Oh, how sweet it is - naughty, seductive, enticing sugar. It promises so much - a quick energy boost and a smile on our face - but alas, it just doesn't deliver the goods. The fleeting rush followed by the blood sugar plummeting leaves us more fatigued than before and irritable as well. Not only does refined sugar enter the bloodstream rapidly causing a shock to the stomach and pancreas; it creates an acidic condition which robs the body's natural mineral stores as well as depleting much-needed calcium causing weakness in bones and teeth.

The basic principle of enjoying sweet flavoured foods is not all wrong. Chinese tradition has recognised sweetness as one of the five principle flavours in food - each one necessary to nourish a particular organ group in the body. Sweet also represents the energy of celebration, lightness and expansion.

What most people are not aware of is that the natural sweetness of whole foods, specifically whole grains, legumes and vegetables that have been well-chewed, are the most natural and healthy way for the body to achieve balance. Carrots, sweet potatoes, pumpkins and parsnips in particular have a very sweet flavour, can be used for making tasty pies, and don't disturb the metabolism in the same way that refined sugars do. These foods, known as complex carbohydrates, allow a slow steady breakdown and assimilation of natural sugars, providing a calm balanced energy which is sustained throughout the day.

There are also the two overlooked grain sweeteners, brown rice syrup and barley syrup, both containing many of the nutrients found in whole grains as well as keeping the blood sugar level. For special occasions, I use pure maple syrup. Oh, and don't forget about fruit - nature's most abundantly sweet food. So don't give up on sweets, simply explore the alternatives that are becoming more and more available.