Why shouldn’t you overuse coffee syrups and which ones are healthier?

Coffee additives that mask coffee bitterness and add an unusual flavor are very popular today. Coffee drinkers dare to experiment with bold combinations, because the choice of syrups is very large. However, they should not be abused. What they are made of, what can be dangerous and whether there is a useful alternative, tells nutritionist Mila Mikityuk.

What are syrups made of?

The composition of ordinary syrups, as a rule, includes:

• sugar, its most;
• concentrated flavoring;
• juice;
• E colors.

Are syrups harmful by themselves?

If we’re talking about syrups that are added at refills in cocktails or in coffee, they do not have any benefits. They contain a large amount of sugar, which has a bad effect on digestion and becomes food for fungal microflora in the intestine. Because of this, vitamins and useful substances are no longer digested. And we start to get only calories. Excess carbohydrates and fats are sent to adipose tissue – this is how the body stores them.

For example, if you drink a latte or cappuccino with syrup, then for a while there is an illusion of not wanting to eat. In fact, this is due to the high calorie content of the additive. A latte with syrup has more than 600 kcal, which is comparable to a full meal. Nevertheless, after insulin is triggered, the glucose level drops again and the feeling of hunger wakes up with renewed vigor.

Do I have to give up syrups completely to lose weight?

Certainly, it is not necessary to completely give up something completely. Nutriciologist adheres to such an approach, in which you can eat everything, you only need to know when and how much. The main thing is to adhere to adequate portions, because it is difficult to give up everything sweet, fatty, salty, peppery for good. The expert advises to consume such food and supplements before 16:00. If you count the BJU, then syrups should be added to the calorage.

Even on a diet, you can eat almost anything if you do it right. Quality syrups in small amounts are beneficial. And in unlimited amounts, even the most proper and healthy product can cause tremendous harm.

Is there a healthy alternative to syrups?

Yes, if we are talking about natural syrups. They are made at low temperatures, so they retain all the beneficial properties. Moreover, the “right” syrups have a low glycemic index and do not cause a spike in blood sugar.

Agave syrup. Originated in Mexico. It is produced at 46°C. It is quite low-calorie – 310 kcal per 100 g.
Advantages:

• removes toxins and toxins;
• strengthens the immune system;
• fights inflammation;
• reduces appetite and blood cholesterol;
• improves calcium absorption.

Maple syrup. It is made from the sap of sugar maple trees and without the use of flavorings. It contains many vitamins and minerals and only 260 kcal per 100 g.

Benefits:

• stimulates the pancreas (it produces the hormone insulin, which removes glucose from the blood);
• cleanses the circulatory system;
• fights inflammatory processes;
• enhances potency in men, as it contains a lot of zinc and manganese.

Topinambur syrup. It is native to North America. It is made at a temperature of 50-60°C. It has about 270 kcal per 100 g. Due to the rather low temperature of manufacture, all vitamins are preserved, such as groups A, B, E, which are very useful for the skin, vitamin E, iron, calcium, magnesium. It is also worth noting the presence of important acids: succinic, malic and citric.

Benefits:

• activation of metabolism;
• normalization of the gastrointestinal tract;
• liver cleansing;
• regulation of water balance;
• does not absorb pesticides and chemicals with which it may be treated.