Migrating From the Sugar Shack to the Spice Rack

The Healthiest Sugar Alternatives

Annie stepped outside on the patio to glorious summer sun and a faint calming breeze, “Hey, move over; I want to join you.”

LJ made room for Annie on the chaise lounge, “Here you go. I was saving your place,” he laughed.

“Here’s a Watermelon Agua Fresca I made for you, inspired by the ones Ruby had at the 4th of July picnic. I told her how much we enjoyed them. She uses sweet fruit, so added sugar is not needed. I’m glad because the deadly effects of refined white table sugar cannot be ignored; it seems it is in everything commercially produced. Eating processed food daily that includes refined sugar can lead to diabetes, obesity, Alzheimer’s disease, and breast and colon cancers. A study showed normal-weight people doubled their risk of dying from heart disease by consistently eating sugar.”

LJ sipped, “this hits the spot. I know Ruby advocates for using healthy sugar alternatives. I asked her about the difference between cane, raw, and white sugar. She explained each is commercially produced and there’s no difference between them. All are made of sucrose, which, when digested, breaks down into fructose and glucose, causing a rise in blood sugar levels and other potential harm. Her preferred sweetener for drinks is Fruit Purees. She also uses them to replace certain syrups, as a spread on bread and crackers, in dessert recipes, and on hot or cold cereals.”

“Ruby used zero-calorie Purified Stevia Powder to make Peanut Butter Cookies. Stevia is mainly used to sweeten drinks. It is an ancient herb that is sweeter than sugar and with no effect on blood sugar levels. Some say it has a bit of an aftertaste. It is vital to only use highly purified Stevia, which the Food and Drug Administration (FDA) considers safe for regular consumption. The FDA does not approve crude stevia extracts and stevia leaves.”

“We were low on Monk Fruit, so I bought more a few days ago, “said LJ. “I only buy the pure variety with no additional additives or sweeteners. I like using it for baking. It’s 150–250 times sweeter than table sugar, so even though it is more expensive, you don’t need a lot.”

Annie nodded, “and no calories or carbs and does not raise blood sugar levels. That’s…