It is completely natural to desire something sweet. A sweet flavor is a signal to the body that there will be an abundance of easily-assimilated energy. With processed sugar, the body has been tricked into feeling satisfied, when in fact, the sweetness is completely deficient in essential vitamins, minerals, trace minerals and enzymes which would normally be present. A chocolate bar may satisfy hunger because of the high amount of sugar and fat, but it has created a deficit in the nutrients the body needs to run efficiently. Hence, we have people who are overweight, yet their bodies are starving for nutrients.
Trying to fight your sweet tooth by eliminating sugar from your diet is not the answer. Replacing man-made, processed, empty calories with natural sweeteners is the solution, and we have some practical suggestions.
Sucanat
For the sweet tooth, Sucanat is a blessing. You can literally have your cake and eat it too. No feelings of guilt. No sneaking in the cookie jar. But enjoying one of the most delicious, natural sweeteners you have ever tasted. Sucanat is organically grown, freshly-squeezed sugar cane juice, evaporated by a special Swiss process. In its natural state, it is highly nutritious because the molasses is not removed. The flavor is quite extraordinary.
Brown sugar is simply white sugar with a bit of fancy molasses to give texture and color. Everything that you use white and brown sugar for can be replaced with Sucanat.
Sucanat in water, hot or cold, is a refreshing beverage. A teaspoon of dried Sucanat will even remove hiccups.
Unpasteurized Honey
Raw honey has the plant enzyme amylase which is concentrated in the pollen of flowers. It is effective in helping the predigestion of starchy foods. Try spreading raw honey on a piece of bread and allow it to sit for 15 minutes. The honey will immediately begin to break down the starches in the bread. Most commercial honey has been pasteurized, heated for up to 24 hours to prevent it from turning hard or hazy. In 1930, the German Honey Ordinance ordered that honey could not be sold for table use unless the enzyme, amylase was intact. North America has no such requirement. Although not as high in vitamins and minerals as Sucanat, honey is a useful natural sweetener.
Frozen Juice Concentrates
Keep in mind that all the frozen concentrates in your supermarket have been pasteurized. But we consider them far healthier for sweetening a sauce or salad dressing than white sugar. Pineapple, apple and orange concentrates are excellent for sweetening salad dressings or perking up fresh juice combinations, making Popsicles and for baking. A tablespoon of frozen pineapple concentrate can really liven up a fruit salad.
Dates and Raisins
Strengthen me with raisins, refresh me with apples, for I am faint with love (Solomon 2:5). Take a handful of dates, raisins or figs and place them in your blender with a 1/2 cup of water. Blend for 10 minutes or until desired consistency. Out of your blender will come a caramel pudding-like substance that is absolutely heavenly. It is hard to believe that this natural, healthy sweetener is so good for you!. It can be used for salad dressings, topping for fruit salad, creating healthy desserts and baking.
Fructose
Although assimilated into the body more slowly than white sugar, fructose has essentially the same nutritional value. Fructose is the sugar that is primarily found in fruit. It breaks down more slowly because it does not use insulin but is broken down by an enzyme in the bowel. Fructose sugar looks identical to common white sugar, but is significantly sweeter. It is a safer sugar to use for diabetics, hyperglycemics and hypoglycemics.
Fructose is certainly more desirable than common sugar, but is still void of nutrients. Use sparingly.
Obama says he skips salt and vinegar potato chips and mayo, will eat beets and asparagus only “if no other vegetables are available,” and drinks water over soda.
