Types of Sugar
It is undeniable that the human body needs glucose to live. It is the only fuel for brain functions and the main fuel for muscles. We could get enough glucose for the body with the ingestion of vegetables, fruits and whole carbohydrates. But since it is difficult to ban the sugar from the diet, the ideal is to consume healthy or less harmful options. The white sugar extracted from sugar cane, for example, is highly caloric and it has no nutritional value as it is processed, polished and it has all its minerals and vitamins removed. I suggest several options:
BROWN SUGAR: raw sugar also extracted from sugar cane. It does not go through refinement processes, preserving calcium, iron and minerals, but it changes the color and flavor when used.
DEMERARA: it undergoes a slight process of refinement and receives no chemical additive, its nutritional values are similar to those of brown sugar and it does not change the color or flavor when used.
STEVIA: This is a natural sweetener produced from the stevia plant. Its sweet principle, the glycoside, does not change in the intestinal tract, so the plant has a glycemic index equal to zero.
XYLITOL: it exists naturally in fruits and vegetables, but the commercial form available is extracted from corn or birch bark and it tastes as sugar.
COCONUT SUGAR: rich in potassium, iron, zinc and phosphorus, it has a low glycemic index but it changes the flavor of food. It is not worth using sweeteners like aspartame, saccharin and sodium cyclamate, since there are studies that associate these sweeteners to the development of several diseases.