Using sweeteners on a low-carb diet

by Brian White (Subscribe to Brian White's posts)
Nov 18th 2007 12:02PM

After having personally lined up all available sweeteners myself in the last year, there are plenty of choices beyond refined table sugar that give a decent (but not stuffed) amount of calories while tasting great. And, they're not synthetic chemicals also.

Agave nectar and stevia are two of my favorites. You can completely replace refined sugar in most recipes with agave nectar and use it in tea and even water. But for sweeteners like maple syrup, avoid them unless you want a huge dose of calories in addition to that sweet taste.

Get up to speed with some of the better alternatives to sugar here. Then, get set to stock your pantry with them.

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Judy 11-18-2007 @ 6:04PM

I've started using agave nectar in a lot of things, too. It doesn't have a strong taste, and it seems like I don't have to use very much. But I've also been trying to learn to just not eat/drink things as sweet - cutting out or limiting sugar in coffee, cutting the sugar in recipes, sodas very rarely.

Robyn 11-18-2007 @ 10:26PM

I use barley malt in my baking as an alternative to honey, molasses, rice syrup, maple syrup. It has a much lower glycemic index than those sweeteners. If I use it in place of sugar, I reduce the amount of liquid in the recipe a bit. It's only about 1/2 as sweet as sugar, but does that job and adds a nice malty flavor!