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Who among us doesn’t love sweets? The sweet flavor releases serotonin in our brains,
the chemical responsible for our sense of well-being and contentment. But when it comes to sweeteners,
not all are created equal. There are side effects and health risks from refined sweeteners like white table
sugar and high fructose corn syrup, and from artificial sweeteners like NutraSweet, saccharin and Splenda.
Because they have been stripped of vitamins, minerals and fiber, refined sweeteners can spike our
blood sugar, which can lead to cravings and mood and energy fluctuations. Using natural, minimally
processed sweeteners instead can reduce cravings for sugary things, even out blood sugar ups and downs,
stabilize our moods and have a dramatically positive effect on our long-term health.
Here are few natural sweeteners to substitute in drinks, on food and in baking. Since they are all
approximately 1.5 times sweeter than refined sugar, you can use less. You can find them in most
supermarkets or natural food stores. When replacing sugar with liquid sweeteners in a recipe,
reduce the amounts of other liquids.
Raw Honey
Everyone seems to love honey, one of the oldest natural sweeteners on the market. Honey will have a
different flavor depending on the plant source, some very dark and intensely flavored. Wherever possible,
choose raw honey, as it is unrefined and contains small amounts of enzymes, minerals, and vitamins.
Agave Nectar
Agave is made through the extraction and purification of the juice of the agave cactus. It does not
stimulate insulin secretion as quickly as other sugars do, so it does not create a "sugar rush." It has a
delightfully light and mild flavor.
Maple Syrup
Maple syrup is the concentrated extract of the sap of maple trees. It adds a rich, deep flavor to
foods and drinks, Make sure to look for 100% pure maple syrup, not maple-flavored corn syrup. As with
all sweeteners, organic varieties are best.
Adapted from "The Cane Mutiny," New Age Magazine, March/April 1999
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