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What About Sweeteners?
Sweeteners are carbohydrates, or sugars, in their purest form. They range from highly processed and high-glycemic products such as maltodextrin and table sugar, to the lower glycemic sources such as honey and agave. As with other carbohydrate foods, the least processed and more natural sugars are best for use as a sweetener.
Most sweeteners are complex carbohydrates—high glycemic and more difficult to digest. These include all maltose sugars (maltodextrin, malt sugar, maple sugar, and syrup), corn sugars and syrups (such as high fructose corn syrup), all cane sugars whether white or brown, rice syrups, and molasses. Perhaps the best sweeteners to use are simple carbohydrates that don’t require digestion, are unprocessed and lowest in glycemic index. The best is honey, but in moderation and not to exceed your carbohydrate tolerance.
