So what can we do about it, what else can we eat? There are many alternatives. Here are a few:
Stevia
• Stevia comes from a plant known as sweet leaf or sweet herb
• Contains zero calories and is 100 per cent natural
• Normalises blood sugar levels, whether high or low
• Suppresses cravings
• Increases energy levels
• 300 times sweeter than sugar, so tiny amounts can be used for sweetening
• Reduces stomach acidity
• Safe for teeth
• Safe for diabetics.
Xylitol
• Xylitol is found in many fruits, vegetables and berries and is produced in small amounts by the human body.
• Has a negligible impact on blood sugar, making it safe for diabetics
• Alkalinises the mouth, preventing cavities from forming, and lessens the production of plaque on teeth
• Helps prevent ear infections owing to its anti-microbial effects
• Useful for baking and can be used in frozen goods.
Molasses
• Molasses is an extremely nutritious by-product of sugar refining.
• A good source of natural sugars
• One tablespoon of molasses contains more calcium than a glass of milk
• One tablespoon of molasses ses contains more iron than nine ne eggs
• Molasses contains an excellent ent supply of Vitamin B
• Can be used as a spread, in baking, as an energy booster, to relieve e mild constipation, as a nerve tonic and as a nightcap
• NOT SUITABLE FOR DIABETICS.
Agave
• Agave comes from a Mexican cactus plant and is available in the form of syrup.
• Can be two to three times stronger than sugar, so less needs to be used
• Has anti-microbial and anti-inflammatory properties
• Contains fructose, which does not cause a high blood sugar spike when eaten
• NOT SUITABLE FOR DIABETICS.
• Has the sweetness of sugar without an aftertaste.
Fructose
• Occurs naturally in fruit and vegetables
• Does not affect body weight
• Sweeter than sugar, so less is needed to sweeten food and drinks
• Causes a lower blood sugar spike than sugar
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