The Ultimate Guide to Sugars and Sweeteners: Discover the Taste, Use, Nutrition, Science, and Lore of Everything from Agave Nectar to Xylitol

The Ultimate Guide to Sugars and Sweeteners: Discover the Taste, Use, Nutrition, Science, and Lore of Everything from Agave Nectar to Xylitol

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Overview

The Ultimate Guide to Sugars and Sweeteners: Discover the Taste, Use, Nutrition, Science, and Lore of Everything from Agave Nectar to Xylitol by Alan Barclay, Philippa Sandall, Claudia Shwide-Slavin

“Whether you’re a healthcare provider, a chef, or simply a foodie, you’ll find The Ultimate Guide to Sugars and Sweeteners an accurate and complete resource.”—Hope Warshaw, MMSC, RD, CDE, BC-ADM, best-selling author of The Diabetes Food and Nutrition Bible and Diabetes Meal Planning Made Easy

An all-in-one reference to sugars and sweeteners—for any sweet-toothed consumer who also craves the facts

Today, supermarkets and natural food stores feature a bewildering variety of sugars and alternative sweeteners. The deluge of conflicting information doesn’t help. If choosing a sweetener leaves you scratching your head, this handy guide will answer all of your questions—even the ones you didn’t know to ask:

  • Which sweeteners perform well in baking?
  • Will the kids notice if I sub in stevia?
  • What’s the best pick if I’m watching my waistline, blood sugar, or environmental impact?
  • Are any of them really superfoods . . . or toxic?
Perfect for foodies, bakers, carb counters, parents, chefs, and clinicians, this delightfully readable book features more than 180 alphabetical entries on natural and artificial sweeteners, including the usual suspects (table sugar, honey), the controversial (aspartame, high-fructose corn syrup), the hyped (coconut sugar, monk fruit sweetener), and the unfamiliar (Chinese rock sugar, isomaltulose). You’ll also find myth-busting Q&As, intriguing trivia, side-by-side comparisons of how sweeteners perform in classic baked goods, and info on food-additive regulations, dental health, the glycemic index, and more. Your sweet tooth is in for a real education!

Product Details

ISBN-13: 9781615192168
Publisher: Experiment, The
Publication date: 12/15/2014
Pages: 288
Sales rank: 654,108
Product dimensions: 5.50(w) x 8.10(h) x 0.90(d)

About the Author

Alan Barclay, PhD is a consultant dietitian who worked for Diabetes Australia (NSW) from 1998-2014. He is coauthor of The New Glucose Revolution for Diabetes and a member of the editorial boards of the Diabetes Australia’s consumer magazine, Conquest, and health professional magazine, Diabetes Management Journal. Barclay is currently Chief Scientific Officer at the Glycemic Index Foundation.


Philippa Sandall is cocreator of the Seafurrers blog as well as coauthor of several books in the bestselling New Glucose Revolution series. She runs her own editorial consulting agency in New South Wales.
 


Claudia Shwide-Slavin, MS, RD, CDE, has been a registered dietitian and a certified diabetes educator for over 20 years. She runs a clinical private practice in New York City, prior to which she set up and coordinated three diabetes centers in the NYC area. Her writing on diabetes and sweeteners has appeared in various peer-reviewed journals.


Dr. Jennie Brand-Miller is a professor of human nutrition at the University of Sydney and a Fellow of the Australian Academy of Science. She is acknowledged worldwide for her expertise on carbohydrates and health, as well as infant nutrition.

Table of Contents

Foreword Jennie Brand-Miller vii

Introduction: Seeking sweetness 1

About using this book 5

Measuring and counting 7

What acronym is that? 9

Understanding the glycemic index (GI) and why it matters 12

Part 1 Sugars and Sweeteners A to Z 17

Part 2 Health Matters 209

Added sugars equal added calories 211

Sugars, sweeteners, and digestion 221

Additional health issues 226

Special diets 239

Sweet talk on labels 244

Part 3 Test Kitchen: Substituting Sugars and Sweeteners in Two Classic Recipes 249

Challenge 1 Vanilla Butter Cookie 253

Challenge 2 Blueberry Bran Muffin 259

Notes 266

Appendix: Brand names of high-intensity, nonnutritive sweeteners 270

Acknowledgments 274

Index 276

About the authors 280

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The Ultimate Guide to Sugars and Sweeteners: Discover the Taste, Use, Nutrition, Science, and Lore of Everything from Agave Nectar to Xylitol 5 out of 5 based on 0 ratings. 1 reviews.
NatoshaM More than 1 year ago
Ever wonder about sugars, what to use or possibly the nutrition that each provided? Well, there are so many out there and it can be hard to decide which dish would work with the right sweetener or if you'd like to substitute one for another. Some may be too sweet, while others not as sweet. Especially you can tell the sweet difference from sugar substitutes verse a similar dose of regular sugar. However, it's hard when it comes to sugar, choose and getting the right taste or nutrition you want. So I was so excited to get this excellent book on Sugars! The book, The Ultimate Guide to Sugars and Sweeteners by Alan Barclay and Claudia Shwide-Slavin and Philippa Sandall is packed with sugars of all sorts, some that you might not have had or knew existed. Plus, if you want to learn about a healthy amount of sugar, they types, the GI amount, the guidelines in different countries and so much more! It's a perfect reference book on sugar, which I haven't seen anything that could compare when it comes to all types of sugars and their nutritional benefits as well as use for different recipes. I always find myself trying new things and to check out some healthier sugars to replace others in recipes is fun, but not knowing the difference or how it will react in a dish whether becoming too sweet or cause the recipe to be a bit off, though with this book I now can decide and measure out the right sweetness for the dish or meal I want to create. For all this new helpful guidance, I now have an idea about some sugars and what vitamins I'm actually getting. Also, I'm learning some new things about sugar, which I never knew before. Finally, for a book on sugars and sweeteners, I feel well prepared to tackle some interesting types and try them out in my recipes!