The Good: Zero Fructose Sweet Things
Glucose-based sweeteners:
- Corn Syrup (check the label: make high fructose corn syrup is not listed)
- Malt, known by brewers as Dry Malt Extract (DME) & liquid Malt Extract (LME)
- Dextrose Monohydrate, AKA glucose, dextrose, corn sugar, grape sugar
- Dextrose Anhydrous: expensive to buy, can be derived from Dextrose Monohydrate, may be useful in highly water-sensitive recipes.
- Trehalose: I didn't even know it existed. Helpful in making candy, and also comes with a surprising list of potential health benefits. Expensive, though, and can be laxative if consumed in high enough quantity. Interesting stuff, read more on Wikipedia.
- Stevia Extract: Don't use too much; it has the "high sweet" that you're better off using less of. It is a useful addition in combination with other sweeteners in things like soda syrup. I like Stevia in the Raw , or Liquid Extract. This stuff is a powder that has nothing added to it at all, but would be easier to over-sweeten with.
- Corn Syrup (check the label: make high fructose corn syrup is not listed)
- Malt, known by brewers as Dry Malt Extract (DME) & liquid Malt Extract (LME)
- Dextrose Monohydrate, AKA glucose, dextrose, corn sugar, grape sugar
- Dextrose Anhydrous: expensive to buy, can be derived from Dextrose Monohydrate, may be useful in highly water-sensitive recipes.
- Trehalose: I didn't even know it existed. Helpful in making candy, and also comes with a surprising list of potential health benefits. Expensive, though, and can be laxative if consumed in high enough quantity. Interesting stuff, read more on Wikipedia.
- Stevia Extract: Don't use too much; it has the "high sweet" that you're better off using less of. It is a useful addition in combination with other sweeteners in things like soda syrup. I like Stevia in the Raw , or Liquid Extract. This stuff is a powder that has nothing added to it at all, but would be easier to over-sweeten with.
The Bad: Avoid these in "ready to eat" foods:
Just say NO!
- High Fructose Corn Syrup 50% fructose average, but it varies, and can be considerably higher. Be wary, it is not the same as table sugar. If you disagree, read this.
- All artificial sweeteners.
- They all hit that super-high sweet note on our taste buds, same as fructose, and makes us less sensitive to the more subtle natural sweetness of food.
- Benefits are inconclusive. Artificial sweeteners affect blood sugar control, and may actually be contributing to diabetes et al. Do some google research. Drinking diet soda didn't lead to a thinner, healthier "me", while reduced fructose, zero artificial sweeteners, and increased fiber has.
- Agave is extremely bad!!! 70-90% fructose
- Honey has a 55% fructose to glucose ratio
- Grape juice 50% or more
- Sugar, aka sucrose, 50% fructose
- Molasses 50% fructose; has concentrated brown sugar taste, useful in small amounts as flavoring.
- Turbinado Sugar 50% fructose; a large-crystal amber sucrose with a touch of molasses.
- Maple Syrup 50% fructose. Darker varieties have more flavor.
The Ugly: Use with care in Dex+ recipes for flavor and/or a touch of "high" sweetness.
- Honey has a 55% fructose to glucose ratio
- Sugar, aka sucrose, 50% fructose
- Molasses 50% fructose; has concentrated brown sugar taste, useful in small amounts as flavoring.
- Turbinado Sugar 50% fructose; a large-crystal amber sucrose with a touch of molasses.
- Maple Syrup 50% fructose; has a lovely maple flavor; darker syrup has stronger flavor.
Uncertain, Maybe ok in small amounts.
I don't use these.
- sugar alcohols technically aren't "sugar"; "acceptable" in moderation but do not consume in excess, can cause weight gain.
- Stevia, whole leaf: I tried to go all-natural with powdered stevia leaf, and found it to be pretty wild tasting, like eating super-sweet grass clippings; not sure what I'd put it in. I'll pass on getting a plant and pulling off leaves.
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