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.