Saturday, June 28, 2008

Day 90- Nutrition Bite

Comparison of Sweeteners
Chemically Processed Sweeteners
  • White sugar 99% sucrose
  • Raw sugar 96% sucrose
  • Brown sugar 98% sucrose
  • Corn syrup 96% sucrose
  • Blackstrap molasses 65% sucrose
  • Fructose, xylitol, and sorbital can be made from natural sources, but it is too expensive so they are refined from commercial glucose and sucrose.
Naturally Processed Sweeteners
  • Unrefined sugar 82% sucrose
  • Maple syrup 65% sucrose
  • Sorghum molasses 65% sucrose
  • Barbados molasses 65% sucrose
  • Rice syrup & barley malt 50% maltose
  • Honey 86% glucose-fructose combination
  • Fruit juice 10% sucrose
  • Fruit syrups & date sugar 70% sucrose or more
  • Amasake 40% maltose or less
-Paul Pitchford, Healing with Whole Foods

Sugar Preacher's Experience
My viewpoint on foods taken from their natural environment is they are nutrient limited. Processing strips foods of the natural minerals, fibers, vitamin, and enzymes. The best sweetened food is fruit. Fruit is sweeter than sucrose on a scale of 1 to 10. Fruit is rated a 10 for sweetness and sucrose is rated a 6. Fruit contains vast amount of vitamins, antioxidants, enzyme, etc.... When making a dessert choice, choose a fruit. Lately, I have been enjoying seasonal fruits--cantaloupe, watermelon, strawberries, raspberries, etc... I love fruit!!

1 comment:

The Rambler said...

What is the definition of processed sugars? I mean brown rice syrup is not brown rice, it has been processed. Honey will spike blood sugar levels quicker than refined white sugar, and has such small amounts of trace minerals it's not really a viable reason to use it. Some of the implications of using artificial sweetners are the same for using stevia. So what I'm saying is that just because it's natural or more natural than white sugar doesn't mean that it's good for you.