Product Type: Tate & Lyle Baking & Ingredients
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Fruit Sugars, a better alternative?
Tate & Lyle Fruit Sugar
Member Name: LoolooMe
Tate & Lyle Fruit Sugar
Advantages: A must for diabetics etc.
Disadvantages: Expensive and will make you into a pear.
How much? I ask you cry as you realise how much more expensive fruit sugar is from normal sugar. Then follows the questions of whether you should pay the extra. Well in short for me no. The longer story is avalible below.
I was introduced to fruit sugar via a diabetic friend. Diabetics opt for fruit sugar over normal cane sugar (the usual stuff), as it has a lower GI (Glycemic Index), which means that the sugars are relased slower so instead of getting a high spike, you get a slow realse and so a slower amount of surgar which plateus out. This is important for Non Diabetics as well as it stops the sugar rush, or the hyper state. Also unused sugars are converted into fat.
*Where are fruit sugars from and why are they different?*
Fruit sugars are from fruit (self explanatory) they consit of a longer molcular chain and so take longer to break down than standard sugar (Sucrose and Glucose), but they are still a sugar. Fruit sugars (Fructose) are naturally found in oranges, apples, apricoats etc. Grapes (so rasins as well) contain sucrose which is broken down in the same maner as ordinary sugar.
Basically differences in molecular level mean that fruit sugars have a lower GI and are sweeter.
*Does the GI effect you?*
I use sugar for coffee and in baking, that's all. So I don't notice the change. I leave a pretty busy life which involves a lot of walking and don't suffer from sugar highs. I would imagine if you take a lot of sugar all at once ie in your tea and with ceral then you would be effected, or if you have a child which is highly susceptable to sugar rushes.
I does effect diabetics (that I know so 2, both type I), but this is because they can't produce the insulin they need and so they know about sugar spikes.
*Does it taste the same?*
Individually it is sweeter, though I can't tell the difference in my coffee. As it is sweeter then you use a third less, this is the main reason I origianally switched as a teaspoon of each contains the same calories, however as fructose is sweeter then I was using less.
*Why did you stop?*
I stopped for two reasons. 1. Cost and 2. Weight distribution. The cost is substantially more as it is a specialise product, however like normal sugar fruit sugars are the same. I found that the packaging of Tate and Lyle was nicer, but was more expensive than other fruitsugars which it needn't be. The weight: Because they are different in their break down they are also different in where they are stored. Eating fructose gives you an apple/pear shape (Ie weight is held around your middle). I started to notice that I was putting on extra weight in this region so stopped.
*Is it an easy subsitution?*
Yes, just use a third less. It tastes a lot nicer than sweeteners (but I can't stand those). It is difficult to make icing out of as you must grind it down first and it doesn't work in meranges. If you are baking for a special occasion then I would practice first. Also obviously there is no fruit brown sugar, so in some recipies there is no substitue.
In summary, if you need lower GI then buy it. If you don't and have the money then try it. If you don't and don't have the money then keep on using the normal white stuff.
Summary: For me it all comes down to cost.
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