Three Natural Sugar Alternatives To Satisfy Your Sweet Tooth

Dear clients,The Glycemic Index is an indication of how quickly a specified amount of food will cause a rise in your blood sugar level. For example glucose has a glycemic index (GI) of 100 and fructose is 25. Sucrose or white sugar (which is made up of a combination of these two) has a GI of 65. Natural alternative like raw honey has a GI of 30, Maple syrup has a GI of 54 and black strap molasses has a GI of 55.

Rating System for Glycemic Index:

Below 55 = low GI.

56 to 69 = medium GI.

Above 70 = high GI.

3-Natural sugar alternatives and how you can use them.

1-Organic maple syrup: Rich in calcium, potassium, iron, and other trace minerals.

How to use it: When substituting maple syrup for sugar, use 2/3 cup maple syrup per 1 cup sugar. It is a good idea to turn your oven temperature down about 25 degrees from the original cooking temperature when trading maple syrup for sugar in a recipe. This is because the maple syrup caramelizes at a lower temperature than sugar does. Maple syrup is heat stable, so you can use it in virtually any application. Add it to marinades, sauces and use for baking.

2-Raw honey: Unprocessed and bottled straight from the hive contains probiotic qualities, and can improve digestive problems and allergies.

How to use it: Great in hot beverages. When substituting raw honey for sugar, use 2/3 cup raw honey per 1 cup sugar. Don’t cook with raw honey, in order to maintain as many of the nutrients. Heat will destroy it’s nutritional benefits. If you enjoy honey in your tea or coffee, wait until the drink is just tepid enough to sip comfortably, and then add honey to taste.

3-Black Strap Molasses: Extremely nutritious and high in essential nutrients including iron, calcium, Vitamin B6, magnesium and potassium. It’s glycemic index rating is moderate, making it a better alternative than sugar cane for diabetics.

How to Use It: Molasses has a very strong flavour. You might want to try this one to see if you can get used to the flavour. When substituting molasses for sugar, use 1 1/3 cups molasses per 1 cup sugar. Molasses is also more acidic than sugar; add ½ teaspoon baking soda for each cup of molasses used.

When substituting with any of these natural alternatives, you’re going to want to reduce your overall liquid in the recipe by about 1/4 cup for each cup substituted.

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