Question from Lynne
I have a few questions about sweeteners that will “crack” to make hard candy: unrefined cane sugar, barley malt syrup, brown rice syrup, agave nectar, honey.
Of all the ones listed, which has the lowest glycemic index number, and which one would be the healthiest choice?
I also wondered if molasses would work and if it is a healthy choice – I noticed it’s not included in the list of natural sweeteners to enjoy.
Thanks,
Lynne
Debra’s Answer
Agave is definitely the lowest and honey is the highest. The others are in the middle.
There is a glycemic index that assigns numbers to foods, but I don’t use that as there is a high variation of actual glycemic response from person to person. So here is the relative general glycemic index of the sweeteners currently used in my recipes:
High
Medium
Low
Negligible
