The Why Of Fruit Sweeteners Vs Honey, Rice Syrup

From Patti Lynch's book Sweet Inspirations
reviewed by Nancy Bohanon, M.D., Endocrinology, Diabetes, Internal Medicine, and endorsed by ADA of Washington State

Fructose, as found in fruit sweeteners, is a naturally occurring sugar found in fruit and is not associated with a rapid rise in blood sugar. Sweeter than honey or even sugar, less is needed in a recipe. This provides a double benefit. Increased sweetness & one-third fewer calories.

Rice syrup-based sweeteners, like sugar, also cause a fast rise in the blood sugar but are less sweet tasting than sugar. They react in the body much like corn syrup. With a condition such as diabetes, honey and rice syrup may not be appropriate to use.

According to the Rice Council in Houston, Texas, rice syrup is not a complex carbohydrate. When it is in a syrup form, it becomes a simple carbohydrate, much like corn syrup.

"One of the best things about using fruit sweeteners rather than sugar is that the end products are very moist (unless over-baked). They keep refrigerated for a long time, covered or wrapped. Also, they stay moist, where a sugar product will dry out quickly in the refrigerator."