Both carbohydrates and fats, though often cited as unhealthy dietary components, are macronutrients that play a vital role in maintaining your overall health. Added sugar, on the other hand, doesn’t provide much of a benefit to the body.
What does all this mean for 2013?
I think we can expect more sugar alternatives to come onto the market, so watch this space…
One such alternative already appearing is Sukrin – a natural sweetener developed in Norway from erytritol, a sugar alcohol fermented the from glucose found in pears, melons and mushrooms.
Most importantly: Sukrin has zero calroies and zero GI (ie. it doesn’t affect blood sugar – important for diabetics and dieters). And it can be used in baking too.
Sukrin is in fact only 75% as sweet as sugar, it has not artificial sacharin taste and is totally safe for sonsumption. But what I really like about this product is the diversity of products available from Sukrin…
In addition to normal white Sukrin crystals, you can also get Sukrin + which is mixed with Stevia to give a taste twice as sweet as sugar! (In other words you only have to use half as much.)
Also there is an icing sugar version called Sukrin Melis – very useful indeed… But, my personal favourite is Sukrin Gold, wich is composed of several natural sweeteners to make a brown caramel flavoured sugar at less than 1 calorie per teaspoon. Perfect for coffee!