As winter approaches the northwest, a bitterness often lurks in the corners of our mind, especially once the dark days have set upon us. Go figure that Seattle is the “coffee city” of this hemisphere. Caffeine and sugar can help (or at least seem to help) combat the doldrums. Excess processed cane sugar, however, can have unfortunate health consequences both for those concerned about weight and tooth decay, and also for those prone to mood swings. Fortunately, there are quite a few new “natural” sugars on the market, some of which we have available here at the store. Here’s a brief overview of the new and exciting world of “alternative sweeteners.” Consider them as a means to sweeten your spirits through the cold and dark season.
Agave Nectar
One of my personal favorites for its malty flavor, it’s also more caloric by weight than cane sugar. But it contains calcium, potassium, and magnesium and, though not entirely safe for diabetics, it has a lower glycemic index than other natural sweeteners. Great for baking, as well as sweetening hot cereals and pancakes… mmmnnnn………..!!
Honey
Honey comes from bees. It is their food source, which is produced in an overabundance, from which we steal. And then, if it’s a particularly cold winter, we must help them out by providing extra food for them. Some studies confirm that bees are dying out in vast numbers, for many proposed reasons, though no definitive cause has been discovered. Although it will raise blood sugar and cause tooth decay, honey is also good food and medicine, proven to be at least if not more effective than pharmaceuticals in the curing of throat infection, and topically it has been shown to be effective against antibiotic-resistant strains of infection. And it tastes great, especially in home-made bread and other baked goods.
Stevia
While probably one of the best sweeteners health-wise, stevia is my least favorite in terms of taste, but it has several remarkable qualities. Firstly, though extracts vary, it may have up to 300 times the sweetness of cane sugar. It has little or no effect on blood sugar levels and, in fact, has been shown to possibly increase glucose tolerance. Currently, a political battle involving corporate and governmental health interests is brewing, causing it to be banned in some countries as a sweetener, and in this country, as a “food additive,” although it is permitted as a “supplement” (and available right here in our store!).
Fructose
Highly misunderstood, fructose gets a bad rap in my opinion. Many people equate it with “high-fructose corn syrup,” but it differs in many important ways. One hundred percent fructose is a simple sugar, easy to metabolize, 1.73 times sweeter than cane sugar (so fewer grams are needed). It is not perfectly safe for diabetics, but it sits very low on the glycemic index and, consumed before a meal, may actually help with sugar metabolism. Consumed in excess, it can cause bloating, and stress on the liver, but in moderation, it seems to be a more healthy alternative to cane sugar.
Oligofructose
30-60% as sweet as sucrose, oligofructose is considered a “pre-biotic” meaning that it helps create a supportive environment for beneficial microbes to prosper in the gut. It’s usually derived from chicory. We have it only as an ingredient in our sugar-free Choco-Perfection bars.
Erythritol
Considered a “sugar alcohol”, it is 60-70% as sweet as regular sugar with virtually no caloric content, safe for diabetics, and easy on the stomach. And it cannot be metabolized by oral bacteria, so it is tooth-friendly.
Xylitol
The way this is being processed and marketed, you’d think it were the next miracle cure. A plant-based sugar, it was originally extracted from birch trees. It’s now being used to sweeten gum, toothpaste, and mouthwash, and as an added ingredient to nasal sprays. Its sweetness supposedly attracts harmful microorganisms and then starves them, because the molecules are not ingestible. For this reason, it has been shown to help prevent tooth decay.
