How can you reduce sugar content in fruit juice? (2024)

Une autre technique consiste à utiliser de la pastèque en complément d’autres fruits. La pastèque contient beaucoup d’eau et très peu de sucre, il faut alors utiliser un blender ou un extracteur de jus.

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Blending with fresh greens, herbs, seasonal vegetables is another great way to reduce the sugar and increase fiber while keeping it flavourful

Great idea. Herbs and Legumes can be added for more refreshing aroma, Nutrients and Antioxidants, and more fulfilling throughout the day. Here are some juices I made:1. Cucumber, Pineapple, and some Greens2. Wild rice, Goji Berries, Carrot3. Cilantro, Celery, Green Apple

J’adore la solution avec les légumes, je fais des jus mixtes avec de la betterave crue, toute sorte de courge, de la tomate en plus de ceux cités dans l’article, une excellente et savoureuse solution pour réduire la quantité de sucre par contre cela nécessite majoritairement d’avoir un extracteur de jus.Les pouvons aussi sont excellents y compris pour leur apport en vitamines C notamment.

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I agree using the blender can retain maximum nutrients and fiber of the juiced fruits. 1 part vegetable/greens can be added to 2 parts fruits to enhance the nutrient profile and reduce the need to use other sugar substitutes. Also citrus fruits can be added to increase the absorption of vitamin C.

Not all fruits have the same sugar content. Some fruits, such as grapes, mangoes, cherries, and bananas, have higher sugar content than others, such as berries, grapefruits, lemons, and limes. You can check the nutrition labels or online databases to compare the sugar content of different fruits. You can then choose low-sugar fruits or mix them with high-sugar fruits to lower the overall sugar content of your fruit juice.

Il faut penser aussi aux fraises, framboises, mûres et pastèque 🍉 qui ont une plus faible teneur en sucre et apportent beaucoup antioxydants et nutriments.

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I'd dispute that the sweetener needs to be natural, but the approach is correct in that to reduce sugar content keeping the same sweetness level. For example, artificial sweeteners such as aspartame, is not natural but is 200 times sweeter than sucrose. Alternatively, the sweetener does not need to be a sweetener at all! A fruit known as miracle fruit has a glycoprotein (miraculin) that can make sour food items taste sweet. While it works, it still has had some regulatory hurdle to overcome which part of the reason why it is not widely available.

Moderation is the key. Though fruit juices can help in hydration and add some nutrients, it cannot be a substitute for whole fruits and vegetables. A fruit juice contains lesser nutrients, especially fibre which actually helps with the glycemic level. The best way to include fresh fruits without creating a sugar spike is by adding nuts and seeds along with it. With moderation, balance also makes a huge difference.

Another method that has been used for thousand of years to reduce sugar has not been mentioned. Can you guess what it is?Fermentation! Although I doubt that it was used to reduce sugar as its primary objective, fermentation does transform fruit juice into something that has low sugar and helps the juice to be preserved for a long time. Having worked in the wine industry, the juice that is used to make wine is typically much sweeter than the table grapes you get at the local supermarket... it tastes like honey! But after fermentation, almost all the sugar is transformed into other compounds!

Pour ceux qui achètent des jus de fruits en supermarché, il faut vérifier les étiquettes et privilégier les jus sans sucre ajouté, une bonne méthode pour réduire la quantité de sucre rapidement.

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