White sugar and coffee: better to avoid?

Usually, those who decide to sweeten coffee do so with white sugar, almost as if it's an automatism.However, it is well known that refined white sugar is not one of the healthiest ingredients to take on a daily basis. Suffice it to say that its white brilliance is the result of various industrial processes based on chemical substances and, also for this reason, it is good not to abuse it. Also, numerous researches highlight how sucrose reduces the countless beneficial effects of coffee. First of all, caffeine: its thermogenic effect is greatly reduced by insulin peaks caused by the intake of simple sugars, such as white sugar. To fully enjoy a cup of espresso, the most drastic and definitive solution would therefore be drinking bitter coffee. However, for those who do not want to deprive themselves of a note of sweetness together with good coffee, alternatives to white sugar are certainly not lacking.1. BROWN SUGAR The first valid alternative is undoubtedly brown sugar, very similar to white sugar in both flavor and sweetening power. This sugar, typical of Brazil, has a slight aftertaste of licorice, is grainy, sandy and a brownish color. It is the result of the very first extraction from cane juice after its harvest. Honey is one of the best sweeteners found in nature. In addition to its sweetening properties, it is a real food the only "negative" note is its strong aroma. In fact, not everyone can like it combined with the flavor of a good espresso. In these cases, the most suitable is acacia honey, which is more neutral and delicate than other varieties. 3. MOLASSE Molasses comes from cane sugar or beetroot and contains sucrose, fructose, glucose, phosphoric acid, potassium, fiber, B vitamins and minerals. During the purchase it is better to pay attention to the origin of the product, preferring where possible those of biological origin. 4. AGAVE SYRUP Agave syrup or juice, which is nothing more than the sap of the agave plant, is very rich in minerals and trace elements. Its sweetening power is due to the high fructose content. It is slightly more fluid than honey and has no particular flavor notes. 5. STEVIA Stevia is a natural sweetener used by the Indians of Paraguay and Brazil. From this vegetable a natural sweetener with zero calories and a sweetening power up to 300 times higher than that of sucrose is extracted, with a particular aftertaste with a hint of licorice.