Posted by RawMa on August 14, 2009 in Agave, Dates, mind, Raw Food, smoothie
Tags: Agave, Kevin Gianni, Natural Sweetners
September 3, 2009 at 12:22 am
What about xylitol and/or black strap molasses…how do they compare??
September 6, 2009 at 5:49 pm
Xylotol and Blackstrap Molasses are two sweetners I don’t really use, but there are some benefits to each.
Xylitol is synthesized from the fibers of many fruits and vegetables, including various berries, corn husks, oats, and mushrooms. It can be extracted from corn fiber, birch, raspberries, and plums. It has a low glycemic index value and low in calories. Non-fermentable, Xylitol is alkaline-enhancing vs. sugar’s acid-forming so bacteria cannot use it for energy. Xylitol is meant to be eaten by small dose. Over consumption of xylitol may result in diarrhea and bloating.
Blackstrap molasses comes from the third boiling of sugar syrup. It is rich in iron, magnesium, calcium, potassium and manganese. Blackstrap molasses has a low glycemic index which means that the body can absorb it slowly. It is not only good for sweetener but tt has also been used in many remedies for holistic healing purpose. 1/2 Cup of blackstrap molasses equal 1 cup of sugar.
Of course there are other more natural forms of sweetners. It really depends on if you prefer it to be RAW and what type of glycemic you are going for. In my book, flavor also plays a major role as it can alter the taste of the dish I’m preparing.
One more thing to consider is that Xylitol is known to be poisionous to animas and can cause severe liver damage. I don’t want anything in the home that can possibly harm anyone or and animal, so I opt not to use it.
I always try to go for the choice that is closest in nature and preferrably raw. Thanks for the questions Lisa.
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