestle to get the liquid from the leaves. You can find stevia powder in stores, but get what doesn’t have extra ingredients in. There aren’t calories when using stevia. Be wary though – not everyone does well with stevia and it should not be your sole source of sweetener.
Honey – use raw, unfiltered, and local. Mainstream grocery stores are known to sell honey with the pollen (and nutrition) filtered out, so there is less chance of crystallization – there are also plenty of fake honey products out there – be sure you buy real honey. Honey is most healthy when consumed without being baked or heated.
Maple syrup and maple sugar – also sweeter than sugar but adds a nice flavor to certain foods. There are calories in these though, but maple syrup has good nutrients in it. Use sparingly.
Molasses is a healthy alternative and can sweeten certain foods well but it has a strong flavor so it would not work with everything.
Coconut sugar – I rarely use this. I’m disturbed that when the sap is tapped from the trunk of a coconut tree, it will never produce another coconut.
Fruits – flavoring with ripe fruits is a good, healthy option. You can add its flavor to foods too. Ripe fruit is sweeter, so make sure the fruit is ripe.
DO NOT use Erythritol – it has been linked to blood clotting, strokes, and heart attacks. Do not use saccharin.
The best thing you can do is train yourself to like less-sweet foods. Decrease your sugar intake and use the natural alternative sweeteners. Your health will appreciate it, as well as your body and weight, and wrinkling.
P.R.
Email me any comments to post!
Find Your Foods and Sweeteners Here