The Sweetest Love of All

By Hklbrries

"Besides the health concern of so many sweeteners lurking in prepackaged foods, vegetarians and vegans have a sugar issue to contend with. Much of the white, brown and powdered sugar on the market has been filtered through bone char - cow bones heated to 1,200 C and turned into a charcoal filter. The largest sugar manufacturers in the country all use bone char to whiten cane sugar and remove impurities.

But not all sugar is processed this way. About half of the sugar manufactured in the United States comes from beets, and beet sugar is never filtered through bone char.

'Unfortunately, consumers usually don't know if they're purchasing beet sugar or cane sugar,' says Andy Briscoe, president and CEO of the trade group The Sugar Association. Conventional sugar packages available in mainstream supermarkets aren't labeled to let you know if the sugar inside comes from beets or sugarcane. Manufacturers that use bone char in their white sugar also use bone char when producing brown sugar (which is made by adding molasses to refined sugar) and confectioners' sugar (which is refined sugar mixed with cornstarch).

'One option for vegetarians wishing to avoid bone char completely is to buy unrefined, certified organic and natural sugar that has not been processed through a bone char,' says Pauline McKee of Wholesome Sweeteners, Inc., and Billington's, manufacturers of organic vegan sugars and sweeteners. Or you can buy sugar from companies such as Now Foods that sell clearly labeled beet sugar.

To make sure you're getting vegetarian-friendly sweetener, avoid using conventional sugar, and choose a naturally sweet substitute or bone-char free sugar such as the following:

Agave nectar: This naturally sweet liquid is derived from a cactus-like plant most widely used in making tequila. Sweeter than white sugar, it's less dense and less sticky than honey. The lighter-colored variety has a mild, neutral flavor, while the darker version tastes like molasses. Agave nectar dissolves easily in hot and cold liquids. It can be used to sweeten a variety of foods, baked goods and sauces. Because it's absorbed and metabolized slowly, agave nectar causes blood sugar levels to rise gradually and not as high as white sugar.

Barley malt syrup: This dark brown, thick and sticky syrup is processed from sprouted, fermented barley. Not as sweet as sugar, barley malt has a rich, roasted flavor. Available in two varieties: 100 percent barley malt and a 60 percent barley malt / 40 percent corn malt (which is sweeter than pure barley malt). You can use this syrup in breads and baked goods. It imparts a distinctive flavor to spice cakes, gingerbread and baked beans. Barley malt syrup contains iron, magnesium and zinc as well as complex carbohydrates, which the body metabolizes more slowly than sugar.

Blackstrap molasses: Molasses is the thick syrup produced as the final product in the sugar-making process. Choose unrefined, organic brands to ensure that a bone char wasn't used. Intensely flavored, blackstrap molasses is about half as sweet as white sugar. (Light and dark molasses are both less bitter than blackstrap molasses). Molasses is best used in gingerbread, cookies, baked beans, sauces and marinades. This syrup contains iron, calcium, vitamin B6 and magnesium. (Light and dark molasses contain fewer nutrients than blackstrap molasses).

Brown rice syrup: Made from sprouted brown rice, this thick, golden syrup is a traditional Asian sweetener. This mild-flavored syrup is not as sweet as white sugar or honey. It has a nutty, butterscotch-like flavor. This syrup is especially useful in cooking and baking or to sweeten hot or cold beverages. Because it contains complex carbohydrates, it raises blood sugar levels slowly and steadily.

Evaporated cane juice: This minimally processed sweetener is made by dehydrating the crystals left after cane juice has been pressed. These light tan-colored crystals impart a rich brown sugar flavor. Evaporated cane juice is equally as sweet as table sugar. You can use evaporated cane juice in baked good such as custards, puddings, pie fillings and meringues. This sweetener also works well in preserves, jellies and savory sauces. Evaporated cane juice contains iron. Because of its full flavor, you may consume less than you would of foods made with conventional sugar.

Maple syrup: A healthful sugar substitute, maple syrup is a staple in many American kitchens. Make sure you choose a vegetarian-friendly brand. Most manufacturers use vegetable oil when producing maple syrup, but some small manufacturers use lard to reduce the foam in the syrup. About 40 gallons of sap make just one gallon of syrup. Available in four grades: Grade A Light Amber has the mildest flavor. The most popular grade, Grade A Medium Amber, is fuller flavored. Grade A Dark Amber has a robust flavor. Grade B is the darkest, strongest and heaviest syrup and is used primarily for cooking. More than just a topping for pancakes, maple syrup is delicious in sauces and in baked goods. This golden syrup imparts a distinct flavor when used in place of honey. If a recipe calls for brown rice syrup, barley malt syrup, corn syrup or molasses and you don't have them on hand, maple syrup is a good substitute. Maple syrup contains calcium, potassium, magnesium, manganese, phosophorous and iron. Choose pure maple syrup; otherwise it's likely to be made of mostly corn syrup and artificial flavors and colors.

Muscovado sugar: Made from the juice of the sugarcane, this natural, unrefined sugar is a soft, moist, fine-grained brown sugar. Light brown muscovado sugar has a creamy fudge flavor; dark brown muscovado sugar has a stronger molasses flavor. Substitute light muscovado sugar for light brown sugar in cookies and cakes. Substitute dark brown muscovado (also known as dark brown molasses sugar) for dark brown sugar, such as in gingerbread and savory sauces. Rich in iron, muscovado contains natural molasses throughout the crystal.

Stevia: Derived from the leaves of a shrub native to Paraguay and Brazil, the leafy, green herb has been used as a sweetener for centuries by South Americans. Used frequently by diabetics, stevia doesn't quickly raise blood sugar levels. Stevia is 100 - 400 times sweeter than white sugar. Use it sparingly because too much leaves you with a bitter aftertaste. Stevia is available as a dried leaf, a powder and a liquid extract. Only a few drops of liquid stevia are needed to sweeten a cup of coffee or tea. Baking with stevia takes practice because it lacks the bulk of sugar and other sweeteners. Calorie-free, stevia won't cause tooth decay or elevate blood sugar levels. Stevia is available only in health food stores and some drug stores as a dietary supplement. The Food and Drug Administration banned its use in food, stating that there "isn't enough data to conclude that the use [in food] would be safe."

Sucanat: A popular alternative to traditional sugar, Sucanat stands for SUgar CAne NATural. It is made by crushing sugar cane, extracting the juice and rapidly evaporating the syrup to create a porous granule. Sucanat is never filtered through a bone char. Not as sweet as sugar, Sucanat has a rich molasses flavor. It may impart a slight caramel flavor to some baked goods. A perfect replacement for refined white or brown sugar, it works particularly well in chocolate-based recipes, baked goods and marinades. Unlike refined sugar, Sucanat contains iron, calcium, potassium, vitamin B6 and chromium.

Turbinado sugar: Turbinado sugar is the result of refined sugar that has been steam-cleaned to remove impurities. About two-thirds of the original molasses content is removed during processing. These coarse, light tan granules impart a mild molasses flavor. You can use turbinado sugar in hot beverages, cereals, canned goods and baked goods. Often called "raw" sugar, turbinado sugar contains trace amounts of calcium and iron.

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