Well - read part 1, which covered sugar sweeteners, and synthetic HFC!
If you read a food label "sugar" refers to sucrose, white, chemically refined beet or cane is completely devoid of all nutrients of plant origin, a compound that nature could never be invented. It is not only indigestible, the body treats sugar as a drug that makes it sour, and then adjust the pH upward from the release of calcium from the bones and teeth. This leads to mineral deficiencyand a host of health problems, allergies, sexual dysfunction and disorders of the immune system. This white granulated table sugar is still the primary form of dry sugar in the industrialized world are used, their availability is ubiquitous as a staple food - only this has no nutritional value.
Agave Nectar / Syrup:
A natural herbal sweetener calories from Mexico that 75% stronger than sugar, sweeter and slightly thinner than honey but less viscous and can beas the last to be on the glycemic index scale of all sugar substitutes. This is a politically and scientifically undisputed natural sweetener, a food whose availability may be limited geographically and quantitatively, because it is all from a single location: Tequila, Guadalajara, Mexico. Agave Nectar comes from the same Blue Agave plant (Agave tequilana, agave azul), the core of Mexico's national drink: the famous, distilled Tequila. Agave is one of the lastalternative natural sugar, was developed in 1990. A shortage of blue agave just brought the use of "wild agave" The juice of the nucleus is transformed by heat or enzymatic action of carbohydrates into sugar, hydrolyzed mainly as a complex form of fructose inulin, the rest is 80-20% glucose . The juice is then hydrolyzed to the syrup, he said to the lowest glycemic load of a natural sweetener should be reduced. Sixty percent agave syrup can be used instead of 100%Sugar and liquid in a recipe should be reduced by the amount of agave nectar. Agave syrup dissolves easily, is good and improves the taste of something that soothes. He has a long shelf-life of about three years ago, is minimally processed and refined, it acts as moisture retainer and humectant in food and hence improves the shelf life of food products. It 'easy to use and does not crystallize or harden. Look for organic products without additives.
For all those who believe that AgaveNectar is not a "whole foods" is a fractionated and processed food. Like maple syrup, Agave Nectar is boiled down to the sweetness and are being a lot of nutrients throughout the plant lost focus. Also, the Agave Nectar has appeared often with the HFC for cost reasons, which makes the product unusable diluted. But there are few producers and all from the Tequila region, so as to identify a reliable source that offers pure 100% pure agave nectar. There is aSource claiming to sell "raw" organic Agave Syrup, however there is no legal definition of the brand of "raw" and if the product is 118 ° C or 44 ° C was heated, it is no longer raw.
Barley malt
is very complex, pleasant tasting sweetener. Unlike refined sugar that is about 99 per cent of sucrose, corn syrup, barley malt approximately 76.13 percent maltose, 15.81 percent glucose, 6.3 per cent of sucrose, fructose, 2.04 percent and the rest is milk sugar. It has 14 gramsCarbohydrate and 8 grams of sugar per serving. The barley is about half as sweet as refined sugar and a texture and flavor similar to molasses, but much milder. It is available as syrup and powders, are extremely sensitive to moisture and dust in the presence of water vapor turns into candy very quickly. Barley needed to produce about 30-45 days. First, the barley is spread and penetration. If there is more than 140 enzymes are activated buds.These enzymes break down carbohydrates into simple sugars and amino acids in proteins. When blood sugar levels are optimal, the grain is germinated in the oven stop enzymatic action.
The sprouted grain is cured, then mashed, boiled, and extracted syrup. Finally, it is filtered and packaged. When choosing barley malt syrup, make sure that traditional malt. For reasons of cost reduction, a lot of barley malt instead of pharmaceuticals, genetically modified enzymes, without monosodiumto accelerate glutamate (MSG), gibberellic acid and potassium bromate and increase production or as processing aids. barley malt is a good choice for diabetics, as it is digested slowly and do not disturb insulin levels. E 'is also an excellent choice for creative gourmet cooks and pastry cooks, add the distinct flavor sweet foods help but feel bad for the sugar.
Honey bees
is probably the best known natural sugar alternative and is mentionedAt the beginning of the Bible 61 times in the Qur'an many times. Everyone knows that honey bees from the nectar from flowers and is an amber colored viscous sweet liquid. But when it comes to choosing the honey comes from the brand, the consumer may be overwhelmed. International cuisine and most countries agreed that the honey must be a pure product, free of other ingredients. But how can we know the composition of honey if the bees collected the nectar from GMO plants, oreven if the bees fed with sugar or HFC? Then the honey processed and how it was being processed by ultrasound, by heat or whipped cream? This information is almost never on the labels, they play a role found?
It depends on the intended use of honey, of course, the criteria are more relaxed when honey is used as a sweetener in baked goods or hot liquids, which if it goes as special diet or even used as medicine. The nutritional value of honey is unique andcontains vitamins, minerals, amino acids, enzymes, fibers, phenolic acids, flavonoids and carbohydrate in the form of fructose 38%, 31% glucose, maltose, sucrose, and melezitose. It has antioxidant and immune system construction, but processing and heat destroy many of these activities. Honey is everywhere where flowers grow, and then groups from around the world is widely produced in all colors and textures. The potential sweeteners such as sugar substitute, about the same for allHoney vary, even though their nutrient composition. The term "organic" is widely found on the labels of honey, but it is meaningless because the bee has no control over where the bees get the nectar. might be "natural" is also a term without merit, the bees were "naturally" fed with sugar syrup. All Bees Honey has natural antibacterial, antifungal and anti-inflammatory. Manuka honey from New Zealand will be particularly potent in these functions, because ofHydrogen peroxide content. However, if antioxidants, immunities and powers of anti-allergy, honey, where the bees collect nectar from native plants are used for the use of honey. Honey is a good source of energy than sugar with a much lower glycemic index. Honey is also sweeter than sugar. Raw, unheated, unfiltered honey has the highest nutrient content, including all the enzymes. Supermarket Honey is a clear, uniform and delayed granulation process, but most of the heatThe delicate nutrients are dead. Processed Honey labels are usually vacuum treatment information, but not the treatment the more imminent is the statement. So if the label mentions only "pure honey" - is very elaborate. Some products contain the dominant flower, such as "clover honey," but that does not mean that the bees are not fed, sugar or HFC. Durability is another consideration: Some studies have shown that the antioxidant capacity was significantly reduced after sixMonths.
Molasses
is only one type of molasses, one that is more appropriate and common sugar substitute. BSM is the dark liquid byproduct of refining sugar cane. E 'from the third boiling of sugar syrup and is therefore the concentrated byproduct of sugar on the left was crystallized sucrose. Molasses is a sweetener that is actually nutritious. Unlike refined white sugar and corn syrup,almost all nutrients except simple carbohydrates, or artificial sweeteners like saccharin or aspartame, which not only useful nutrients but have been shown to cause health problems that robbed, molasses is a healthy sweetener that contains significant amounts of a variety of minerals to sustainable health. The carbohydrates in addition to providing faster, increase BSM is an excellent source of iron and energy availablereplenish iron stores. Iron from BSM is superior to iron from red meat because it contains more iron per calorie and is completely devoid of fat.
In addition, the BSM is rich in calcium, a mineral essential to adjust the pH value, while white table sugar contributes to acidifying the body. Molasses is also one of the few food sources of copper and produces potassium, magnesium and manganese. When BSM is used as a sweetener instead of sugar the benefits are double: while sugarconsumption of minerals in the body BSM feeds these minerals to the consumer. For all its advantages, molasses is not a "whole food", it's hard cooked and cooking destroys vitamins and enzymes. These vitamins and minerals that survive the heat process are up to thirty times more concentrated sugar cane juice. It 's still a great alternative to sugar for sweetening foods. It has a distinct licorice and bittersweet these limits BSMThe questions, so that's not good for sweetening beverages. The composition of sugar is about 33% of sucrose, fructose and dextrose 17.5% and the rest is water and organic matter. Select a molasses that because not only do not contain this chemical transformation in which some people are sensitive unsulphured is, but its taste is clean and clear. Avoid sulfur unsulphured molasses is molasses and is sweeter and lighter and has a flavor that is not so strong. ThisAlso called Sweet Molasses or Barbados Molasses. sugarcane molasses-based organic sugar is also available in some markets.
be used There are other types of molasses in different parts of the world, are very common carob molasses, pomegranate molasses, sorghum molasses, and there are also sugar beet molasses.
Brown Rice Syrup consists of brown rice, the soil was boiled and mixed with enzymes maltose th a change in force is sometimes mixed withBarley Malt before cooking. Brown rice syrup taste moderately sweet, buttery and nutty and can be very tasty. In recipes, use a 2:1 ratio of brown rice syrup, reducing the amount of other liquids. You will also find this product as a dry powder. Brown rice syrup is about 40% less sweet than white sugar. brown rice syrup slowly metabolized but have calories and carbohydrates should be used with caution in patients with diabetes. The final product is approximately 50% soluble complexCarbohydrates, 45% maltose, glucose and 3%. So it's a "time-release" energy source. Glucose is absorbed into the bloodstream immediately, the maltose digests over one and a half to burn, complex carbohydrates and two or three hours. Therefore, there is no peak of sugar and sugar blues with this product, and is healthy for cholesterol. Brown rice syrup is considered one of the healthiest sweeteners in that it contains many nutrients and is produced by asource of whole foods and is composed of simple sugars. Even if it comes from a food source, substantial destruction of nutrients in the process increases with the heat. Unlike brown rice syrup, date sugar dissolves completely in liquids and is an ideal sweetener for beverages and its mild flavor opens up a variety of other applications.
Brown Sugar is healthier - right? Once was and still is - no! brown sugar available on the market today is the common fullyrefined white sugar with some 3-7% molasses added to brown. Since white sugar has no nutritional value, said all the nutrients in sugar cane molasses.
Raw sugar
is what most consumers believe that this is the case of "Brown Sugar". How Natural Brown Sugar is not or only partly refined sugar cane and still contains some nutrients of the original plant and thus far superior to white table sugar. Since there is a morepungent flavor that white sugar and may overwhelm subtle flavors taste like tea and restricts the use of raw sugar in a world of sweet, a food suitable for all products.
Date Honey / Sugar / Nectar
is probably the least processed natural sugar alternative. The date is a food of high nutritional value. It provides natural sugar in the form of glucose to 41% and 28% fructose. It also contains fiber and protein, iron and vitamins - just every nutrient from the naturalFruit. This sugar - has about the same sweetness as white table sugar - is ready for immediate absorption and is therefore infinitely superior to cane dates. Yes, it's sweet as sugar, but it is all natural and healthy. It adds unique flavor of food and is ideal for cereals, cakes, desserts and even in salad dressings. But it does not work well in water and drinking is not a good choice for a beverage sweetener. Date Honey or Nectar is likeDate of sugar syrup and dry beans, granules or powder. Search for a 100% natural, organic, unpasteurized, non-sterile product that still contains all the nutrients of the fruit.
FOS (fructo) and inulin
is an indigestible sugar, it causes no spikes in blood sugar levels, as well as sucrose and glucose. It is about 40 to 60 percent as sweet as sugar, yet not absorbed and has a minimum value of heat. Since it is indigestible to the body, theytransported to the large intestine where it feeds microbes and promotes fermentation, essentially, as a nutrient for bacteria in the gut. Some types of Lactobacillus bacteria have shown that they prefer to ferment inulin / FOS. For this he is supported in addition to the good bacteria in our intestines feed. FOS is found naturally in small amounts in many types of foods such as asparagus, garlic, Jerusalem artichokes, chicory root, leeks, bananas, and about 36,000others, it is technically a soluble fiber. However, to receive only a quarter teaspoon of FOS from the diet, it should be 13 or 16 tomatoes, onions bananas.16 consume.
Chicory roots have one of the highest amounts of FOS of any plant, and most natural FOS is commercially derived from water extraction of roots. A naturally sweet, indigestible sugar derived from chicory FOS more than a natural, zero calorie and low glycemic sweetener: it is claimed to be one of themost powerful prebiotics, which was researched in the last ten years. The subject of over 100 clinical trials is a FOS of the best documented natural nutrients for improving the healthy balance of bacteria in the intestines and stimulates the economic growth of bifidobacteria - also called "friendly flora" - that are in the large intestine. The importance of good health is the so-called "friendly flora" that populates our intestines? They are literally our front line defense against invadingpathogens, the fight against premature aging by toxin-producing bacteria and fungi found in our intestines cause. Some animal studies suggest that Inulin and FOS may prevent colon cancer. So much for natural occurring FOS.
The absolutely perfect no-calorie sugar, promotes regularity - if it sounds too good to be true - it probably is. Critics contend that FOS may indeed promote the growth of some bacteria Lactobacillus change, the ecosystem of the colon mayin favor of some bacteria, but what other potentially harmful bacteria and food? There are typical side effects, which is depending on the level of tolerance. The list of known side effects include: flatulence, bloating, cramping, abdominal pain, diarrhea, and for doses over 5-10 grams, and even some people are allergic to the product. While the source of FOS is a plant, so sugar (beet and cane sugar), unhealthy refined becomes one ofChemistry. So you should not use a highly refined and concentrated chemical and the continued use of individual bacterial strains may lead to an imbalance of good intestinal bacteria.
As an industrial product FOS permeates our food supply, the list is growing of the side effects expected. The FDA has classified FOS and Inulin as food ingredients, but as additives must be listed on the labels of ingredients. This means that the same labels inulin / FOS as safe and unsafe, depending onAs has been sold. They are often found in new products, drink milk and yogurt to improve the fiber content of bacteria - the bread, chocolate, cakes, butter, cakes and cereals to replace the fat and improve the taste and crispness. Applications suggest that the FOS Kids Markets objectives, so be careful. FOS is very similar to European products to the United States and the EU-funded research projects as essential SYNCAN known. Instead of ultra-refined,FOS industry to consider the use of agave nectar, a rich source of natural insulin.
Fructose
is as widely available as an alternative sugar Sucanat. This is a simple processing of sugar from fruit juice concentrate, but may also be other than dehydrated HFCS. It is not a real alternative to sugar.
Glycyrrhizin
is a flavor enhancer, a medicine and a sweetener. Glycyrrhizin is a triterpenoid glycoside of licorice root glabra Glychirrhiza are obtained;50-100 times sweeter than sugar, but with a licorice flavor. Used to flavor tobacco, chewing gum and pharmaceutical preparations, and as a propellant in some soft drinks. Therefore, its characteristic licorice flavor makes it unsuitable as a direct replacement for the taste of sugar. Glycyrrhizin is classified as GRAS in the U.S. as a flavoring, not as a sweetener. In Japan, where concern is that the safety of artificial sweeteners in 1970 to a shift in directionsugar substitutes plant is a natural sweetener, glycyrrhizin commonly used, often in combination with other herbal sweetener Stevia.
It is treated a long history of use of such diseases as gastric ulcer, colds and other viral infections, microbial and parasitic infections (which can stimulate the immune system), cancer (again, perhaps the function of the immune system connection) , herpes simplex, and chronic hepatitis. He also demonstrated in the laboratory to inhibit HIV replication. However, glycyrrhizinseems to have side effects and potential toxicity of excessive consumption, including hypertension and water retention, so the Japanese government has ordered a limit of 200 milligrams and the German food industry urged the Council not more than 100 miiligram per day.
Glycyrrhizin is not a household name and can be difficult to find in detail. For obvious reasons. It 'also known as glycyrrhizic acid.
Luo Han Guo
the fruit is grown in southern China, will be collected asround, green fruit that is brown on drying. The sweet taste of luohanguo Mogrosides comes mainly from a group of terpene glycosides, at about 1% of the fleshy part of fruit. Other similar compounds were labeled by luohanguo siamenoside and neomogroside. The mixed Mogrosides are estimated to be about 300 times sweeter than sugar based so that the extracts 80% of almost 250 times sweeter than sugar, pure Mogrosides 4 and 5 are 400 times as sweet as can beSugar weight. A method for making a useful sweetener from luohanguo in 1995, patented by Procter & Gamble Company. As described in the patent application, the fruit itself, though sweet, too many additional flavors that would not be suitable for widespread use as a sweetener, so P & G has developed a method for processing to eliminate the undesirable flavors.
The process of P & G, fresh fruit picked before maturity and must complete its maturation duringStorage so that processing begins with the fruit just ripe. The nuts and seeds are then removed and the mashed fruit becomes the basis for a concentrated fruit juice or puree that can be used in food preparation. Further processing includes the use of solvents to remove volatile compounds and off-flavor. Many sugar substitutes luohanguo by processes similar to the sweet compounds are now available to isolate for the production and dairy products for the kitchen.
Luo Han Guo is alsoused in Chinese medicine for treatment of heat stroke, cough, throat inflammation and diabetes although its use has only developed in the 20th Century.
This sweetener has become in the West as extracts, teas, powders and granules. Luo Han Guo is a good alternative to sweetening Suger tea and other beverages.
Maple syrup / sugar
is distilled and dehydrated sap of maple trees. It is, above all, with a high content of minerals and sucrose has a delicate flavor.The liquid syrup is available in various grades and colors, cheap counterfeit versions can be included HFCs and flavors. Moreover, even if a plant source, maple syrup is not a "full value" with all its enzymes and nutrients of plant origin, has become the highest heat-processed foods. However, the 100% pure maple syrup is still considered a natural food.
Stevia
is the most neutral tasting, universal natural sugar substitute in existence, goes everywhereSugar is a fact that is known in South America since pre-Columbian times. The Japanese pioneer of a large number of scientific studies and clinical trials and millions of Japanese said they use Stevia as a sugar substitute for 40 years without major adverse effects. However, you may not even know if you live Stevia in the U.S. or the EU, because the synthetic sweetener lobby sees this as a big threat because they do not allow the patenting and managed remotely from the consumer.Fifteen times sweeter than sugar, no calories and a glycemic index of 0, powdered leaves of Stevia rebaudiana is super sweet, low calorie and very popular in Asia and South America. Stevioside, an extract of the stevia leaf 300 times is sweeter than natural sugar, has even more popular, especially in Japan and Korea. But stevia is much more than a natural complement low-calorie, low glycemic, and super sweet. Unlike sugar substitutes and synthetic nutrient-empty,Stevia is loaded with vitamins and minerals like magnesium, niacin, riboflavin, zinc, chromium and selenium.
Stevia is also one of the oldest, safest and most popular South American herbs known, with a secular history of safe use. Japan banned the import of synthetic sweeteners in 1960, the Japanese National Institute of Health began researching both Stevia and Stevioside as possible natural replacements. This prompted a series of high-quality studiesis to evaluate the safety and stability of the Stevia extract and Stevioside (super sweet glycoside derived from Stevia) in order to determine their suitability for sweetening commercial foods. All studies found that Stevioside had no negative impact on any physical function were performed after a long series of tests. The only side effect noted was a decrease in body weight (Okumura et al, 1978, Lee et al .., 1979).
Recent studies have shown that stevioside, not onlyof course, but also to reduce the incidence of breast cancer and kidney damage if consumed over a long term basis. A study of high quality by Dr. Toyoda of the National Institutes of Health in Japan was conducted, showed that even at doses up to 5 percent of the diet for two years, stevioside, without adverse effects on laboratory rats had except for a slight weight loss, reduced risk of cancer, and improved renal function (Toyoda et al., 1997).
In 2006, the World Health Organization(WHO), conducted a thorough evaluation of recent experimental studies in animals and humans, and concluded that "stevioside and rebaudioside A are not genotoxic and has no carcinogenic effects were found. In the United States in 1991, FDA declared as unsafe Stevia as a food additive and restricted the import and distribution on the basis of a single, anonymous complaint. But that authority is not acting on thousands of complaints of adverse reactions aspartame! Stevia is currently available in the U.S.as "food supplements" and not as a food additive, which means that a product sweetened with Stevia means - such as soft drinks - may be sold, while those with full unlimited quantities of artificial sweeteners. If stevia is "uncertain" as it is possible that the Cocoa-Cola has only 27 pending patent applications (800 to United States Patent Office, June 2007) for the use of stevia in beverages, cereals, candies, chewing chewing and others? Apparently, Coca Cola andCargill launch Stevia sweetened drinks are under the registered trade name rebiana (Stevia rebaudiana) in 2009. So if it is safe to use stevia in 2009 - you can still take over the security issued before the Patent Office of the Coca Cola Company.
How to use Stevia
The purest form of Stevia is Fresh Leaves: 8-12% Glycosides, 5-8% stevioside, 1.2% rebaudioside A. There are leaves and cut the leaves of tea leaves and powder, which is 10-15 times sweeter than sugar.These do not dissolve in cooking or tea. Then there are powdered extracts: stevioside, 40-95% glycosides and rebaudioside A. These products are generally 200-300 times sweeter than sugar. The higher the content of rebaudioside A, the better the product. There are also liquid extracts of the leaves in light and dark powder in water, alcohol or glycerine suspended. Avoid the white Stevia powder and Stevia liquid drops as they are highly processed. Stevia is heat stable and does not slow downsuch as saccharin and aspartame, and can be used for baking and cooking, but do not caramelize like sugar. It 'important to note that the sweetener that can reach 10-30 times, as excessive use can lead to some bitter taste or aftertaste. Stevia sweetened foods allow the body to regulate levels of sugar in the blood, of course, and is a wonderful way to satisfy cravings for sweets with impunity.
Sucanat
dehydrated cane juice is the originaland can be purchased in dried form, such as sugar. In theory Sucanat some nutrients, white sugar has none, but often what is sold as nothing but distorted Sucanat brown sugar. E 'at temperatures above 118 ° F or 44 ° C, processed and therefore may not like the first.
Thaumatin
a mixture of intensely sweet protein (thaumatin) is extracted with water from the seeds of the fruit katemfe West African perennial plant Thaumatococcus daniellii. Hisintense sweetness of the first half of the 19th century by a British physician in the Pharmaceutical Journal (Daniell, 1855) described.
The thaumatin have a normal complement amino acids, except histidine is not present. Thaumatin is purified by ultrafiltration selective, but small amounts of non-protein organic impurities remain in the commercial product. thaumatin functions primarily as a flavor enhancer and modifier, and less high-intensity, very low-calorie sweeteners, 2,000 -3000 sweeter than sugar. The sweetness is natural and intense. E 'water-soluble, heat-resistant, does not promote tooth decay and effective masking properties. Because of its aromatic properties, is used in combination with other sweeteners. Conqueror: the perception of sweetness is less developed and liquoice aftertaste. There is a powder or granules.
Clinical studies have shown no toxic or allergenic or teratogenic and mutagenicEffects were observed. E 'metabolized by the body than any other protein. Thaumatin is classified as GRAS in the U.S. and approved in Europe as E 957, Japan and most countries as a sweetener and flavor enhancer.
Turbanado
is a variant of Brown Sugar with large crystals, no added value.
Tagatose
is a new millennium-2001 launch - low carbohydrate functional sweetener, very similar in structure to fructose. It is a naturalMonosaccharide and can be found in some dairy products. In a patented process that tagatose is obtained industrially by the hydrolysis of lactose into glucose and galactose. The galactose is then isomerized under alkaline conditions by addition of calcium hydroxide. Tagatose has a taste and texture similar to sucrose or table sugar is less sweet. E 'metabolized differently, however, has minimal impact on blood sugar levels and insulin and also has a prebiotic effect. Tagatose isParticularly useful as a flavor enhancer or as a sweetener in low carb.
Tagatose is GRAS in the United States, the European Union as a new product and used as a general-purpose sweetener in Korea, Australia and New Zealand. extensive experiments conducted on humans tagatose, to ensure the safety and human tolerance. occur in greater amounts of mild gastrointestinal symptoms such as gas, bloating and bowel movements can be used as in other low-digestible carbohydrates.
Throughout hisPotential in many foods and beverages, tagatose is not able to find on supermarket shelves anytime soon, has been produced and marketed by the German Society SweetGredients, a spin-off of a big Sugar Company, production licenses to other companies had but "moth-balled" project in 2006. This raises the question of why - is this company knows something about long-term effects of tagatose dose? After all, the highly processed tagatose almost a naturalProduct and has not been around for a long time. Eventually, as the commercial potential of tagatose is likely to reach the market in general, from another company and trade name. It can be used / fat free ice cream as a functional sweetener and / or palate is soft in the field of ready to eat cereals, diet drinks, health bars, frozen yogurt, soft candy, candy, frosting and chewing gum.
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