The horrors of artificial sweeteners!

August 2, 2014 10:27 am Published by Leave your thoughts

Aspartame, acesulfame (AK), sodium saccharin – they have no place at Naturally Good Food. Here’s why – and what we prefer to see on an ingredients list!

We sell organic sugar and natural sugar alternatives.

The real stuff – and real alternatives.

We don’t like artificial sweeteners because of their after-tastes, because of the side-effects (not all proven, but some at least well documented), because they’re used to make cheap poor-quality products even more cheaply, and because we believe that eating something that grows naturally out of the ground is always going to be preferable to making complex chemical reactions in a lab. (Though asking who takes milk and who takes potassium salt of 6-methyl-1,2,3-oxathiazine-4(3H)-one 2,2-dioxide does have a certain ring to it.)

We’re firmly of the opinion that actual, real sugar is better than any of these artificial chemicals (all, incidentally, discovered by scientists licking their fingers in labs. I hope they wear gloves nowadays). We stock sacks and sacks of sugar, of all kinds: if you’re ever tempted to get the chemistry set out and try to fuse two chemicals to make a sweet powder, think again. We have a sugar for every occasion!

Click here to see our full range of sugars.

We sell a great range of sugar alternatives.

Sugar for your honey – or try coconut blossom nectar.

But not everyone wants to use sugar, do they? And you certainly don’t have to all the time. That’s why we also have a great range of alternatives to sugar. Some of these you might already use – others may come as more of a surprise.

  • Honey: perhaps the most obvious sugar alternative. We have a lovely range of honeys, for every taste.
  • Syrups: as well as golden syrup, we have maple syrup, date syrup, rice malt syrup and coconut blossom nectar.
  • Agave syrup: this really deserves its own category, because of its sheer popularity. We sell huge tubs of this, as well as smaller, individual sized cartons.
  • Stevia powder: simply made from dried, ground stevia plant leaves, which are intensely sweet.
  • Sukrin (which comes in granulated form; as Sukrin Gold for an alternative to brown sugar; as Sukrin Melis, for use as icing sugar; and as Sukrin Plus, incorporating stevia).
  • Desserts sweetened with fermented grains: made in the Japanese tradition, these Amazake desserts are sweetened only by the natural action of the germinating rice, oats or millet themselves.

Click here to see our full range of sugar alternatives.

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This post was written by Sue

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