{"id":26075,"date":"2026-07-01T17:08:11","date_gmt":"2026-07-01T15:08:11","guid":{"rendered":"https:\/\/beautytherapy.absolution-cosmetics.com\/?p=26075"},"modified":"2026-07-01T17:26:04","modified_gmt":"2026-07-01T15:26:04","slug":"white-sugar-alternatives-which-ones-should-you-really-choose","status":"publish","type":"post","link":"https:\/\/beautytherapy.absolution-cosmetics.com\/fr\/bien-etre\/white-sugar-alternatives-which-ones-should-you-really-choose\/","title":{"rendered":"White sugar alternatives: which ones should you really choose?"},"content":{"rendered":"
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Sugar: we demonise it as much as we love it. What attitude and lifestyle should we adopt to manage this genuinely complex topic? <\/h6>\n <\/div>\n <\/div>\n <\/div>\n\n <\/section>\n\n
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Our bodies need sugar. The brain alone consumes around 5 grams of glucose per hour. Carbohydrates are part of our basic metabolism, and blood glucose must be kept within a very narrow range for everything to function properly.<\/p>\n <\/div>\n <\/div>\n <\/div>\n\n <\/section>\n\n

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The problem, therefore, is not sugar itself but it’s excess.<\/p>\n <\/div>\n <\/div>\n <\/div>\n\n <\/section>\n\n

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The World Health Organisation recommends limiting added sugars to around 25 grams per day, roughly 5% of daily caloric intake. A quantity many people exceed before lunch. Sugar is everywhere: in cakes, pastries, chocolate, muesli and granola, plant-based drinks… but also in a whole host of savoury foods: sauces, ready meals and even some frozen products. <\/p>\n <\/div>\n <\/div>\n <\/div>\n\n <\/section>\n\n

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So, should we replace white sugar? And if so, with what?<\/p>\n <\/div>\n <\/div>\n <\/div>\n\n <\/section>\n\n\r\n

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Why Does Sugar Cause Problems?<\/strong><\/h2>\n <\/div>\n <\/div>\n <\/div>\n\n <\/section>\n\n
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When we consume too much sugar, our body must quickly eliminate the excess glucose in the blood. A small portion is stored as glycogen in the liver and muscles. Once these reserves are full, the surplus is converted into fat. And unlike our kitchen cupboards, the body’s capacity to store fat seems almost unlimited. Chronically excessive glucose also promotes low-grade inflammation and oxidative stress which are two major enemies of our health.<\/p>\n <\/div>\n <\/div>\n <\/div>\n\n <\/section>\n\n

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What Is the Link Between Sugar and Skin Ageing?<\/h2>\n <\/div>\n <\/div>\n <\/div>\n\n <\/section>\n\n
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Another lesser-known phenomenon: glycation. When blood sugar remains too high or experiences repeated spikes, a chemical reaction called glycation<\/strong> occurs. Glucose binds to certain proteins in the body, particularly collagen and elastin, the two pillars of skin firmness and suppleness.<\/p>\n <\/div>\n <\/div>\n <\/div>\n\n <\/section>\n\n

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The result: these fibres become stiffer, less functional and more fragile. We call these Advanced Glycation End Products<\/strong>, or AGEs.<\/strong><\/p>\n <\/div>\n <\/div>\n <\/div>\n\n <\/section>\n\n\r\n

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In practice, this can manifest as:<\/p>\n