19 Sugars & Sweeteners: Which Are Healthy?

19. Stevia
Stevia is a natural sugar alternative that helps to regulate blood sugar and lower blood pressure. Stevia is a complex sugar extract from the plant Stevia Rebaudiana, grown originally in South America. It is an herb native to the Paraguayan Indians who used it before the colonization by the Spaniards in the 16th century. The Brazilian Journal of Medicine showed that Stevia Rebaudiana actually “increased glucose tolerance.”

Because stevia is very sweet, you only need to use a small amount and the best thing is that it virtually has no calories. Just think about it……a plant sweetening your food with virtually no calories…….how good is that?!!

Note:

The problem with consuming any simple carbohydrate is that it creates an insulin response that can overwork the pancreas. Over time, the body’s ability to handle all sugars, simple and complex, begins to weaken.
Since all sugars will cause an elevation in blood sugar, diabetics and people with dietary issues should consult their doctor about alternatives to sugar that will be healthy for them.
Most sugars are strongly acid-forming in the body. They all also have calories.

My Choice:

I never use the first four (white sugar, brown sugar, fructose, sugar alcohols) in my cooking.
I mostly use the last four (16-19: brown rice syrup, molasses, agave nectar, stevia).
I use all the others carefully. For most of us a little of the healthier sugars is fine and can even be good for us.

In my kitchen sugars are used sparingly. I bought a liter of maple syrup seven years ago and still have half a cup left and the only reason there is so little left is because I spilled a cup of it two years ago….in the fridge — what a mess! I bought a package of sucanat three years ago and still have a quarter of a cup left. At Christmas, I make my Fancy Fruit & Macadamia Nut Cookies (dairy- & wheat-free) and use four tablespoons of sucanat for a big recipe. When making desserts, I mostly use stevia for things like rice pudding.

As stevia is almost always in my recipes, I use less of the other “sugars.” To get the right texture and flavor a little of one of the healthier sugars is helpful and they actually add some nutrition……and of course fun.

Recipes:
Sugar Free Apple Sauce Contains absolutely NO added sugars
Berry Crumble Sweetened with minimal healthy sugars and stevia.

Which ones do you use and why?

4 of 4
back to page 1

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Agnes S.

3:53PM PDT on Apr 30, 2013

Stevia, love it - also home made juice

April 30
send a green star

Julie F.

8:40AM PDT on Mar 16, 2013

thanks

March 16
send a green star

Michele W.

12:23PM PDT on May 16, 2012

Thank you

May 16
send a green star

Susanne J.

3:37PM PDT on May 15, 2012

I bought Stevia concentrated. But it is not very concentrated as it takes very many drops just to sweeten your coffe as much as you would do with just a spoonfull white sugar.
But this is Denmark and Stevia has just been allowed a few months ago.

May 15
send a green star

Marie W.

11:12PM PDT on May 14, 2012

Stevia and natural sugar.

May 14
send a green star

Linda S.

7:48AM PDT on Apr 10, 2012

I heard agave isn't as good as people thought. I did use stevia, but it made the tip of my tongue numb. Weird reaction. I have demerara sugar now.

April 10
send a green star

dan P.

12:32AM PDT on Apr 7, 2012

Stevia is an acquired taste..It takes a little to make anything sweet..I have used all of this except coconut sugar and barley sugar..never really used Equal, splenda (they come under frusctose?) by choice..just had to try..
Actually, Jaggery as they called in India is a by product of refining sugar which contains iron etc( Molasses) but Jaggery goes to processing too :( - so I buy organic jaggery processed w/out any chemicals..
Palm sugar I use regularly in tea and even coffee ..