addictive and add excessive calories to your diet. Below are some healthy, natural sweeteners and information on
how to use them as replacements for low quality sweeteners such as white and brown processed sugars.
Buy raw, unprocessed and organic sweeteners whenever possible. The heating, bleaching and other chemical
processes destroy vital nutrients and makes them toxic. Read more about alkaline and acidic foods by visiting our
BARLEY MALT Produced from sprouted barley, containing approximately 65 percent maltose. Malt syrup is dark
brown, thick and sticky; and possesses a strong distinctive flavor about half as sweet as white sugar. Best used
with other sweeteners. Use in gingerbread cookies and baked beans.
BROWN RICE SYRUP Made from malted brown rice and various enzymes. Half as sweet as honey. It is not an
adequate substitute for honey or sugar because it is easily overpowered by other tastes. It is an excellent topping
for waffles, toast crackers and pancakes.
BROWN SUGAR Either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual
molasses content, or it is produced by the addition of molasses to refined white sugar. Brown sugar contains from
3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar).
DATE SUGAR Made from dehydrated dates with a sugar-like flavor. It is best dissolved in liquid. Use 1-1
as a white sugar replacement.
FRUIT JUICE CONCENTRATE Use in baked goods. Use 2/3 cups to replace one cup of sugar.
Reduce liquid in recipe by one third.
FRUCTOSE Use as white sugar. It is 60% sweeter, so use less than equal measures. Usually made from
cane and beet. It has no nutrients.
HONEY Use only raw, natural honey, the heat used in processing kills the healthy enzymes. When not heated,
honey has anti-bacterial properties which destroys the bacteria that causes botulism. All cases of botulism
associated with honey came from ingesting honey that had been heated over 96° Fahrenheit.* If you are adding
honey to hot drinks, let them cool below 96° F before adding the honey.
Use in baked goods, on toast and hot cereal. Use 1/2 as much as sugar requirement in recipes.
Read more about the wonderful medicinal qualities of honey in our "Honey and Cinnamon Remedies" article
on the "Remedies" page.
MAPLE SUGAR Dehydrated maple syrup. Use in all baked goods. Substitute one cup of maple sugar for
one cup of white sugar. Always add 1/8 teaspoon of baking soda per cup of maple sugar.
MAPLE SYRUP Mainly a sucrose product obtained from the sap of maple trees. Use in all baked goods.
Substitute 2/3 - 3/4 cup for each cup of white sugar. Reduce liquid in recipe by 3 tablespoons. Add 1/4 teaspoon
baking soda per cup of maple syrup in baked goods.
MOLASSES By-product of sugarcane or sugar beets. High amounts of calcium and iron with traces of magnesium
and potassium. Unsulphered Blackstrap has highest content of vitamins and minerals. Best used as a topping on
hot cereals, corn bread and in cookies. In cooking, substitute one cup of molasses is equal to: 1 cup of honey;
¾ cup of firmly packed brown sugar; 1 cup of dark corn syrup; 1 cup of granulated sugar with ¼ cup of water;
or 1 cup of pure maple syrup.
sorghum, sugar maple and in many other sources..Sucrose enters the bloodstream quickly, providing a quick
source of energy, due to a rapid rise in blood glucose. Overconsumption of sucrose has been linked with adverse
health effects. PLEASE NOTE: Refined white table sugar should avoided. During the refinement processes, bleach
is added to give it a uniform white color, nutrients are stripped and chemicals are added, making it highly toxic to
the human body.
complex as molasses. Use one to one as white or brown sugar replacement.
TURBINADO Made from initial pressing of sugarcane, although not bleached. It retains the flavor and blond color
from the natural molasses crystals. Use as a one to one sugar replacement.
Many people have become aware of the dangers of High Fructose Corn Syrup (HFCS) and the detrimental effects i
it has on health. It is no secret that HFCS is added to thousands of processed foods. This additive is known to be
addictive and a leading cause of obesity. As a result, many reach for diet products using artificial sweeteners,
not knowing that many of these products are much more toxic.
Artificial sweeteners such as aspartame (neotame), sucralose and saccharin which are sold under names
like NutraSweet, Sweet'n Low and Equal are not natural sugars.
These products are man-made chemicals and are toxic.
Scientific research abounds with information showing links to many major illnesses and diseases
as a result of the accumulation of these poisons in the human body.
Much of the residue is stored in tissue after digestion,
this build up influences the body to react in non-normal ways, resulting in various maladies.
Cellulite is one result of stored toxins, often a result of ingesting diet foods and drinks containing
artificial sweeteners and other toxic, non-digestible chemicals.
Before you reach for that agave syrup bottle (which has more fructose than HFCS),
read the article below, "7 Reasons Why You Should Avoid Agave Syrup."
Sugar by any other name is still sugar
Diseases such as cancer, diabetes and heart disease are also
on the rise. Many physical problems are a direct result of improper
With the advent of processed foods has come an increase in the
intake of refined sugar and sugar substitutes. Additives such as
high fructose corn syrup (HFCS) are extremely addictive, making it
hard to say "no" to even seemingly healthy products.
At the core of the problem are hidden sugars added by
manufacturers to sweeten and enhance the taste and in some
cases, to get you addicted to their products. This insidious habit
has skyrocketed in recent years. At the same time, health issues
have skyrocketed. Coincidence? I think not!
Food manufacturers in the United States are required to list all
ingredients on each product's label. The ingredients used in the
greatest amounts are listed first, followed in descending order by
those in lesser amounts.
This can be misleading in the case of sugars. Sometimes there
are small amounts of a variety of sugars, so none of them are
listed as the main ingredients. However, collectively, the product
may contain a high amount of sugar such as pasta and potato
Reading labels of food products can be confusing. There are so
many names, many which are unpronounceable. How can you
know what you are consuming?
To help you, I have collected a list of the names of sugars that are
commonly added to processed foods.
brown rice syrup
dehydrated cane juice
fruit juice concentrate
high fructose corn syrup
sorghum or sorghum syrup
Many "sugar free" foods have ingredients called sugar alcohol or
polyols. Part of their chemical structure resembles sugar and part
resembles alcohol, which is how their name was derived.
Sugar alcohols occur naturally in plants. However, most are
manufactured from sugars and starches. These products can be
more harmful than sugar when ingested.
There are three main reasons why manufacturers use sugar
1. Sugar alcohols have less calories than sugar.
As consumers became more savvy about the direct correlation
between sugar and weight gain, measures were taken to sweeten
foods without the added calories of sugar.
The main reason sugar alcohols provide fewer calories than
sugar is because the body does not completely absorb them.
As a result, sugar alcohols can ferment in the intestines causing
gas, bloating, abdominal cramps and diarrhea.
Although sugar alcohols have less calories, most of them are not
as sweet, so more has to be added to obtain the same amount
of sweetness. Because many of these products are labeled as
"diet" foods, consumers ingest more, unknowingly off-setting
their original intention of consuming less calories. Many people,
especially those who sip on diet drinks throughout the day
wonder why they cannot lose weight.
2. Some sugar alcohols have less of an impact on blood sugar
levels compared to sugar, which is great for diabetics. However,
care needs to be taken because products often have other
sugars added for sweetness.
3. Some sugar alcohols do not promote tooth decay. Thus, they
are commonly used in sugar-free chewing gum, mouthwash and
These are the main sugar alcohols currently being added to
Generally it is produced from glucose (which is a sugar) by
fermentation with yeast.
Erythritol is about 65% as sweet as table sugar and has a
caloric value of 0.2 calories per gram, which is 95% less than
It does not spike blood sugar levels in the way that high-fructose
corn syrup might and it is anti-bacterial and actually helps
prevent dental cavities.
Because it is a sugar, it is absorbed by the body, therefore
unlikely to cause gastric side effects unlike other sugar alcohols
Erythritol can be found in frosting, chocolate bars, chewing gum,
hard candy, baked goods and some beverages.
Allergic side effects can be itching with hives.
ISOMALT is derived from beets and can be found under the
trade name DiabetiSweet, a sugar substitute sold for baking use.
It is often blended with a high intensity sweetener such as
sucralose so that the mixture has approximately the sweetness
It has about half the calories of sucrose, doesn't tend to affect
blood sugar levels and does not promote tooth decay.
Isomalt can be found in hard candies, toffees, chewing gum,
chocolates, baked goods, nutritional supplements, cough drops
and throat lozenges.
LACTITOL has approximately 40% of the sweetness of sugar,
having 2.4 Calories per gram, compared to 4 Calories per
gram for typical sugars.
Lactitol does not increase blood sugar levels nor contributes to
tooth decay. It is used to prevent constipation under the trade
Lactitol can cause cramping, flatulence, and diarrhea in some
individuals. This may be in part because Lactitol is
manufactured from whey, the lactose (milk sugar) rich by-product
of cheese making and processed dairy foods.
It is popular for baking and used in cookies, chocolate, ice cream,
hard and soft candies, baked goods, sugar reduced preserves,
chewing gums and sugar substitutes.
MALTITOL is also known under the trade names Maltisorb
and Matlisweet. Malitol is a carbohydrate that provides
2-3 grams of calories per gram, which is very close to sugar.
Maltitol affects the blood sugar and is known to produce gas,
cramping, bloating and diarrhea in many individuals.
Maltitol is made from starch, having 75-90% of the sweetness
of sucrose (table sugar) and nearly identical properties, except
It is used to replace table sugar because it has fewer calories,
does not promote tooth decay and has a somewhat lesser
effect on blood glucose.
It can be found in sugarless hard candies, chewing gum,
chocolates, baked goods and ice cream. The pharmaceutical
industry uses maltitol as a low-calorie sweetening agent.
It is very easy for food producers to use it in vast quantities, due
to its similarity to sugar, so consumers often end up ingesting
far more than they would most other sugar alcohols, which can
create gastrointestinal upset.
MANNITOL generally is manufactured from seaweed or corn
sugar and naturally occurs in fruits and vegetables. In addition
to being used as a sweetener, it is also used for several
medical applications, such as a diuretic.
Mannitol is about half as sweet as sugar and has 1.6 calories
per gram, compared to sucrose, which has 4 grams. It's slower
absorption rate slows the rise of blood glucose, making less
demands for insulin, which is helpful for diabetics.
Like most other sugar alcohols, when consumed in large
amounts, it may cause gastric distress. Mannitol is known to
promote unhealthy bacteria in the mouth.
Mannitol is used as a sweetener, in chewing gum, breath
freshening candies, confections and chewable tablets.
Polyols, such as mannitol, are resistant to growth of oral
bacteria and do not increase the acidity of the mouth after
ingestion. This means that they will not lead to cavities or
erode tooth enamel, which makes them popular to sweeten the
taste of toothpaste and mouthwashes.
SORBITOL is derived from corn syrup and is also known as
glucitol. Sorbitol is about 60 percent as sweet as sucrose and
has 2.6 calories per gram.
It is medicinally used as a laxative and may aggravate
gastrointestinal conditions such as irritable bowel syndrome.
Like many other sugar alcohols, sorbitol has less of an impact
on blood sugar. It is known to promote the increase of bacteria
in the mouth, including streptococcus.
Sorbitol is often used in diet foods and can be found in
chocolates, confections, baked goods, mints, sugar-free
chewing gum, candies, frozen desserts, cookies, cakes and
icings and fillings.
Sorbitol is also used in various cosmetics and in
pharmaceuticals, such as cough syrup.
XYLITOL is also known as birch sugar or wood sugar because
it originally was produced from birch tree pulp. Today xylitol is
mainly extracted from corn (which is likely GMO). Other sources
are raspberries, oats, mushrooms and plums.
Unlike most sugar substitutes, xylitol is a natural occurring
substance. One teaspoon of xylitol contains 9.6 calories, as
compared to one teaspoon of sugar, which has 15 calories.
Xylitol has virtually no aftertaste. Due to is lower impact on
blood sugar, compare to sucrose, it is deemed safe for
Xylitol is mainly used as a sugar substitute in chewing gum,
hard candy, gum drops, sugar-free pudding, jello, diabetic
foods and baked goods, especially cookies.
Because xylitol does not promote bacteria in the mouth, the
sweetener is used in some brands of toothpaste and mouthwash.
It is also used medicinally as an antibacterial agent taken orally
to help fight ear infections. (Did you know that the best way to
keep your ears clean from excess earwax is to chew your food
As with most sugar alcohols, initial consumption or over-use can
result in bloating, diarrhea, and flatulence, although generally less
Do not feed products containing xylitol to your pets. It causes a
mass insulin release in dogs, leading to sudden hypoglycemia,
a drop in blood sugar levels. Symptoms include lethargy,
confusion, staggering, seizures and in some cases, death.
The following article can be at: http://articles.mercola.
7 reasons why you should avoid agave syrup
Is Organic Raw Agave Syrup a Healthy Sweetener?
In the United States,
sugar substitutes have
been approved for use.
They are saccharin,
potassium, and stevia.
We will address each one
of these products below.
Be warned that some
of the products are
your own research before
adding them to your diet.
We've all been warned to
read the labels before
buying products, but that
does not fully protect you
since neotame, the most
toxic substance, does not
have to be a listed
Hidden Danger in Holiday Food Supply
by Mary Nash Stoddard
USDA Certified Organic's Dirty Little Secret:
by Barbara H. Peterson
This artificial sweetener was approved by the FDA in 1981.
It is packaged under the brand names NutraSweet, Equal,
Spoonful, Canderel, Dietsweet and E591.
* See information after article regarding Sugar Twin.
It is used in over six thousand products and is usually listed as
aspartame in the ingredients list in products like diet soda.
It has caused a lot of controversy with many claiming it causes
a variety of health problems.
The following article was found on the
Alliance for Natural Health (ANF)website.
Read entire article at:
EFSA defends controversial sweetener aspartame
June 8, 2009
You can read more about the
dangers of Splenda and other
artificial sweeteners in
Sweet Deception: Why Splenda,
NutraSweet, and the FDA May
Be Hazardous to Your Health
by Dr. Joseph Mercola.
Read more about the dangers of Splenda and other artificial
and the FDA May Be Hazardous to Your Health
by Dr. Joseph Mercola.
A NATURAL SWEETENER
by Theresa Crabtree
Sweet and Low, Sweet 'N Low, Sweet Twin,
Necta Sweet, E954
by Theresa Crabtree
High fructose corn syrup and
products with distinctly
Corn syrup, which is mainly
glucose, is used as a non-
High fructose corn syrup, on
the other hand, is made of
almost equal portions of
fructose and glucose and is
used as a sweetener and is
highly addictive. Have you
wondered why so many
foods contain HFCS? Food
manufacturers add this
product to get you addicted
so that you will continue to
buy their products.
Fructose is a naturally
occurring sweetener found in
fruits and honey.
The information below came from the following source:
To produce agave nectar, juice is expressed from the core
of the agave, called the piña. The juice is filtered, then
heated, to hydrolyze carbohydrates into sugars. The main
carbohydrate is a complex form of fructose called inulin or
The filtered, hydrolyzed juice is concentrated to a syrup-like
liquid a little thinner than honey and ranges in color from
light to dark depending on the degree of processing.
The syrup naturally contains quantities of iron, calcium,
potassium and magnesium which contribute to the resulting
An alternative method used to process the agave juice
without heat is described in a United States patent for a
process that uses enzymes derived from black mold
(Aspergillus niger) to hydrolyze the polyfructose extract into
fructose. A. niger fermentation is "generally recognized as
safe" (GRAS) by the U.S. Food and Drug Administration
Agave nectar consists primarily of fructose and glucose.
One source gives 92% fructose and 8% glucose; another
gives 56% fructose and 20% glucose. These differences
presumably reflect variation from one vendor of agave
nectar to another.
Due to its fructose content and the fact that the glycemic
index only measures glucose levels, agave nectar is notable
in that its glycemic index and glycemic load are lower than
many other natural sweeteners on the market.
However, the extremely high percentage of fructose (higher
than that of high-fructose corn syrup) can be deleterious and
can trigger fructose malabsorption, metabolic syndrome,
hypertriglyceridemia, decreased glucose tolerance,
hyperinsulinemia, and accelerated uric acid formation.