Autumn and winter teas are aromatic, warming and often associated with a moment of relaxation. They also have many more additives, such as ginger, cinnamon, cloves, orange and lemon. There is also an immediate temptation to sweeten them. However, the choice of sweetener is not indifferent to health – especially during the cold season, when the body needs support, not burden. Not every tea additive works the same, and some may even be harmful. That’s why it’s worth knowing what to replace sugar with?to enhance the taste of the drink and at the same time choose the best option for your health.
In autumn and winter, the body functions in completely different conditions than in summer. There is a lower temperature in Poland, which causes… the body puts more effort into maintaining a constant, correct temperature. In practice this means this higher energy consumptionand, consequently, an increase in appetite for quick, sweet and high-calorie products. This is a natural physiological mechanism that provides fuel to heat the body.
Additionally, in the autumn and winter season, the days are short, the light level drops, and this affects the hormonal balance. Less sun lowers serotonin levels, i.e. the “good mood” hormone, which promotes the desire for sweet snacks. They are intended to temporarily improve your well-being.
In the cold months, many people are less physically active, which – paradoxically – increases the desire for quick sources of energy. The brain subconsciously looks for an easy stimulus that will give you strength with less movement. In addition, there is dry air in heated rooms, more frequent infections and the need for regeneration, which further increases the need for valuable nutrients.
Therefore, conscious dietary choices are crucial. What you sweeten your tea with can support or burden the body. Especially when sweetening becomes your daily habit.
On days when it gets dark quickly and it’s cold outside, it’s easy to fall into the routine of sweetening everything warm and aromatic. This is why Agnieszka Rogulska – doctor by education, currently specializing in family medicine, long-time expert in the pharmaceutical industry – followed the most popular tea additions – from the worst to the best choices. How to sweeten tea?
White sugar
This is the so-called “empty calories”. One teaspoon is about 20 kcal without vitamins, minerals and fiber. Sugar quickly raises blood glucose levels, leads to rapid insulin releases, and promotes fatigue, drowsiness and appetite attacks. With regular use, it negatively affects body weight, skin condition, immunity and metabolic health. It gives nothing but a short, illusory burst of energy. Bow. Agnieszka Rogulska adds: “we forget about white sugar.”
Brown and cane sugar
Brown and cane sugar are often considered healthier, but in fact they are not much different from white sugar. They have a similar calorie content (17-20 kcal per teaspoon), a similar effect on blood sugar levels and provide only trace amounts of minerals. Brown sugar is simply white sugar with molasses, and cane sugar is made from cane instead of beetroot and still contains the so-called “empty calories”. In practice, they are slightly better than white sugar, but they are still not a healthy substitute.
Raspberry syrup
Although it sounds natural, most stores offer raspberry syrups consisting mainly of sugar, colors and flavors. These products may have even more calories than white sugar and are not a healthier alternative. A better choice, however, will be one where the sweetness comes only from fruit. In this form, it provides vitamins and antioxidants, but it should still be used in moderation.
Honey
Honey contains antioxidants, has anti-inflammatory properties and supports immunity. This is a good choice if we want natural, healthy cuisine. Bow. Agnieszka Rogulska reminds that this product loses most of its valuable properties at a temperature of 40 degrees Celsius. Therefore, it is best to add it to slightly cooled tea. The caloric value of honey is about 16 kcal per teaspoon – less than sugar, but still a lot. It is not recommended as a daily sweetener for people on a weight loss diet.
Xylitol
Xylitol is a sweetener from the group of sugar alcohols, obtained mainly from birch bark or corn, with a sweetness similar to sugar. A teaspoon of xylitol contains only 13 kcal, and the sweetener itself has a low glycemic index. It is a good option for people who limit sugar or care about stable blood glucose levels. It does not cause sudden energy surges. However, in some people, especially sensitive ones, it may cause intestinal discomfort, flatulence or slight diarrhea – so it is best to introduce it gradually.
Erythrol
Erythritol, also called erythritol or erythritol, is a natural sweetener from the group of sugar alcohols, produced, among others, in the process of glucose fermentation. It is virtually calorie-free (approx. 1 kcal per teaspoon) and does not affect blood glucose levels. It is well tolerated, does not ferment in the intestines and does not cause digestive problems. It tastes very similar to sugar, although slightly less sweet. This sweetener is recommended for people on a diet with insulin resistance, diabetes or those who simply want to reduce calories without sacrificing taste.
In autumn and winter, sweetening tea with sugar or syrup can be really tempting, but it is worth choosing additives that will support and not burden the body. It is best to eliminate white sugar completely because it provides nothing but calories. Honey and homemade raspberry syrup work well if you use natural products and don’t care about calories. Low-calorie sweeteners remain the best choice – primarily erythritol and xylitol. Thanks to them, tea in winter can be both tasty and healthier.
Source: Terazgotuje.pl, LinkedIn Agnieszka Rogulska
