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Rice Syrup

In season all year

Food Description:

Brown rice syrup is a nutritive sweetener made from sprouted rice and enzymes into a thick, mild-flavoured brown syrup.

General Information:

Category: Sweetener
To Buy: Available from health food stores.
To Store: Rice syrup has a shelf-life of about a year, and once opened, should be stored in a cool, dry place or the fridge.
Tips and Tricks: In recipes with wet ingredients, replace 1 cup sugar with 2/3 cup rice syrup, minus 2 1/2 Tbsp of the liquid in the recipe plus a pinch of baking powder. In recipes with dry ingredients, replace white sugar with 2/3 cup syrup, plus 1 1/2 Tbsp. flour and 1/2 tsp baking powder.

Nutrition (1 Tablespoon):

Energy (kJ): 322
Protein (g): 1.0
Saturated Fat, g : 0.0
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Carbohydrates, g: 18.8
Fat (g): 0.0
Monosaturated Fat , g: 0.0
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available

Cooking:

Cooking Tips: Great to make sweet treats for kids or to use in sauces that require some sweetening.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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