- RICE SYRUP,OG2,BROWN
- 95%+ Organic
Truth in Advertising
BRS is an entirely man-made food which exists no where in nature. It is made by harvesting enzymes from bacteria, mixing them with ground rice flour, and cooking the mix to simulate the action of salivary and pancreatic amylase. This is EXACTLY the procedure used in laboratories to study the digestion of polysaccharides.
The result of this process is a concoction which consists of large amounts (~50%) of maltose and glucose, with a glycemic index of 105 and 100 respectively. Simply ingesting a teaspoon of this stuff will make your face flush with a sugar rush.
Under no circumstances should BRS be taken by anyone with diabetes. It will almost certainly result in hyperglycemia. Yes, it tastes good, but so does maple syrup, and that is a MUCH, MUCH better choice for sweetening foods.
The primary user for BRS is Cliff Bars. Buyer beware!
delicious, healthy, useful
*It’s great in candy-making. I’ve substituted it for Corn syrup (Caro syrup) with great success. Use it next time you make peanut brittle!
*Brown rice syrup enters the system more slowly than many sweeteners, so it doesn’t give as much of a ‘sugar high’ because the body takes it in over time. The technical expression for this is that it is lower on the “glycemic index” than many sweeteners–I’ve read that it’s better in this way than molasses, maple syrup, sugar, and even raw honey!
*It is one of my favorite sweeteners in terms of taste. It has a subdued caramel-like flavor.
I like it on waffles too.