While bakers and chefs need some amount of sugar to bake, spread, liquefy, caramelize or to give your after-dinner cake or bake sale goodies a particular texture, refined sugar may not be the best choice for your health. According to Family Education, eating a diet rich in refined sugars can cause tooth decay, obesity, hypoglycemia and diabetes and has been linked to osteoporosis and arthritis. Use natural, organic substitutes to cut down the risk of eating sweet treats.
Stevia
Stevia is a natural sweetener made from a sweet herb located in South America, according to Family Education. It is available in powder, crystal and liquid form. Stevia is between 200 and 300 times sweeter than sugar, however, so you must add it with caution when using it as a sugar substitute in recipes. Organic Lifestyle Magazine reports that Stevia has a glycemic index rating of less than one, making it a healthier choice for diabetics.
Agave Nectar
This natural sweetener is syrup that is made from the Blue Agave plant in a process similar to the extraction of Maple syrup. Agave nectar has been the subject of controversy lately as it is made up primarily of fructose. Some, such as Organic Lifestyle Magazine, argue that fructose has negative effects on health, such as raising the risk of heart disease.
Honey
According to All Recipes, honey is a sweetener that you can use in place of sugar. Baking with honey will create foods that are more dense and moist than those made with granulated sugar. Organic Lifestyle Magazine suggests using raw honey--honey that has not been heated or processed--to preserve the abundant health benefits of honey. Honey is high in calories, however, so use it sparingly.
Maple Syrup
Extracting and processing the sap from sugar maple trees makes maple syrup, a sweetener that is less sweet than sugar. Maple syrup, according to Organic Lifestyle Magazine, has a high glycemic index, so it should be used sparingly when replacing sugar. The All Recipes website says that Grade A maple syrup has an interesting and delicate flavor while Grade B syrup has a stronger flavor, making it more desirable for baking.
Member Comments