Sweet Tooth? Satisfy it the Macrobiotic way: Brown Rice Malt Syrup
Wednesday, September 14, 2011 at 1:12PM | Author SSHY tagged macrobiotic eating, macrobiotic workshop Winnipeg in Health tips, Macrobiotic eating 
A huge percentage of people admit to having a sweet tooth, a little craving for that something sweet. For that lucky small percentage who do NOT have a sweet tooth: GOOD ON YA! But for those of us that do (this may sound familiar), you often “treat” yourself with something containing:
• White or brown sugar (no nutritional value)
• Honey or maple syrup (a little nutritional value)
This “treat” is really no treat at all. You may experience a temporary energy lift, but then CRASH! This upsurge in blood sugar level followed by a big plummet is particularly significant for those that don’t normally indulge; however, it is still felt by those who regularly consume these sugary sweeteners.
Effects of the “sugar blues” can include:
• Anxiety or irritability
• Low energy or fatigue
• Feelings of depression
Long term affects of sugar indulgence has been linked mental illness, diabetes, hormonal and degenerative diseases.
Yikes! So what is one to do to satisfy that sweet tooth without compromising one’s health and well-being? Satisfy it the macrobiotic way: brown rice malt syrup!
Brown rice malt syrup is made by a slow, natural enzymatic process, as the whole grains are partially broken down into a thick liquid. While providing that bit o’ sweet, it only contains 3-4% glucose (the substance that gives the quick hit sugar buzz). Besides that, it contains complex carbohydrates, maltose and water which allows for a long, gradual digestion period. That means that it's a prolonged source of energy that is calming as opposed to a sugar high then crash. To boot, it contains many of the vitamin B and minerals found in rice and barley
Brown Rice Syrup has a simple taste that won’t overpower - add it to your kitchen pantry!
Want to bring the power of macrobiotic eating into your life, but don't know how to do it? Our macrobiotic master, Tanis Kohut, is offering a series of workshops at the studio. Get all the details here.
You can also check out the Macrobiotic Guide, a website chock full of macro tips and information.
Reader Comments (3)
This sounds good! I've been looking for low glycemic index sweeteners to go with my low carb diet. Can it be used in baking? How would you substitute it for sugar? Do you know where you can get it in Winnipeg?
Hi Penny,
You can purchase brown rice syrup or Barley malt at any health food store. It can be found sometimes in the fridge, just ask and the store will know what you are talking about! It may even be at bulk barn...You could look for specific recipes that have already substituted the syrup for sugar, or you can experiment a little if you are in the mood...I personally probable expeeriment too much, and it's easier to find recipe books or online ones already formatted!! It will be definately less sweet than sugar, but give it time and your tasted buds WILL slowly adjust. And you will feel much better after eating it! no sugar blues to knock you out! xo amanda
Thanks, Amanda. I'll have a look for it. I've used agave syrup for some recipes but I'm always up for a little experimentation!