Are there natural alternatives to white sugar? Here are all-natural sweeteners to replace it.
Why Eliminate White Sugar From Your Diet?
According to nutritionists, we need about 90 grams of sugar every day. This amount can be achieved with a normal diet. Balanced nutrition, therefore, excludes sweets and sugary drinks, which represent a surplus. According to the World Health Organization, excessive sugar consumption is the cause of dental caries, diabetes, and obesity.
An overdose increases drowsiness (typical after meals), causes mood swings that lead to an unconscious need to take more sugar, and leads to irritability and causes discomfort, such as the production of intestinal gas, high blood pressure stomach, and the alteration of the bacterial flora.
The latest scientific research establishes a link between excessive sugar intake and diseases such as cancer, ulcers, and certain psychological discomfort. In addition, the harmfulness of cooking sugar can also be caused by chemical refining processes to which it is subjected to obtain its white color.
Natural Alternatives To White Sugar
Without giving up sugar or harming your health, there are natural alternatives to white sugar. What are they?
- Whole cane sugar is a valid alternative to white sugar in tea and coffee. It resembles a chewy, slightly moist dough containing magnesium and potassium and a licorice aftertaste.
- Honey: less caloric than sugar; honey also has many properties, including antibiotic, antiseptic, diuretic, laxative, soothing, purifying, detoxifying for the liver, anti-anemic and restorative.
- Malt: it is extracted from sprouting and drying barley and contains maltose, amino acids, potassium, sodium, and magnesium. Malt from rice or corn falls into the category of syrups.
- Maple syrup: it has a low-calorie content (250 calories per 100 grams); it contains potassium and vitamins of group B; it is good in milk and cookie dough and pancakes, of course.
- Apple syrup: rich in vitamins and minerals, it is very easy to digest but, unfortunately, not easy to find. It is also used in the preparation of oriental pastries.
- Agave juice and syrup: extracted from the sap of a Mexican cactus, it very advantageously replaces honey. Its texture is smooth and dense, and its taste is neutral, which makes it very interesting in the kitchen, in dishes where it is a question of sweetening and not flavoring. In addition, it has a very low glycemic index and is rich in minerals and trace elements.
- Grape juice: during the boiling and pressing of the grapes, cloves, cinnamon, and lemon are added, which give the grape a particular and characteristic flavor; it is necessary to pay attention to the food which accompanies it.
- Molasses: a natural by-product from the processing of sugar cane and beets, molasses contains phosphoric acid, potassium, and fiber. It is also rich in B vitamins and minerals.
- Amazake: natural sweetener obtained by the fermentation of rice; its taste is similar to sweet sake. Given its delicacy and use, preparing desserts, ice creams, or drinks is recommended.
- Stevia is a small shrub from South America from which a sweetener (powdered and not soluble in liquids unless transformed into syrup) is removed; it is 300 times more effective than sugar without containing calories. Stevia promotes digestion and protects the skin and mucous membranes of the respiratory tract, which makes it effective in preventing tooth decay. The absence of studies that certify that its extract is a ‘safe’ food additive has limited its use in Europe, but the European Commission should authorize its use soon.
If these ten natural products make it possible to sweeten your food and drinks with a lower caloric intake, they can have side effects if taken in excessive quantities.