He althy sugar substitutes

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He althy sugar substitutes
He althy sugar substitutes

How do you sweeten your tea and coffee? Some of you trust sweeteners, others use sugar, and others have opted for the he alth benefits of honey. The human body needs glucose to have energy.

On the other hand, blood sugar levels should neither be too high nor too low. There are several types of he althy sweeteners besides honey that are rich in vitamins, minerals and can be part of making sweets or when you want to sweeten your drink.

Maple Syrup

Amber in color, sweet and pleasant in taste, maple syrup is used by many people to sweeten food and drinks. It is a rich source of manganese and zinc. It is an ideal substitute for white sugar in the preparation of sweets.

In case you choose to add maple syrup to your cake batter instead of sugar, you should know that 3/4 cup of maple syrup is equal to one cup of sugar. Make it part of your he althy oatmeal breakfast, to sweeten pancakes, roast pumpkin, and sweet sauces for dishes.

Coconut palm sugar

This natural sweetener derived from the sap of coconut trees is also a he althy substitute for white sugar. It has a low glycemic index, meaning it will cause a slight rise in blood sugar compared to white sugar. It looks and tastes like brown sugar. Coconut palm sugar is suitable for sweetening tea or coffee, shakes or sweets.

Sukanat – raw cane sugar

of sugarcane juice. It has a granular structure and is rich in vitamins and minerals, including potassium, calcium, iron and vitamin B6. Cane sugar is a suitable substitute for white or brown sugar in the preparation of sweets. It has a scent similar to molasses.


Molasses is a dark colored and thick liquid obtained from the by-product of the production of refined sugar. The extracted juices are boiled three times, each boiling producing a different degree of molasses. With each brewing and crystallization, the maximum amount of sugar is extracted. The first boiling produces molasses with an amber color and the highest sugar content.

During the second boiling, the molasses is darker in color and with less sugar, and after the third boiling, it is dark, thick and the poorest in sugar. Of the three stages of processing, the one obtained after the third is the most useful and nutritious. Molasses is a rich source of calcium, magnesium, potassium and iron, as well as manganese, zinc and copper. Molasses has a low glycemic index.

with molasses when making sweets, when sweetening tea or dissolve a small amount of it in a glass of warm water and this will be your good start to the day.

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