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Back in November, I was invited to this exclusive dinner hosted at Per Se—a New York restaurant home to Chef Thomas Keller—where every meal would be served with a new type of high fiber sugar. Mind you, I get all kinds of interesting pitches in my inbox about new products—especially when it comes to sugar. Data shows around 74% of Americans are looking to reduce their sugar intake, and many companies are responding to market demand. By using different kinds of healthy sweeteners, companies are able to make products that are lower in calories and even eliminate added sugars.
But for some reason, this pitch felt a bit different compared to others, so I said yes.
Needless to say, the meal was exquisite. Every single course included some kind of element that used this high fiber sugar—from mini caviar bites to cake with marmalade—and it was hard to tell the difference.
Think about it—most natural sweeteners just don’t taste the same as regular sugar. They do have a sweetness (sometimes to an overpowering extent), but they aren’t exactly up to par with the taste of sugar we are used to. But this sugar, made by The Supplant Company, is definitely the closest in taste that I’ve ever experienced.
And, as I soon found out, it can actually be a lot healthier for you.
The sugar is made from fibrous plants that are usually not used in our current food system. For example, sugar is usually squeezed out of a cane and then processed to be used, while the rest of the plant is discarded. Sugar cane takes up 65 million acres of farmland worldwide, and traditionally, a majority of that plant matter is just discarded during processing. In order to keep up with the demand, we would need more land and more resources. Instead, The Supplant Company uses the entire plant to make a high-fiber, low glycemic, low-calorie sugar.
And it’s not just sugar cane that can be used to make Supplant. Other plants can be used to make this high fiber sugar including wheat bran, corn husks, or other farmed plant matter that is also wasted.
Between the environmental impact and the ability for this sugar to process differently in the body, I left that dinner massively intrigued by the entire concept. Which lead to my latest feature.
Here’s how this new sugar could massively change grocery products as we know it.
And now, let’s dive into the other fun things I worked on and cooked this month. Enjoy!
Kes ✨
Along with my feature, here are all of the other articles I wrote in February.
The #1 Most Important Food to Eat Every Day, Says Science. Incorporate these foods into your diet for a healthy gut!
The #1 Best Supplement To Fight Everyday Toxins, Says Science. Blend this into your smoothie for a major boost in antioxidants!
The Best Recipes to Lower Inflammation That Dietitians Love. Turn to these healthy recipes to decrease the inflammation in your body.
Grocery Prices are Skyrocketing. Here's How to Save Big. Alter your shopping list to avoid a major increase in your grocery bill.
One-Pot Lemon Pasta from Max La Manna (don’t forget microgreens!)
Salsa Tatemada from Homesick Texan
Classic Herb Roast Chicken With Root Vegetables from Eat This, Not That!
Sweet Potato, Kale & Chicken Salad with Peanut Dressing from Eating Well
Thai Red Curry with Vegetables from Cookie & Kate
Curry Chicken Potpie from Eating Well
Sheet Pan Lemon Chicken with Sweet Potatoes from Half Baked Harvest
I revised an oldie on the blog for dinner recently and forgot how much I love it. This one is so easy to throw together for a weeknight meal, or to prep for lunches throughout the week.
So get your favorite hot sauce (or make that spicy salsa above!) and make these Roasted Chickpea Fajitas for dinner.
Have a great week, lovelies!