Raw Foodists are making LAKANTO their go-to sweetener. Here’s why.

Raw food is an increasingly popular diet and lifestyle that focuses on natural and uncooked vegan foods.

This diet is much stricter than regular vegetarian or vegan diets, emphasizing organically grown, local produce and exotic fair-trade superfoods. People who are into raw pay a lot of attention to where their food comes from and how it is prepared, investing heavily into the best ingredients and kitchen equipment they can get their hands on. You may find it surprising that many so many hardcore “raw foodists” recommend LAKANTO, even though it isn’t raw.

 

Raw Foods or Living Foods?

The basic idea of Raw Foods is simple – you eat foods as close to their natural state as possible. “Living Foods” takes this to the next level, emphasizing sprouts and “microgreens,” that are full of vitality and nutrition. For example, even though dry seeds and nuts are raw, soaked and sprouted ones are considered “living” because their biological growth processes have been activated.

Cooking Makes Foods Less Nutritious

Food supplies us with two types of nutrients: macronutrients and micronutrients.

Macronutrients are the familiar proteins, fats and carbohydrates and are required in relatively large amounts, while micronutrients are vitamins, minerals, antioxidants and enzymes that are needed in smaller amounts for optimal health. Whole plant foods such as fruits, vegetables, nuts and seeds contain lots of both types of nutrients.

Many (but not all) foods are more nutritious raw than cooked. Why? Because cooking changes the chemical composition of food and unfortunately, many micronutrients are destroyed by the heat of cooking. Heat also tends to break carbohydrates into forms that are metabolized more quickly, raising the glycemic index of the food and leading to a greater insulin response in the blood.

In general, cooked foods contain fewer micronutrients and have higher glycemic indexes than their raw counterparts.

Raw Foods and LAKANTO

Although LAKANTO is not a raw sweetener, it is compatible with any lifestyle that emphasizes optimal nutrition and blood sugar management. Many prominent raw food chefs and educators have already discovered LAKANTO and actively promote it.

LAKANTO vs. Other Popular Sweeteners

There simply is not a raw alternative to sugar that has zero calories AND tastes great AND can be easily used in recipes.

• Stevia - Zero calories, but it doesn’t taste good and is not versatile in the kitchen.
• Monk Fruit powder - Zero calories, but it is difficult to work with and has an overbearing taste.
• Agave - Has calories because it contains mostly fructose sugar, making it similar to high fructose corn syrup. Not zero calorie and has a moderate glycemic index, and it’s easy to use in recipes.
• Honey, maple syrup and dates - These other popular sweeteners contain a lot of calories and have high glycemic indexes. (Maple syrup is not technically raw, and honey is not vegan)

Compare to…

• LAKANTO - Zero calories and zero glycemic index, tastes great and can be used just like sugar. It’s made with vegan, non-GMO ingredients – Monk Fruit extract and Erythritol.

Health is More Important

It is more important to manage blood sugar, eliminate candida and be healthy than it is to achieve “100% raw” status! But don’t take our word for it – here it is from some of our LAKANTO Champions from the Raw Foods community: 

Cherie Soria

Living Light International – Leading gourmet raw foods training school http://rawfoodchef.com

I’ve been eating a primarily raw vegan diet for over 20 years and I’ve learned that it isn’t how raw you are -- it’s how healthy you are that matters. I know that sugar is bad for me (and I feel better not eating sugar) and yet, I don’t want to feel deprived. I’ve seen too many people fail because they feel deprived. LAKANTO allows me to prepare foods that support good health and taste great. That’s a winning combination.

We choose to eat a high raw diet and make good food choices because we want to experience excellent health and long life -- yet we don’t want to eat boring meals or sacrifice the occasional celebration foods that require sugar. We know that sugar is detrimental to our health, but LAKANTO is zero-glycemic, so it doesn’t add to our sugar load or increase our glucose levels.

Matt Monarch

Raw Food World – World-famous Raw Foods educator and media personality www.therawfoodworld.com

One of the many reasons why we are so excited about this new ground-breaking sweetener is that it has zero calories, zero glycemic index, zero impact on blood sugar, zero impact on insulin, is non-GMO and it doesn’t cause cavities.

My wife [Angela Stokes-Monarch] has had candida issues in the past and potential flare-ups can happen with very sweet foods and sweeteners, but this new sweetener has zero negative impact on her!

I think you can now begin to see why we are so excited about this!

It’s one-to-one with white sugar in the sweetness profile, so you can literally replace standard sugar with one-to-one measurements of Lakanto in all of your recipes.

… Many whole food/raw food chefs and doctors are now using Lakanto 'religiously' in their practices.

[LAKANTO] doesn’t have the 'chemical' after-taste that Stevia and other low glycemic sweeteners can have. It’s absolutely incredible!

Katrine Volynsky

Author, Coach & Raw Foods Instructor www.katrinevolynsky.com

As a raw chef I always look for the most natural products in their raw state to use in my recipes, but as a nutritionist and a health coach I also need find products and foods that address the needs of my clients.

Even though LAKANTO is not raw or a Living Food, it helps me create amazing tasting and healthy recipes that are lower on glycemic index and glycemic load on the body, help balance blood sugar, and don't feed the bad bacteria in the gut.

This is important because even most nutrient dense and natural raw sweeteners still stress out our digestive systems and pancreas and speed up aging process. With LAKANTO I can help my clients and myself achieve my wellbeing goals and still have the best tasting, sweet, vibrant dishes.