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Member Comments for the Article:

The Truth about ''Natural'' Sweeteners

Does Sugar by Any Other Name Still Taste as Sweet?

95 Comments







MSHERER1622

6/12/2012 6:40:46 AM

Of these sweeteners, honey is the most interesting because of its anti-bacterial properties. Manuka honey from New Zealand is a clinically proven burn and wound treatment and has even been proven to kill MRS, the drug resistant staph bacteria. The food processing industry being what it is, I'd try to buy my honey locally.

--KREN

6/12/2012 6:34:32 AM

--KREN's SparkPage
"I think you need a little more sweetner in your diet!" I'm pretty sure that neither your doctor nor anyone else ever said that to you. We can do our bodies a big favor by learning to live without trying to make everything sweeter! You CAN do it! Karen

LARKSONGRUTH

5/23/2012 12:40:04 AM

LARKSONGRUTH's SparkPage
Blackstrap Molasses is delicious stirred into warm milk.

SLICKDADDY96

5/1/2012 8:34:15 PM

SLICKDADDY96's SparkPage
ElBall, Stevia is a natural sweetener not an "artificial" sweetener. It comes from the Stevia plant. It is a zero-calorie sugar substitute with very minimum after-taste compared to the artificial sweeteners like splenda and nutrasweet.

If you can tolerate the taste of Stevia(which I think is pretty good actually) it is a very time proven (many people use it and have used it for generations throughout the world) substitute for sugar. It should have been included in this article since it is indeed a natural sweetener, the best one of all a zero calorie one!

DONNARAEJ

3/21/2012 5:46:01 PM

DONNARAEJ's SparkPage
Where is the information about stevia? And xylitol? Stevia, which has zero calories, is an herbal extract and some studies suggest that it helps stabilize blood sugar. Xylitol (beet sugar), while expensive, does not elevate blood glucose levels at all. Xylitol is very low in calories and tastes just like table sugar. It even has benefits for teeth! I would expect these to be included in any discussion of sweeteners.

145HEALTHY

3/11/2012 4:01:25 PM

145HEALTHY's SparkPage
Could and would someone please explain why evaporated cane juice has tracable amounts of nutrients while rapadura, sucanat, and turbinado are all less than .5% of daily values (according to the chart in this article)?

Thanks in advance for your reply.

HEALWITHTONYA

9/25/2011 2:14:33 PM

HEALWITHTONYA's SparkPage
Very informative. Thank you for sharing as I learned quite a bit from this article.

CAROLJ35

8/17/2011 6:48:28 PM

CAROLJ35's SparkPage
Interesting article! One respondent mentioned "date syrup". Wonder where you buy that!!!
I use quite a bit of honey because it is so natural. Like to get local honey, if possible.

NATURALLYYOURS

5/28/2011 8:26:28 PM

But really, there has to be some value to using something as close as possible to its origin, as opposed to chemically derived. It seems like common sense - as does everything in moderation of course. There is so much that hasn't been studied. I anticipate that more evidence will make itself known showing natural sweeteners to be even better than thought. (I'm not sure some of these, such as agave, will ever qualify as natural.)

By the way, I didn't see date syrup on your list. We go through 2 jars of this a week in our home as it's about all we use for sweetening.

Thanks for taking the time for such an informative article!

ELBALL

5/1/2011 12:31:47 PM

ELBALL's SparkPage
Thank you for putting together this list of natural sweeteners! I have an intolerance to artificial sweeteners, stevia, and xylitol. It's nice to see some attention paid to natural sweeteners on a weight loss site. As a user of these products, it was nice to see the conversions all in one place.

SMUDDIE

7/19/2010 10:32:01 AM

SMUDDIE's SparkPage
Excellent article. I especially enjoyed the mineral content comparisons and best applications. I love to cook, and try to make healthy choices, so I have quite a collection of these sweeteners, and need to know how to use them to best advantage. Honestly, though, I really agree with you that "sugar is sugar" and for the most part, the health advantages of the different types are overblown. I always get a chuckle when I see "evaporated cane juice" on an ingredient label. I think, "Oh, you mean sugar?" :)

DAVVIK

4/26/2010 4:50:19 PM

DAVVIK's SparkPage
Agave nectar is the same thing (process wise) as high fructose corn syrup

JANWHOSOEVER

2/22/2010 3:35:42 PM

JANWHOSOEVER's SparkPage
Thank you so much for the useful information. Especially the substitution ratios, and baking adjustments.

ONECOOKIETWO

10/31/2009 4:08:59 PM

ONECOOKIETWO's SparkPage
This is a very informative article. Thank you!

SIMPLEJOYS

7/9/2009 8:01:03 AM

I really enjoyed this article and learned a few things! I'm printing off the chart for a handy kitchen reference. Thank you! :)

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