Algumas considerações sobre os adoçantes naturais mais comuns e o facto de qualquer um deles mesmo assim dever ser evitado (apesar de alguns terem pequenas quantidades de minerais e vitaminas):
https://www.google.pt/amp/greatist.com/eat/difference-between-natural-sweeteners/amp
https://www.google.pt/amp/greatist.com/eat/difference-between-natural-sweeteners/amp
Citando:
"[We should favour other natural sweeteners over regular sugar:] It makes sense if you believe the hype: Some of these sugar substitutes have vitamins and minerals; others prevent the roller-coaster blood sugar response that's typical of sugar; and—of course—all of them are natural! So they've got to be better for you.
"[We should favour other natural sweeteners over regular sugar:] It makes sense if you believe the hype: Some of these sugar substitutes have vitamins and minerals; others prevent the roller-coaster blood sugar response that's typical of sugar; and—of course—all of them are natural! So they've got to be better for you.
Except that they're still sweeteners—and many of those “health benefits” are minuscule (at best) at the doses you should be eating. Plus, not everything works in every recipe (go ahead and try sweetening coffee with whole dates). Let's break down some of the most common types of natural sweeteners so you can decide what's best for you."
LISTA (Adoçantes "Naturais"):
- Acúcar refinado (White sugar)
- Açúcar "integral" (sugar in the raw)
- Xarope de agave (Agave Syrup)
- Mel [pasteurizado ou não] (honey)
- Xarope de ácer (Maple Syrup)
- Tâmaras (dates)
- Açúcar de côco (Coconut Sugar)
- Estévia (Stevia)
- Açúcar "integral" (sugar in the raw)
- Xarope de agave (Agave Syrup)
- Mel [pasteurizado ou não] (honey)
- Xarope de ácer (Maple Syrup)
- Tâmaras (dates)
- Açúcar de côco (Coconut Sugar)
- Estévia (Stevia)
