Natural Sweetener Bristol RI
Natural Sweeteners to Replace Sugar
Recently, we have seen a lot of articles and posts on different types of sweeteners, but it can all get a little overwhelming…or at the very least, confusing. I personally believe that the more natural (meaning less processed) the sweetener is, the better it is. The term ’processed’ tends to create some controversy. So let me explain: Some people believe that if the food isn’t found in nature, and isn’t untouched or derived by humans , it is processed. Others believe if the product has been slightly cooked , it isn’t completely raw and as a result, it is processed. Others believe that a small amount of processing to create the food is ‘okay.’ Personally, I believe the less processed the food is, the better, but I am also realistic that a lot of the foods we eat, to some degree, have been processed (E.g., frozen berries are picked, flash frozen and then packaged, ultimately, being lightly processed).
When it comes to sweeteners, I prefer to stay clear of anything that is chemically derived in a lab (E.g., aspartame, splenda, saccharin, etc.) . I avoid using table sugar when possible and avoid any foods containing high fructose corn syrup . I get most of my ‘sugar’ from whole fruit and milk products. Although I indulge in organic dark chocolate to curb my sweet tooth cravings, I tend not to have a lot of sugar in my diet. That said, we are human, and sweet foods do make up part of our life. As a result, I’ve put together a brief list of some natural sweeteners to consider as substitutes for plain old sugar.
The FDA FINALLY Approves Stevia
by Brett Blumenthal
In the middle of December, the FDA FINALLY approved Rebiana, the best part of the stevia plant, as a safe and natural sweetener. HOORAY. As most of you know, I’m a HUGE fan of stevia , as it is a natural herb that provides a potent sweet taste without any calories or any chemical crap that you will find in artificial sweeteners. That said, Stevia tends to be extremely potent, has a bit of an aftertaste and has a consistency that is a bit like confection sugar, making it difficult to use. Truvia and PureVia, two new sweetners that have recently come to the market, are formulated to be more like sugar.
Truvia and PureVia are made with rebiana, the most tasty part of the stevia leaf, and Erythritol, a sugar alcohol, naturally found in some fruits that is 60-70% as sweet as table sugar yet it is almost non-caloric, does not affect blood sugar, does not cause tooth decay, and is absorbed by the body, which means that it is unlikely to cause gastric side effects. PureVia also has isomaltulose, which is a natural part of honey and sugar cane and has a very natural sweet taste, with a very low glycemic index. So what is my verdict on the products? Great!
Here are my reasons:It is hard to overdo the serving size. Truvia and PureVia are sold in serving size packets, making it easier to use. It has a better taste. Because of the way they are formulated, they don’t have the same aftertaste that pure stevia has. Better consistency. It doesn’t seem as powdery, but instead is more granulated, like sugar.
All of this said, I do think it is sad that the FDA would not approve stevia as a sweetener because of its loyalty to sugar manufacturers and other major food companies. It took Cargill, Truvia’s manufacturer, and Merisant, PureVia’s manufacturer to finally get rebiana and stevia noticed as being a healthful option to sugar. Now, Pepsi and Coca-Cola are chomping at the bit to include these natural sweetener in their...