The Pros and Cons of Natural Sweeteners
September 15, 2011
•Le Cordon Bleu
•Miami
• 0 Comments
The Pros and Cons of Natural Sweeteners
Many people are steering away from processed man-made sweeteners and are taking a more natural approach for satisfying their sweet tooth. Whether for baking, sweetening a cup of coffee or satisfying a candy craving, sweeteners and sugars are a large part of daily life. In fact, the average American consumes 60 pounds of sugar in just one year. Many are now choosing to go the natural route believing that in artificial sweeteners some of the natural minerals and vitamins are stripped away. It’s normal to have a craving for something sweet, often times it’s the body’s way of signaling that quick energy is needed.
Agave Nectar
Agave nectar is derived from the agave plant, a cactus that grows mainly in the Southwest United States as well as Mexico.
Pros: Agave nectar is often recommended for diabetics since it is lower on the glycemic index due to its higher concentration of fructose. It is also a popular honey substitute for vegans, those who do not eat anything coming from an animal, since it has a near consistency and the same sweetening effect.
Cons: The amount called for sweetener in most recipes will not be the same for agave nectar since it has a very sweet flavor. Although there are many dieticians who agree that it is a healthy alternative to processed sugars, it is still wise to limit the amount used since it is nearly all fructose and diets very high in fructose are also widely believed to be unhealthy.
Brown Rice Syrup
Brown rice syrup is composed of brown rice and several other enzymes including complex carbohydrates, maltose and glucose.
Pros: Brown rice syrup breaks down in the body slower than sugar does so the affect is generally not as shocking on the body. It produces a naturally sweet flavor with undertones of caramel or butterscotch and has a lower calorie count per tablespoon than sugar.
Cons: This isn’t a very good choice for diabetics since there is a large amount of glucose in the syrup. Also this type of sweetener is not the best for cooking since baked goods usually come out with a hard or tough consistency that is not desirable at all. If used in bread products, it will make the center soft.
Honey
Honey is naturally derived from bees and is the result of the extraction of nectar from flowers. It is made of glucose, fructose and sucrose.
Pros: Honey is naturally sweeter than sugar so a little bit goes a long way. The oligosaccharides in honey have been associated with the growth of healthy natural bacteria in the colon and the many antioxidants found in honey have also been linked to better health.
Cons: Many vegans will not consume honey since some honey farms have been known to kill the bees after they have produced the desired product. Honey has also been associated with unstable blood sugar levels and should not be given to children under two years old since it has the potential to spread botulism.
This article is presented by Le Cordon Bleu College of Culinary Arts in Miami. Le Cordon Bleu College of Culinary Arts in Miami offers culinary arts and pâtisserie and baking training programs in the Miami, Florida area. To learn more about the class offerings, please visit Chefs.edu/Miami for more information.
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