One of the most frequent questions I get about my recipes is why do I sometimes use sugar? Aren’t we supposed to be avoiding sugar? Isn’t refined sugar the cause of the Diseases of Civilization? As previously outlined in my post Why Is Sugar Bad?, sugar should not be a staple of our diets. But just like prehistoric man would have made a feast of fruit when it was in season or enjoyed a good dose of honey when it could be found, an occasional sugary treat is okay (depending of course on your personal goals, how far away from those goals you are, and what health issues you are challenged with; see my post How To Cheat and Stay on Track for ideas of how often you might indulge). But the big question here is: when you do allow yourself a Paleo treat, does it matter what it’s sweetened with?
The answer is yes and no. Let’s start with the sugars and sweeteners that I dislike. I am opposed to non-sugar sweeteners (both artificial and natural) for two reasons: 1) some of these sweeteners cause gut irritation; and 2) these sweeteners can cause a spike in insulin which leads to blood sugar crashes because you aren’t consuming glucose which can lead to hormone disregulation and/or sugar cravings (as I explained more in my post Sugar vs. Sweeteners). I am opposed to high fructose content sweeteners, like agave syrup, because the fructose can only be metabolized by the liver, so the amount of toxic byproducts produced is disproportionately high compared to higher glucose content sugars. In addition, high fructose consumption can drastically decrease leptin (the hunger hormone) sensitivity, so your appetite increases. Fiber-based sweeteners like coconut palm sugar, which is predominantly inulin, seem to be a good solution for many people since the glycemic index is very low. However, these concentrated sources of soluble fibers can irritate the gut and contribute to Small Intestinal Bacterial Overgrowth, especially in larger doses. Just like sucrose, natural sources of these fibers (like fruit and vegetables) provide health benefits but once you concentrate it and start consuming larger quantities, health issues occur (but, I do think coconut palm sugar is okay in small doses if you have a very healthy gut).
So what sugars are left that are okay for occasional consumption? Really, this just leaves glucose or a mix of 50% glucose and 50% fructose (like what sucrose, a.k.a. sugar, is made of). We can take our cues from nature: most fruit contains approximately half glucose and half fructose. This half and half mix of fructose and glucose seems to be a pretty happy medium that doesn’t cause too much stress on the pancreas or the liver or produce too many toxic byproducts, as long as the amount we are eating is relatively low (if you really really want me to quantify this, I would suggest limiting the carbohydrate grams of any special treat to 15-30g). This ability of the body to handle a small dose of sugar is especially true when the sugar source in question contains insoluble fiber (which is why fresh fruit is a great choice for a Paleo dessert). I will talk about the merits of using dates or other dried fruit as a sugar source for baking in a future post.
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But there are choices when it comes to sugar: from raw honey to sucanat to refined white table sugar. Which is better? The answer is that there really isn’t much to differentiate them. You get some beneficial trace minerals when you use sucanat, molasses, muscovado sugar, honey and maple syrup (I emphasize the word “trace” since the contribution to the mineral content of whatever you are baking is so small; and, we’ve already discussed the importance of keeping the amount you consume low). Raw honey is reported to have a variety of additional health benefits. But when we compare the glucose and fructose content and the glycemic index (which reflects the glucose content but also how easy that glucose is to absorb), there isn’t a whole lot of difference, and only a slight benefit to expensive unrefined sugars:
Saccharide Content | ||||||
% Fructose | % Glucose | % Sucrose | % Other | Glycemic Index | Vitamin/Mineral Content | |
White Sugar | 0 | 0 | 100 | 0 | 65 | none |
Brown Sugar | 1 | 1 | 97 | 1 | 65 | none |
Raw Honey | 45 | 35 | 1 | 14 | 50 (varies) | Vitamin A, B1, B6, B12, C, D, E, Folic Acid, Calcium, Sodium, Phosphorus, Magnesium, Silicon, Iron, Manganese, Copper |
Maple Syrup | 1 | 4 | 95 | 0 | 55 | Manganese, Zinc |
Molasses | 23 | 21 | 53 | 3 | 55 | Vitamin A, Vitamin B (B1, B2, B3, B5, B6), Calcium, Iron, Magnesium, Zinc, Copper, Chromium, Phosphorus, Manganese, Sodium, Potassium, Selenium |
Sucanat (Evaporated Cane Juice) Muscovado/Barbados Sugar | 2 | 2 | 88 | 8 | 55 | Vitamin A, Vitamin B (B1, B2, B3, B5, B6), Calcium, Iron, Magnesium, Zinc, Copper, Chromium, Phosphorus, Manganese, Sodium, Potassium |
Turbinado Sugar (Raw sugar) | 1 | 1 | 97 | 1 | 65 | negligible |
Note: This table is compiled from a few dozen sources and the data presented are averages. Since some of these sugars contain varying amounts of the different saccharides depending on exactly where and how they are produced, the numbers may not reflect the version that you have purchased. Honey is especially variable in its glucose and fructose content.
I believe that if you are going to have a sweet treat, then just use sugar, whichever of the above forms of sugar you prefer for taste, for mineral content, or for price. This is why I sometimes use plain old brown sugar in my recipes (sure, I give up those trace vitamins and minerals but I also save a ton of money). Go ahead and swap it out for sucanat or muscovado sugar if you prefer. You would be making a small improvement in terms of mineral content and glycemic index. But given how similar these sugars are chemically, the most important factor isn’t which one you choose, but how much of it you consume.
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thank you for saying this… no one else is! (:
Sarah, I am trying to sort this sugar thing out. I have read so many different things. I have recipes that call for Stevia and Agave Nectar. I was all set to make them and call them healthy until I read your article and other on the controversy of agave nectar. Have you had a chance to look into dates as a sweetener? How would you modify recipes that call for Stevia or Agave Nectar? Maybe I should just stick to fruit 🙂
I love dates and use them frequently. I think dried fruit are the best source of sugar for a sweet recipe. When a recipe calls for agave, I substitute 1:1 with honey. When a recipe calls for stevia, I usually keep looking for other versions of the recipe or do a big modification to sweeten with plain sugar or honey (depending on what it is, I might have to add a binder like egg or something like coconut flour to absorb the extra moisture). I hope this helps!
Thank you Sarah! Awesome advice once again 🙂 Now I can make the scones and Blueberry muffins recipes that I found with the agave. I made your French Toast last night and it was a hit with the whole family! That was a first. My husband and oldest son who are most critical of this new lifestyle used words like delicious, really good, I want this again. Thank you for helping me on this journey to healthy living.
🙂
What about coconut sugar
From Sarah’s response to one of the other comments: “Coconut sugars are very high in the fiber inulin. This is why they are low glycemic index, but inulin is also a gut irritant, especially when isolated/concentrated as in the case of coconut/palm sugar. I think small amounts here and there aren’t likely to cause too much of an issue for most people, but I don’t think it’s a healthy sugar substitute for daily consumption.” – Christina, Sarah’s assistant
so, are we supposed to be having any sugar for daily consumption? how does that go with the ‘treat’ idea?
Sugar has applications outside of treats. If you have tea every morning but like to sweeten it a little, some sugars will be better than others for consumption that frequent. – Christina, Sarah’s assistant
I think it’s important to keep in mind that humans can live & thrive incredibly well with ZERO sugar. Indigenous arctic peoples have done this for thousands of years, without suffering from diseases of civilization (except osteoporosis, from not eating enough vegetables, & the acid-load of a 100% animal diet). The common notion that “we NEED some carbs in our diet” is incorrect. Your body can make all the sugar it needs by consuming healthy animal fats, protein, and vegetables. Don’t get me wrong, fruit is AMAZING for you. But even that in moderation. And refined/concentrated sugars….just keep in mind it’s only because you want it, not that you need it.
I agree with you completely! Although, I might add that people with a history of obesity and/or metabolic derangement tend not to do well on extremely low carb diets because their bodies are so inefficient at gluconeogenesis, at least until they have corrected the hormone imbalances and sensitivities (which can be done through exercise, weight loss, and low-carb Paleo, just not super low carb).
I am strict about the mind-set regarding refined/concentrated sugars, because they are non-essential to our diet, and because they cause common catastrophic illnesses. I hear others comment on how they “need” sugar/carbs for various reasons: to stay awake, for the extra energy, to get through this exam/task, because it’s better than artificial sweeteners, etc. These “reasons” are actually excuses. Healthy humans never need refined sugars. However, you make an interesting point that for obese (i.e. unhealthy) individuals, perhaps it is not an excuse…sugars are needed & excessively craved for various metabolic reasons. However I argue that these craved sugars can be obtained through fresh fruit.
I understand that sometimes it helps people stay balanced & remain on track, to enjoy their favorite dessert on a rare occasion. I just prefer the mind-set that refined sugars are actually never Paleo, & admitting that refined sugars are for enjoyment purposes only (which are sometimes important! As long as it is done sparingly. There is no point in living when you can never enjoy certain favorite foods.).
So in short, my personal answer to the title question is: No, refined/concentrated sugars are definitely not Paleo. But sometimes, sparingly, it is okay to be not-Paleo. (Think Cordain’s 85-15 rule, or even better 90-10 or 95-5) Unless you are extremely autoimmune. Then be strict until your body’s inflammation goes away & heals fully. Then carefully & sparingly test common trigger foods & listen to your bodys reaction.
I agree with your last paragraph !
I agree with you completely. My point is more that on the odd occasion that we do allow ourselves a treat, that it really doesn’t matter what type of sugar we use (no rationalizing that it’s okay because it’s made with honey).
ok, but if we’re only having treats on an odd occassion, then the price of a sweetener shouldn’t matter. so we might as well get the trace minerals in there also, even if the unrefined sweeteners are more expensive.
i don’t think it will kill anyone to have some refined sugar once in a while. but, that’s about all you can find outside of your own kitchen, why deliberately add it when you’re going to the trouble of making something from scratch?
I think you contradicted yourself. You state that the notion that we NEED some carbs is incorrect, then you state in the following sentence that our body can make sugar from fats, protein and vegetables. Veggies are carbs. If it’s not a fat or protein, it’s a carb. I agree we don’t need carbs to be healthy, our hunter gatherers probably didn’t consume much, if any, carbs. That would mean we don’t need fruit or veggies. You won’t find many veggies in the wild anyway, other than herbs, which were used for medicinal properties not as food. We have been sold on the idea that huge salads are so good for us. I don’t think so. We don’t have the digestion or enzymes to break down the tough cellulose in plants. That is why we eat the animals that eat the plants. Healthy animal fats, meat and eggs are the easiest to digest. Then fruit. I love fruit but when I ate almost all fruit and no meat, it screwed up my health big time. I feel best when eating no carbs or very little. I also think this fungal epidemic we have is related to too much carb consumption, even fruit. Anyway, thanks for posting your thoughts. You brought up some great points about carbs. 🙂
I’m not sure it would be accurate to say that our hunter-gather ancestors probably didn’t eat a lot of carbs. It stands to reason that hunter-gatherers would have eaten whatever they could get their hands on or cultivated easily.
Depending on the particular area of the world, sometimes plant food sources would have been starchy roots, sometimes lots of leafy plants, sometimes fruits. To say that there isn’t a lot of vegetables in the wild kind of contradicts itself, I think. Where did our more hybridized/domesticated edible plants come from, if not originating from nature?
I’m not saying that our ancestors didn’t value meat sources or that they were exclusively vegan, but I definitely don’t think that they were exclusively low or no-carb, either, because food sources would have changed with season, region, and so forth.
In addition, cooking (by way of heat and fermentation) has helped solve a lot of issues, when it comes to digesting plant matter.
All in all, I don’t think there was a “one diet fits all” situation ever in our hunter-gatherers time on Earth. At any given time, there would have been differing groups of people taking advantage of what they could.
Would love to know your take on coconut sugars. Love your site,I find it so easy to understand and the way you’ve broken it down helps to not feel overwhelmed,especially when just starting out.I’ve been slowly working towards going full Paleo for a year now.Thank you for all you do to help us all. : )
Coconut sugars are very high in the fiber inulin. This is why they are low glycemic index, but inulin is also a gut irritant, especially when isolated/concentrated as in the case of coconut/palm sugar. I think small amounts here and there aren’t likely to cause too much of an issue for most people, but I don’t think it’s a healthy sugar substitute for daily consumption.
In the SCD diet (Breaking the viscious Cylcle) she says that honey alone is OK for trying to regain a healthy gut flora, because it is made up of monosacharides. She says that unlike most of the other sweetners which are made up of disachrides, honey is absorbed by your body quickly because of its simple structure so that it never makes it to you gut to serve as a food source for the “bad” bacteria. For there reasons, isn’t there a case to be made that honey is superior? From my own experience, I find honey much more tolerable than most other sweetners.
Absolutely. In the case of SIBO, honey is the only sweetener I would recommend.
What about Xylitol?
It is a gut irritant and I don’t recommend it.
I had a reaction to Xylitol today. I used it in a Sweet & Sour pork recipe last night, then ate the leftovers for lunch today. Bloating, stomach gurgling and extra trips to the bathroom tonight! I buy Xylitol for my husband who is Type 2 dabetic. This was the first time I’ve used it….and the last!
Paleo Mom, I am so excited that a found your blog today! I so need your help! I found a recipe for Cherry BBQ sauce, it calls for 1/4 cup of brown sugar. I was thinking about just leaving it out completely and relying on the cherries for the sweetness… I found my love for cooking while eating Paleo and I’m still learning. What would you suggest? Would you use honey?
Ooh, sounds yummy! My first instinct would be to rely on the cherries for sweetness and maybe add 1/2 to 1 Tbsp of molasses for that brown sugar flavor.
You are so sweet! Thank you so much for taking time out of your day to help me! I truly appreciate it! By the way, I love the cave girl pencil drawings, they are great! I’ll let you know how the BBQ sauce turns out. I can point you to the site where I found the recipe if you would like to try it. I just didn’t want to be rude and put that on your blog.
I would love it if you shared!
Awesome! Check out the Whole Foods Market website and search for their Cherry BBQ Sauce Recipe 🙂
I have a sugar sensitivity and use Stevia which I understand to be a healthy choice. Do you incorporate this plant ingredient into a Paleo diet recipes?
I do not consume stevia. https://www.thePaleomom.com/2013/03/teaser-excerpt-from-the-Paleo-approach-the-trouble-with-stevia.html
http://voices.yahoo.com/three-best-natural-sweeteners-diabetics-stevia-6421496.html
Thank you so much for this article! I think all those unrefined sugars deserve a place in Paleo baking/cooking…especially since it’s a mouthful to say “grain-free, soy-free, dairy-free, unrefined sugar free!” 🙂
Since honey contains saponins, I suppose it would be out.
We are just beginning our journey going Paleo. I have seen Swerve mentioned in lots of other recipes (not here) on other websites. Just curious what your thoughts were on that product. Thank you so much for sharing your wealth of knowledge!!
Erythritol has been shown to open up tight junctions between epithelial cells so it may contribute to a leaky gut. Oligosaccharides are very difficult to digest and may help feed bacterial overgrowths.
I do primarily stevia due to diabetes. I mostly use it in drinks, coffee, lemonade, cause I can’t do them completely unsweetened and find dosing insulin just to drink to be too much hassle. I use it in a FEW recipes intended to be shared, but they have to be strong tasting otherwise or hubby objects to the stevia flavor. Like I can get away with it for pickles or cole slaw, but not for regular baking.
Baking for just him, I use muscovado; for both of us, I use honey. And I keep molasses and maple syrups around for things that need those flavors, but we use little of them.
I like your factual account of the differences and agree 100%. I’ve often said of the “healthy” cooking things I do, buying “whole sugars” is the least useful. The mineral content is extremely minimal and frankly, if you get a significant amount of minerals from sugar, you’ve got way worse dietary problems than possible mineral deficiencies anyways. I would keep pastured meats, eggs and dairy and organic “dirty dozen” produce long after I had gone back to white sugar; it’s just not very important in the scheme of things.
But I do think there’s another advantage to the natural sweeteners, namely that they have very distinctive tastes beyond just “sweet”. As such, it is much harder to massively overeat them. It’s much easier to increase white sugar consumption a little at a time as there’s no flavor there; e.g. a person can learn to like 2 tablespoons of white sugar in a mug of coffee, but it’s harder to like that much molasses.
While hubby’s sugar consumption has dropped a lot since we married, it’s dropped even more since I switched to muscovado. The majority of granular sugar around here gets used in his coffee, and I buy WAY less than I used to. And when he’s out somewhere and using white sugar instead, he uses less of that too. To me, that is a way bigger advantage than it not being “processed” or having some minerals.
I also had to cut the amount of sugar in cookies and brownies WAY down when we switched to muscovado – they were just so rich, like eating fudge. Instead of the first tray of cookies immediately disappearing, we’d eat maybe 2 or 3.
So it seems to me that natural sugars tend to have portion-control built in compared to white sugar.
But what about stevia? It isn’t artificial.. I’m soooooooooooo confused.
I’m new to these diet changes because of Dr’s orders. Taking everything you have written on sugar vs sweeteners vs natural forms of sweetening, what is best for someone to control their sugar (at 100) so as not to become pre- or full diabetic? Being GF also, I have cut out all sugar, except for dates, figs, very little honey and maple and adopted a semi-Paleo diet, using mainly nut flours. Now after I bought stevia, agave and coconut sugar crystals … because of other Paleo recipe blogs … I really shouldn’t use them? There is so much to learn about the Paleo philosophy and foods. You really have background in this area. And I like your suggestion that it matters how much, not which type; however, I lean toward the vitamin content and portion control.
I am on the fence about coconut sugar crystals (there’s a lot of controversy about exactly what kinds of sugars are in them, so that doesn’t help me when it comes to forming a strong opinion one way or the other). I am completely opposed to agave and don’t think stevia is a good idea for most people (but stevia once in a while is probably okay).
Thanks, this was a really great article. I’ve been Paleo for about 6 months now & have been sticking to honey or occasionally maple syrup but recently realised that I wasn’t actually sure of the scientific reasons why. In my research this morning this is the clearest info I’ve found. I think honey will still be my preference but I’m glad to realise that it wouldn’t be so terrible to use muscavado in my Christmas cake this year! 🙂
thank you for this post. I am just in the process of researching this ‘diet’ as I am trying to rethink my eating habits. You bring up lots of points I have not even considered. I have been using splenda as a replacement for sugar as well as half splenda/half sugar for my coffee. not sure what to believe with all the conflicting information out there. Your information seems very thorough and gives explanations for why you believe certain things are better than others or why they might not make a difference. I appreciate your taking the time to spell it out.
I have just heard of a newish sweetener called Erythritol. Do you know anything about it?
It’s probably the least problematic of the sugar alcohols, but there’s evidence in cell culture studies that erythritol opens up the tight junctions between epithelial cells, which could potentially cause a leaky gut. I don’t endorse any sugar substitutes.
What is your take about carob syrup/extract?
Ok so I have a teaspoon of coconut palm sugar in my coffee everyday because I thought it was better for my hormones than white sugar 🙁 should I stop??
Any of the approved sugars in the chart above would be fine. – Christina, Sarah’s assistant
Well I don’t eat sugar anywhere else in my diet and I use virgin organic coconut oil and grass fed butter as my creamer but I still wanted to sweeten it.. Yes I know I don’t NEED it, but it’s what I like and want and I was just trying to find the best option for my morning treat 🙂 thank you for replying!
For people who say they need a sweetener for their coffee or other beverage, I’d like to say that the taste buds can be re-educated. I think for most people it just takes time–probably a few weeks before you actually prefer the unsweetened variety. You can either decrease the sweetener gradually or all at once or go without the drink completely for a while, then re-introduce without sweetener. My daughter used to use sugar and half & half in her coffee but switched to heavy cream and no sugar. That’s the way I drink it also.
Thank you ! I’m in the middle of your book, but it’s nice to have updates like this 🙂
There seem to be a little mistake in the text “only a slight benefit to expensive unrefined sugars”. Shouldn’t it be “UNexpensive” ?
Also in the context of strength training, I use to use pure dextrose as a fact acting carb source post-workout. On the SCD Elaine says pure dextrose is ok.
Do you reckon pure dextrose post workout is OK on the AIP ?
Thank you !
No, dextrose is not included in the AIP. – Christina, Sarah’s assistant
For whatever reason, my body will crave regular sugar when exposed. It does not have the same attraction to coconut sugar, honey, and maple (although coconut sugar seems to be the best).
Besides the health issues, my criteria is how possible it would be to harvest something locally and then make or process it in my kitchen. Growing most of the plants that sugar is processed from isn’t possible in Oregon. And even if I could grow them the process of making sugar from them is more suitable to a factory or lab environment than a home kitchen. There are also the environmental and social issues that surround the growing, processing, shipping and marketing of most sweet substances. I do use some local honey sparingly.
Keep it local and simple.
Thank you for this information. I have always baked low in sugar. I usually use half of the sugar in a recipe because most recipes are way too sweet! Glad that I can still use it form time to time 🙂
I see evaporated cane juice in parenthesis to describe sucanat, which confuses me. Whenever I find ECJ, it is crystallized and a caramel color. However, sucanat is brown and a powder/dirt like consistency instead of crystals. Are they “the same”????
They can be swapped cup for cup for one another. Read more about them here: http://scatteredgrain2.blogspot.com/2011/04/sucanat-vs-evaporated-cane-juice.html. – Christina, Sarah’s assistant
thanks!
I purchased demarra because the ingredient was evaporated cane syrup. Is this still ok? I am confused by it not being Paleo but the ingredient was the same as sucanat.
Yes, it can be used interchangeably with sucanat. – Christina, Sarah’s assistant
so I guess Rice Malt Syrup is out too?
Sarah has previously said: “I actually think it’s fine. The big issue with rice is gluten cross-reactivity, but the syrup would have almost no protein. So, if it’s well tolerated, I think it’s a good option.” – Christina, Sarah’s assistant
Do to severe stomach issues I can’t have sugar/ fructose at all. So no fruits whatsoever either. I find I can substitute with rice malt syrup in cooking muffins and cakes and it always turns out ok. But it rice malt syrup really ok?? I have no sugar in tea or coffee, only have the syrup on my GF porridge or in a baked sweet treat.
From Sarah’s comment on another post: “I actually think it’s fine. The big issue with rice is gluten cross-reactivity, but the syrup would have almost no protein. So, if it’s well tolerated, I think it’s a good option.” – Christina, Sarah’s assistant
What about coconut sugar?
When I do use dry sugar, I use Coconut Palm now for 2 years. But a few minutes ago, I ordered 2# Sucanat from Pureformulas. A review mentioned a strong flavor that needs “getting used too”. Does sucanat prompt one to use more flavoring to mask some strong flavor? What am I “in for” in altering my recipes. Ingredients are precious and costly and I would rather adjust than offer family a treat with an unexpected unpleasant taste. thnx.
Hello! I just ran across this article from a link in another recipe I was looking at. Recently I have realized I am highly allergic to processed sugar. I can eat something with honey or maple syrup and be fine. But if I eat something with white or brown sugar (even just a VERY small amount-5g can do damage), I experience something akin to an alcohol hangover. Within 2-4 hrs of eating it I get extremely moody, dizzy, lightheaded, very mentally foggy. Then the next day, after I sleep and wake up it can take me almost all day to recoup. The day after effects are usually a dull headache, dizzy, horribly weak, brain fog so strong I can barely hold a conversation and moodiness-irritability, depression etc. I don’t like sweet stuff much anyway so that makes it easy:) anyway, all that to say, how does that fit in with your article? If all the sweeteners/sugars are the same chemistry, why does it affect me like that? I want to learn more! Thank you!
Hey ThePaleoMom, I see you have a Twitter account, do you tweet all your new blog posts?
Yes. – Christina, Sarah’s assistant
I have just recently been diagnosed autoimmune and so attempting AIP. I however, love to bake and so am doing my research on how to re-do some of my favorite treats AIP and have gotten to sweeteners. I think I’ve gone through all the comments and haven’t seen this asked before, but is there any opinion on Palmyra Palm sugar. I use a palmyra jaggery that I get here in the UK and from what I understand about it, it has a high nutritional content and lower GI. Any thoughts on whether this could be incorporated into AIP would be great. Thanks.
I’ve read that dates can be used to add sweetness to cooking but I haven’t been able to find if dried prunes are acceptable (AIP). Lastly, Stevia is not encouraged. Does that mean the fresh leaf form is also discouraged?
Sugar is sugar is sugar. The only fruit to eat is from high fibre fruit and processed sugar of any kind is not on in a Paleo diet. Take a look at Gary Fettke No Fructose Facebook page. You might learn something
Why didn’t you include coconut palm sugar in your chart?
Is the 15-30 grams per sweet treat an idea of how much sugar we should eat per day or?? Thank you!!
That was my question too, but I do believe she is referring to the occasional treat. I think our sugar intake is best when kept much lower on a daily basis.
What about the sweetener Palmyra Jaggery? Is that one okay for AIP? I’ve read about it being the most nutritious sweetener.
Most sugar is made from sugar beets and they’re mostly genetically modified. If you’re buying sugar, look for organic, or at least cane sugar.
So I have been trying to sort out some things. I read Sarah’s article on Molasses and thought that I understood that Molasses, especially blackstrap molasses, was an acceptable alternative to sugar and could be used more freely. I do not have an auto-immune disorder but Ehlers-Danlos Syndrome. It is a genetic connective tissue disorder. There, however, are many overlaps between it and many auto-immune disorders. I have found much symptom relief from AIP. However, in Sarah’s book, she uses words such as “moderation” I am not sure what that term means. I do try to stick to the 1 1/2 tsp of honey or maple syrup per day. I drink my tea with nothing added but will admit to a small sweet treat every day that falls within the AIP specks of limitting carbs and sugars. So as I ramble on here, I guess my questions are what is moderation in this area? I saw that Sarah recommended 15-30g of carbs per serving but I seldom know how many carbs are in something and does that mean overall carbs or carbs from sugars. For example, if I should make a smoothie that has coconut milk, fruit, and honey in it, it is probably more than 30mg of carbs. Sarah recommends no more than 1 cup of coconut milk because of the fructose in it, there is of course fructose in the fruit, and then sucrose in the honey. Does that mean that the smoothie should not be consumed? Or a sweet potato that has been sauted in a fat of my choice with a small amount of maple/coconut glaze? I ponder this as I try to figure out how to adjust my annual Christmas ham to meet AIP specks and still create a ham that has become legendary in my family and is the number one requested thing for me to make every year. I know personally that I cannot eat any refined sugar without a severe pain reaction so that one is out but am very confused about her recommendations for everything else.
I also used to get severe stomach pains after eating sugar. I had Candida overgrowth. I could eat fruit, sugar alcohols, stevia, and artificial sweeteners; and dried fruit, molasses, and fruit juice in moderation. But no granulated sugar, syrups, or honey. I avoided all sugars (except for fruit) and took probiotics and garlic supplements for a long time. Even a tsp of sugar a day would feed the yeast and keep me sick. The only times i had any sugar was for special occasions. Eventually I was able to tolerate sugars again once my intestinal flora became robust again and was able to crowd out the yeast.
I originally got Candida after taking antibiotics that threw my flora out of whack. I did need to take antibiotics later as well, but when I avoided sugar and took probiotics religiously after antibiotics it actually helped my Candida. The antibiotics knocked back the yeast, as well as the good flora, and probiotics and sugar avoidance prevented a yeast rebound.
While both molasses and honey have similar kinds of micronutrients, the *amount* of micronutrients is vastly different. Molasses actually has significant amounts of micronutrients, more than fruit, but honey is barely better than white sugar. While raw honey may have some non – nutritive value, like antibiotic compounds, these are destroyed and worthless after cooking in a dessert. In a cooked dessert honey is no better than corn syrup. (And BTW HFCS is about 50/50 fructose and glucose, just like most other sweeteners.)
You fail to mention much about fruits. Dried fruit is a good sugar substitute, and is packed full of all the fiber and nutrients that were in the original fruit. Pureed fruit is also a whole food but of course the sweetening power is much more dilute. Fruit juice is also pretty nutrient rich, but it doesn’t have the fiber. Concentrated fruit juices, found in the frozen aisle, are a good and more nutritious substitute for syrups and honey.
Molasses has the most micronutrients of any sweetener. (about 2000mg of micronutrients per 100g food)
Dried fruit is second place. (for apricot and dates, about 1000mg of micronutrients per 100g food)
Concentrated fruit juices are third. (for apple, about 600mg of micronutrients per 100g food)
Raw sugar and maple sugar both have about 370mg of micronutrients per 100g.
For comparison, both honey and light corn syrup have about 60mg of micronutrients per 100g.
Hi. Ok, so I bake. I bake a lot, mainly for other people rather than myself. I’ve been a semi-professional baker for decades and have nailed gluten free, grain free, and dairy free cakes, and working on adding vegan to all of those.
Whilst cakes aren’t exactly AIP or Paleo, it’s my craft and I’ve spent a lot of time mastering, so I never want to give it up. It might be nice one day to open my own bakery café.
It’s good to know though that there are alternatives to refined sugar, I’d much rather use a completely natural source, and I’ve had success with honey and maple syrup (and honey sugar and maple sugar particularly! Expensive though). I’ve used muscovado for years. I’m also glad there are other alternatives like sucanat and turbinado, particularly for the paler colour cakes such as vanilla. I try to make my cakes as natural as possible, even with colouring and decorations. I think everything in moderation. The occasional treat while healing (dependent on your personal situation of course) and when well into recovery then moderation is key 🙂