Introduction: What is Diabetic Brown Sugar?
Diabetic Brown Sugar is a brown sugar substitute that is used by people with diabetes as a substitute for regular white sugar. Diabetic Brown Sugar is also called erythritol, which is derived from corn or fermented grape juice.
Erythritol, the main ingredient in Diabetic Brown Sugar, has been found to be safe for most people with diabetes. Erythritol is metabolized differently than other sugars and doesn’t cause hyperglycemia which can lead to other complications such as hypoglycemia and diabetic ketoacidosis.
It is important to note that the usual substitutes for brown sugar-like molasses, maple syrup or honey are not recommended for people with diabetes because of their high content of fructose which can spike blood sugar levels and lead to complications.
pic credits: John Cutting
What are the Benefits of Using Diabetic Brown Sugar?
Brown sugar is sugar cane that has been processed more than white sugar. Brown sugar also has a lower concentration of sucrose which means it is less sweet than white sugar.
Some people prefer brown sugar because they believe it tastes better. Others use it to help with the flavour of foods and drinks that are bitter or sour tasting. Brown sugars are also used in some recipes to add texture and colour.
However, brown sugars don’t provide any nutritional benefits other than being a healthier choice sweetener for people who are diabetic or trying to avoid refined sugars for other health reasons.
How to Use Diabetic Brown Sugar in Cooking and Baking Recipes
Brown sugar can be used in many recipes and it is an easy substitute for regular white sugar. It provides a different flavour and colour to the food.
Brown sugar can be used as a substitute for white sugar in any baking recipe or cake recipe. Brown sugar has a unique flavour that you won’t find with white sugar, so it’s best just to stick to recipes that use brown sugar. Brown sugar can also be used as the base for any sauce or topping you might like on your food. For all those who are diabetic, brown sugars are also good to use in cooking and baking because they have fewer carbohydrates than white sugars do.