Tag: sugar

How to replace sugar in sweets: all doses – Italian Cuisine

How to replace sugar in sweets: all doses


Replacing sugar in sweets can be a necessary operation for those who want to stay lighter or follow a low-calorie diet. Let's find out which ingredients can be used and the doses needed to not alter the flavor of the recipes

Like replace sugar in sweets to make gourmands and fans of cakes And dessert without compromising the flavor of the dishes and winking at those who bring forward a low-calorie diet?

We will try to answer this question by trying to list all possible alternatives to use in the kitchen and the proportions to keep for do not alter the taste of the dishes.

The first premise to do when you have to replace sugar in sweets is the one between ingredients in dust and those liquids. When using the former, it is certainly easier to use the alternative because it's easier do the same doses in the recipes.
Liquid preparations, another factor to always keep in mind when looking something that can be used in place of sugar granulated, inevitably change the consistency of the dishes.

How to replace sugar in sweets: powdered ingredients

The traditional sugar it can also be replaced with that of coconut. Of color Brown, This ingredient is similar to that of cane but definitely sweeter. Can be used in same proportions than the white one.

One of the powdered ingredient most used instead of sugar is the fructose, a natural product that has a higher sweetening power than traditional sugar. Precisely for this reason, the advice is to use 80 g of fructose when 100 g of semolina is needed in the recipe.

A natural sweetener, very powerful and perfect for low-calorie diets and those with particular diseases related to the consumption of sugar, is the stevia. This product it has no calories and can be used in much smaller quantities than traditional white sugar. 40 g of stevia can replace 100 g of granulated sugar. It must be borne in mind, however, that the taste of sweets will change slightly, with a slight licorice aftertaste.

How to replace sugar in sweets: liquid ingredients

The liquid product which is most frequently used to replace sugar in sweets is honey. This delicious natural ingredient has a intense sweetening power and 100 g of white sugar can be replaced with 80 g of honey.

Those looking for a valid alternative can try the malt, obtained from the fermentation of cereals, it should be used in larger quantity compared to granulated: 130 g of malt instead of 100 g of granulated sugar.

A liquid mix which is obtained from the processing of cane and white sugar is the molasses. It has a high sweetening power: 80 g of molasses are enough for 100 g of traditional product.

Other effective ways to replace sugar in sweets are the syrups. The most used are that of apples and that of Maple tree: natural products capable of sweetening even with smaller quantities than white sugar. In fact, 80 g of syrup is enough to replace 100 g of traditional ingredient.

Completely gluten-free and therefore also suitable for those suffering from intolerances it is, finally, it rice syrup. In this case, the sweetening power is lower and 130 g of product are needed to guarantee the same flavor as 100 g of white granulated sugar.

For some original and simple ideas to do for desserts with "alternative" sugars do not forget to browse ours gallery!

Pasta, how to eat it so as not to raise your blood sugar – Italian Cuisine


In order not to raise the sugar level too quickly and promote health problems, it must be prepared with the right ingredients. Here is a series of useful tips to put into practice in the kitchen

There pasta it is one of the most loved foods and often also the first one that is easily given up at the table, especially if you have it weight or health problems such as high blood sugar. "Pasta, contrary to popular belief, is a food that should not be eliminated, but rather consumed in the right quantities and combined with the right foods so as not to raise the blood sugar level too quickly, that is, the blood sugar" says the nutritionist Nicoletta Bocchino. «First of all, it is enough to avoid associating it in the same meal with other sources of carbohydrates such as bread, but also pizzas, sweets and desserts. Excessive consumption of these foods causes blood sugar levels to rise and then quickly collapse, stimulating an overproduction of insulin, which triggers a whole series of mechanisms that favor the onset of overweight, type 2 diabetes and many others. other disorders , says the expert, who here suggests a series of tips on how to eat it so as not to raise blood sugar.

Bring it to the table whole and cooked al dente

«Compared to refined pasta, wholemeal flour pasta has a lower glycemic index and load, consequently causing blood sugar levels (glycaemia) to rise and fall less rapidly. The merit is due to the presence of soluble fibers, which have hypoglycemic properties ”, explains nutritionist Nicoletta Bocchino. To further lower the glycemic index of the dish, that is the speed with which blood sugar levels rise after eating it, it must be brought to the table al dente. «Prolonged cooking makes the starches in which it is rich more assimilable. He also promoted the classic cold pasta recipes such as salads. The advantage? "Cooling in the refrigerator makes starches less assimilable."

Avoid that scondita and eat it with vegetables

Unseasoned pasta has a higher glycemic index than that sauteed in a pan with extra virgin olive oil and vegetables. «Vegetables, especially leafy ones, are excellent allies to keep blood sugar levels stable. Combined with pasta, they make the absorption of sugars in the intestinal tract slower. The merit is always due to the richness of soluble fibers that form a sort of gel inside the stomach which together with the good fats of the oil slow down their absorption ", says nutritionist Nicoletta Bocchino.

Yes also to spaghetti with fish

«Fish is a low glycemic index food. It provides proteins that help keep post-meal blood sugar at bay because they slow down the absorption of carbohydrates from pasta. Thanks to the high content of polyunsaturated fatty acids, they give satiety, allowing you to reduce the portions at the table and consequently the glycemic load of the meal ".

5 ingredients to add to the pasta to avoid raising your blood sugar

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Alternative sweeteners: don't just use sugar! – Italian Cuisine

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Stevia, honey, maple syrup, agave syrup, pure fructose and Colombian panela. Here are the alternative and natural sweeteners to use instead of white sugar




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Alternative sweeteners
Choosing to introduce natural sweeteners and alternatives to white sugar in your diet is an important step to take for the good of our health but always paying attention to the quantities. Why? Because they have a higher sweetening power than traditional sugar. But let's take a step back, let's talk about the sugar refining process. First of all, it is extracted from beet or sugar cane and, through various chemical processes and transformations industrial becomes the product we all know in the form of white grains. During these processes the sugar is deprived of various nutrients such as vitamins, enzymes and salts, all nutrients that are good for our health but which are eliminated from the raw material due to refining. The solution? Introduce alternative and natural sweeteners to our diet. Let's see what they are.

191640 "src =" https://www.salepepe.it/files/2021/10/miele-@salepepe.jpg "width =" 210 "style =" float: left;Honey: the best among the alternative sweeteners. Whether it's acacia, chestnut, wildflower or whatever you like best, honey is an excellent food to add to your diet. It is rich in antioxidants, minerals and vitamins.

191641 "src =" https://www.salepepe.it/files/2021/10/stevia-@salepepe.jpg "width =" 210 "style =" float: left;Stevia: yes to sweetness, no to calories. A completely calorie-free natural sweetener. Interesting, right? On the market it is found in powder, liquid but also in leaves. It has a taste reminiscent of licorice and can be used to prepare cakes, biscuits, spoon desserts and to sweeten drinks. But that's not all, stevia has another point in its favor: if used regularly it will help regulate blood pressure, purify the skin and normalize blood sugar.

191642 "src =" https://www.salepepe.it/files/2021/10/sciroppo-dacero-@salepepe.jpg "width =" 210 "style =" float: left;Maple syrup: in the fluid state. Used in the USA on pancakes and crêpes, maple syrup is excellent for reducing calorie intake. Not only that, it provides our body with the right energy, it is a valid tonic, it contains mineral salts such as potassium, vitamin B1.


Agave syrup:
to be used sparingly. It has a higher sweetening power than honey and is mostly made up of fructose. As mentioned just before, even with natural sweeteners you must not exceed the quantities.

191643 "src =" https://www.salepepe.it/files/2021/10/fruttosio-@salepepe.jpg "width =" 210 "style =" float: left;

Pure fructose: directly from fruit. As with agave syrup, fructose must also be used in small doses: it is twice as sweet as sucrose! It is commercially available in powder form and can be used like white sugar to sweeten drinks and foods.

Concentrated apple juice: viscous. This natural sweetener can also prepare at home, comfortably and effortlessly. Just get it 500 g of Stark apples, 15 g of corn starch And 1 organic lemon.
Start by washing the apples and cutting them into chunks, put them in a bowl and sprinkle them with lemon juice. Now take a juicer or, better yet, an extractor to get the juice. Filter it placing a tea towel inside a fine mesh strainer and do it drain for about an hour. Then squeeze the cloth to extract more liquid. Take a saucepan and sift yourself then the corn starch, pour the apple juice and jumbled up vigorously with a whisk. You do cook over low heat for a few minutes while you continue to mix. As soon as the mixture changes its consistency and becomes more and more viscous turn off the heat and let it cool, transfer the concentrated apple syrup into an airtight jar and use it to sweeten your preparations!

Colombian panela: solid state. Colombian panela belongs to that category of little-known alternative sweeteners. It is obtained from the evaporation of sugar cane juice, the color resembles that of raw sugar but the flavor is completely different: the panela is very delicate. It can be grated directly on foods to sweeten them.

October 2021
Giulia Ferrari

Posted on 09/10/2021

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