There’s been a lot of talk lately about sugar addiction, and the need to reduce the amount of sugar we consume in our diets. There’s a school of thought that says a little of what you fancy does you good, but there’s no disputing the scientific evidence that eating excess sugar is harmful. So does that mean cookies should be banned from our kitchens? Not necessarily… On special occasions, there’s really nothing wrong with indulging in your favorite baked treat, whether that’s cookies, cakes or other confectionery. For cookie lovers who don’t want to give up on life’s little luxuries, there are more ways to add sweetness to a recipe than simply adding refined sugar. Read on to find out more…
Is all sugar bad?
Sugar is a carbohydrate which provides energy to our bodies. It is quickly absorbed by the body and has no other nutritional value. When we consume a lot of sugar, if it’s not quickly used as energy, it becomes converted into stored body fat, something we all want to avoid! In foods, there are two types of sugar: naturally occurring sugar and added sugar. Naturally occurring sugar is found in whole, unprocessed foods, such as the fructose in fruit, and the lactose in milk. Added sugar is any sugar, even a natural sugar like fructose, which is added to a processed food or drink while it is being made.
In general, any form of sugar we consume can have a detrimental effect on the body. It can cause a ‘sugar high’, that jittery feeling we get when we’ve had too much candy, or the wild behaviour of children shortly after eating chocolate, followed by an inevitable energy slump. There’s lots of information available about why sugar is bad, but some sugars are considered to be less harmful than others. Fruit sugars eaten as part of whole fruit, not juice, come along with a healthy serving of vitamins, fiber and other nutrients, so can be beneficial to the body. There are also a multitude of sugar replacements available, from the all-natural Stevia sweetener to the super-sweet Sucralose, which claims to have a negligible effect on blood-sugar levels.
So why do we add sugar to our food?
If sugar’s so bad for us, why do food manufacturers use it in so many products? The simple answer is that it tastes good! It can also improve the color and texture of foods, keep baked goods fresher for longer and aid fermentation in bread and alcohol.
What if I’m trying to cut down?
When you’re trying to reduce the amount of sugar in your diet, it can be frustrating to read the labels on food packaging and discover how many products contain added sugar that you just wouldn’t expect. From tinned soups to salad dressings, the findings can be surprising! One way to gain control of what you’re eating is to make more foods from scratch yourself. If you’re a cookie-lover and want to cut back on added sugar, try one of these recipes to create delicious baked treats with natural sweeteners instead:
Peanut Butter, Banana, Honey & Oat Chocolate Chip Cookies
This recipe uses honey or maple syrup for sweetness, along with a mashed banana. It still counts as added sugar, but honey is considered far healthier than refined cane sugar, and these cookies sound utterly delicious.
Super quick and simple, this handy recipe provides a great tasting treat. Sugar-free, dairy-free, nut free, egg free and wheat free – this is perfect for anyone with an intolerance or allergy who still loves cookies!
This recipe uses Stevia sugar substitute. You’ll notice the amount specified is far smaller than the amount of white sugar you’d usually use in a recipe for choc chip cookies.
