To lose weight or for health reasons...
We all dreamed one day of being able to eat pastries that wouldn't make you fat.
But between butter and especially sugar, no way to be quiet!
Do not despair any longer! Today, science allows us these little pleasures.
You just have to know those magic tricks that are sugar substitutes.
No need to worry about the amount of sugar in our cake now!
Provided, of course, that you know which ones to use and which ones to avoid.
With these three, you can go easy.
They do not present any danger to your health and are suitable for light desserts:
Erythritol is sold under the name Sukrin. You can find some here.
It is a particular "sugar" present, for example, in melon or grapes.
Extra, because it is consumable by diabetics and in addition is absolutely calorie-free.
The body eliminates it entirely! And bonus, it does not attack the teeth!
It has the same volume as sugar, which makes it easier to use.
But its sweetening power is lower, so it still requires adjusting the doses.
It is perfect for cakes that swell, as it supports baking very well.
Disadvantage, it dissolves quite poorly in liquids.
It is a "sugar" extracted from birch bark, you can find it here.
Quite interesting, because it looks a lot like sugar while having half the caloric intake (but not zero!)
Although its glycemic index is very low, it is not suitable for diabetics.
On the other hand, for diets, it is very useful.
Especially since it is dosed exactly like sugar.
It is thus suitable for a very large number of recipes:jams, cakes which rise or which do not rise (like biscuits)...
It goes especially well with fruit.
Be careful, however, to always check that it comes from birch and not from corn (this one is bad for your health)!
Extracted from a plant, stevia is very good for health. You can find some here.
It has zero glycemic index and zero caloric intake.
It still has some disadvantages in the kitchen:its taste of liquorice is very strong and it is quite difficult to dose.
In addition, it does not support high temperature cooking and does not necessarily react like sugar.
Avoid at all costs! Not only does it promote diabetes, but it is allergenic and above all does not support cooking at all.
At too high a temperature, it becomes downright harmful, which makes it unusable in baking.
To consume with moderation. Occasionally in a cake to replace sugar, why not.
But especially not regularly, because consumed too much, it promotes obesity and it is bad for the pancreas.
Nevertheless, it has advantages.
Sweeter than sugar, less is added, and its glycemic index is low.
That said, it's almost as caloric as sugar, so its usefulness is limited.
Agave syrup is a derivative of fructose.
Clearly, it has the same disadvantages as those listed above.
Pay attention first to the price!
Because no matter which substitute you choose, they are all unfortunately quite expensive compared to sugar.
But, they will certainly save you calories and guilt... In addition to the ancillary costs of doctors, dieticians, slimming creams...!
If you avoid sugar for health reasons, I really recommend erythritol and stevia. They have no effect on blood sugar and do not represent caloric intake.
Besides that, try to gradually reduce your sugar intake, fake or not.
This is still the best way to preserve your health.
Is your goal to go on a diet, or to enjoy a cake once in a while without having to feel guilty?
So I advise you to try. Try mixing some of these "fake sugars" together to get something as close to sugar as possible.
Try to exploit the qualities of each according to the desired effect. Cooking is fun too, so have fun!
Have you tried these tricks to replace sugar? Let us know in the comments if it worked for you. We can't wait to read you!
