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1. Sucanat
-- Whole cane sugar with water removed. Still a sugar
as far as diabetics are concered, but it contains a small
amount of vitamins and minerals which helps reduce some
of the negative effects found in long term use of white
sugar.
2. Barley Malt --
Some people are sensitive to barley malt. However, they
may have been sensitive to the malt because MSG is often
hidden in the "malt" in processed foods.
3. Stevia --
From a South American. It is 300 times sweeter than sugar
so it is
used in extremely small amounts. It is used by diabetics
in many parts of the world.
Stevia is one of the safest natural sweeteners out there.
Not only is it up to 300x sweeter than table sugar *and*
non-addictive, but it also has great health benifits as
it is actually an herb. People have been using it for
thousands of years with no adverse side effects.
It has been known for its bitter aftertaste, but if it's
made from the leaf only, it does not have any aftertaste.
Now
brand stevia extract (powder)and SweetLeaf
stevia powder with FOS are leaf extracts.
4. Fruit Juice -If
you shop at a natural foods store, you will notice that
many
products are sweetened with fruit juice. R.W. Knudsen
sodas for example taste almost as sweet as junky soda,
but are made with fruit juice and carbonated water. So
you get the vitamins and minerals and avoid the junk that
usually comes in typical sodas.
5. Honey --
Honey is made up from fructose, glucose, water and other
sugars. It also contains many enzymes, vitamins, minerals
and amino acids that your body needs. Honey contains many
antioxidants that are used by the body to eliminate free
radicals. It may have contaminants, however, especially
if it is imported. Be certain of the source and quality
before using it regularly. Honey should never be given
to infant and very young children.
6. Rice Syrup
and Yinnie Syrup are often
found at natural food stores.
7. Licorice Root
- Licorice root is one of the most commonly used
herbs in the world.
No serious adverse reactions have been published about
licorice root. *Single* chemical extracts have caused
serious adverse reactions on occasion when used in medicine
or candy, but the whole root does not cause these serious
reactions. A single chemical extract of glycyrrhizin from
licorice root causes the blood level of this chemical
to rise dramatically. This does not happen to when whole
licorice root is taken in reasonable amounts. (See Environmental
Health Perspectives, Volume 102, Supplement 9, November
1994, 65-68.) See the book, "The Scientific Validation
of Herbal Medicine" by
Dr. Daniel B. Mowrey for a more detailed discussion of
licorice root.
Most herbalists believe that it is wise
to avoid excessive and long-term use of licorice root.
Many herbalists believe that long-term use can cause water
retention and hypertension in some people. I use it in
tea and herbal formulas often, but it *always* comprises
less than 25% of the formula or tea (usually around 10%).
Licorice root is safe for diabetics, but
I would *not* use it as a primary sweetener. Licorice
root is best used in small amounts to give herbal teas
a sweet taste.
8. Amasake
-- Made from sweet brown rice, brown rice and koji (starter).
The koji breaks down the polysaccharides in the rice to
disarracharies giving it a very sweet taste. Most natural
food stores have amasake drinks which you can try -- or
you can make it yourself.
Try to avoid drinking too much of the amasake drinks made
with almonds or nuts as they can be hard on the digestion.
9.
Fructooligosaccharides (FOS)
-- Another very useful product for Candida overgrowth
patients as it supports the growth of beneficial bacteria.
It is a little expensive to use in large amounts. Inulin-FOS
(FructoOligoSaccharide) is a soluble fiber and promotes
beneficial intestinal bacterial growth.
10.
Lo Han Kuo is the fruit of Momordica
grosvenorii, a plant cultivated in the mountains of southern
China. Mogrosides, which are water extracted from the
Lo Han fruit, offer a pleasant and sweet taste, without
elevating blood sugar. Lo Han Kuo Mogrosides are up to
250x sweeter than sugar.
11.Xylitol
is a sweet tasting, naturally occurring polyol that a
has distinct cooling sensation in the mouth. Xylitol is
metabolized differently from conventional sugar and helps
protect dental health by assisting to maintain a balance
of oral beneficial flora. Xylitol is as sweet as sugar,
having 40% less calories. Xylitol is a natural sweetener
found in plants such as Birch trees, strawberries, plums
and pears and is even produced by the human body during
metabolism. Its molecular formula is C5H12O5. Its molecular
weight is 152.15g. Xylitol's melting point is 95C and
it has a pH of 6.5. Xylitol is actually a sugar alcohol
because it has five carbons and five hydroxyl groups.
Xylitol was discovered in 1891 by Emil Fischer. Xylitol
is similar to sucrose in its sweetness but has only 1/3
the amount of calories as sucrose. Because of its low
caloric value, Xylitol is helpful in weight control and
a major factor for those with diabetes. It doesn't have
the same effect on insulin and blood sugar imbalances
that all the other sugars, including honey. Xylitol is
absorbed slowly in the body and does not make blood glucose
of insulin spike, another positive for those with diabetes.
Xylitol has the additional claims
of increasing absorption of B-vitamins and calcium, re-mineralizing
tooth enamel and fighting/preventing ear infections,99
as well as possibly contributing to fresher breath, greater
athletic performance, and recovery from sinus infections.
But overall, the most widely discussed benefit of Xylitol
includes its ability to be good for our teeth. That's
right, a sugar that is good for the teeth. Bacteria normally
use sugar to grow, but bacteria can't use Xylitol and
therefore Xylitol prevents cavaties from forming. Xylitol
also reduces plaque formation, and increases salivary
flow which helps clean and protect teeth. It also strengthens
teeth, gets rid of bad mouth bacteria, can be used in
a neti-pot for sinus problems, and seems to help prevent
osteoporosis.
Adverse outcomes of Xylitol may be a slight laxative effect
if it is consumed in a large dose. But this is common
with most all artificial sweeteners.
12. Molasses
-Molasses is a thick, sweet, golden-brown liquid obtained
in the refining of sugar.
Molasses is the juice extracted from
mature sugar cane. It is clarified and evaporated to the
consistency of syrup, with a rich clear colour and a unique
sweet-tart taste. The molasses is then fine filtered and
pasteurized to give a pure sweet product. Molasses is
a pure product, there are no additives or preservatives.
Therefore the only ingredient on the package is Molasses.
It is an excellent source of many minerals and is a natural
and healthy sweetener to use in cereal, on or in bread
and a number of other foods.
The word "Molasses" is used to cover a variety
of products in the sugar industry, "Fancy Molasses",
is a direct product of sugar cane and is in no way a by-product
of any sugar manufacturing process. Fancy Molasses is
an excellent source of iron, calcium, and vitamin B and
serves as a great energy food.
The thick dark brown liquid obtained from
the refining of sugar cane is commonly referred to as
"Blackstrap Molasses". Some of it's more common
uses is in the production of industrial alcohol and feeding
livestock.
Fancy Molasses - also known as Gold Star,
when used in baking, the results are a light colored,
sweet product, also good as a topping on bread, biscuits,
and crackers. Not only does it have a pronounced sugarcane
flavor, but is also laden with the affluence of more than
a few vital nutrients. It is free from harmful chemicals
as phosphoric acid, formic acid, sulphurdioxide, or any
preservatives, flocculants, surfactants, bleaching agents
or viscosity reducers. Its characteristic sugarcane aroma
is absolutely unparalleled and its natural intrinsic nutrients
make it a healthful sweetener!
Lite Molasses - contains 40% less sugar
than our Fancy Molasses. Recipes made with Light Molasses
have a subtle flavor, and are lighter in color. Cookies
are slightly softer while breads are more crusty. Light
molasses comes from the first boiling of the sugar.
Cooking Molasses - is a blend of Fancy and
Blackstrap Molasses. The use of Cooking Molasses results
in a darker, less sweet baked product (great for ginger
snaps).
Unsulphured Molasses - has the best flavor,
is made from sun-ripened cane which has grown 12-15 months.
Blackstrap Molasses - is a direct
by-product of the sugar making process, it is dark and
has a slightly bitter, robust flavor.
13.
Maple syrup -contains fewer
calories and a higher concentration of minerals than honey.
Maple syrup is one of the many wonders of the world. This
viscous amber liquid with its characteristic earthy sweet
taste is made from the sap of the sugar, black or red
maple tree. The process of creating maple syrup begins
with tapping (piercing) the tree, which allows the sap
to run out freely. The sap is clear and almost tasteless
and very low in sugar content when it is first tapped.
It is then boiled to evaporate the water producing syrup
with the characteristic flavor and color of maple syrup
and sugar content of 60%. (particularly
grade b)
14. Agave
Agave Nectar has met the "food exchange requirements"
by the American Diabetic Association and American Dietetic
Association for product labeling! The benefits that can
be derived from using Agave Nectar as your sweetener are
numerous:
Agave Nectar is low glycemic. It will not over stimulate
the production of insulin in your body.
Agave is naturally fortified with Inulin. Inulins are
a group of naturally occurring oligosaccharides (several
simple sugars linked together) produced by many types
of plants. They belong to a class of carbohydrates known
as fructans. Inulin is used by some plants as a means
of storing energy and is typically found in roots or rhizomes.
Most plants which synthesize and store inulin do not store
other materials such as starch.
Inulin is used increasingly in foods,
because it has excellent nutritional and functional characteristics.
It ranges from completely bland to subtly sweet and can
be used to replace sugar, fat, and flour. This is particularly
advantageous because inulin contains one-third to one-fourth
the food energy of sugar or other carbohydrates and one-sixth
to one-ninth the food energy of fat. It also increases
calcium absorption and possibly magnesium absorption,
while promoting probiotic bacteria. Nutritionally, it
is considered a form of soluble fiber. Inulin has a minimal
impact on blood sugar, making it generally considered
suitable for diabetics and potentially helpful in managing
blood sugar-related illnesses. (actually
helps regulate blood sugar levels, and evens it out in
diabetics) has a low glycemic index.
15. Date sugar
-doesn't cause the spike at all if you can stand using
it.
On the topic
of diabetics; fructose does not require insulin for its
utilisation. Insulin control the entry of glucose into
cells to be burned as fuel but fructose is transported
by an insulin independant mechanism. So is glycerol which
makes a good sweetner. It's only half as sweet as fructose
but has the same sweet-warm taste on the tong.
LINKS
http://www.food.oregonstate.edu/nutrient/cm_505/cm_index.html
Sugar Trends by Connie McClellan
http://www.acpsugar.org/
ACP Sugar Group are the nineteen African, Caribbean and
Pacific states signatories to the ACP/EU Sugar Protocol.
Contains statistics, links, trade, world market, and benefits.
http://www.members.aol.com/asga/
American Sugarbeet Growers Association Has information,
pictures of processing, history, and facts.
http://www.assct.org/
American Society of Sugar Cane Technology is a society
interested in the general study of the cane sugar industry
in the United States and the dissemination of information
to members of the organization through meetings and publications.
http://www.dentistry.leeds.ac.uk/biochem/thcme/carbohydrates.html
Carbohydrates Browser is a carbohydrates browser which
allows you to view space filling Fischer projections and
other of carbohydrates.
http://www.sugaralliance.org/asaopen.htm
American Sugar Alliance backs beet, corn and cane sugar
growers. Has a newsroom, information regarding policy,
trade, symposiums, FAQS and other opportunities.
http://www.cefs.org/
CEFS discusses the role and functioning of all European
sugar manufacturers.
http://www.eridex.com
Cerestar has produced a all-natural low calorie bulk sweetener.
It is erythritol. Briefly discusses process in making
Ceridex, history, benefits, safety, technical information
and other.
http://www.corn.org/
Corn Refiners Assn., Inc. is the national trade association
representing the corn refining (wet milling) industry
in the United States. An informative educational interesting
site.
http://www.tate-lyle.co.uk/
Domino sugar has press releases, information around the
world, history, and enquiries.
http://www.dominospecialtyingredients.com/
Domino Specialty Ingredients has food and pharmaceutical
specialty sugars.
http://www.eridex.com
Eridex sells the world's first all-natural low calorie
bulk sweetener, developed by Cerestar to help you formulate
the products your customers want. Based on glucose, and
manufactured using a fermentation process. Erythritol
occurs naturally in many fruits and vegetables. Has information
on health benefits, technical data, regulatory status,
food safety, applications, recipes, and literature.
http://www.ificinfo.health.org/
FNIC information regarding sugar. Includes Food Insight
reports, Q&A on aspartame and a variety of other resources.
http://www.wheat.pw.usda.gov/index.shtml
GrainGenes Web Page has gene mapping of sugarcane.
http://www.hickoryworks.com/
Hickoryworks the original and only shagbark hickory syrup.
Has products and information for both retail and wholesale
customers.
http://www.imperialholly.com
Imperial Holly is one of the nation's largest producers
and marketers of refined sugar, producing both cane and
beet sugar, Has who, what where and history of the company.
Includeslocation information.
http://www.sugars.com/
Indiana Sugars, INC. is a site which has considerable
information on sugar/sweetener information. Has an excellent
update of sugar as a crop and links to a variety of sugar
associations.
http://www.sugarinfo.co.uk/
International Sugar Organization (sugar online.com) is
the unique intergovernmental body dedicated to improving
conditions on the world sugar market through debate, analysis,
special studies and transparent statistics.
http://www.kathabar.com
Kathabar has desiccant dehumidification systems. Will
solve the humidity problems from candy to cereal, sugar
to soup mixes, etc.
http://www.alaskabirchsyrup.com/
Kahiltna birchworks has Alaska birch syrup, products,
recipes, and other information.
http://www.cropinfo.net/
Malheur Experiment Station is a site which includes crops
and concerns at this "farm station". Crops include:
potatoes, onions, sugar beets, asparagus, and soybeans.
http://www.maplenut.com/
The Maple Nut is a variety of maple nut products from
Vermont. Made from maple sugar.
http://www.monitorsugar.com/
Monitor Sugar Company has tour, products, recipes, and
information
http://www.nutrasweet.com
NutraSweet
http://www.nutrinova.com
Nutrinova has Sunett and sorbates.
http://www.otisa.com.py/
Otisa-Sugar Mill has a series of images, information and
contact to this sugar mill in Paraguay on organic sugar,
organic alcohol, and molasses
http://www.sugarnet.com/
Plant Research Corp has sugar cane information.
http://www.sover.net/%7Ebputnam/
Putnam Family Farm makes maple syrup and sells it.
http://www.dietitian.com/sugar.html
Sugar and Artificial Sweeteners by Ask the Dietitian has
information on determining the amount of sugar eaten each
day.
http://www.hort.purdue.edu/newcrop/indices/index_qrst.html#S
Sugar and Sugar Plants from New Crops from Purdue University.
It contains information on sugar beet to sweet sorghum.
http://usda.mannlib.cornell.edu/reports/erssor/specialty/sss-bb/
Sugar and Sweetener examines world and U.S. status
http://www.sugarinfo.co.uk/
Sugar Information Service is a general site with a variety
of links and sources of information regarding sugar.
http://www.sucrose.com/
Sugar Knowledge International has history and information
about the different types of sugar.
http://www.sugaronline.com/
sugaronline.com is for sugar users. Has trading services,
industry services and links throughout the world.
http://www.ussugar.com/
U.S. Sugar Corporation has press releases and information
on sugar production and processing. Includes history of
sugar cane.
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