OK - day two of no splenda in coffee - only a little sugar. Since the beginning of time we as humans have gravitated to sugar. The sweet stuff! Sugar occurs naturally in foods such as grains, beans, vegetables, and fruit. Who doesn't love a sweet potato? When unprocessed, sugar contains a variety of minerals, enzymes, vitamins, and proteins. UNPROCESSED!!!! That means carrots, brown rice, whole grains, sweet potatoes, apples, oranges, etc.
So......what unprocessed can I put in my coffee? Here is the truth. I will list some sugar alternatives that are more natural, or unprocessed, choices. Some of these I adore - just not in my coffee. I am slowly making the change - but change is hard. Baby steps will have to take place with my coffee. I will stop talking about it after today, but it is a problem for me.
Here is a rundown of some naturally occurring sweeteners, rather than artificial. This information came from Joshua Rosenthal.
Agave Nectar -
Agave Nectar is a natural liquid sweetener made from the juice of the agave cactus (the same plant used in making tequila). It is 1.4 times sweeter that refined sugar, but does not create a "sugar rush", and is much less disturbing to the body's blood sugar levels than white sugar.
Honey -
One of the oldest natural sweeteners, honey is sweeter than sugar. Depending on the plant source, honey can have a range of flavors. Raw honey contains small amounts of enzymes, minerals, and vitamins.
Maple syrup -
Maple syrup is made from boiled down maple tree sap and contains many minerals. It adds a great flavor to foods and is great for baking. Be sure to check the labels for 100% pure maple syrup, and not maple-flavored corn syrup.
Maple Sugar -
Maple sugar is created when the sap of the sugar maple is boiled for longer than is needed to create maple syrup. Once most of the water has evaporated, all that is left is the solid sugar. Maple sugar is twice as sweet as processed sugar, but much less refined. (This sounds good for my coffee)
Molasses -
Organic molasses is probably the most nutritious sweetener. It is derived from sugar cane or sugar beet, and is made by a process of clarifying and blending the extracted juices. The longer the juice is boiled, the less sweet, more nutritious, and darker it becomes. Molasses has a very distinct flavor.
Stevia -
Native South Americans have used this leafy herb for centuries. The extract from stevia is 100 to 300 times sweeter than white sugar. It can be used in cooking, baking, and beverages. Stevia does not affect blood sugar levels and has zero calories. Stevia is available in a powder and liquid form. Be sure to get the green or brown liquids and powders. The white and clear versions are highly refined.
I want to emphasize that there is no "evil food". We as a society have become fanatical with our food choices causing overeating, eating disorders, binge eating, and an overall unhealthy vision of food. If we really want a chocolate chip cookie, or fried chicken, or a burger, it is okay within an overall healthy diet. ON OCCASSION!!!!! It is not what we eat some of the time that is the problem; it's what we eat most of the time that makes a difference.
Come join me on The Yancey Plan and try a new natural sweetener next week. I am going for stevia, agave nectar, and honey. What will be your choice?
Blessings -
Emmie
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