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Maggie
Hello everyone! I’ve been wondering about how to get an accurate answer to this question for quite some time, so I’m excited to present it here in the forum.
We all know that refined sugar is bad stuff. I was made even more aware of this when watching your lesson on Pain Management, Doctor Jones, where you shared that sugar, in addition to making teeth rot, making people fat, causing diabetes, and all the other awful things, it actually makes us hurt.
Through the years we’ve fluctuated between sweeteners that we use in the kitchen, trying to stay away from sugar with varying degrees of intensity.
So, my question is: how do different sweeteners compare in how the body processes them? I know there are some differences as far as vitamins/minerals they contain, but is there any difference in refined sugar, honey, maple syrup, sorghum, coconut sugar, etc. in terms of the amount of insulin released into the blood stream when processing them?
Thank you in advance!
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