All About Looking For the Perfect Substitute For Refined Sugars In Baking
Recently, I begun to consider all the possible approaches to bake a “healthier” cake and then for people who love cakes can have their favourite desserts and are still get away from all of the negative effects from eating cakes. It is commonly known that having a lot of sugar and butter can hinder our health and fitness, yet how unhealthy could it be? According to recent studies, the unwise intake of sugar and butter can have a series negative effect on our body such as, tooth decay, type 2 diabetes, high cholesterol and in many cases relating to heart disease. For this reason, we ought to be mindful of eating food that is loaded with sugar and butter. In this discussion, I’ll focus on talking about sugar.
Sugar is a type of carbohydrate and provides a source of energy. Refined sugars are normally used in cake recipes, for example, castor sugar and icing sugar. However, refined sugars can put substantial strain and also have serious negative effects on your body. Can there be any substitute for refined sugars in our diet? Particularly, I think of any replacement for sugar used in baking cakes.
Quite a few diet professionals believe that fructose is a perfect replacement, as it is a more advanced molecule than that of glucose in refined sugar. Yet, researches also found that excessive consumption of fructose could be a factor in some diseases, such as metabolic syndrome and insulin resistance.
I specially purchased a bottle of liquid sweetener. I have been dazzled by the zero calories and created a chocolate flourless cake from using it. The cake was great. It was sweet and moist. Since it is artificial, I had been curious about the 2 common ingredients in the sweetener: sodium saccharin and sodium benzoate. Saccharin is not really thought to be a potential hazard to human health. Unfortunately, Sodium benzoate is definitely a preservative and has been debatable that consuming it may cause hyperactivity. Furthermore, some soft drink companies are in the process of discovering a new ingredient to phase Sodium Benzoate out of the production process.
A few years ago, Low GI sugar was invented by an Australian sugar manufacturer. This company shows that low GI sugar takes more time to be completely digested and this resulted in a slower release of energy to help curb hunger craving. A low GI diet can help prevent a few of the chronic diseases such as type 2 diabetes, obesity and heart disease. Low-GI sugar also holds the micro-nutrients from the original sugar cane for example, antioxidants, potassium, calcium and magnesium.
To sum up, there aren’t any 100% dependable healthy options for us, but natural sugars that exist in vegetables and fruits are much better for our health. They often possess a low GI score which is below 55, such as apples, oranges, pears, peaches and other green vegetables. Furthermore, low GI sugar can be a wise alternative for avoiding chronic diseases such as diabetes and obesity.
Finally, I have tried many times in my recipes that reducing the sugar content by half and at the same time adding 10% honey of the sugar amount into the cake recipes. Most of the cakes turned out beautifully. I have to say, it is very complicated to twist a recipe to its perfection. The change of a small part of ingredients could end up with a huge impact on a cake with reference to the taste, moisture and texture.