12 Sugars Ranked by Health Effect
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- Опубліковано 20 вер 2024
- A look at 12 widely available and commonly used sweeteners ranked using an equation that takes into account health properties such as glycemic index and antioxidant content. All with a dive into fructose's effects.
- Links and Sources -
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Sugarithm Spreadsheet: docs.google.co...
Main Antioxidant Study:
pubmed.ncbi.nl...
2nd Antioxidant Study on Cane Sugars:
www.ncbi.nlm.n...
Antioxidant Maple Syrup vs Orange, Strawberry Juice: pubmed.ncbi.nl...
University of Sydney: glycemicindex....
How Glycemic Index Works:
www.eatright.o...
NAFLD HFCS: www.ncbi.nlm.n...
Bad general effects of HFCS: pubmed.ncbi.nl...
Refined Fructose Liver Mechanism 1:
www.nature.com...
Refined Fructose Liver Mechanism 2:
journals.asm.o...
2015 Paper on HFCS and Young People (LDL):
academic.oup.c...
Fructose 50g per Day Doesn't Raise Triglycerides:
pubmed.ncbi.nl...
Oxidation of Fructose:
www.ncbi.nlm.n...
Coconut Sugar Inulin:
www.ncbi.nlm.n...
Coconut Sugar Amylase Inhibitor:
www.researchga...
Date Sugar:
www.ncbi.nlm.n...
General Date Study:
www.ncbi.nlm.n...
Glycemic Index of Dates: www.ncbi.nlm.n...
Slight Decrease in Cholesterol: www.mdpi.com/2...
Decreases Inflammatory Cytokines: www.ncbi.nlm.n...
Labor and Delivery Benefits: pubmed.ncbi.nl...
Male Rat Reproductive: www.researchga...
Intro/Outro Song: Sedução Momentânea by Roulet:
freemusicarchiv...
#Sugar #List #Health
Best
💚1)Date sugar (80)
💚2) Blackstrap Molasses unsulphured (80)
💛3)Coconut sugar (56)
💛4)Brown unrefined cane sugar(54)
🧡5)Maple syrup (48)
❤️6)Apple Fruit Juice (46)
❤️7)Brown sugar (39)
❤️8)Agave hector (39)
Worst
#1 should be zero sugar. ua-cam.com/video/da1vvigy5tQ/v-deo.html
Why you hate hector?
Last chance to look at me agave hector
rip hector
Hector when he reads this comment: 👁️👄👁️
Also, thanks for posting the list!! 😊
Hey Mic! You should do one ranking the healthiest whole grains or legumes.
Yes
Here's the list for legumes:
1 - The one you like the most so you eat it more frequently
@@angelrubiov Where's the fun in that, I want to see Mic nerding over beans
Split peas are the best legume
@Peter R. those are probably my second favorite, especially the red ones.
1. Date Sugar
2. Blackstrap Molasses
3. Coconut Sugar
4. Unrefined Cane Sugar
5. Maple Syrup
6. Fruit Juice
7. Brown Sugar
8. Agave Nectar
9. White sugar
10. High Fructose Corn Syrup
11. Corn Syrup
12. Brown Rice Syrup
I really appreciate these list and comparison videos. I would like to see a comparison of non-sugar sweeteners. A comparison of plant-based burgers would be great too.
Yes! The comparison between the non-sugar sweeteners will be especially helpful. Thank you for the time you take on videos.
OOoo.. Plant Based Burgers is a good idea.
Yes, please on the sugar-free sweeteners. I saw another person suggest grains and legumes, I agree. Fruits and vegetables would be awesome, too. Pretty much any video you do is though 😊
I would love to see a video on zero-calorie sweeteners, especially how artificial ones stack up to stevia and some of the sweeteners in this video. Great list, thank you!
All artificial sweeteners are really bad for the gut, stevia is probably healthiest but some people get symptoms even from it.
Very intereted to know where Stevia ranks please
A good use for black strap molasses is to add it to your plant based meat mixture, it gives it that irony taste that you get from red meat
Really? Never heard that one. Have a good, tested recipe to share?
@@Ellerbeetimes100 take a look at saucestache UA-cam channel, he uses molasses for this purpose in some of his fake meats.
Interesting, thank you for this recommendation! I will try it.
I like molasses a lot in dark asian sauces if they're missing sweetness or flavour. Fits so well with soy sauce 🤤
Portobello mushrooms apparantly taste like meat. I can't have them because allergic to most if not all mushrooms so can't say for certain.
Yes, please make a sugar-free sweetener list!!! I love these videos, and I'm very curious about sugar alternatives. The more of these lists, the better!
Please do a video on other sweeteners. I’m vegan and really enjoy baking. I like to go as natural as possible. I heard Monkfruit is really good, so would like to see results of its . Thanks for sharing!
I use date sugar in all my baking at 1:1. Sometimes whole dates. Both work great.
I 2nd the monk fruit vote. Bring it, thanks Mike for the great, highly researched content!
Vegans are sweeter!
Sounds like a good taste test video 🤣
@@MictheVegan Lol😂
Between you and Dr. G, you’ll save the world.
Is that Dr Gonzales?
@@sean640 Gundry.
@@gardenofeels6872 I vote for Greger! lol)
Dr Goldner
@@gardenofeels6872 sucks
Yeah I would love to see a whole other video on ranking things like monkfruit, stevia, xylitol etc.
Please review non sugar sweeteners. I'm trying to lower my sugar intake and I've been using stevia and monkfruit with erythritol in place of sugar. Thank you.
I like allulose but don’t eat too much at once or you will have bowel issues.
Will do! Just for you
@@MictheVegan How do you feel about xylitol?
I'd love to see a study on a date syrup. I love it's taste but I believe it'll be less healthy as it's in a liquid form.
That's a really good question. From ilovedatelady, "Essentially date syrup is made by heating dates in water, blending the dates, pressing the mixture through a filter to strain out pits and insoluble parts of the date, and then evaporating the water that was put in, back out." That definitely means it is significantly more refined, probably missing fiber, and cooked as well which could make things even more absorbable. So it is probably lower on the list than date sugar but a study would be cool. My guess is it it would be more like molasses.
@@MictheVegan you're awesome, thanks 😉💚
@@MictheVegan I use date syrup and carob syrup (very common in Arab countries). I love the taste of date syrup, mix it with tahini and let me know what you think
@@amoughnieh Second this, tahini+date syrup is beautiful
@@amoughnieh Is carob syrup tsimilar to carob molasses? I enjoy the taste of carob molasses mixed with sugar free almond milk, and a few scoops of fat free peanut butter powder as a protein drink. The carob tastes a little like chocolate, which I enjoy, but can't tolerate due to caffeine.
Dates are excellent. I can eat up to 1.5-2 pounds of dates in one meal on some days.
Another good video thanks. Here in India the term jaggery (Indian English I suppose, like brinjals and ladyfinger for eggplant and okra) and the product itself, 'gur' in Hindi (rhyming with put as in 'put it down') is much used; I think it's what the video refers to as unrefined cane sugar, no. 4. It's made by heating sugarcane juice and is seen as lumps or chunks or blocks or tapering cylinders, a dull yellow or brown. I think, Mic, checking out pictures of it on google etc. may interest you. A similar product made from coconut sap, usually darker in colour, is here known as palm jaggery. Again available in solid chunks etc. No. 3 in your ranking. Both types could be found crushed but nearly always are sold as solid chunks, blocks etc.
The book 'Sweet poison' by David Gillespie which I read several years ago explains sugar especially fructose very well. Another book, thr older, 'The Sugar Fix - the High Fructose Fall-Out That Is Making You Fat and Sick' by Richard Johnson MD is very good too.
Thanks again. The video does reconfirm, with analysis and figures, the fairly common idea that date sugar, blackstrap molasses and unrefined palm & cane sugar/jaggery are the relatively less harmful or relatively preferable sugars. About agave nectar and to an extent rice derived syrup the video was an eye opener. For myself - being Happily Vegan Since 2000, and now mostly Whole Food - I find plain fresh fruit the best sweet thing to consume, with some dried fruit (prunes every day, high ORAC score) and occasional or rare lapses into real (vegan) dark chocolate or other conventional vegan sugary sweet. Am not into gur which many people consume in small quantities every day as a health food: it's unrefined but still a highly concentrated form of sugar.
Thanks again, great going, I never miss your videos.
As someone who grew up around Ayur Veda I am familiar with jaggery and have had it in my house growing up. I think it qualifies as raw sugar :)
@@MictheVegan 👍
Isn't palm jaggery from palm trees?
Ancient Indians derived sugar from sugarcane, coconut tree sap and palm tree sap. Delegation from all over the world came to understand the process.
So before Americans went crazy on sugars, Indians had gone ape crazy on sugars.
@@MictheVegan Ayurveda says mountain honey has lot of health benefits. And wisely used for certain medical conditions.
Good video. Learned few things. 🙏
@@HeySenthil yes, sugarcane and its products vety old in India. Jaggery is made from sugarcane, and I suppose palm jaggery could be from the coconut palm or other palm tree too like the palmyra palm.
Another great video Mic the vegan. I try to eat whole plant foods and not too much refined sugar/sweeteners. It was a very interesting and informative video as all Mic's video's are.
John Yudkin was born in 1910, in the East End of London. His parents were Russian Jews who settled in England after fleeing the pogroms of 1905. Yudkin’s father died when he was six, and his mother brought up her five sons in poverty. By way of a scholarship to a local grammar school in Hackney, Yudkin made it to Cambridge. He studied biochemistry and physiology, before taking up medicine. After serving in the Royal Army Medical Corps during the second world war, Yudkin was made a professor at Queen Elizabeth College in London, where he built a department of nutrition science with an international reputation.
John Yudkin had sounded the alarm on sugar back in 1972, in a book called Pure, White, and Deadly. When Yudkin looked at the data on heart disease, he was struck by its correlation with the consumption of sugar, not fat. He carried out a series of laboratory experiments on animals and humans, and observed, as others had before him, that sugar is processed in the liver, where it turns to fat, before entering the bloodstream.
He noted, too, that while humans have always been carnivorous, carbohydrates only became a major component of their diet 10,000 years ago, with the advent of mass agriculture. Sugar - a pure carbohydrate, with all fibre and nutrition stripped out - has been part of western diets for just 300 years; in evolutionary terms, it is as if we have, just this second, taken our first dose of it. Saturated fats, by contrast, are so intimately bound up with our evolution that they are abundantly present in breast milk. To Yudkin’s thinking, it seemed more likely to be the recent innovation, rather than the prehistoric staple, making us sick.
“If only a small fraction of what we know about the effects of sugar were to be revealed in relation to any other material used as a food additive,” Yudkin wrote in his book, “that material would promptly be banned.” His book did well, but Yudkin paid a high price for it. Prominent nutritionists like Ancel Keys combined with the food industry to destroy his reputation, and his career never recovered. He died, in 1995, a disappointed, largely forgotten man.
Love blackstrap molasses in all sorts of applications - embrace the taste - sweet + umami. C’mon Mic!
I used to put it in my coffee., along with soymilk ground cardamon and clove. It's quite tasty that way.
I think I just tried to use it in recipes where it does not belong but I do like it where it belongs lol.
@@MictheVegan definitely an acquired taste, and it's ok not to like it, especially when there's date sugar! And you're right, you can't use it like a regular sweetener... which tend to blend in, are mild mannered...they just add sweetness, and not much else.
Molasses has a bold personality all of it's own, it stands up and shouts, it does not go quietly, it's a boss. Basically, you've got ask yourself what foods go best with molasses, and not the other way around!
I love it too ♥️ On oatmeal with tahini and bananas is so awesome!
Thanks for the laughs and the education! Well done! 🌱
Your videos always make me laugh and I love the science! Thank you and keep ‘em coming!!! Just one thing, I learned the pronunciation of cytokines as “sigh-toe-K-eye-nes” (like 👁s) . :)
Great analysis! Love the humor along w knowledge in the delivery of this video. Excellent job 🙂.
Mic the VEGAN someone is portraying you on HappyHealthyVegan live
Yes please to a video on sweeteners too! My hubby is a type 1 dibetec and that info would be very helpful. You're better at doing research than I am!
I've learned so much from you over years and still love the content :) keep doing what you're doing 🌱😊
Would love a video on the other sweeteners! Stevia, erythrotiol, monk fruit, etc
Being British, assumed this video was about putting 12 sugars in tea. Please make this video next.
had to remind myself you're not Canadian when maple sugar came up 🤣
Thanks Mike for the great work here. Going to make a couple updates to my food choices.
Thank you, Mic. Great timing for me. Appreciate your work.
Hi Mic - on the east coast of Canada (Nova Scotia) we have two super common old school recipes that call for a decent amount of molasses - 1. Baked beans and 2. Brown bread. Usually these are eaten together for the one two punch, although only 1/4c per 1lb of dried beans and 1/2c in the loaf. Delish.
As someone that has seen her total cholesterol go from 197 to 143. Of which my LDL is now 69, (which is pretty much considered heart attack proof by even the sternest vegan docs) on a whole foods plant based diet with a little added sugar (i will eat sorbet ice cream in small amounts with ordinary white table sugar, or some other vegan low fat candy daily, just to keep my mind healthy too... i can't live ENTIRELY "sin-free" :) so i made my pleasure a bit of added sugar here and there) I can attest to the fact that some sugar will not have much influence, if the base of your diet is whole foods plant based... if i added animal fats / cholesterol containing foods, my cholesterol will definitely go up. my point being: it's not the little bits of added sugar (or salt for that matter) that makes triglycerideas or LDL go up. My triglycerides are also astoundingly low (at 41!), because my fat intake is very low... I do eat some nuts and seeds and i take an algae supplement, but that's it, and it's paying off! It's more the too much fat (animal mostly) that messes with people's cholesterol and triglyceride levels. Also my fasting glucose is low and hba1c as well. Which supports the whole idea that FAT causes insuline resistance, not sugar, As i eat both refined sugar as a whole lot of oats, whole grains, and a lotttt of fresh fruit!
Hahaha 😆
Blackstrap Molasses sounds like a solid rock band name :D
I never registered molasses as a sweetener, nor have I been brave enough to try it, but with such a high antioxidant and iron content, I think I'll have to give it a try! Great video Mic!
Figured whole dates are the best, although they do have a bit of an aftertaste, however i use them in cashew butter with coco and it's perfect, that's for certain. Artificial chemical sweeters can be used as well, they are well tested and regulated and are perfectly safe, at least in Europe, if you need some sweetness here and there, such as coffee or tea where you cannot use a whole food.
Well, I make my own soy milk sweetened only with raw, whole, organic dates in blender processing and somehow that justifies it, at least in my mind. No other sweeteners, ever.
You can add more vanilla to hide the natural taste of the dates
Pity artificial sweeteners taste disgusting.
@@AtheistEve Depends on the brand, i use this one German brand and has no after taste. I like my teas and coffees in fair amount, and these are better than chugging down white sugar with em.
@@Kristers_K : hmm I think you should look into the sweetners and their side effects again... I haven't found one that I would consume... and btw I'm in Germany so EU food laws apply for me too
Please do a monkfruit video!
Yeah, would love to see a monk fruit video.
Could you do a video on nuts and seeds rankings? These videos are awesome!
Seconded!
Added to the list :)
Nuts: Walnuts #1
Seeds: Flax #1, Chia #2
All due to highest in Omega 3 (anti-inflammatory)
Hey Mic! In Greece we use a syrup from carobs (carob honey we call it= which tastes really good. Check it if you want.
I only use datepaste as a sweetener!! Whole foods for the win. 😃
Sweet video! Thanks for the info.
Mike I love these videos! Seriously, my husband and I can’t get enough. I wake up and he’s watching you. I go to sleep and he’s watching you. And of course he told me about this video (thought I was subscribed but I wasn’t- I am now!!!).
I would love to see an artificial sweetener or a zero sugar sweetener video- that would probably go viral, right?
Thanks again!! 💕
Can we have one of these style videos about plant milks? I know you address it a little in your documentary but I'd love more in-depth on all the different options. Interested oat and hemp milk personally.
Good info mic for a guy reversing heart disease don’t no if Dr. Essy would approve ! Be safe my free ☮️
Dates can make amazing chocolate balls (buy the a of pitless dates, and mix it with a little bit of hot water, cacao, and nuts)
Oat milk, black strap molasses and cinnamon warmed- got me over coffee with milk and sugar in the mornings. Delicious with just the right bitter/sweet combo.
Yay date sugar! I knew there was a reason why I avoid things with sulphur containing preservatives. Thank you for this video.
Thank you for making this video, i had been wondering about this. FYI, I recently switched from keto to vegan because of something you said. I forget which video it was but you said (and you were being snippy), people on keto don’t exercise they don’t have the energy. Anyhow, I was like dang he’s right, I’m so tired all the time. A lot of people in the keto community say that once you get into ketosis you’ll have all this energy, and maybe it’s true for them but that was not my experience. I just wanted to let you know that you’d made a difference. Ty
I’m starting a vegan chocolate here in Tucson
I’ve decided to go with organic maple syrup fir now. I use a small amount. The sugar is mainly to take the bitterness out of the chocolate. Most sugars aren’t good sources if anything really, just pure sweetness and calories. One sweetener that should get mentioned is sorghum. It’s awesome stuff. Used it in many of my early chocolate blends. Heard it was high in potassium? Maybe it would be number one on the list?
Very commonly used in the south, goes way back in history. Non-existent in many parts of the country. Love the sweater!
This is my vote for the monk fruit, stevia, erythritol, etc video. It would definitely be an interesting topic.
A vídeo like this on leafy greens and other veggies would be awesome too
YES PLS DO A VIDEO ON MONKFRUIT AND STEVIA
As a diabetic who has a trashy liver I totally eschew artificial sweeteners. They tax livers. I find the less I eat sugar, the less I crave. I don't miss it much because there is so many benefits to eating WFPB. I feel so much better now than I ever was as a meat eater. If you think it's boring I'd say you haven't tried to find stuff that is delicious. A bowl of creamy black bean dal with onion naan is my idea of sinfully delicious or Thai tofu curry over coconut rice. Life is too short to bitch about what you can't eat when there's a whole world of yummy WFPB foods out there!
As somebody who cannot completely eliminate sugar from their diet (simply because I have a major sweet tooth) thank you for this video!! I loved your ranking on oil too. Its easier to just say "sugar is bad for you, don't eat it." but reducing consumption is so much more realistic for most people. Can't wait to see more of these lists in the future!
Fruit does't satisfy your sweet tooth? Dates are easily sweet enough for me
@@dj-fe4ck I love baking with dates! It almost does it for me but I just really need that occasional hit of dark chocolate 😂
I LOVE your red beard, brunette hair, and crystal blue eyes.
Great info! Thanks! Now I gotta get some date sugar. I would love a video about sugar free sweetness such as monk fruit and erythritol
YES! The sugar free video is needed.
So basically with all these sugars, an “F” is an F.
Monk fruit,yes! What about stevia? These two,I think,are pretty similar 🤔
Thank you mic! So helpful 🙌🏻
One of my faves and worth taking notes and saving. Personally I use only dates from The Date People; however, dates can be addictive fo me when under stress.🥺
This just confirms for me yet again that processed sugars, whatever their origin, are not the best thing to consume for optimum health.
I used to use molasses but now I am in the process of eliminating any source of sweetness as much as possible. Only fruits!
Highly important list!!
Excellent video & links! 👏 Looking forward to your evaluation of monkfruit and erythritol sweeteners.
My understanding has always been that brown sugar is just a combination of granulated sugar and molasses. Maybe you said that and I missed it though.
Yeah it's the middle of the two, right? Created from different stages of processing.
But who eats JUST sugar? Sugar is usually part of a meal or snack, which will contain other things potentially that blunt the effects of all this…
YES! Video on sweeteners that diabetics are using like Monkfruit, stevia, aspartame etc
Thank you!! Love these lists!! Keep em coming
Pour some hot water on top of some dates, let it rest, remove the seeds, using a mixer make it into a paste like (with the water) and add it to any meal or dessert of your choice.
thanks. i am interested in seeing the sweeteners as well.
I'm so glad you included blackstrap on this list, I LOVE that ish! It is imperative in my tofu marinade
Never tried date sugar. It's more than twice as expensive as coconut sugar which is my go-to dry sweetener. I will use whole dates soaked in water and blended up for certain applications though. I would assume the whole dates have the same glycemic and antioxidant score as the dried sugar.
Also, molasses is excellent in overnight oats with some tahini.
Nice work! I've been rocking dates as sweetener in baking since several years now and since I started making water kefir last year I have started using black strap molasses, mainly for feeding the Kefir, but tried it in baking as well. I think it works really well as part of the sweetening in chocolate cakes. :) Nice to know they're at the top of your list! ;D
I agree black strap tastes terrible. Dates are the way to go
::Goes to cupboard and takes the brown rice syrup to the trash::
Funny that my nutritionist insisted I switch to brown rice sugar when I asked if I could use coconut or date sugar, which both taste so much better and I can use a lot less of them to get delish food
Thank you for this video!! The sweetener vide would also be very interesting
monk fruit is best choice for diabetics
people underestimate the importance of muscle mass and actually working out before eating, emptying that glycogen store, making your body soak up and use the incoming energy blocks... adding fibre to every meal... i know too many people who focus too much on that sugar-sweetener-topic, they get lost in irrelevant details while not getting the basics right.
Great video I’d love to see a video on stevia!
Live this vid! Very helpful
Wouldn't brown rice syrup be great then? Cause it has no fructose?
I consider myself sugar free and I still use cane molasses every now and then and unrefined sugar rarely. Actually I stopped eating sugar because I had chronic pain on my head and since I went vegan, cut the sugar and gluten it stopped. The only sugar that won't make the pain come back is black strap molasses, even dates in big amounts have made it ache. I can make many delicious recipes with molasses that everyone loves, also i use it much like you use maple syrup on anything.
I'd love to hear about the sugar free sugars. I've tried to use Stevia but the taste of stevia always was off putting. Monk fruit seems to have a better flavor and I've always wondered how healthy it was.
Pyure is a good stevia erythritol blend that doesn't have an aftertaste. I hated stevia until I tried Pyure. I don't use it in anything with chocolate, monk fruit is my go to for hot cocoa, iced mochas, etc., in liquid form. Stevia in any blend just doesn't work well with chocolate, weird taste. For baking, I like allulose, it acts the most like sugar in baked goods, it also is good for sugar free ice cream as it doesn't crystalize when frozen so the ice cream doesn't get that icy texture. Allulose is 1/3 less sweet compared to sugar so you do have to use a bit more, but there is no strange aftertaste or cooling effect. It took me several years to plow through all the various organic, natural, nonsugar sweeteners to find the ones that work best for me. Hope this helps!
I personally always go back to birch xylitol. I LOVE IT. My teeth feel better, I become more regular, my skin feels firmer. I'm currently using the Morning Pep brand in the green bag.
Maple syrup health effect: "Makes you feel Canadian." 👍
Blackstrap molasses helps reduce my sugar intake because anything I put it in is rendered inedible.
What's with birch sugar (Xylitol)? If it is organic and not made out of corn but from an actual birch. It's even in toothpaste cause it is good for the teeth.
And Yacon sirup!
And Manuka Honey would be interesting although it is not vegan (just for the comparison)
Just as a warning ..to all dog owners Xylitol in any of its forms (including birch sap I assume). If HIGHLY toxic to dogs..so keep them away or avoid products with it.
Thanks so much Mic. Always informative and helpful.
Unfortunately sugar is a big problem for me so this video was great!
Great video love your content, plz make a video on Sucralose.
Thanks, good job!
“…but why not over think it.” Lmao 😂😂
Great video, thank you. I am wondering about things like monk fruit, xylitol and allulose, for us who need low carb
I like the video Mic, thank you. Could you talk about Stevia and Honey?
Honey isn’t food
@@scrungo7610 Hahaha, why, what do you mean? Define food, maybe there is something I am missing.
@@thesearemyhobbies Animals and the things that come out of their bodies aren’t food, simple as that. Just like you wouldn’t see another human or your pet as food.
@@scrungo7610 Ok, I wanted to know if it was a personal point of view or if you were referring to something else, that is all. Personally, I don't agree with saying that animals are not food, but there is no need for two strangers to start being rude on the internet. We can share different perspectives, learn from each other and talk kind and respectfully.
I consider that becoming vegan is a very healthy decision for the individual and for the planet. I would also say that a lion sees a gazelle as food. I believe I understand your perspective though I consider you came up a little defensive in your comment.
@@thesearemyhobbies They’re not food, and you certainly aren’t a lion. Not sure why you’d base your morals/actions on a wild animal’s survival behavior.
What about yacon syrup?
I buy brown cane sugar to feed the bacteria with which I made soy yoghurt. Specially, 24 g of brown sugar per 900 g of soy milk plus 86 g of soy yoghurt as inoculum/starter.
Hi Mic! Love this because i use date syrup daily (‘: please do the video about artificial sweeteners, like erythritol and xylitol, because my mom is keto and uses them daily… and it terrifies me because potential long term health effects that we haven’t yet studied! #sendhelp
Date syrup and date sugar are not the same thing...
Love this evaluation. I remember thinking that brown rice syrup sounded healthier back when I used to eat more packaged, processed foods, so interesting to hear that it’s not. I once had a jar of date sugar that turned into a solid block that I had to pry out with a sturdy spoon.
I saw Anne do a video about sugars on How To Cook That and was hoping you would do one!!
Monkfruit sweetener (most contain erythritol too, i believe). This deep dive would be interesting.