Sugar & spice & everything nice?

Is sugar as good for our health as it’s good for our receptors?

You’ve probably heard how bad is white refined sugar. But how can we live a life without sweets? I can’t. That’s why we are going to talk about healthy substitute.

Option #1.

Delicious, tasty and enormously healthy! But! You can’t heat honey. Heat destroys antioxidants. And one more thing, always buy RAW honey!

Option #2.

Stevia is a plant.
Good news: stevia has zero calories. And you definitely can use it for baking.
Note: Stevia is 200 times sweeter than sugar! So measure carefully.

Bad news: 
– stevia can cause hypoglycemia. Being a zero calorie sweetener, it doesn’t provide our body with expected calorie amont.
– stevia doesn’t support glycogen formation. (Glycogen is our body storage of sugar)
– stevia molecules have a hormone structure! Very bad news. Like it’s not enough hormones in meat and milk we consume.

Option #3.

Good news: 
-Xylitol is a naturally occurring substance. It is derived from xylan, which is found in fibers of many plants including berries, oats, beets, sugar cane, birch and corn. Sounds pretty harmless.
-can be used for baking

Bad news:
– xylitol is manufactured using powdered nickel-aluminum alloy as catalyst.
– xylitol doesn’t brake down completely in the stomach. Leaving some unmetabolized portion of ferments as a perfect environment for bacteria to grow.

Option #4.

Coconut sugar.
Good news:
– is derived from the coconut palm tree and is more nutritious and lower on the glycemic index than sugar.
– it contains some minerals. Like Iron, Zinc, Calcium and Potassium, along with some short chain fatty acids, polyphenols, antioxidants and also some fiber.
– can be used for baking
– is 2 sweeter than usual sugar

Bad news:
-it has same level of fructose as regular sugar. But it’s still manufactured in a natural way.)

I use usual cane organic sugar in combination with palm sugar in most of my recipes.

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