What to replace white sugar with, why you should not buy ordinary sugar?

White sugar is talked about on every corner – it’s addictive, fatty, and increases the risk of heart disease, diabetes, and other illnesses. Then there is the shortage of sugar in the stores. What is not a reason to think about how to replace white sugar in everyday life and in cooking with harmless analogs? Let’s find out with an expert.

nutritionist

Tells what the dangers of white sugar and what to replace it with.

In replacing sugar has its own nuances. One of them is the proportions in which you need to add an analog. For example, when replacing it with cane sugar, the proportions will remain the same – that is, if you added a glass of white sugar to the cake, then cane sugar should be added the same amount. But what about other substitutes, such as syrups? There, the proportions will change according to the recipe, so before preparing the dish, do not forget to specify how much you need to add exactly this type of sugar.

Why do not buy white sugar?

White sugar is a chemical element that is obtained from sugar beets or sugar cane by purification and processing. It is a simple carbohydrate devoid of vitamins, minerals, proteins, healthy fats and other elements that are suitable for a healthy diet.

White sugar is a product that contains empty calories, so there is no point in looking for benefits in it. Thanks to these simple carbohydrates, the illusion of satiety is created: sugar is quickly digested in the body, but soon hunger returns. For this reason, nutritionists do not recommend snacks in the form of chocolate or cookies.

After consuming white sugar, there is a sharp jump in glucose levels, which over time can lead to impaired production of insulin and other hormones. Almost all sweets from the store contain white sugar, which causes an increase in the number of microorganisms in the oral cavity, due to which the risk of tooth decay increases.

Unprocessed glucose is deposited in the liver, which is fraught with obesity of the organ. Therefore, it is not possible to abuse this product, and it is even better to gradually abandon it.

A big plus of coconut sugar is that during cooking, the useful substances in it are preserved.

Maple syrup and topinambur syrup

The most important plus of these syrups is that they are completely natural and, except for water and the syrupy consistency itself, do not contain unnecessary additives. They do taste different. If you want a more neutral – use topinambour syrup, and if you want a flavor of caramel – take maple syrup.

They also differ in price – maple will be an order of magnitude more expensive due to the complex production and limited time of harvesting maple sap. Nevertheless, in itself it is very useful – it contains zinc, manganese and B vitamins.

By the way, you can add maple syrup not only to desserts – it also goes well with meat, duck, turkey, salads, vegetables, tofu and broccoli as a marinade.

Coconut cream

You’ve probably noticed that desserts often use very unhealthy whipped cream? They contain a huge amount of sugar and fat. You can replace them with coconut cream. They are rich in phosphorus, potassium and calcium, and contain B vitamins.

They’re also high in healthy saturated fats and protein. They will help to restore immunity, have an antioxidant effect on the body and restore strength. You can also decorate fruit desserts, cupcakes and cakes with whipped coconut cream.

For example, dates have a pleasant caramel flavor and can be safely used in the preparation of desserts and other dishes. Any other dried fruit – for example, apricots, prunes or figs – will also work.