Anyway, this article was better than the one about artificial sweeteners, where short term studies were cited....We have all seen that long term affects are not generally noted in these types of studies. I think that health news is changing rapidly right now, and it's hard to know what to believe, and although this article doesn't give an opinion about the sweeteners, I'm ok with that, since we really don't know for sure yet. Seems like the more 'natural' or 'whole, the better. For now, I'm sticking with raw, unfiltered honey, and other less refined/processed sugar options, if I need sugar. Maybe best to try to limit sugar- the less sugar and processed food I eat, the less I crave it anyway... But, as we all know, that can be undone in one meal and the cravings are back- that's when I try to use honey, dark chocolate, etc to help....
8/26/2013 5:04:47 PM
Great information. wish i had the conversion chart a couple of days ago when I baked.
Stevia is not mentioned, It is a favorite of mine that I use to sweeten tea or my real lemonade. I do not use much. I also use agave syrup but only use a tablespoon in my buckwheat pancakes, not on them.
Glad to read that blackstrap molasse is the only one that actually has nutrients : I love using it as spread on bread (yummy) and in herbal tea sometimes.
11/27/2012 8:05:45 PM
I was also expecting the article to contain information about stevia, luo han guo, and erythritol.
10/27/2012 12:19:06 PM
I was disappointed with this article. I think it was titled incorrectly because it really did not tell me anymore about natural sweeteners than I can get by reading the labels at my grocery store. I also believe Stevia to be a natural sweetener and agree that it should have been included in the article, regardless of the excuses for it's exclusion. Really expected more.
9/10/2012 1:18:15 PM
I agree that not all natural sugars are healthy. In fact some natural sugars are so highly processed I wonder how it can be classified as natural. My view, if it states that it is all-natural or 100% natural, then it should be organic- no chemicals, no-additives, unrefined and unbleached. Try getting hold of suchero, i was pleasantly surprised.
Folks, the reason stevia isn't mentioned here is because this article is focused on less processed or "unprocessed" sweeteners. You know, the ones that can best be called "natural". Stevia is an extremely refined product that has very little in common with the actual extract from the plant. I'm not saying that it's bad, just that it doesn't really fit with the "unrefined" foods. (In fact, I use stevia, just in moderation like any other sweetener.) If you look at the related articles, you should see one titled "The Science Behind Stevia". It might open your eyes to some interesting facts.
I too want to know why in the article you state that maple syrup has fewer calories when your chart shows it having 2 calories more per serving! This doesn't really make sense...
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