The following information must be relevant for those who follow the health and their diet in the nutrition context, for those who want to leave with being overweight and, of course, for people with such ailments as diabetes, oncology, metabolic disorders, osteoporosis, hormone . disorders, anemia, heart disease and blood vessels, etc. on the basis of their research and experience, I will prove to you that sugar substitutes - it is not necessarily "chemistry" or "not the taste", is an opportunity for the usual dishes, "resound" in a new way with maximum health benefits.
Should I talk about the dangers of sugar? .. This is a set of scientific materials and medical evidence. I only briefly remind you that no biological value of this product has not, except for calories (kcal 409,2 100 g). And the human body needs in refined sugar It does not feel at all (Contrary to popular tales that "the brain needs sugar").
It affects, in turn, sugar the growth of diseases of the cardiovascular system; as a result of continuous consumption of sugar metabolism is broken; weakened immune system; Sugar contributes to premature aging of the skin, acne; the absorption of sugar to spend huge amounts of calcium (which leads to leaching of his bone and threatens to osteoporosis); sugar intake leads to obesity, affects the activity of the heart muscle, it contributes to the emergence of malignant tumors ... and that's not all.
As a supporter of a healthy diet, I have studied the subject long enough sugar substitutes. I was interested, first of all, it is not how to replace sugar on a different product, thereby reducing caloric, and then how to keep all the benefits meals, make it not only lower in calories, but also the most delicious (and familiar in respect of sweetness) and harm the body. In short, it will be a useful and natural sweeteners.
Sugar substitutes: what happen?
All for whom the question of finding natural sweeteners relevant, perhaps, ever heard of stevia (Or at stevioside stevia-based). It is a natural sweetener of natural origin, made from the same plant. It includes no carbohydrates, and total calorie content is virtually zero.
Stevioside (he released from the grass and sold in the form of tablets or white powder) used as a sugar substitute, it refers to naturally occurring chemicals called glycosides. They have a sweet taste and saturated are present in leaves, stems, roots and fruits of certain plants.
Note that stevioside has no contraindications to the use of permitted and all, without exception. Also note that the popularity he gained in 70-ies of the last century, but then it began to actively explore. The very same herb stevia has a number of medicinal properties, which are known to the Indians of South America since ancient times.
Now substitute stevia-based sugar in Japan, China, South Korea, as indicated by many sources, almost completely replaced refined sugar, which is irrefutable harm to the human body.
As for the taste of the sugar substitute, stevia has a pronounced sweet taste and slightly bitter (unusual for fans of sugar) aftertaste. I often use stevioside, adding baked goods (cakes, pancakes, cheesecakes and puddings), and to mute an unusual flavor, add a few drops of natural agave syrup or Jerusalem artichoke (do not contain sugar in the composition and have a low glycemic index ~ 15).
Syrups like sugar substitutes.
Speaking of syrups, once a reservation: we are talking about natural natural, sugar-free composition. The most common (and perhaps most useful when it comes to dietary) - is listed above.
Of course, the product is high in calories (unlike stevia syrup ~ 300 kcal), but has a low glycemic index, because its sweetness provides a complex ( "slow") carbohydrate - inulin (fructose polysaccharide), which is a natural sugar found in many types of fruit and vegetables. That is, in the product, natural sugars: fructose, glucose and mannose.
Here I want to make a reservation: since I wrote earlier about the dangers of fructose (A metabolic pathway of her short, it is faster than glucose, causes the formation of fatty deposits), no need to think that in the case of syrup of the same fructose. Fructose Fructose strife!
There are natural fructose obtained from fruit and vegetables, she has a natural origin. And there is fructose, which is sold in stores on the shelves diabetic departments. It is a naturalness has no relation, as obtained by the hydrolysis of sucrose, ordinary (or corn syrup). The hydrolysis fructose I do not advise anyone (either diabetics or healthy people). However, with pleasure (! And use) are advised to include in the diet of foods rich in natural fructose: fruit, vegetables, honey, syrups, natural without the "extra" ingredients in the composition.
I use syrups (to impart sweetness mainly baking) and paired with stevia, and separately. Here the main thing - do not abuse, so your dish will remain dietary, and will be more useful. Also nice to add a drop of syrup in cottage cheese, cereal, coffee; given to children instead of sugar.
Yes, these syrups are less likely to put off on the sides, and certainly more useful than sugar; as they contain inulin, which has a number of unique properties and beneficial effects on the metabolism in the human body. But remember, a low glycemic index sweetener (sugar substitute) - not a reason to use it without measure.
Article Continued - part II.