Do you need further information on this topic? Do you have any comments or suggestions? Email us at oasisdiscussions cda-adc. You are welcome to remain anonymous and your email address will not be posted. I take agave nectar not as a sweetener, but as a fructose energy source for high activity workouts. Not everything is about taste. It is the high fructose content that I object to. It is the high glycemic effect of the fructose found in High Fructose Corn Syrup, that is the root cause of the obesity and diabetes today.
To substitute another source of the same sugar is irrational to me. We really have to look at the addictive nature of these sugars, the metabolic effects and how they increase apatite. Any fructose, no matter what the source, will have a high glycemic effect and stimulate insulin release. It makes sense if you believe the hype: Some of these sugar substitutes have vitamins and minerals.
And — of course — all of them are natural! Plus, not everything works in every recipe. Go ahead. Try sweetening coffee with whole dates. What is it? Is it better for you? Like white sugar, that teaspoon also comes with Best uses: Stirred into tea or drizzled over yogurt or oatmeal, though you can bake with it too.
Your body also processes this liquid differently: White sugar aka sucrose is 50 percent fructose, whereas agave nectar contains around 84 percent fructose, though exact amounts can vary by brand. Willems JL, et al.
Major carbohydrate, polyol, and oligosaccharide profiles of agave syrup. Application of this data to authenticity analysis. Merino B, et al. Intestinal fructose and glucose metabolism in health and disease.
The catch and there always is one, especially with sugar? Only your liver can process fructose. When you take in more fructose than the liver can handle, the extra load gets turned into fat. While you can use it in baking, Stevia is much sweeter than regular granulated sugar so we don't recommend using it in place of sugar in a recipe. By Kelly Vaughan October 29, Save Pin More. Varieties of Honey. Comments Add Comment.
Back to story Comment on this project. Tell us what you think Thanks for adding your feedback. All rights reserved. Close Sign in. Stevia is a no-calorie sweetener that's made from the leaves of a plant, Stevia rebaudiana , native to South America. Stevia leaves get their sweet taste — about 10 to 15 times sweeter than sugar — from natural compounds called steviol glycosides. Stevia leaves and stevia extracts are sold as tabletop sweeteners in natural food stores.
They have not, however, been approved for use as food additives in Canada and the United States because animal studies have suggested stevia could cause genetic mutations and male infertility. Health Canada considers the available safety data on these products insufficient. A highly purified stevia extract — sold under the brand names Truvia and PureVia — has been deemed safe and given the green light to sweeten foods in Canada and the U.
This purified stevia extract is to times sweeter than sugar so it takes only a minuscule amount to sweeten foods. In the sense that stevia doesn't add calories, affect blood sugar or insulin levels, or contribute to dental cavities, I suppose it is a better choice than sugar.
Even so, it's a highly refined extract that perpetuates the desire for sweet-tasting foods and drinks. If you prefer a caloric sweetener — be it agave syrup, honey, maple syrup or white sugar — use as little as possible.
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