The other day i was so happy with myself for finding and baking a paleo muffin recipe that was only sweetened with overripe bananas...but with all this fructose talk as of late, would I have been better off using cane sugar? rice syrup? agave? maple? honey? I am soo confused. Can someone please tell me what to use and WHY?
and no i don't normally partake in paleo baked goods..as I've got a little weight to lose..but they were a special treat.
This dude is a genius. If you don't feel like reading the post, honey is far superior to table sugar and HFCS. Honey seems to affect the body much in the same way that starches do. As an added bonus, using local honey from your farmers market seems to be extremely helpful for limiting the severity of seasonal allergies.
In my opinion, it's better to naturally sweeten any foods rather than using a substitute. Most whole fruits, which are totally fiber rich too, tend to be low in their GL as well. Another benefit of using fruit to sweeten over added sugars, is the sugar that naturally occurs in food are part of their total nutrient package.
Cinnamon, coconut, applesauce, fresh juice, fruit reductions, even carrots will sweeten nicely.
I think ripe bananas are great for a sweetener; probably one of the more nutritious choices you could make. If it's a special treat, I wouldn't worry about it too much, it ain't worth the cortisol ;) I used to use agave but apparently it's basically the cactus equivalent of HFCS.
I've had a few friends switch over to paleo, and I always encourage them that when they're just getting started on it, focus on eating real food, then tweak stuff later (macronutrients, fruit intake, PUFA ratios, etc.) That worked well for me because it helped me from being overwhelmed right out of the gate.