Friday, June 6, 2008

Day 67- Nutrition Bite

Brown rice syrup is a sweetener derived by culturing cooked rice with enzymes (usually from dried barley sprouts) to break down the starches. The liquid is then strained off and cooked until the desired consistency is reached. The final product is roughly 50% soluble complex carbohydrates, 45% maltose, and 3% glucose. The glucose is absorbed into the bloodstream immediately, while the maltose takes up to one and one half hours to be digested (see glycemic index). The complex carbohydrates take from two to three hours to be digested providing a steady supply of energy. Rice syrup has a shelf life of about one year, and once opened, should be stored in a cool, dry place. Brown rice syrup is considered to be one of the healthiest sweeteners in the natural food industry. It is produced from a whole food source and is made up of simple sugars.

Sugar Preacher's Experience

I occasionally have sugar cravings for something sweet. A health store in NYC on 72nd Street had just the ticket--a "Sweet Nothings" Fudge Bar which satisfied my craving. This tasty bar was made of filtered water, brown rice syrup, tapioca syrup, mixed fruit concentrate, carob bean gum, guar gum, and carrageenan. (FYI--the last three ingredients are food emulsifiers and stabilizers). After the first month of consuming refined sugar, my cravings have been reduced dramatically. Sugar is no longer an addiction for me, thus I expanded my blog with other nutritional subjects. Also, much more nutritional information is available to be learned.

1 comment:

Hannah S said...

I could actually eat those!