Ways to Be Sweet, but Not TOO Sweet, on Valentine’s Day
Sugar. When we think of Valentine’s Day, one of the first things we think of is that big, heart-shaped box of chocolates or plate of cookies, loaded with sugar.
The thing is, your brain loves to use sugar. Glucose, which is the breakdown of sugar, is its primary nutrient of need. Sugar can be really important. The problem is that sugar is easily over-consumed and can be a source of cravings, so people can go crazy with that.
Here are some options for how to be sweet, but not TOO sweet, with your baking this Valentine’s Day:
- Agave nectar: Lower glycemic index than sugar, affects your blood sugar differently, full of moisture (so great for baking!)
- Maple syrup: Naturally sweet, hint of maple. **Make sure to read the label to make sure you get REAL maple syrup and not high fructose corn syrup.
- Stevia: Many products made from Stevia plant — look for “no calorie sweetener” (contains whole Stevia plant) instead of “artificial”.
- Raw cane sugar: Healthier than bleached white sugar, brown in color
When consuming sugar, moderation is key. Be conscious of your portions as you enjoy your tasty treats. Also, pairing sugar with protein, fiber, and certain fats can moderate your blood sugar and lessen the inflammation caused by the sugar.
For more details, check out the full video (click the picture or click here).
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