Question: Are sugar “substitutes” like agave nectar, maple syrup, and or rice syrup truly better or should you just use the raw sugar? Thinking of the sweet treats I’ll be baking this season!
Answer: When it comes to the sweeteners you would think of using at home, they’re all roughly the same. There is a lot of talk in the media about how “natural” or less “refined” sweeteners are better for you, but in reality, sugar = sugar, no matter the format. The sweeteners in the list have about the same number of calories per gram, and will raise your blood sugar about the same amount:
- Brown sugar
- Pure cane sugar
- Beet sugar
- Turbinado sugar
- Sugar in the raw
- Molasses
- Maple Syrup
- Crystalline Fructose
- Maple Syrup Crystals
- Corn Syrup
- Brown Rice Syrup
- Fruit Juice Concentrate
- Dextrose
- Maltose
- Honey
- Evaporated Cane Juice
- Fructose
- Agave
- Agave Nectar
So instead of eating rock-hard cupcakes because you substituted agave for regular table sugar, use what your recipe calls for and enjoy the treat. As long as sweets are a treat and not a regular indulgence, they won’t harm your health. If you’re looking to reduce the amount of sugar in your diet in general, check out these tips.
