I like to have my morning coffee slightly sweetened so I normally add a teaspoon of sugar. Now given all the negative info about fructose I wonder if corn syrup, which is basically glucose would be a better sweetener than sugar: sucrose is 50% fructose. I am talking about traditional corn syrup, not the more recent high fructose corn syrup (which has a similar share of fructose as is contained in sucrose). That traditional corn syrup being basically glucose does not contain fructose. Also I hate any artificial sweetener, and I do not like the way stevia tastes.
|
1
|
|
|
|
|
3
|
You could probably easily find some organic (and thus non-gmo) rice syrup. |
||||||
|
|
3
|
Why not train yourself to like...BLACK coffee! I did....it's not too hard. Just do it!....:) |
|||||||||||||||||
|
|
3
|
Dextrose? It's powdered glucose. |
||
|
|
|
2
|
If it were me, how I'd proceed would depend on my health status and my overall diet. If I were totally healthy and had a good metabolism, and if I had enough choline sources in my diet (liver, eggs, etc.) and was meeting my full requirement of that, I'd go for either honey or maple syrup in my coffee (probably high-grade for the latter, whatever wouldn't make the coffee taste too maple-y), because we have some species experience with those over corn syrup. I suppose though, if you just can't stand any artificial sweeteners (does that include things like xylitol?), regular corn syrup's better than table sugar. And it's certainly better than overdosing on fructose if you've got metabolic syndrome and/or fatty liver--but be sparing with it, just the same. Hm, just remembered coconut sugar but what I'm finding isn't encouraging. Beware of a new trick the alt-sweetener crowd is playing on an unsuspecting public by differentiating between sucrose and fructose. Specifically, coconut sugar purveyors are claiming coconut sugar's safer than agave because it's mostly sucrose. Well, sucrose is half-and-half glucose and fructose, and this is on top of the extra 3 percent or so of fructose that's separate from the sucrose in coconut sugar. Whoops. |
||||||
|
|
2
|
I don't get the answers suggesting he drink black coffee. The question was what sweetener to use not what whitener. I love my coffee with heavy cream, no sweetener of course. |
||
|
|
|
1
|
Uggh to HFCS. I agree w/ the black coffee comment. However, this is a delicious treat every so often, and is unambiguously paleo: http://paleograd.blogspot.com/2011/02/paleo-cappuccino.html Also, have you looked into pure glucose/dextrose? It's sugar, and as such should be used sparingly, but it doesn't have the harmful effects on your liver that fructose does. |
||
|
|
|
1
|
What about using some heavy cream instead of sugar ? |
||
|
|
|
0
|
Why not add some coconut milk, cream with cinnamon, cocoa powder? I'd avoid the corn syrup for sure. |
||||||
|
|
0
|
Corn syrup is GMO. I agree with Todd on the alternatives. Others like Almond Milk too. My hubby likes xylitol. |
||
|
|
|
0
|
I've used almond milk and coconut milk and now I found a brand that I don't mind drinking black ~ agree with the other's, avoid corn syrup. It's still sugar, so we should avoid it like the plague! |
||
|
|
|
0
|
I can't stand coconut milk in my coffee (haven't tried almond milk yet) and I learned to drink mine black by making sure the coffee was a mild roast, freshly ground and made well. I also drink it at about half the strength I used to, which makes an enormous difference. For a real treat, I like an espresso flavoured with honey and cinnamon. |
||
|
|
|
0
|
Make yourself a cheap "brevé" latte: 1/2 strong coffee, 1/2 grass-fed cream or half-and-half. You will not miss the sweetening at all. Order a "triple grande breve latte" at Starbucks. So damned good... and at $5.25 a day I really need to cut that out. I've even had them make me a latte with heavy cream, though I know the dairy products there are the cheapest industrial crap they can find. |
||
|
|
|
0
|
Why not just a bit of honey? Or maple syrup? |
|||||||||||
|
