A week after the World Health Organization has focused on sweeteners, I have the impression that the message has been interpreted a little regular. And it is that the recommendation of the gentlemen of the WHO is not that we run to the kitchen and throw the saccharin into the garbage can. The new suggestion is that no-calorie sweeteners should not be used as a measure to control weight or to reduce the risk of some chronic diseases.

What is the problem that the message is misinterpreted and low-calorie sweeteners become cursed? That many people look for another type of sweetener as an alternative that under the appearance of “healthy” or “natural” is actually pure and hard sugar. The shot would have backfired because there is plenty of scientific evidence that we should avoid sugar.

Here are five sweeteners that, under the guise of being healthy, aren't much different than “old-fashioned” white sugar.

1. BROWN SUGAR

White sugar, the classic sweetener, contains 99.5% sucrose. Its cousin, brown sugar, contains 85% sucrose, so there is no significant difference.

Important! One of the big myths about sugar is that brown sugar is painted white sugar.. I will not be the one who defends brown sugar but Caesar what belongs to Caesar. The legislation does not allow painting white sugar and no brown sugar that we find in the supermarket today is going to be painted.

2. PANELA

Panela manufacturing is concentrated in Asia and South America, the main producers are India and Colombia. Is it worth bringing panela from beyond the seas? What does it have to be so appreciated?

It is often said of it that it preserves most of the compounds present in the sugar cane juice and that its nutritional value is greater. The reality is that, despite its halo of sanctity, it contains 75% sucrose along with 5% glucose and 5% fructose..

In short, it is a product with 85% sugars and a handful of calcium, magnesium, phosphorus or iron that does not justify its consumption.. For example, to obtain the daily calcium requirements we should take a kilo of panela, which in turn contains no less than 850 mg of sugars. In a teaspoon of panela there are 4 mg of calcium, which represents a whopping 0.5% of the daily calcium requirements.

3. HONEY

Unlike panela, which we have to import from beyond, in Spain we are excellent producers of honey and it is a product that is very much ours that, when used well, has an exceptional gastronomic value.. However, we cannot omit that it contains between 75% -85% sugars depending on the variety.

A sugar that the WHO considers as “free sugar”. Regarding its medicinal properties, unfortunately there is no scientific evidence that honey “raises defenses” or “cures colds”..

honey is a sweetener. Of natural origin? Yes, but sweetener like the others. If we have the flu or a cold, beyond softening the throat and offering “comfort” if we drink it warm, it can do little for us.

4. AGAVE SYRUP OR NECTAR

Agave syrup is a type of sugar obtained from the Agave tequilana plant with a sweetening power 1.5 times higher than sucrose.. And yes, tequilana reminds us of tequila because tequila and other typical Mexican drinks are produced from agave syrup..

Despite having a lower glycemic index than sugar, its fructose content is high (70%) and therefore it is by no means a healthy alternative to sugar.

5. MAPLE SYRUP OR MAPLE SYRUP

And from Mexico we jump to Canada, where maple syrup is king. This syrup is extracted from the juice of the trunk of some species of maple such as red maple, black maple or sugar maple.. When we were little we saw this syrup in the movies, in its glass jars with metal handles, when the Americans sweetened the famous pancakes for breakfast.. Globalization has meant that we now have a jug of maple syrup in practically every neighborhood cafeteria and even in every fairground stall.

Approximately 70% of maple syrup is sugars, most of it sucrose (about 90%) and the rest glucose and fructose.. That is, more of the same.

practical conclusions

In short, the message that should get through is not to demonize one or the other, but rather that we try to do without sweeteners in general and get used to the real taste of food..

Of course, if after the WHO message anyone is thinking of substituting brown or panela sugar for saccharin in their morning coffee, they may want to give the decision a second thought. Non-caloric sweeteners are still safe and there is no reason to replace them with sugar or their first cousins.