BACK TO SCHOOL – Sugar: Sweet Treat or White Death?

 

 

BACK TO SCHOOL – Sweet Treat or White Death?

 




 

Remember Sugar Blues, the influential 1976 best seller that compared sugar with heroin and blamed its consumption for society’s ills?  On the back, “before” and “after” photos of author William Difty showed his evolution- from a fat slob with a lecherous smirk to a chisel-chinned Adonis with a thoughtful expression- simply by shaking his sugar addiction.

 

 

 

 

Is sugar really so bad for otherwise healthy people?


We know that “simple” refined white and brown sugars, honey and turbinado are empty calories with almost no nutritional value. As a result, they increase the body’s need for some vitamins and minerals. And sugar definitely elevates blood sugar levels, creating the “surge and collapse syndrome” familiar to anyone with a sweet tooth.

 

How to Make Sense of Natural Sugar Substitutes @ themayfiles


Unrefined fruit sugars, i.e. fructose, have less impact on the body’s chemistry. Grain sweeteners, such as molasses, barley malt and brown rice syrup, as well as maple syrup, all contain complex carbohydrates; they get metabolized more slowly, lessening the blood sugar shock. Most taste less sweet than sucrose.

If you are baffled by all the sweetener names I throw out on my blog, here is an enhanced, updated recap of the natural sugar substitutes I like to use… And how to make sense of them in cooking.Raw Honey-Not for babies but for the rest of us! It is actually sweeter than sugar but contains trace vitamins and minerals. Great for baking and candies. Reduce the baking temperature in your recipe and decrease liquid by a couple tablespoons. Honey has a strong flavor, so only use it in recipes where you want the taste of honey, or you are using another strong flavor to mask, like cocoa or pumpkin. It is also a good idea to buy your honey locally, it actually can help with allergies. Honey is a staple in my breads, granola, and candies.  


from Vitamin Research Products. This is the only brand I can find which derives the xylitol from berries instead of corn. According to our naturopath, that is important. It looks and tastes just like sugar. My children love it.


Barley Malt Syrup-Not just for beer. Beer making is by far the most common use of this substance, but it also makes a wonderful sweetener. It has a dark, rich flavor similar to molasses. It is made by simply sprouting, drying, then cooking barley. It has complex sugars and therefore will not spike the blood sugar. Low glycemic index. This is wonderful in anything rich and full of flavor. Cookies and cakes are wonderful. I substitute 1:1 and decrease liquid slightly. Purchase at your local health food store. I like the Eden brand

 

___________________________________

 

Sugar definitiely promotes tooth decay and some chronic diseases, especially diabetes. Some medical experts argue that refined white sugar contributes to a host of human maladies, including high cholesterol, kidney failure, sterility, colon cancer and various psychological disturbances, and should be eliminated entirely.

Many others think the evidence is inconclusive, and that moderation is the key: “There are times for celebration that call for sweets,” says Paul Pitchford, author of Healing with Whole Foods (North Atlantic Books, 1993).

 

A little refined sweetener can be more balancing

than too much of a better one.”

 


My children are inundated with refined sugar. School, church, friends houses, grocery store shelves… I feel it’s crucial to provide them healthier alternatives so they don’t feel neglected or weird. We do not live a sweetener free life. But we have zero artificial sweeteners and virtually no refined sugar and zero high fructose corn syrup.

Pure, Organic Maple Syrup-Great flavor, it is expensive but works really well. Great for baking cookies, oatmeal, pancakes, and fudge. I also like it to sweeten yogurt, soups, and candy nuts. Try sweetening both hot and cold cereals. When baking I like to combine maple syrup with agave in cookies. Decrease cooking temp and liquid in recipe.Here is a breakdown of my favorite natural sweeteners:

 

Agave Nectar-Is tapped like honey from the agave cactus plant. This is probably my favorite sweetener. It contains trace vitamins and minerals. It is sweet and mild. It is expensive, but not as bad as others. This works great in cooking and in hot chocolate and yogurt. I substitute 1:1 for honey or sugar. Reduce liquid if using for white sugar. Available at health and cooking stores. Buy organic and raw from a reputable store. Buying in bulk allows for the best pricing. I purchase the


Madhava brand. Note, the herbal supplement containing agave should not be consumed when pregnant, but the nectar is fine.

 



Sucanat-Stands for sugar cane natural. This is unrefined sugar cane crystals which still have all the vitamins and minerals. It is fairly inexpensive and has a yummy brown sugar taste. You may taste the molasses. (Molasses is all the nutrients stripped from sugar cane during the refining process.) We use this for cinnamon rolls or fruit crisps. 1:1 substitution. It doesn’t get “gooey,” or melt like refined brown and white sugar so I like to combine with a syrup like brown rice, barley malt or agave.

 




Brown Rice Syrup-This sweetener is a whole food sweetener produced from brown rice and barley malt. It is thick and creamy and has a nice caramel taste. This is perfect in pecan pie, fudge, cinnamon rolls, cookies, anything gooey or crispy. I have found this is the only natural sweetener that makes the “crisp” on a fruit crisp crispy. You can also add it to soups. It is not quite as sweet as white sugar, so you may want to add more when replacing in a recipe. Also, as with all the liquid sweeteners, decrease oven temp by 25 degrees and decrease liquid by about 1/4 cup. This is considered a “whole food” and is therefore a favorite natural sweetener for many. The sugars are also complex which will not spike blood sugar levels. I like Lundberg.


Xylitol-I was introduced to xylitol by our naturopath. She recommends it exclusively. It is a sugar alcohol derived from berries and corn cobs and does not spike blood sugar like honey or refined sugar. It also prevents cavities and has been proven to help ear and sinus infections. A great alternative to fluoride. We chew xylitol gum and mints. We also use it to sweeten cereal, hot chocolate, yogurt. It is replaced 1:1 in recipes. It is not my favorite to bake with, I don’t recommend it… but works well in some recipes like the sugar cookie. Available at health food stores or online. I buy the brand Unique Sweet.
 
 


 
 

 A Celebration of Women

offers this information to the Women of our World as a suggestion only. 

Diet is a Critical part of any Child’s Life; whether in recovery from from an illness, an addiction or simply to beware of general health in the young years.  REMEMBER: YOU ARE WHAT YOU EAT !!!


Eat Healthy…Live Happy!

 

 
 
Information on Substitutes- Recipes Thanks to: www.themayfiles.com 

t h e m a y f i l e s is foremost our family blog, chronicling everyday life. Our journey includes natural, healthy eating (with recipes thrown in at random), home educating (with ideas popping up sporadically), an attempt to homestead on .2 acres (with very meager yields), and lots of highly personal family triumphs and failures. You may also find an eclectic array of musings on politics, exercise, sewing, emergency preparedness, backyard chickens, and religion. This blog isn’t a campaign to glorify anyone or anything. Just simply a record.

 

Speak Your Mind

*

Copyright 2014 @ A Celebration of Women™ The World Hub for Women Leaders That Care