EXCLUSIVE VIDEOS:
recipes here), it slows down the release of sugar into the bloodstream, preventing the energy spikes that cause our bodies to flood our systems with insulin that can trigger inflammation.
It is the sugars added to processed foods that are a cause for concern. These include fizzy drinks, junk food and even ‘low-fat’ options, which have their natural fats replaced with sugar and fillers. Because these foods don’t contain the ‘good stuff’ (i.e. fibre) that counteract the sweetness, they quickly overload our bodies with sugar and, over time, can trigger a cascade effect of inflammation.
Check food labels for added sugars — fructose, glucose, sucrose and syrup. You’ll often find more than one source of sugar, leaving a bitter aftertaste when it comes to your health.
THE GOOD SUGAR GUIDE
Here is a simple guide to the different types of sugar available… WHOLE CANE: Demerara and muscovado sugars are less processed than white cane sugar. Generally, the darker the colour, the richer the taste — so you need to use less of them in cakes. HONEY: Choose unblended, unheated and untreated varieties as these retain more antioxidant and antimicrobial properties. (Natural honey contains microbes — that’s why you shouldn’t feed honey to babies under 12 months old, as it can be harmful to infants.) MAPLE SYRUP: This is made by boiling down the sap of maple trees — it can be graded: Grade B is darker in colour and stronger in flavour than Grade A, so you need less. Check the ingredients as there are lots of artificially flavoured maple syrups with no actual maple content. I’d go for 100 per cent maple as it is gentler on your blood glucose than other sugars. DATE SYRUP: Made by boiling down dates and water, then filtering to produce a syrup, this is delicious drizzled over ice cream or yoghurt. You get some fibre and iron from the dates. BLACK TREACLE: Strongly flavoured and thick, this is created by boiling sugar cane. Many beneficial minerals such as iron, calcium and magnesium are preserved, but any chemicals used in processing are also retained, so organic treacle is preferable. POMEGRANATE MOLASSES: ruby in colour, fragrant and tangy, this is made by boiling down the juice of pomegranates and is wonderful for adding depth to dishes, such as stir fries or as a dressing for salads. COCONUT SUGAR: Made from evaporating the sap of flower buds on coconut palm trees, this sugar has a mild flavour with caramel notes. Use it in place of darker sugars, such as demerara. Coconut sugar contains small amounts of iron, zinc, calcium and potassium, and some antioxidants.