– I do. sugar is a fundamental ingredient in the preparation of sweets, candies, cookies, ice creams and many other sweet products.
But it is true that sugar is responsible for pathologies such as obesity, hyperglycemia and diabetes, so it is important not to abuse it and to manage it.
This does not mean to eliminate it from our power but we can replace him with other types of sweeteners, let’s see which.
Canna sugar
– I do. sugar cane is the most famous alternative to beet sugar.
Dark, wet and sandy, even if it is in crystals similar to white sugar.
You can replace traditional sugar using it in the same quantities, not all use it because of its more robust taste that goes to change, minimally, the taste of the dish.
Fruttosio
The fruit, it is understood by the name itself, it is the sugar contained in the fruit.
The fructose goes to sweeten about the 20The Commission is not in a position to take the view that the Commission is not in a position to take the necessary measures.
Honey
The honey is a great natural alternative to sugar, it contains many benefits for our organism and great for giving energy.
Honey can also replace sugar completely, but it is necessary to use it 20% less.
Not to be underestimated that honey at high temperatures caramelizes and becomes dark color then in preparations attention to the cooking times.
Syrup of maple and agave
These are these. syrups give a slight hint of really nice caramel, ideal for sweetening drinks, fruit, or even sweets.
To remember that sweetening about the 25% more than white sugar.
Steward
La stevia is extracted from the leaves of the South American plant of the same name.
This sweetener has really interesting features, does not favor the growth of caries, can be consumed also by diabetics and sweeteners 300 extra times of white sugar.
The stevia in commerce, now, is located everywhere, but this commercial sweetens about the 60% more.
Malt
The malt derived from cereals in particular barley and corn.
Barley malt finds many uses to prepare drinks and ice creams, while corn malt is very used for making cookies or desserts.
The sweetening power is less, in fact, you have to add at least the 50% more than white sugar.
Melassa
La Melassassa is produced by cane sugar or also white, not very common in Italy, especially the high quality, biological.
It has a pasty consistency therefore not suitable for all types of preparations, to be used the 20% less than white sugar.
