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How shall I call thee, oh sweet one? Alternatives to sugar.

Posted by food hugs on April 16, 2013 at 7:40 PM

It's everywhere. Sugar. 


And it's the master of disguise. Known by many names.


This fact makes it a little bit tricky when trying to read the food labels. Food labels are meant to list their ingredients in order of quantity, so with the largest amount first (so, for example, nutella lists 'sugar' first - yikes). However, this doesn't work in a composite fashion. So, if you use loads of different types of sugar, you can list them all separately, in smaller quantities, and therefore much further down the ingredients list.


Here's an example of some of the other names used for 'sugar' on food labels:

Barley malt

Beet sugar

Caramel

Corn syrup

Corn syrup solids

Crystalline fructose

Dextrose

Fruit juice concentrate

Glucose

Glucose solids

Golden syrup

High fructose corn syrup

Invert sugar

Lactose 

Malt syrup

Maltodextrin

Maltose

Mannitol

Molasses

Raw sugar

Sucrose


Long list!


While some of these are more 'natural' and can be less refined than others, for example, molasses, or barley malt, or indeed fruit juice concentrate, they are all sweeteners and have an impact on our blood sugars, as discussed previously. 


Here's my quick guide to some alternatives you could consider......always focussing on going for the 'low sugar' options of 5g or less per 100g. Of course an occasional sugarly treat does no real harm, it's more the day to day, Monday afternoon, starting off the week nibbles we have to watch for. 


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Categories: Healthy Eating Tips