Published on Sep 30th, 2021
Organic food types always weigh superior to contemporary processed foods. It is not just a say, but many supportive arguments have been laid and discussed over the years. Likewise, brown sugar syrup and honey need a consummative approach to deal with.
Brown rice syrups and honey, though the sweeteners own a lot of differences. Let’s just unveil the differentials to conclude which one goes well with the healthy lifestyle setting.
Brown rice syrup or maple rice syrup is produced by treating the brown rice with certain enzymes that aid the breakdown of starch into simple sugars, filtering out the impurities. The process then provides us with a thicker syrup with a consistency majorly relatable to honey.
On the other hand, honey has a natural extraction process primarily. Bees are not just essential for keeping our world pollinated, but they are the source of delicious honey.
The bees extract the nectar from the flowers and keep it in their honey stomach, an accessory stomach of the bees. Then in the nest, they pass the nectars to the other bees.
Bees chew it until the viscosity of the honey form is attained. They now store the honey in their honeycombs, which the man later achieves technically for the purpose of packaging, storage, and supply.
Brown rice syrup contains maltotriose (52%), maltose (45%), and glucose (3%) that eventually serves to be a full-blown glucose ingredient in our body. It contains trace elements that are too meager to benefit a daily user.
A 1 tablespoon of honey contains 64 calories, 11mg of potassium, 17g of carbohydrates (sugar), and a trace amount of vitamins and minerals.
It also contains anti-oxidants, precisely polyphenols, that are known to lower the risk of many systemic and cardiac diseases. Also, anti-oxidants have a known role in keeping your cells off from mutations, hence preventing one from acquiring cancer. Isn’t this great news?
Honey has a relatively low glycemic load of 10 and a glycemic index of 58, which surely sets it in a better position when compared to 98 GI of the brown rice syrup.
Glycemic index is the measure of how quickly a food can raise the body’s blood sugar. Foods with higher GI are a known risk factor for obesity, which may give rise to diabetes, heart diseases, stroke, bone disease, and body pain.
Of course, it’s the honey. Since the organic preparation mode lowers carbohydrates and glycemic value to the presence of antioxidants, honey is always found ahead in the race.
Here you go with an explanatory list of the benefits associated linked with the use of honey.
Brown rice contains arsenic that poses a serious health risk to regular users. This, in turn, gives rise to ailments that can chronically progress to morbidities and mortalities. Now it’s you to decide which of the two is good for you.
Well, honey is 60% fructose and 40% glucose, so it has more fructose. The rationale that people mainly use is that fructose is fruit sugar and better comply with the sugar needs in a diabetic patient. It has a glycemic index of 58 which is comparatively lower than that of brown rice syrup. Fructose is metabolized by the liver, so it does create insulin resistance which is, therefore, not better to opt for a patient with lower insulin levels already.
Summarizing all the facts and figures stated above in the table below.
Hence, it is concluded that honey is the better option when compared to brown rice syrup. Let us know your thoughts in the comment section below.
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