Why do you use rice malt syrup?

Sucrose (ordinary table sugar) is made up of 50 per cent glucose and 50 per cent fructose. It’s the fructose bit that we’re referring to in our name I Quit Sugar.

Rice malt syrup is made from fermented cooked rice and is a blend of complex carbohydrates, glucose and maltose. It’s 100 per cent fructose-free. However it is still a form of sugar that will demand an insulin response, and raise blood sugar levels.

The other IQS approved sweetener is stevia. Stevia is great for diabetics because it doesn't raise blood glucose levels.

Can I use these as much as I like then?

Afraid not. While fructose-free sweeteners such as stevia and rice malt syrup don’t have the same effect on the liver as fructose, ultimately we encourage a savoury state of mind.

That’s because consuming sweet flavours of any kind encourages your “sweet tooth”, making it more difficult to stay off the hard stuff. Plus ALL sweeteners – fructose-free or not – can raise insulin somewhat and cause a metabolic response (albeit some in a much more manageable way). 

Our recipes only use minimal amounts of RMS, teamed with healthy fats, and generally fibre and protein which slow down the sugar release into the blood. If you're following non-IQS recipes then the amount of sugar is usually a lot more (and potentially also teamed with fast release carbohydrates), which is not good for diabetics.

Why have any sweetener then?

Our first preference is to flavour food with naturally sweet veggies and low-fructose fruits (we direct you to these sweet potato-based Power Balls).

But we get that’s not always practical. And occasionally it doesn’t suit the recipe. That’s when rice malt syrup and stevia step in. We don’t actually use it them that often though, only for sweet treats which we encourage saving for special occasions. When we do use the sweeteners, we advise how much is in the recipe, usually list them as optional, and suggest you experiment with reducing the sweetness by taking them out.

 

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