Natural Substitutes For Sugar

I used to have a really sweet tooth. A weekly ritual, I would devour a couple chocolate bars in one sitting. Part of this was an emotional need to “treat” myself when things were not going well in my life and the other was simply the physical craving due to the proliferation of Candida. When I took a proactive approach to my health and kicked the candida to the curb I was pleased to find that I totally lost my craving for sweets.

What’s wrong with sweets? We discussed sugar and kids with Dr. Scott a while back. Many parents swear that sugar is the cause of less desirable behavior in their children. You know, the familiar “wild child” symptom from too much sugar and refined processed foods? From time to time a tasty cheesecake is probably not something to freak over although many health experts suggest that eating products laced with sugar actually lowers your immune system.

So far I have been pretty strict about sugar and sweets, however we have discovered that Liv absolutely loves to cook and bake. Rather that seriously harming my child for life for not enjoying the goodness of fresh baked cookies and loafs I have natural substitutes for refined sugar on hand.

The Natural Substitutes for Sugar We Use:

Raw (Non Pasteurized) Honey – I would not touch honey in my vegan days but now I am convinced there is no way nature would create such a delicious treat were it not meant to be eaten! Not only has raw honey been a life saver for midnight hack attacks & lingering coughs, it healed my husbands blistered grease burn in just a few days. Since raw honey is full of enzymes, it’s best to use only for non cooked treats.

Dehydrated Cane Sugar Juice – These are crystals that form from drying out the cane sugar juice. Also known as Rapadura, dehydrated cane sugar juice is probably the best substitute for refined sugar because it is similar in weight and texture. Dehydrated Cane Sugar Juice has not gone through the heat processes that cane sugar has and is reported to be rich in minerals. It can still upset the body chemistry like sugar though, so use sparingly. I advise using maximum 1/3 the recommended amount of sugar called for in your recipes. I’ve had no complaints so far!

I also use molasses and a high grade maple syrup sparingly.

The Sugars I Steer Clear Of  (Even in The Health Store!)

If you stand in the sugar aisle in a health food store you may be confused. Many sugars look exactly the same! As well, the excessive use of the word natural and almost no explanation of what the process is leaves me a little doubtful they are any healthier than refined white sugar.

White Sugar – standard refined  or organic, I won’t buy either. From a health perspective I don’t see the cost benefit when there are much better options available. 

Succanat – The process described on the packages will almost sound like dehydrated cane sugar juice except that there has been a high heat process added to make those little granules. I am steering clear of most high heat processes these days so it does not pass for us.

Agave Syrup – We bought Agave when it popped up in the health store but stopped using once I read more about the ongoing debate about it’s processing methods. There is a raw agave available but for now I am steering clear as there are better options available.

Raw  Cane Sugar – This is the sugar that is package in little brown packets at cafes that healthy minded people tend to grab instead of white. Brown crystals look good on the outside but aren’t because  again, they are highly refined. Would I choose the pasteurized honey option over the brown packets? That’s a tough one, how about drinking coffee black?

Light or Dark Brown Sugar – Is somebody hiding? This is basically white sugar with a little molasses costume on for disguise.

Sugar “Substitutes” – High fructose corn syrup is present in everything from yogurt to soft drinks and is best avoided at all costs. Saccharin, aspartame, sucralose etc. are also sugar substitutes. You know, the little colored packets that say they may cause cancer in lab rats? Last time I checked out a packet anyway. I am always surprised by how many “healthy” recipes call for one of the many sugar substitutes. Maybe they didn’t get the memo?

Sugar Sugar Everywhere!

My dentist actually told me, while she was promoting fluoride for my children no less, that we should not eat any fruit. Can you believe it, no fruit? Where is the logic in that! I stand by the fact that our bodies and teeth are NOT damaged by eating “real food.”  This is food that nature gives us before we refine and alter it. Dentists make good money these days not because our teeth and natures food are inherently flawed, but because the standard American diet is weighted in refined sugar and processed foods.

The natural sweeteners I use are generally for baking. There are other important ways to reduce your intake of refined sugar or sugar substitutes.

• Eat the whole fruit instead of buying packaged juices. Store bought juices are pasteurized by law, destroying all valuable nutrients. Also, my understanding is that you can’t go by the nutrient labels because the amounts shown are before pasteurizing. Water, herbal teas or coconut water are better liquids to rehydrate.
• If you love juice, consider juicing your own fruit and vegetables where you still benefit from valuable nutrients.
• Limit sauces, dressings, ketchup, unsoaked grains, soda’s, pastries, packaged snacks etc.
• Stay in shape. Muscular people are better able to handle excess sugar in their body.
• Eat more non-starchy vegetables. Some people are highly sensitive to sugar and starch. You can’t lose with a diet that is high in all the green veggies…there’s a lot! Plus leafy greens, tomatoes, cabbage and cauliflower are also great choices.

A Final Word About Sugar

When you do indulge in a little sweet, Sally Fallon advises that desserts be consumed with a little fat to help your body process the sugar more easily.  Simple things like having a baked apple tart with a little dollup of creme fraiche. She suggests the fat will help your body process the sugar more easily. Also, it’s best to eat desserts after a meal rather than on an empty stomach to keep the body chemistry from freaking out. Not good.

With all the doom and gloom about sugar, there are exceptions. Many Americans have pondered why the French can indulge in so many questionable foods and still enjoy better health we do. The secret may be that we have much to learn about the art of enjoying food in the presence of good company rather than being so strict about calories and fat. Dare I mention that eating while we drive does not fall into the “art of enjoying food” category!

I also believe there is an energetic emotional component to enjoying a good dessert. For someone who tends to see the serious side of life, a little sweetening can have a positive effect on the psyche. A dessert can temporarily “sweeten” you up. The important thing to remember is not to become psychologically dependent on sugar. Instead, work on ways to bring more joy and bliss into your life.

Image credit: SMercury98