Total Plant Body Blog

What Sweetener is the Healthiest? Agave, Honey, or Coconut Sugar?

In just about every snack, dessert, and beverage there is a sweetener added to make the food taste appealing.  Most of these food items contain too much-added sweeteners. 

We all need some sugars for fuel our bodies, however, it’s a good idea to know which one is the healthiest to consume.

Knowing how each sweetener is processed is a big help to maintaining a strong, healthy body.

Agave has been labeled as a healthy alternative to most processed sweeteners.  It’s a natural sweetener with a low-glycemic index, so a lot of people thought it was the best option.
When you take a look at how agave is made, you will see how it is not the best option to be consuming. Native Mexicans once made it by boiling its sap, but now it is manufactured in factories. It is heated up so high and broken down, which looses its enzymes it needs to break down and absorb the sweetener.  What is left is nutritionally insignificant and quickly turned to fat.

Honey...

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The Differences in Sea Salt vs Table Salt

alternative cravings Aug 19, 2017

Salt is an item that is in most of our food.   It is on every restaurant table and in every kitchen cupboard. Yet it has always been valued. It adds flavors to our food and preserves it. 

What is Sea Salt?
Sea salt comes from an existing body of sea water. It is created by using the sun to evaporate liquid or by using a faster vacuum process.  It can be refined or unrefined.

Refined sea salt is washed, therefore taking away trace minerals and leaving it the same as table salt.

Unrefined sea salt retains trace minerals that includes more health benefits.

What is Table Salt?
Table salt comes from deposits of salt that were from bodies of sea water that once existed, but do not exist anymore. After the salt is mined, it is dissolved in water to wash it. It is then evaporated using a vacuum so that there are crystals that form.

All trace minerals and sediments are removed, and it is treated with substances that keep it from caking.  Potassium iodide is sometimes added....

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