Some Sugars Aren't So Sweet
In case you haven't already noticed, not all sugars are created Equal...pun intended.
After picking a ridiculous amount of apples from the apple orchard this past weekend I had apple pie on the brain. But what kind of sugar should I use for those pies?
It got me thinking, there are so many options when it comes to sweeteners, how do we know which ones to choose?
Here's my take on sugar.
White sugar or refined sugar is hands down the worst sugar you could use. Why? Yes, it's derived from a plant but it is also stripped of every last bit of nutrient and fiber that it once had. Plus, most are filtered through CHARRED ANIMAL BONES...ew!
Date Sugar is my very favorite! It easily replaces white sugar in most recipes and tastes just like the real deal. Because it's made from dehydrated dates (yes, the fruit!), it's full of vitamins, minerals and fiber. Sugar with vitamins? I'm in!! Just beware that it doesn't dissolve well in drinks (such as to sweeten coffee or tea).
Stevia is also a good one. It's much sweeter than sugar, has no glycemic index. I prefer green stevia if you're using it in the powdered form because it hasn't been processed as much as it's white counterpart. It's also low in calories.
Coconut Sugar is another great sugar substitute. And no, it does not taste like coconut! Derived from the sap of coconut flower buds, it's glycemic index is low and it contains vitamins, minerals and amino acids!
Brown Rice Syrup is a sweetener I've been using for years. It comes from rice and enzymes from sprouted barley and contains many vitamins and minerals. Because it's a syrup, it doesn't work well with all recipes. Substitute 1/3 C. liquid sweetener for 1 C. granulated sugar. Also be sure to reduce the liquid in the recipe 1/4 C. per 1 C. liquid sweetener.
Agave Nectar another one I use often. Although it has mixed reviews on whether or not it's glycemic index is low enough to be beneficial and how processed it really is, it has been used for centuries medicinally. It contains antibacterial properties known to treat wounds. (Personally, I use raw agave nectar on a regular basis.)
Barley Malt Syrup comes from evaporated corn mash and sprouted barley. It has a molasses-like flavor so don't go overboard if using this in baking. I sometimes like to add a tablespoon or two at most in my recipes. The health benefits of barley malt syrup are that it has a low glycemic index and is full of calcium, potassium, phosphorus and magnesium.
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