Sport Anyone use these natural sweeteners?

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benelson101

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Im a fan of honey, but whilst cutting have been looking for a replacement. I'vr had splenda in the past but as part of the constant strive for clean eating am reluctant to eat anything with ingredients i cant spell.

And this has hit the shops in the UK




Its a natural, low GI sweetener. Has anyone tried agave?

Thanks
ben
 
splenda is a natural sugar with an attached chorine molecule that prevents the body from using it like a natural sugar.

agave nectar is very tart...i can't see using it as a sweetner without altering the flavor of what you are sweetening.

i'd stick to splenda (sucralose)
 
I usually use Splenda(suclarose), well I mean it's in the protein powder that I use. A friend just gave me some Stevia to try the other day and I found that equally good.
 
Hi Ben,

I beg to differ with Malkore. I've been using agave nectar for two years now in baking, ice cream making and more. It's great stuff. It has the consistency and color of honey without the heavy flavor. It's 1.3 times sweeter than sugar, so while it may be expensive, you use less of it. It reminds me of corn syrup, but not as intensely sweet.

When you bake with it, lower the temperature of the oven by 25 degrees F. Agave makes your food brown a lot quicker than sugar does. Additionally, cut the other liquid in the recipe by a third.

If you want to see how I've been using it, please see my blog, Altered Plates. I also keep another blog, Here and There, that has agave recipes as well, but you'll need to use the search function to get a list.

The least expensive place to find agave in bulk is on amazon.com. However, if you're just trying it out for the first time, visit your local health food store and pick up a bottle.

I've been using google.com's alerts on agave nectar for a while, and I've watched the steady trend of increased use of this low-glycemic naturally occurring sweetener. Mostly, it's in the raw foods and vegetarian communities, but there is a growing crowd of "flexitarians" using it as well.

Hope you give it a try. It's really made a difference in my cooking and eating.

Best,
Deb
 
I stay away from anything with fake sugar in it. i.e Splenda. There's been a bunch of news about it being worse than sugar. If you go to they've got some info on it. They've got cited sources from real research, so it seems reliable. I'm not a researcher so I can't be 100 percent sure, but there's a lot of stuff out about how it is toxic. Here's another site, it outlines some of the scientific basis for the argument:
Take it as you want to, I'm just putting the information out there. Attack the publishers of the sites if you disagree.

I think you're better off sticking with a natural sweetener or just plain old sugar. I can't imagine anyone consuming so much sugar that it would be so unhealthy that they had to resort to a sweetener produced in a chemical plant. I can't even remember the last time I ate something with sugar added to it, and if I did it was an insignificant amount anyway. Just eat it in moderation and you'll be fine.
 
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