Best Of The Sweets

I am going to go through the various sweeteners to choose from in contemplating how to achieve your goals in the kitchen.

Each one has advantages and disadvantages. Some add moisture, some don't. One may add great flavor and one will have a flavor that is too strong. Some will give you the right texture and some will not.

But all the sweeteners above do have one thing in common - they are all healthy for you and should be considered food - not a cheating snack.

Sugar cane: One of the worst ingredients to be consuming! It greatly contributes to many illnesses, diseases, obesity and premature aging. It's accumulative and addicting. The food industry is hiding it in just about most products. *start reading labels* (corn syrup also)

I am not going to go into all the details, of how detrimental sugar cane is to one's health, as this would turn into an extremely long post. By now, most people have come across some of the many negative consequences of consuming sugar cane. I can't stress enough that it is vital that it be eliminated from one's diet.

It is not difficult to replace it with a healthy alternative and still achieve the enjoyment and success of the same food result -quality of flavor and texture, as the sugar cane provided. Example: an eclair will be just as wonderful to enjoy, made with honey and coconut sugar, rather than sugar cane. You will not feel you are having a substitute and having to do with "less."

Stop drinking sodas and start drinking water with fresh lemon would be a good beginning. Drinking this first thing in the morning will jump start your metabolism. It's a great source of Vit. C that cleanses the body and boosts the immune system.

Maple Syrup: has trace minerals - zinc, manganese, potassium, iron, magnesium, and calcium - and antioxidant properties (polyphenols) that protect our body from free radicals and strengthen the immune system. The darker, grade B syrups contain more beneficial antioxidants than the lighter syrups do, as well as, the flavor is stronger. The entire process of preparing maple syrup does not involve any use of chemical additives, preservatives, or agents.

Can be incorporated into various cooking and baking items.

Honey: use only raw, unfiltered honey and local if possible. Concentrated source of nutrients (more than 15 amino acids) whose quantity depends on the types of flowers visited by the bees.

Important antioxidants, such as flavonoids and alkaloids.

Antibacterial and antifungal and antimicrobial properties. Contains nutraceuticals, which are very effective for the removal of free radicals from the body and and improving immunity against disease.

It will help your allergies if you eat honey that contains some of the pollen from where you live (hence -unfiltered).

The color of honey does vary according to the botanical origin, but generally darker honeys have higher mineral contents, as well as, higher phenolic and flavonoid contents and the antioxidant levels.

Heating honey leads to drastic changes in its chemical composition which reduces its benefits. It is best to be used raw in sauces, drinks, dressings, desserts, etc. If used in baking, then it will impart moisture.

Note: I will from time to time, use honey in baking certain recipes, as it will give the texture and moisture that I am trying to achieve. But mostly I use it raw, as it should be used.

​Manuka honey - nutritional content is 4 times that of other flower honeys and has a higher level of enzymes. UMF 10+ level or higher is considered therapeutic. Do not use for cooking or baking - only medicinal purposes

Caution: Spores of Clostridium botulinum bacteria — found in dirt and dust, which can contaminate honey — may lead to infant botulism. Wait until after 12 months of age to give infants honey. Older adults and kids have a mature digestive system that can handle the spores.

Brown Rice Syrup: only use organic as others could contain traces of arsenic. Has trace minerals, B vitamins, and 7% protein content.

Is made by fermentation in breaking down the starch in the grains, then the liquid is removed and heated until it reaches a syrup-like consistency. There is no fructose in rice syrup, so it shouldn't have the same negative effects on liver function and metabolic health as regular sugar. Because of its high content of maltose, it is slowly metabolized.

Can be incorporated into various cooking and baking items, but will impart moisture.

Note: There seems to be quite a difference in opinions and facts on brown rice syrup. After reading through some of these, I would say to use this sweetener in moderation. I personally rarely use it, as I prefer the other 4 sweeteners in the above photo. But I will say that brown rice syrup, in my opinion, is by far safer to use than sugar, so that is why I included it.

Barley Malt Syrup: only use organic. It is an unrefined liquid sweetener made from soaked and sprouted barley. Has a strong "malty" flavor and thick, sticky consistency. Reasonably good source of some minerals and vitamins. Contains almost no fructose or sucrose and is high in maltose.

Good source of soluble fiber.

Can be incorporated into various cooking and baking items. Great for barbecue sauce and caramel corn.

Coconut Sugar: only use organic. Made by drying the sap from coconut blossoms. Has a sweet, caramel-like flavor. Contains 16 amino acids , 12 of the essential B vitamins and numerous trace minerals, some short-chain fatty acids, polyphenols and antioxidants, and inulin (fiber). Inulin has the ability to stimulate the growth of intestinal bifidobacteria, commonly found in probiotics, which strengthens the immune system.

Note: Coconut sugar is different to palm sugar in all areas (taste, texture, manufacturing methods, and source). Unlike coconut sugar, which is always made from coconuts, palm sugar can be made from sugar palm, date palm, sago palm, or any other “palm” product.

Can be incorporated into various cooking and baking items. One of the many benefits of coconut sugar is that it gives the same texture and melting capacity as brown sugar. Will impart a caramel flavor - example: will make vanilla pudding into butterscotch pudding. It will also bring a dryness to some bakery, such as bars, cakes, cookies, or muffins, so this will need to be compensated for with something like applesauce, pre-soaked oatmeal, etc.

Agave syrup: I do need to mention this although I do not use it in my cooking or baking. But it is in the ketchup that I buy: "Organic Ville." (safer than sugar) Agave has a very high content of fructose. Fructose is digested in your liver, it is immediately turned into triglycerides or stored body fat.

Note: I feel that any of the 5 sweeteners mentioned above are much better options to be using.

​So, after digesting all this, I will give you what my usual routine with sweeteners is.

Maple syrup: baking, desserts, shakes, cereals, oatmeal, and sauces

Honey: ice cream, sauces, desserts, shakes, dressings, and some baking

Brown Rice syrup: homemade cereal coating

Barley Malt syrup: sauces and caramel corn

Coconut Palm sugar: sauces, baking, cereals, desserts, shakes

I hope this was beneficial to you. My goal is to help provide the information that you need to make wise lifestyle choices.

​ Ramona

#honey #maplesyrup #coconutsugar #barleymalt #ricesyru #sweetner #sweet