Sugar is a baking staple, but it can have negative health consequences if eaten in large amounts. According to the Good Health MD website, excess sugar can suppress your immune system, raise triglyceride and low density lipoprotein levels and contribute to a variety of health problems ranging from autoimmune disorders to obesity. Replacing sugar with healthier alternatives when you bake could help to minimize some of the negative consequences associated with excess sugar consumption. If you are avoiding sugar to help minimize blood sugar or complications from diabetes, check with your doctor or dietitian about the effects of sugar alternatives on your condition.
Stevia
According to Stevia.com, stevia is an herb that has been used as a sweetener by South American tribal populations since pre-Columbian times. The leaves of the plant are extremely sweet with a slight licorice aftertaste. Stevia has been used in place of artificial sweeteners or sugar in countries like Japan for quite some time; however, its acceptance as a sweetener in the U.S. has been slower to catch on. This is, in part, due to the fact that it has long been considered an herbal supplement by the FDA. Stevia has no effect on blood sugar levels, which makes it a good replacement for those with blood sugar concerns.
Agave Nectar
Agave nectar is a sweet syrup extracted from the agave plant, which is the same plant used to make tequila. It has roughly the same sweetness and viscosity as honey. According to the All About Agave website, agave nectar is a low glycemic index food that has minimal impact on blood sugar. This is, in part, because agave nectar is made up of pure fructose---fruit sugar---which is processed in the body differently than table sugar, or sucrose, which is made up of a combination of fructose and glucose. Agave is about 40% sweeter than table sugar, so the amount you use in baking can be reduced.
Fruit Juice Concentrate
Unsweetened fruit juice concentrate has long been used as a baking replacement for both sugar and fat. Fruit juice's sweetness comes from fructose, which is a fruit sugar. It has the added benefit of adding the vitamins and minerals from fruit to your cookies. Apple juice is one of the best fruit juice concentrates for baking, because it is mildly flavored and light in color. It won't overwhelm the flavors of your cookies. Other fruit juice concentrates that work well for baking include white grape juice and pear juice. Be sure to select a fruit juice concentrate that doesn't list sugar or high-fructose corn syrup as an ingredient. Instead, opt for a 100% pure juice concentrate.
Member Comments