A huge percentage of people admit to having a sweet tooth, a little craving for that something sweet. For that lucky small percentage who do NOT have a sweet tooth: GOOD ON YA! But for those of us that do (this may sound familiar), you often “treat” yourself with something containing:
• White or brown sugar (no nutritional value)
• Honey or maple syrup (a little nutritional value)
This “treat” is really no treat at all. You may experience a temporary energy lift, but then CRASH! This upsurge in blood sugar level followed by a big plummet is particularly significant for those that don’t normally indulge; however, it is still felt by those who regularly consume these sugary sweeteners.
Effects of the “sugar blues” can include:
• Anxiety or irritability
• Low energy or fatigue
• Feelings of depression
Long term affects of sugar indulgence has been linked mental illness, diabetes, hormonal and degenerative diseases.
Yikes! So what is one to do to satisfy that sweet tooth without compromising one’s health and well-being? Satisfy it the macrobiotic way: brown rice malt syrup!
Brown rice malt syrup is made by a slow, natural enzymatic process, as the whole grains are partially broken down into a thick liquid. While providing that bit o’ sweet, it only contains 3-4% glucose (the substance that gives the quick hit sugar buzz). Besides that, it contains complex carbohydrates, maltose and water which allows for a long, gradual digestion period. That means that it's a prolonged source of energy that is calming as opposed to a sugar high then crash. To boot, it contains many of the vitamin B and minerals found in rice and barley
Brown Rice Syrup has a simple taste that won’t overpower - add it to your kitchen pantry!
Want to bring the power of macrobiotic eating into your life, but don't know how to do it? Our macrobiotic master, Tanis Kohut, is offering a series of workshops at the studio. Get all the details here.
You can also check out the Macrobiotic Guide, a website chock full of macro tips and information.