Venturpreneur.com » sugar substitute http://www.venturpreneur.com The Diet Entrepreneur Sun, 03 Jul 2011 06:26:01 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 Why Brown Rice Syrup May Be the Best Sweetener For Your Health http://www.venturpreneur.com/why-brown-rice-syrup-may-be-the-best-sweetener/ http://www.venturpreneur.com/why-brown-rice-syrup-may-be-the-best-sweetener/#comments Tue, 07 Jul 2009 07:54:14 +0000 Admin http://venturpreneur.com/?p=117 We now know that on of the ways to start eating healthy and lose weight is to limit the amount of sucrose in the diet, as many sucrose-based products are highly refined and are best used in moderation.  Enter Brown Rice syrup.  Brown rice syrup (BRS) (and barley malt for that matter) is composed of maltose, has a mild taste and is about half as sweet as regular refined white sugar.  It is great for diabetics and for macrobiotic diets and those looking for sweeteners that won’t spike blood sugar levels the way white sugar can.

However in contrast with regular sugar, the glucose in Brown Rice Syrup is absorbed easily into our system, leaving less for fat accumulation which means faster weight loss. This happens because unlike simple sugars such as monosaccharide’s and disaccharides, Brown Rice Syrup is a polysaccharide or a complex sugar that dissolves easily in the bloodstream. Moreover, the maltose and complex carbohydrates components of this kind of syrup takes longer to digest thus maintaining the energy flow for longer time periods. So, apart from possibilities of controlling the blood-sugar levels, organic Brown Rice Syrup may have a healthy effect on your cholesterol. Brown rice syrup is derived by culturing rice with enzymes and the final product is roughly 50% soluble complex carbohydrates, 45% maltose, and 3% glucose.

BRS can be used as a sweetening agent to sauces, cereals, and can be used in recipes for cooking or baking and is good as a topping for pancakes and waffles in place of pancake syrup.  It is made by adding enzymes to cooked rice, either white or brown. It can be stored at room temperature or for longer storage in the refrigerator. It doesn’t crystallize the way honey can but in very humid areas mold can grow on the surface, therefore for longer storage it can be kept in the refrigerator. Brown rice syrups can be used in place of white sugar in recipes. To substitute rice syrup for regular sugar in recipes, for every 1 cup of sugar use 1 1/4 cups of rice syrup and decrease the liquid by 1/4 cup. Enjoy!

]]> http://www.venturpreneur.com/why-brown-rice-syrup-may-be-the-best-sweetener/feed/ 0 Benefits of and Baking With Fructose http://www.venturpreneur.com/benefits-of-and-baking-with-fructose/ http://www.venturpreneur.com/benefits-of-and-baking-with-fructose/#comments Tue, 07 Jul 2009 07:47:41 +0000 Admin http://venturpreneur.com/?p=111 homemade-chocolate-chip-cookiesBefore you look for an easy solution and start popping Phentermine, it’s important to take a good look at your diet, and see what kind of adjustments you can be making.
I’d like to start with analyzing your daily sugar intake.
We already know the role that sugar plays in impeding weight loss and helping you to drop weight, but there’s a whole other story in baking.  Sugar provides moisture and tenderness, liquefies when it bakes, increases the shelf-life of finished products, caramelizes at high temperatures, and of course, adds sweetness.  Refined sugar, whether from sugar beets or sugar cane, helps cookies spread during baking, allowing their crisp texture, too, and therefore, bakers can’t simply replace sugar with a different sweetener. Though in many recipes, you can decrease the amount of sugar by up to one third without affecting the quality of the product.
Fructose, aka fruit sugar, tastes and looks like cane sugar, and is about one and a third times as sweet as cane sugar. Fructose is also a refined product and, as such, it should be used with wisdom, but what is great about fructose is that it is metabolized somewhat differently to refined cane sugar.  You see, unlike cane sugar, fructose does not cross over directly from the intestines into the blood stream. It is released slowly into the blood via the liver so it does not cause wild surges in the blood sugar levels, along with the drastic secretions of insulin and adrenalin that the body triggers in order to deal with those wild surges.  So fructose is kinder to the pancreas and to the adrenal glands and, under normal circumstances, will not cause the same problems as refined sugar causes.  Provided it is not used in excess, fructose is ideal for sweetening drinks, for sprinkling over fruit salads, and for baking. While fructose is more expensive than refined sugar, those who value their health have come to realize that fructose is a far better alternative – one that could prove to be far cheaper in the long run.  If you want to bake with fructose, use 2/3 cup for every cup of sugar in your recipe and you’ll soon see the results in helping you lose weight but still enjoy treats.
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