Natural Sweeteners
Tuesday, May 19th, 2009Stevia
Stevia is a natural herb of the sunflower family, native to South and Central America. It is significantly sweeter than sugar and generally available through health food stores and natural food grocery stores. Stevia was previously banned from use as a sweetener in the US. It is beginning to gain consumer acceptance. Stevia is heat stable and suitable for cooking and baking. Stevia is said not to raise blood glucose levels. It is available in both liquid and powdered forms and light and dark varieties. Stevia has a slightly bitter aftertaste resembling licorice. It is commercially packaged in grocery stores under the name Truvia.
Agave Nectar
Agave nectar is a natural sweetener derived from the agave plant and commercially produced in Mexico. It is a nectar concentrated to a syrup like liquid and often substituted for honey in recipes. It is also used to sweeten beverages. It can be used straight out of the bottle as a syrup for pancakes and waffles. Agave nectar is best known as the plant from which Tequila is made. It is similar in taste and consistency to honey though a bit thinner in viscosity. It does not have the aftertaste associated with artificial sweeteners. It is sold in light and dark varieties. Agave nectar has a low glycemic index and glycemic load, and can be used safely by some diabetics.
Whey Low
Whey Low is a natural sweetener developed in the US with a 70-80% lower glycemic index than sugar. It can be used one- for- one as a replacement for sugar in all foods. It is suitable for cooking and baking. Whey Low Granular contains fructose, lactose and sucrose, and is said to be suitable for diabetics who already have tight control of their blood glucose levels and do not overindulge in sweets. Whey Low Type D, is a blend of fructose and lactose and said to be ideal for Type 1 and Type 2 diabetics. Baking with Type D Whey Low requires a 10 degree Fahrenheit temperature drop and a longer bake time. Whey Low is advertised as tasting exactly like sugar.
