Use coconut blossom sugar. No Aspartame, stevia, brown sugar or molasses
The word ‘sweet’ is always associated with good things – a sweet child is a good child, and to be sweet means to be good. When something is sweet, everything is great, and if you get a saucer full of sugar you see ‘sweet’ and you think ‘good’. But how good is sugar?
Granulated sugar (white sugar) or refined sugar is pure starch that contains no minerals or vitamins
Whether or not sugar is good depends on the type of sugar you use. Have you ever heard of a 'sudden shock' caused by refined sugar? When you eat granulated or white refined sugar it is equivalent to treating your body to a helping of refined starch – starch with the vitamins, minerals and proteins that the sugar in its raw form – the juice of the sugar beet or cane – once contained now removed.
Your body does not recognise this ‘refined’ starch and cannot do anything with it, which is why it undergoes that sudden shock, given that the starch dramatically acidifies your blood. Your body immediately does everything it can to restore the acid-base balance, and unfortunately your body will plunder what it can to do this.
You need those minerals that are refined out of the picture: using sodium, potassium, magnesium and calcium, your body can produce a neutral acid that will restore the balance. A single sudden shock can be successfully repelled, but imagine if your body has to deal with this scenario repeatedly when you expose it to such an attack every day, and sometimes multiple times a day.
Brown sugar, cane sugar, panela, molasses
You might choose brown sugar instead of white sugar, because you argue that ‘brown’ guarantees whole and healthy?
How do they make brown sugar? The cuttings of the sugar beet are soaked in warm water, creating the raw juice. This juice is then purified and concentrated by boiling it until it turns into sugar crystals. The water and steam ‘whitens’ the sugar, with molasses created as a by-product.
Sometimes the raw juice is concentrated and dried, with the molasses retained to give the sugar its brown colour. This is what we call brown sugar. Then there is plain old brown table sugar, which is actually caramelised white sugar. Both cane sugar and panela are used to make ‘brown’ sugar. Is this brown sugar more nutritious than white sugar?
In theory brown sugar might still contain minerals and vitamins, if some molasses is retained. But the mineral and vitamin concentrations are so low that they offer no health benefits worth noting. This means that if you use brown sugar you are at best choosing on the basis of a trend.
When you use stevia as a sweetener you are consuming isolates and unhealthy bulking agents
Stevia is the latest trendy sweetener. In reality it should not be called stevia, because the sweetener contains only a few components of the Stevia plant. These are extracted from the plant and re-crystallised. In Europe they are listed on the label as food additives. This means that you are actually eating isolates when you use ‘stevia’.
Stevia is not without dangers: maximum permitted amount and watch the bulking agents
In 2011 a maximum permitted amount was introduced: 4 mg/kg bodyweight. When you buy ‘stevia’ be sure to check the label, as sometimes the steviol glycosides are supplemented with another ‘sweetener’. Maltodextrin is a favourite, and aside from being a bulking agent it is also used to mask the taste of the steviol glycosides, which taste slightly bitter and metallic. Should you use stevia, it is important to know what the ‘healthiest’ bulking agents are: erythritol or the amino acids glycine and leucine.
Keen to know more about Stevia? Amanprana did the Stevia-test
Aspartame, converts into amino acids, with methanol by-product turned into formaldehyde
If you’d like to mummify yourself while still alive – yes, that’s what we said – then go for aspartame. Today there are around 6,000 products around the world that happily use aspartame.
Aspartame is converted into the amino acids aspartic acid and phenylalanine in your body , after which they are further metabolised into a residual substance. That residual substance is methanol, and this is where the problems start. Methanol is absorbed by the liver, which converts it into formaldehyde, which is used for embalming dead bodies.
Aspartame creates methanol, which is dangerous for phenylketonuria sufferers and others
Slow mummification is not the only thing you do to yourself when you use aspartame. Methanol is very poisonous and if you consume too much it can cause metabolic acidosis – causing blindness and your central nervous system to be poisoned. Phenylalanine is also no joke for people suffering from a congenital disease called phenylketonuria (PKU), who are unable to break down amino acid. This means that the blood retains high concentrations of it, with dreadful consequences for your brain. That is why you can (hopefully) see products containing aspartame labelled as unsuitable for PKU sufferers.
Consumers are placated by statements that our bodies are used to dealing with low levels of methanol. Your liver processes an average of 22 mg formaldehyde every minute of the day, which is created by an array of biochemical processes. But the natural follow-up question to this is: why should we then add even more formaldehyde?
Is coconut blossom sugar healthy? Coconut blossom sugar compared to other types of sugar
Where does coconut blossom sugar stand when compared to other types of sugar? More information can be found at refined sugars and click here to see amounts of minerals in coconut blossem sugar compared to other sugars. Read more about coconut blossom sugar and the glycemic index.
- Unrefined coconut blossom sugar with plenty of antioxidants and minerals
- Convenient to take with you anywhere
- Low glycemic index of 35
- Most sustainable form of sugar by the 'World Health Organization'