Brown rice syrup is a commonly used ingredient in the macrobiotic community, but it’s only now that the rest of the world is discovering this natural sugar. If you’re trying to avoid fructose-laden sugar and refined sugar, then this could be a good alternative. Unlike refined sugar, this natural sweetener breaks down slowly in the body, thus there’s a lower risk of a blood sugar spike.

Brown rice syrup is made from fermented cooked rice that has been treated with enzymes extracted from sprouted barley. It appears to be a thick brown liquid that has the same sweet flavor as sugar. It contains maltose, soluble carbohydrates and glucose that do not have any major ill-effects on the bloodstream. It also has a relatively low the glycemic index (GI) that’s around 25, in comparison to refined sugar that has a GI of 64.

Although it might be a good option for a diabetic diet, note that brown rice syrup is not low-calorie like like stevia or xylitol. Moreover, if you are diabetic, be sure to consult your doctor before adding any new food product to your diet. And as always, practice moderation for optimum health.

Read More:
Pros & Cons: Artificial Sweeteners
Pros & Cons: Stevia

After pursuing her Masters in Journalism, Vanessa got her first big job as a health writer and since then, she has never switched paths. She has always been intrigued by the wonders of a holistic lifestyle, and believes it was destiny that led her to writing for the wellness industry. In her natural state, you can find her tucked under a blanket watching an Indie film, or reading obsessively. At Z Living, she writes about food trends and other daily life expeditions.