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[My Mother's Blog]  Natural Sweeteners First be aware that natural sweeteners are far more expensive than plain white sugar. If you want to sweeten your food naturally then you're going to have to cough up the cash to do it. White sugar, brown sugar and powdered sugar on the other hand, are easily the least expensive sweeteners one can use and are universally available too. For those of us who must watch every single cent of our food dollar and still fulfill our doctor's recommendations, processed sugar is probably the best choice. It works perfectly in cooking and baking and is the standard by which we measure other sweeteners, both natural and artificial. Brown sugar is simply white sugar that has been mixed with a little bit of molasses to give it a darker color and richer flavor. Powdered sugar is white sugar that has been finely ground to make it suitable for specific applications like frosting and candy. Both are available in organic form at about 4 times their regular pice. Many people will turn their noses up at processed sugars, but I do not count myself among them. While I appreciate the theory behind all-natural sweeteners, I cannot always afford them and that means using regular sugar more often than not. The key I feel, is to use fewer sweeteners in general, regardless of whether they are natural, processed or artificial. If one must have natural sweeteners, there are plenty from which to choose. The most common is Honey. The least expensive way to buy it is in a large bottle at a warehouse store like Sam's or Costco. It can usually be found at an almost reasonable price at discount superstores. Usually (but not always) large containers are cheaper per ounce than small containers. Check the unit price to be sure. The type of honey available at all of these establishments is pure honey. It is illegal to doctor honey in any way, so generally you can be sure that even the cheap stuff is good quality. Since most of the honey I buy is used for baking, I don't mind purchasing honey that has been heat treated to remove the beeswax. If you need raw honey then your local Natural Food's Store is a good place to find it. Also consider looking for it at local farmer's markets. In the country I've seen houses with signs by the road that say "Honey For Sale". This is a great way to find high quality honey at a moderate price, plus you're supporting your local economy too. Honey will never be cheap, but if you shop around, economical sources can be found. Maple Syrup is another delicious natural sweetener. It takes 30 to 40-gallons of sap to make 1-gallon of maple syrup. If you figure that each tree provides an average of 10 gallons of sap, then it becomes obvious why it's so expensive. Farmers must boil down 3 to 4 trees worth of sap to get 16-cups (1-gallon) of syrup. The process is labor and resource intensive. Results are pure heaven, but we pay the price for it too. Tiny jars of maple syrup available at most supermarkets are probably the most expensive way to buy it. Most warehouse stores sell large jugs that are cheaper per ounce. I dole out maple syrup judiciously. It is yummy, but too expensive for everyday use. I never buy organic maple syrup because I absolutely cannot afford it. Costing upwards of 4 times as much as regular maple syrup, the organic version is outside of my humble food budget. For those who have the cash though, it's a very special way to celebrate your wealth. Molasses is the poor-man's natural sweetener. It's more expensive than white sugar, but less than honey. It has a strong, pleasant flavor that just hovers around bitterness. In the South it has been used extensively for centuries. Most molasses is labeled unsulphured these days, but check the label to make sure. Sulphured molasses is processed from unripened sugar cane. Sulphur is used to allow the manufacturer to get as much sweetness from the cane as possible. With fully ripened sugar cane, sulphur is not needed because the plant willingly releases it's sweetness. Blackstrap molasses is a concentrated version of molasses that is very high in iron. It is made from the last pressing of the cane and therefore retains the most nutrients. I like to keep a bottle around the house for flavoring and as a nutritional supplement. Other liquid sweeteners include barley malt and brown rice syrup. Both are good tasting, but slightly bitter. Brown rice syrup has the superior flavor and is gluten-free. Barley malt has slightly more sweetening power but also contains gluten. Both are about half as sweet as honey. Corn Syrup is not a natural sweetener. No matter what anyone says about it, it's totally processed, usually from genetically modified corn. In baking it can be replaced with an equal amount of honey or molasses or any other liquid sweetener. Generally speaking I have found this a successful alternative. The main thing corn syrup has going for it is it's price. At my local Dollar Store I can get 32 ounces for $1. This makes it a tempting purchase for a frugal kitchen. Use your best judgement in deciding if it will be part of your diet or not. Most whole foodists choose not to use corn syrup in any form. If you're looking for a granulated natural sweetener there are several choices. They all cost about 4 to 5 times as much as plain white sugar. The best of the bunch is a product called Sucanat. It's name is a combination of the words "SUgar CAne, NATural" and is a registered trademark of PRONATEC AG Switzerland. It is made by first pressing the juice from natural sugar cane and then cooking the juice down to a thick syrup. Next the syrup is dehydrated and finally ground into sweet, sandy bits that are used just like regular sugar. All of the nutrition from the sugar cane remains in Sucanat, making it a whole food instead of a processed sweetener. Sucanat can replace regular white sugar or brown sugar in almost any recipe, especially in baking. For instance, if a recipe calls for 1-1/2 cups sugar (white or brown) just use 1-1/2 cups of Sucanat instead. It will give the finished product a darker color, but if you are using whole grains anyway, there won't be any noticeable difference. Rapadura is another evaporated cane juice. It's similar to Sucanat but some people believe it to be superior for reasons that I don't yet fully understand. It tends to cost more than Sucanat and is harder to find. Organic Cane Sugar, another granulated sweetener, is quite similar to white sugar. The only differences are that it retains some of the molasses from the cane and does not go through the bleaching process. It is finely granulated and of all of the natural sweeteners is the most like white sugar in texture and application. If you must have a wholesome sweetener that is very similar to white sugar, then this is your best bet. Sometimes it is called Florida Crystals, which is a brand name. Organic cane sugar tastes good and is a natural alternative to white sugar. Demerara, Turbinado and Raw sugar are all the same thing. I usually refer to this product as turbinado sugar because this is what I heard it called as a kid. It can usually be found in large supermarkets in the baking aisle. Turbinado sugar crystals are light brown and very large. They are excellent in candy making and delicious in hot tea, Postum or coffee. They also bake reasonably well, although some cooks prefer a finer product like Florida Crystals or Sucanat for cakes and cookies. Just like Sucanat and Florida Crystals, Turbinado sugar can replace white sugar in almost any recipe. Since the crystals are larger than those found in normal sugar, the texture of baked good sweetened with turbinado sugar may be somewhat grainy. Some people feel this adds to the appeal of turbinado sugar, while other folks disagree. Personally I like the texture in combination with whole wheat flour especially. It adds to the "natural" aesthetic. If organic is your preference then plain white sugar, brown sugar and powdered sugar are all available in organic versions. Once again they are pricey. Natural food stores and larger grocery stores carry these products and they can be used just like regular sugar. If you need and can afford natural sweeteners then go ahead and make use of them. It is certainly less expensive to use natural sweeteners and make your own natural foods at home than to buy them ready-made. But if you can't afford natural sweeteners, then don't worry about it. White granulated sugar, brown sugar and powdered sugar are not as bad as some would have us believe. By using fewer added sweeteners and focusing more on naturally sweet foods like ripe fruits, fresh vegetables and whole grains, we can still reap the benefits of whole foods. The sweetener controversy is like the margarine verses butter dilemma. If you have enough money to indulge in the higher prices versions, then by all means do so. If you don't have the extra cash then use the economical alternatives and take comfort in the knowledge that you are still feeding your family well. Homemade foods, whether they contain white sugar and margarine or butter and Sucanat, are still much better for the family and for our dietary goals than prefabricated foods plucked ready made from the aisles of the supermarket. Taking control of one's diet is the goal, and the ingredients that make up the stepping stones towards the goal are available in every price range. It's important that we focus on the good we can do, instead of getting bogged down in controversial details.
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