High Fructose Corn Syrup, or HFCS, has been used as a sweetener in soft drinks, candy and other packaged and produced food items, while honey is naturally produced by bees and has been used by various cultures as a sweetener for thousands of years 2. Both honey and agave nectar are considered natural products, but they differ in how they end up on the grocery store shelf. On today's episode of Live Lean TV, I'm sharing which is the healthiest natural sweetener: maple syrup vs honey vs agave nectar. Homemade raw energy balls/bars sweetened with dates and/or honey. Although it is not widely available everywhere in the world, stevia syrup is attractive as a maple syrup substitute because it is sugar-free. I think as of right now for me, the yacon is the front runner. Raw Honey. And are mainly sucrose vs agave which although hv lower gi is mainly single sugar fructose. Plastic containers last up to two years, and tins are good for about six months. Agave syrup has a very sweet but mild flavor. Eating either, honey, or maple syrup will flood your blood with sugar. Reply. Fruits are packed with vitamins, minerals, and fiber. Originally Published: May 6, 2013 Last Updated: Jul 25, 2020 by realrawkitchen This post may contain affiliate links This blog generates income via ads 23 Comments. Agave nectar. Due to the high fructose content. For maple syrup, Amazon charges $18.22 per quart of Grade B Coombs. The syrup also has 15 times more calcium than honey." Maple Syrup … One study found that replacing sugar with honey could actually lower blood sugar levels and prevent weight gain or aid in weight loss. The flavor profile of maple syrup is pretty fantastic (objective fact and certainly not a biased opinion of this writer). Agave syrup has a number of advantages over honey syrup. I have noticed a minor lessening of allergy symptoms to local allergens since changing to local, and there are some trace amounts of nutrients in it, so it definitely is a reasonable choice for using in recipes. 6. High fructose corn syrup and honey are both sweeteners that help make foods more appealing to taste 2. Very informative. Cindy says: October 23, 2013 at 8:23 am. When it comes to all natural sweeteners, make sure you don’t overdo it. Agave vs. maple syrup: agave nectar and maple syrup, both have a thick fluid-like consistency that is sweet. Maple syrup's glycemic index is the same as honey's, and lower than sugar. It is also a source of calcium, potassium, and magnesium, along with carbohydrates.. Honey, on the other hand, packs 304 kcals energy per 100 gm and over 82 gm sugar.This certainly makes honey sweeter and richer than maple syrup. But honey has more calories, teaspoon per teaspoon, than sugar. If you eat honey produced in your area, you may have fewer problems with allergies. Reply. Remember: you’re buying stevia for the stevia, not for the additives. Honey and maple syrup each have about 60 calories per tablespoon. We compare honey, molasses, maple syrup, agave nectar and Stevia to see whether any of these sugar substitutes are healthier than plain sugar Price-wise, I find maple syrup to be more expensive as there are many bee keepers in our area, so we use maple syrup as an occasional treat instead of a staple in our home. Read More Agave syrup is produced from the sap of the agave, a succulent plant related to cactus. Honey makes my blood sugar rise so I can't use honey, maple syrup, agave syrup. Maple syrup is high in fructose, similarly to agave and honey. Maple syrup is simply the concentrated sap of the maple tree. Unopened maple syrup can last for years if stored in the proper container. Both honey and maple syrup contain equal amounts of phosphorus and selenium, while according to this Livestrong.com article, "maple syrup is lower in sodium, making it suitable for low-sodium diets. Any baked good that I make at home. That’s not pure maple syrup. I'm trying to bake without honey. Our maples syrup is also certified organic. Maple Syrup vs. Honey: Which is Healthier? Scroll down for everything you need to know about agave vs. honey. Barbara says: March 10, 2014 at 5:44 pm. There’s something to be said for what is probably the world’s oldest sweetener. Right now I have monk fruit, date syrup, stevia, honey, and yacon syrup on my counter trying to decide which is best to add to my morning tea. Many people who find honey distasteful will still like the flavor of agave nectar. While it is a naturally occurring product and contains some nutritional benefit similar to liquid honey, maple syrup is much less sweet than refined sugar meaning you will need to consume more of it to achieve the same level of sweetness. It is considered to have a low glycemic index, similar to molasses (around 54). A few commercially-manufactured brands can be purchased online, or you can just make a simple stevia syrup at home by boiling a few crushed stevia leaves in a cup of water. Maple syrup is about 60 percent as sweet as sugar. I love that I ran into this article while I was researching. SKU: 716123128704. Stevia Syrup. In fact, if it’s stored in glass, it can last as long as 50 years without going bad. Trees are tapped, and then the sap is boiled to evaporate most of the water and filtered to remove impurities. Honey, maple syrup, and molasses are three liquid sweeteners commonly used in baking. So even if a food is labeled “healthy” it may contain any one of the sweeteners above. But im researching around and turns out the cheap ol coconut sugar ( im fr south east asia - malaysia) has a lower gi of 35 vs maple syrup 55. Get maple syrup here if you don't have a good local source. Chopped apple, walnuts, cinnamon, honey drizzle heated in the microwave for ~30 seconds. While honey does contain higher fructose levels, it’s relatively low on the glycemic index, making it one of the best sugar substitutes of the bunch. Maple Syrup The traditional pancake topping, maple syrup is extracted from the sugars found in the sap of maple trees. Enjoy it on your breakfast pancakes or add it to sweet or savory dishes for a little maple kick, with only 70 calories per serving. Maple syrup has a low glycemic index of 54, while honey’s glycemic index of 61 is a little higher, making honey a moderate glycemic index food. Pure maple syrup is made from the sap of maple trees. It is made by making a small cut into the tree, collecting the sap into a bucket, and boiling the sap to evaporate the water. Our maple syrup is from Vermont and is a very intense dark brown with very strong caramel flavors. Baking with Stevia It is the reason behind many people choosing some other ways to satisfy their need for sugar. I'm a diabetic. In one study, honey decreased triglycerides in patients with hypertriglyceridemia and reduced low density lipoproteins in patients with hyperlipidemia, however, artificial honey had the opposite effects. Its so confusing! honey: I do use some local honey, since I really enjoy the flavour. Pure maple syrup (the kind tapped from a tree) is an even better option, because it undergoes less processing than refined sugars. NON-raw maple syrup vs. “raw” agave. Two of those ways are agave nectar and maple syrup. Moreover, agave nectar will put tremendous stress to your liver. The best solution is to eat lots of fruits. An opened bottle of maple syrup will last for about a year in the fridge. Some can appear dark while others are crystal clear. The chart below shows syrup winning in a head to head on mineral activity. It also contains antioxidants and minerals like zinc and potassium, and has a lower glycemic index than refined sugars, meaning it won’t lead to spikes of blood sugar that can give you the jitters. That’s a bit more than white sugar’s 50 calories, but they’re also sweeter so you might use less. Maple syrup is used in a similar manner to honey. The light varieties of nectar can have a more neutral flavor than honey, making them less likely to interfere with or mask delicately flavored foods. When you want the hearty, woody flavor of maple, reach for SweetLeaf Stevia Sugar-Free Syrup’s Maple. You might want to remove that same amount of baking soda from a recipe when substituting another sweetener for maple syrup or honey. 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