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