Brown Rice Syrup is a healthy alternative to white sugar, brown sugar and even honey. There is no strange after taste, the sweetness is mild, even buttery, my family loves it. Brown rice syrup is a polysaccharide (complex sugar) which is different than the (simple sugars) monosaccharides, in that they are broken down more slowly in the digestive system, avoiding rapid spikes in blood glucose, great for diabetics. Slower absorption also allows the body to utilize complex sugars for energy instead of having to store them as fat for later use. Great to use in hot or cold cereals, hot teas, fruit smoothies, muffins, or other desserts. Brown Rice Syrup is made by fermenting brown rice with special enzymes that break down the natural starch of brown rice. I suggest this Brown Rice Syrup.
This one works, no jitters, no ephedra, plus nutritional support (That’s always important). I’m not afraid of this one. It doesn’t affect the central nervous system. You can sleep! Not hard on your heart! With a clinically proven thermogenic effect (supports a healthy metabolic rate.)
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