Sweeteners: Good and Bad

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Re: Sweeteners: Good and Bad
« Reply #120 on: September 21, 2008, 08:32:30 PM » by hi_itsgwen

Quote

This "unrefined" sugar is darker in color than "refined" sugar because it contains what sugar producers call "impurities." But these so-called impurities are essential minerals such as calcium, potassium, magnesium, copper, and iron, as well as small amounts of fluorine and selenium. So "refined" sugar has zero nutritional value, while "unrefined" sugar has significant nutritional value.

http://www.wildernessfamilynaturals.com/muscovado_sugar.htm

Wikipedia also says:
"Cane sugar syrup was the traditional sweetener in soft drinks for many years, but has been largely supplanted (in the US at least) by high-fructose corn syrup, which is less expensive, but is considered by some to not taste quite like the sugar it replaces. "

I found this article very interesting as well: even though cane and beet sugars are chemically identical, there is a distinct difference...
http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/1999/03/31/FD91867.DTL

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Re: Sweeteners: Good and Bad
« Reply #121 on: September 30, 2008, 01:55:50 PM » by wyomama3

I found this on a site (linked below).
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Sweetener Equivalents for 1/2 Cup of Sugar

Agave Nectar: 3/8 cup (reduce other liquids by 1/3)
Barley Malt: 1 1/2 cup
Brown Sugar 1/2 cup
Corn Sweetener 1/2 cup
Date Sugar: 1 cup
Fruit Juice Concentrate: equal to sugar (reduce other liquids by 1/3)
Granular Fruit Sweeteners: equal to sugar
Honey: 1/3 cup (reduce other liquids by 1/3)
Maltose (from sprouted grains): 1 1/4 cup
Maple Syrup: equal to sugar (reduce other liquids by 1/3)
Molasses: 1/3 cup
Raw or Organic Sugar: 1/2 cup
Rice Syrup: 1 1/4 cup
Sorghum Syrup: 1/3 cup
Splenda: 1/2 cup
Stevia Powder (SweetLeaf Brand) 1 Tbsp.
Stevia Liquid (Sunnydew or Sweetleaf Brands) 1/2 tsp.
Sucanat: equal to sugar
Turbinado: 1/2 cup

Here are some definitions of the various sweeteners, but the reality is, even though the raw ones have SOME nutritive values, it really isn't very much...!!!

Agave Nectar Agave nectar comes from the agave plant, which grows naturally in the desert southwest and is found abundantly in Mexico. The plant itself is a succulent that looks a bit like a pineapple. The nectar of this plant is obtained by pressing the leaves of the agave plant. Agave nectar, or syrup, is about 50% sweeter than table sugar but has a low glycemic index. While it's not considered a "free" food for diabetics, it can be part of a diabetic's diet if counted as a carbohydrate. It's a wonderful alternative for honey for vegans.

Barley Malt Barley malt is made from sprouted barley. It's a thick brown syrup that has a taste similar to molasses. It can be used as a substitute for molasses or other sweeteners. It's about half as sweet as table sugar, so you'll need to adjust amounts to taste. It can be combined with maple syrup in recipes to yield a sweeter result. It contains complex carbohydrates as well as minerals and protein. You'll need to adjust the other liquids in the recipe DOWN to accomodate the added liquids of the Barley Malt.

Brown Rice Syrup Brown rice syrup is made from brown rice and has a slightly butterscotch flavor. It's about half as sweet as table sugar and can be used in recipes like other sweeteners. It can be combined with honey or maple syrup to yield a sweeter result. When using in a recipe, reduce the liquid by about 1/3 from other liquid ingredients.

Date Sugar Date sugar is made from dates and comes in a granulated form. Date sugar is a course, brown granule that can be used instead of table sugar. However, date sugar burns easily, so use caution in recipes where high temperatures or long cooking time (stove top or oven) come into the picture. Date sugar contains complex carbohydrates and is fairly high in folic acid.

Honey Honey is made by bees, which extract nectar from flowers. The color of honey depends on the plants from which the bees extract nectar - the color can be a light golden color to a rich dark golden brown. It is about 20-60% sweeter than table sugar, so you should adjust your measurements accordingly. Honey contains complex carbohydrates and some proponents believe that consuming honey from your local area may help reduce seasonal allergies, if those allergies are related to local plant pollen.

Maple sugar Maple sugar is the granulated product made from maple syrup, which comes from the sap of maple trees. Maple sugar is a coarse light brown sugar that has roughly the same sweetness as table sugar. It contains complex carbohydrates as well as calcium and potassium. It can be used in recipes as an equal replacement for sugar. I'm quite fond of Maple sugar which has that exotic taste of maple, put measures like sugar. When I make waffles, I will sprinkle a small amount on the TOP of the batter before closeing the lid in the waffle iron, which your tongue will taste, but requires less to make your tastebuds happy than adding it to the entire batter (and I always make my waffles from my homemade Baking Mix which is high in fiber and oats while low in carbs.

Maple syrup Maple syrup comes from the sap of maple trees and is a rich, deep golden brown color. It is about as sweet as table sugar and less sweet than honey. It can be used in recipes where sugar is called for and can be combined with other less sweet sweeteners (brown rice syrup, barley malt) for a combined flavor that's both pleasing and unique. Like maple sugar, it contains complex carbohydrates, calcium and potassium. Maple syrup comes in different grades. Grade A Amber is a light syrup with a mild flavor often used for making maple candy. Grade A Medium Amber has a slightly stronger maple flavor and is most often used as table syrup. Grade A Dark Amber has a stronger maple flavor and a darker color. Grade B, sometimes called cooking syrup, has the strongest maple flavor and some caramel flavor. It is sometimes used as table syrup for it's distinct (and strong) maple flavor and also works well in cooking. With maple flavor, a B will get you A+ results!

Sucanat Sucunat (a registered trademarked name) is made from dehydrated fresh cane juice. The process leaves more nutritional components in the product and it contains calcium, potassium and a small amount of iron. It has a taste similar to sugar and molasses. It comes in both syrup and granulated form and can be used in recipes calling for sugar of all kinds.

Stevia Stevia comes from a South American plant by the same name and is related to the Marigold family. The leaves can be used as a sweetener, but has a bitter residual taste. The most common form found on the market today is either a liquid, or a fine white powder that looks similar to aspartame or artificial sweeteners. The powder is 250-300 times sweeter than sugar by some estimates, so small amounts will provide significant sweetness. Stevia has no glycemic value and does not contain carbohydrates, glucose or any form of sugar. Thus, it is safe for diabetics and has no side effects that artificial sweeteners (and aspartame) can have. I have noticed that you perceive the sweetness of stevia with the same receptors as that of the artificial sweeteners, so I will sometimes supplement with a small amount of sugar so that the sweetness of my food has a fuller flavor. Stevia has been used for thousands of years by the ancient people of South America and it is widely used in Japan to sweeten soft drinks, ready-made beverages and tea. It can be difficult to use in baking because it does not caramelize or melt like sugar does and it does not make baked goods crispy or gooey. If you want to use it for baking, look for stevia recipes or experiment, but don't use it as straight substitute for sugar in baking. It's great in non-baked products that require sweetening. Interestingly, it also has properties that help prevent cavities, so you can get your sweets and help your teeth all at once. I sell stevia under the brand name Sunnydew™ by Sunrider. It is liquid, in a handy bottle to carry with you. It is purported to stablize blood sugar in healthy individuals.

Turbinado sugar Turbinado sugar is made from the cane plant, as is white table sugar. Turbinado sugar is slightly less processed than table sugar and through a tumbling process has about 2/3 of the molasses removed from it. This yields a light brown sugar that has the same sweetness as table sugar but is slightly less refined. It contains some complex carbohydrates has a slightly better nutritional profile than refined white table sugar. But all said and done, the amount of nutrients is SO SMALL it is hardly worth mentioning.
http://karenskitchen.com/a/ref_convert.htm

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Re: Sweeteners: Good and Bad
« Reply #122 on: November 07, 2008, 07:34:30 PM » by lotsaboys

I didn't see Lakanto listed here and I haven't had the privilege of trying it yet, but I've been reading about it: "The zero calorie sweetener that looks and tastes like sugar!"

More info here:
http://shop.bodyecology.com/prodinfo.asp?number=BE021

It appears to mimic white sugar more than other natural sweeteners and is actually beneficial to your health. Oh, and its also expensive. Sad

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Re: Sweeteners: Good and Bad
« Reply #123 on: January 06, 2009, 01:15:28 PM » by born-an-okie

I already knew high fructose corn syrup was bad for you, then I read this, http://www.westonaprice.org/motherlinda/hfcs.html It looks and awful lot to me like the use of hfcs could be a huge contributor to the liver problems/toxemia that are so much more common today. Anyone else get that from this article?? I just somehow always assumed that hfcs was just some kind of really condensed corn syrup (which makes me think, how is corn syrup made?). This article really shocked me, it is so processed, which is maybe why I have seen almost drug like reactions of hyperactivity in my kids after consuming it. If you look at food labels in the store, just about everything has hfcs in it. It is extremely difficult to find a loaf of store bread without it. I don't want to hijack this thread, but this has to be one of the worst sweeteners and one of the most difficult to avoid! I'd really love more opinions understanding about this.

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Re: Sweeteners: Good and Bad
« Reply #124 on: January 24, 2009, 05:21:44 PM » by wlwest

I really want to try and get away from white sugar, and i just love maple syrup. Would I substitute cup for cup with sugar? Or is it less syrup than sugar? Also, I was wondering does it do well in baking cakes and cookies?

thanks,
wendy

« Last Edit: January 27, 2009, 01:19:13 PM by healthybratt »
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Re: Sweeteners: Good and Bad
« Reply #125 on: January 30, 2009, 12:01:21 AM » by hi_itsgwen

according to wyomama in reply #121

Quote

Maple Syrup: equal to sugar (reduce other liquids by 1/3)

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Re: Sweeteners: Good and Bad
« Reply #126 on: February 20, 2009, 09:53:05 PM » by homekeeper

My husband just read me this article in Popular Science! I thought it was very informative, and gives alot of evidence for NOT using artificial sweeteners at all!

This is the excerpt about artificial sweeteners. The entire article can be found at-
http://www.popsci.com/node/32333?page=

Weird as they may seem, the following hypotheses are quietly transforming the way we think about and treat obesity.

Artificial Sweeteners Make Us Fatter
THEORY
Sugar substitutes may blunt the brain's natural ability to measure calories, causing us to overeat.

EVIDENCE
On the surface, it makes sense that America's consumption of products made with no- or low-calorie sweeteners would increase at about the same rate as incidents of obesity -- after all, don't zero-calorie sweeteners go hand-in-hand with dieting? They do, but perhaps not in the way you might think. "Most people have assumed that as people gained weight, they increased consumption of artificial sweeteners," says neuroscientist Terry Davidson of Purdue University. "Our data suggests that [the cause and effect] could go the other way."

Davidson and his colleague, psychologist Susan Swithers, published their findings last February in the journal Behavioral Neuroscience. They fed rats either artificially sweetened yogurt or sugar-sweetened yogurt in addition to their normal rodent chow. The animals that ate artificially sweetened yogurt not only gained more weight, they also appeared to lose their natural ability to keep track of the extra calories and eat less later on.

"It's a Pavlovian approach to obesity," Davidson says. "Animals learn to use taste to predict caloric consequences, and in nature, sweetness is almost always an indicator of calories." When we experience a sweet taste with no accompanying caloric intake, it confuses that calibration tool. Repeating that experience, as in drinking a diet soda every afternoon, might actually deprogram your calorie-counting mechanism for good. (In the rats, effects were seen in as few as 10 days.)

FRINGE FACTOR
Moderate. Even skeptics admit that the evidence is compelling, but causality has yet to be proven in humans. And although rats have similar taste receptors as us, they have a more limited diet and don't respond to all sweeteners the same way as humans do. (The Purdue study focused on saccharine, one of five artificial sweeteners approved by the Food and Drug Administration and one that rats do register like us.)

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Re: Sweeteners: Good and Bad
« Reply #127 on: August 01, 2009, 10:47:45 PM » by khix

Over the past several months, I have acquired 3 different brands of stevia blends:

1) Only Sweet stevia extract (ingredients - stevia leaf extract & maltodextrin)
2) Sun Crystals - a blend of stevia & pure cane sugar
3) Truvia (ingredients - erythritol, rebiana, natural flavors)

#1 & #2 both taste like nasty to me...like aspartame or something. #3 tastes pretty sweet, but I'm wondering if it's really natural & healthy...what is erythritol and what are the "natural" flavors?

Taste aside, do the blends of #1 & #2 sound ok healthwise?

I'm also wondering - what does plain old stevia taste like? Maybe next time I should go ahead & buy just some plain old stevia!

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Re: Sweeteners: Good and Bad
« Reply #128 on: January 04, 2010, 06:01:49 PM » by lotsaboys

On Truvia...

http://www.wnho.net/cokes_truvia.htm

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Re: Sweeteners: Good and Bad
« Reply #129 on: January 05, 2010, 09:13:07 AM » by born-an-okie

I like the powdered stevia extract from the Emperor's Herbalogist (I don't agree with their serving size, but it is still pretty small). There are probably other sources that are just as good and cheaper. You do have to be careful to not add too much stevia or you will get a licorice sort of after taste. Lots of amish around here use stevia glycerite. Glycerin is naturally sweet so the combination might give a more balanced taste.

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Re: Sweeteners: Good and Bad
« Reply #130 on: January 05, 2010, 12:00:45 PM » by skelliott2

Personally, I love the liquid stevia in lemon water, or club soda. But, the powdered all has a nasty aftertaste. I just wonder what's in the new powder to get rid of that.

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Re: Sweeteners: Good and Bad
« Reply #131 on: February 08, 2010, 10:07:40 AM » by healthybratt

Quote from: khix on August 01, 2009, 10:47:45 PM

I'm also wondering - what does plain old stevia taste like? Maybe next time I should go ahead & buy just some plain old stevia!

I'm not sure what you mean, by plain old stevia. I have used the glycerite, the refined white powder and the green leaf (no processing) powdered and leafy. The green stuff is very sweet but not overpowering. You can chew on a leaf and it leaves (no pun intended) no aftertaste or bitter acrid taste like artificial sweeteners. The refined white stuff and the glycerites will leave an aftertaste or acrid flavor if you use too much. It's very potent. I can only put a smidge in a cup of coffee (probably a bit of powder the size of a water drop) and about 4 drops of the glycerite per cup of coffee. Used in very small amounts it gives the same pleasant sweet that comes from the unprocessed leaf.

If you use the green powder, it will add a 'green' flavor to whatever you're eating/drinking, but I use the leafy stuff directly in the basket (with the coffee grounds) in my coffee maker (about 1 tsp per pot) and there's no 'green' flavor, just a mild pleasant sweet that come right through with the coffee. This is my favorite way to use it. If you're a tea drinker, the principal is the same, just add the leaves (maybe a 1/4 or less per cup) to your tea bag, ball or pot and strain out with the rest of the herbs.

I don't personally like the blends. I've tried both the erythritol and the maltodextrin. (I actually bought these by mistake). In my opinion, they are not as good and it takes more to sweeten which generally makes it more expensive to use them.

« Last Edit: February 08, 2010, 10:12:33 AM by healthybratt »
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