Alternatives exist to sugars with natural sweeteners like sap Kitul, xylitol derived from birch bark, stevia, agave syrup, carob, maple syrup and honey. Yet all are not equal, some are more natural, healthier and more are refined, that is to say, transformed or distorted. Sap Kitul is a pretty good natural sweetener for its low glycemic index and its composition rich in minerals (calcium, iron) and rich in vitamins (vitamin B1, B12 and C). Kitul The palm is a crop which is the sap of certain stems. The sap is altered by Kitul such as boiling the maple sap to make syrup. This treatment is already refining for the purists. The stevia sugar is a natural sweetener more economically accessible. Sweetness is rare in nature, yet the taste is most often selected by humans through various stages of refining foods: sugar cane, beets or even rice … especially sugar demand to choose between what is natural which is purified or refined, processed, and then reshaped by man developed more for financial, transportation and time savings for taste reasons, to lifestyle and health. The presence of excessive sweetness in our diet to change our perceptions of taste and our fondness for certain foods that food industry knows very well exploited. We tend to forget to enjoy dishes and foods low in taste but rich in aroma and flavor for those who can take his time.
