Sweeteners

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All About Natural Sweeteners

Agave Syrup (Nectar)

One source consists primarily of 92% fructose and 8% glucose; another gives 56% fructose and 20% glucose. The extremely high content of fructose can trigger fructose malabsorption, metabolic syndrome, hypertriglyceridemia, decreased glucose tolerance, hyperinsulinemia, and accelerated uric acid formation. Low-carb diet advocate Dr. Michael Eades M.D. advises to "avoid it like death". Dr. Michael Eades MD - Agave Dr. Micheal Eades MD - Hyperinsulinemia and here is an article from Dr. Joseph Mercola who says that agave is far worse than high fructose corn syrup.

Brown Rice Syrup (Rice Syrup) Consists of 50%  soluble complex carbs, 45% maltose and 3% glucose. The glucose is absorbed into the bloodstream immediately, while maltose takes up one and half hours to to be digested, and the complex carbs take from two to three hours, providing a steady stream of energy.

Maple Syrup Sucrose is the most prevelant sugar in maple syrup. Has been used in baking, making candy, desserts or as a sugar source.

Stevia (Sweet Leaf, sweet leaf, sugarleaf or simply stevia) Stevia's taste has a slower onset and longer duration than that of sugar. It is a low-carbohydrate, low-sugar food alternative. Good for obesity and high blood pressure. Stevia has a negligible effect on blood glucose. It is a thousand times sweeter than sugar, so you only a very small amount.

Honey Produced by honey bees. Has no other properties other than honey from flowers. Pasteurized Honey It has been heated in a pasteurization process. In doing so reduces moisture level, destroys yeast cells and liquefies crystals in the honey. Excessive heat destroys the honey and effects the appearance, taste and fragrance.

Raw Honey Exists in the beehive or is extracted without adding heat. Raw Honey contains some pollen and may contain small particles of wax. Local allergy sufferers seek raw honey because it is thought to lessen the sensitivity to have fever.

Unfiltered Honey It is processed by very fine filtration under high pressure. It is very clear and has a longer shelf life. The heating process degrades certain qualities of the honey.

Xylitol Natural occurring sweetener, found in fruits and vegetables. It is roughly as sweet as sucrose with only two-thirds the food energy.

For more detailed information on these sweeteners look at:
Wikipedia - Sweeteners Wikipedia - Agave Wikipedia - Honey

I also found this great article on honey, Sugar Ah Honey Honey.

My Nature Path told me that I should use Honey, Stevia or Xylitol, since I am sensitive to all other forms of sweeteners. I prefer to use Raw Honey, myself.

Lisa's Gluten-Free Advice and Healthy Living