Although nutritionists, as a rule, advise limiting the consumption of both brown and white sugar (if it were green, they would eliminate it too), you can often find the opinion online that brown sugar is, nevertheless, healthier than white sugar. Does it contain additional nutrients? Maybe. But as for everything else, experts advise trusting only the facts.

We have already discussed the imaginary benefits of black bread in comparison with white bread, and next in line are two types of sugar.

How is brown sugar made?

In fact, brown sugar is the same white sugar, but mixed with molasses (molasses, a syrupy, tar-colored liquid with a specific odor, a byproduct of sugar production). So, in particular, if you try to shape something with white sugar, it will crumble, whereas brown sugar will hold it for a while. White sugar also usually has a brownish tint during the early stages of production, but as the sugarcane juice evaporates, it naturally whitens.

The benefits and harms of brown sugar

Molasses, and by extension the brown sugar it is added to, contains more essential nutrients than white sugar. So technically the choice of brown sugar for cooking is . According to Fitday.com, a tablespoon of molasses contains an impressive dose of dietary potassium, as well as small amounts of magnesium and B vitamins.

And yet, these essential nutrients in brown sugar are not enough to meet our daily needs. In addition, like white sugar, molasses contains sugars, the levels of which must be strictly monitored so as not to provoke or increase the risk of chronic diseases.

Brown sugar on a diet

Brown sugar and white sugar contain about the same number of calories per serving. A teaspoon of brown sugar has 17 calories, a teaspoon of white sugar has 16 calories. So if you're looking for a way, replacing white sugar with brown sugar obviously won't do any good.

Doctors say that for gradual weight loss and improvement of all health indicators, the best thing to do in principle is. That is, white sugar, brown sugar and molasses itself, which can be purchased separately, are prohibited here. Representatives from the American Heart Association (AHA) suggest that women limit their sugar intake (of all foods!) to 100 calories per day, and men to 150 calories per day, to reduce their risk and overall feel better.

On store shelves you can find the so-called brown, the cost of which is much higher than the usual price. Sometimes you hear that it is much healthier than the usual refined one, and causes less harm to your figure and health. Is it so? And if you’re going to buy an expensive product, how to choose it correctly from several varieties?

According to experts from the World Health Organization (WHO), amount of sugar per day for the body should not exceed 10 percent of the daily diet. In other words, sugar norm per day for a man is no more than 60 g and no more than 50 g for women. It seems to us that we do not consume so much sugar - we only put a couple of spoons in our tea or coffee. Well, as a last resort - cakes and sweets at a party or on holidays, ice cream while walking... But at the same time we forget that sugar is contained in a variety of products - canned food, marinades, juices, sauces, soda and, finally, , in sweet fruits! But I want something sweet! Can brown sugar help in this situation?

Let's figure it out first How is brown sugar different from regular white sugar?. White sugar, regardless of its origin - cane or beet - is refined sugar. Brown is sugar, so to speak, “primary”, unprocessed. By the way, unrefined beet sugar does not go on sale: its taste and aroma are too unattractive. Therefore, that brown sugar that lies on supermarket shelves is cane sugar.

What is good about cane sugar?

and why is it worth it so expensive? In a sense, this is a merit of a healthy lifestyle. After all, we often hear that refined products are harmful, and natural, unprocessed products are much more useful. What is it really like?

Doctors examined the composition of white refined and brown cane sugar and came to the conclusion that these products practically do not differ in calorie content.

It will not be possible to avoid obesity and atherosclerosis by consuming exclusively cane sugar, since both types of sugar contain the same amount of carbohydrates.

But in terms of the amount of minerals- calcium, iron, potassium, magnesium, phosphorus, sodium, zinc - brown sugar is far superior to white sugar. It also contains much more B vitamins. So the only real health benefit of cane sugar is its enriched mineral-vitamin composition. But if you are afraid of gaining weight, it is better to give up sweets altogether!

And yet, brown sugar justifies its high price with its unusual taste and aroma. It is they who prefer to sweeten tea or coffee by Europeans: in Europe it is even called tea.

If you decide to try cane sugar, remember that there are several varieties of it on sale, and not always you are offered a natural product. Sometimes a brown tint is achieved through dyes and manufacturing subtleties, and under the guise of brown, you buy the most common refined sugar, only in a different color. Natural brown sugar gets its color, taste and smell thanks to sugar syrup - molasses.

Cane sugar. Kinds

So, cane sugar comes in the following types:

Demerara Sugar- golden-brown color product. It can be either natural or white refined sugar, simply mixed with molasses. Therefore, you should carefully read what is written on the label.

Sugar Muscovado- sugar is natural, but it is made with varying amounts of molasses. The more molasses in sugar, the darker its color. Sugar is sticky and gives off a caramel flavor.

Sugar Turbinado- it can be distinguished by large crystals, the color of which ranges from brown to brown. During the production of this sugar, it is partially purified from molasses using steam and water.

Soft molasses sugar, which is also called black Barbadian- is unrefined raw cane sugar with a large amount of molasses. It is soft and moist to the touch, thanks to the abundance of molasses, it has a very dark shade and a strong aroma.

The most commonly found cane sugar in our stores is the Demerara variety..

If you're concerned about health benefits as well as taste, make sure the label says "unrefined." Only in this case does it make sense to overpay for sweet joy.

White sugar has always been called white death, and brown sugar has been praised as healthy. Is there really a difference between them?

Brown sugar was “discovered” in Ancient India more than two thousand years ago, after accidentally discovering that the juice of one of the wildly growing canes was sweet. People considered it a gift from the gods; there is even a mention of it in the ancient Indian text Ramayana.

Napoleon gave white sugar to the whole world. It was needed as one of the symbols of French independence. At that time, the “sugar business” was a British monopoly because India was a British colony. Sugar prices were even higher than spices.

The poor could only eat the remains of sugar syrup, which was brought for processing - they scraped it from the bottom of the ships. Napoleon was irritated by this state of affairs. And he found a way out.

Before the emperor, no one believed in the ideas of the German scientist Andreas Markgraf. Meanwhile, he discovered a plant that can grow in countries with a temperate climate and does not require much investment - beets. Napoleon appreciated the idea and built beet factories throughout the country.
What kind of sugar did they eat in Russia 200 years ago?

Until the 19th century, Russia had “imported” cane sugar. It appeared back in the 12th century and, as in France, was on the tables only of the wealthy segments of the population. In the 17th century, Peter I even founded the “sugar department” - the sugar chamber. But everyone in Russia could afford to drink tea with sugar only in 1802 - that’s when the first beet sugar factory opened its doors.
As advertised

Russian entrepreneurs promoted the newly introduced white sugar as best they could. They packaged it not as it is today, but in the form of a “sugar loaf” - it’s easy to imagine by analogy with a “cheese loaf”; the weight reached 15 kg. These giant “heads” were placed as decorations in store windows to attract the attention of customers. One such head was even exhibited at the 1870 Manufacture Exhibition in St. Petersburg.

In contrast, European businessmen have created a whole cult around brown sugar. They launched a whole line of accessories: sugar bowls, tongs, dainty stirring spoons. All this was considered luxury, attributes of a beautiful life.
Source: Pixabay/CC 0
Is there a difference in composition

Cane sugar is not refined. It itself has a pleasant taste and caramel smell.

Beet must be refined, because without processing, both taste and smell are repulsive.

The main difference between cane sugar and white sugar is that it retains fiber, since it is not refined.

In addition, trace elements are preserved in cane sugar. According to the US National Food Database (it stores data on the composition and energy value of almost all existing products), cane sugar contains more potassium, calcium, iron, magnesium, and phosphorus. That is, more minerals. It also preserves vitamins.

Which sugar is sweeter

How white and brown sugar affect the body

Do not be fooled by the fact that fiber, minerals and vitamins are preserved in cane sugar. There aren't enough of them to make brown sugar harmless and healthy.
The World Health Organization recommends less than 5% of calories consumed from sugar. This is equivalent to about 25 grams (about 6 teaspoons) of sugar per day for an adult with a normal body mass index.

That is, 5% is generally all the sugar that we eat: not only sweets, but also fruits, juices. Sugar is often hidden hidden in prepared foods, such as ketchup and even bread.

With such a small allowable amount of sugar, as recommended by the WHO, the presence of minerals and fiber in brown sugar will not play any role, it is much better to get it from vegetables.

Brown and white sugar have equal amounts of sucrose. This means that they “kill” the pancreas in the same way.

Why is brown sugar so expensive?

Its price in Russia is due to the fact that reed simply does not grow here. The price tag directly depends on transportation costs. But we also have such an interesting phenomenon as brown sugar PR. It is presented as a kind of "curiosity" - supposedly it is so expensive because it is very rare in the world and it is mined manually.

In fact, the volume of production of white and brown sugar is almost the same. 60% of sugar in the world is cane, 40% is beet. Cane is obtained mainly in Brazil, India, Thailand, China. White - in the USA, Russia, the EU.

In some countries, cane sugar is indeed "mined" by hand - with the help of machete knives. But this does not affect the prices of the final product: "live" labor is used because labor is cheap in these countries, and it is easier for businesses to pay for the work of people than for the maintenance of factories.
Brown Sugar - Not Always Cane Sugar

Often in stores, under the guise of “that same” unrefined cane sugar, white refined sugar, colored with molasses or refined cane sugar is sold. Therefore, on the packaging you should definitely look for “unrefined cane sugar”, and not just “brown”, “dark” and so on.

Results

For the body there is no difference between cane and white sugar. Both of them have a bad effect on the pancreas because they force it to secrete a lot of the hormone insulin to process “sweets.” Consuming any sugar in quantities greater than what doctors recommend can result in metabolic disorders and diabetes.

Alas, we are earthly people, and we are unlikely to be able to cope with our “voluptuousness”. Anyone who eats sugar will still do it. White or brown is a matter of taste and money. And if you suddenly want to give up sugar, here are instructions based on personal experience.

Surprisingly, brown sugar, extracted from sugar cane, appeared much earlier than white sugar. First he conquered India, then he went to travel around Europe, and then, together with Christopher Columbus, he crossed the ocean to stop at beautiful Hispaniola, better known now as the Dominican Republic. It was there that the largest sugar cane plantations were established in order to establish regular supplies for the European nobility. Accessories were immediately invented for the new favorite: sugar bowls, tongs and stirring spoons.

Brown sugar is healthy due to the content of black molasses, the so-called molasses - a thick liquid with a specific aroma. It is molasses that is full of such vital microelements as: potassium, calcium, zinc, magnesium, copper, phosphorus and iron. Potassium cleanses the intestines and removes toxins from the body, it regulates blood pressure and is involved in the metabolism of proteins and fats. Without potassium, normal cardiac activity would be impossible.

Calcium is known to strengthen bones and teeth. And it is extremely important for the blood coagulation system, and is necessary for the normal functioning of the nervous system. Also, without calcium, muscles will not contract properly.

But zinc is involved in the processes of hematopoiesis, helps to normalize fat metabolism. It is necessary for the growth of skin cells, hair and wound healing.

Copper helps the growth and development of the body, participates in the construction of many proteins and enzymes, and also takes part in the activity of the immune system.

Magnesium speeds up metabolism and prevents the process of stone formation. In addition, magnesium helps the body adapt to cold.

Phosphorus, which is contained in cane sugar, is involved in metabolic processes. This mineral is a constituent of cells, especially cell membranes, and is vital for strong bones because, in the form of calcium phosphate, it is a major structural component of bones and teeth. Phosphorus is essential for the functioning of the brain, heart muscle and skeletal muscles.

A lack of phosphorus can cause energy problems and metabolic disorders. Iron is very beneficial for the circulatory system.

Since this product is a complex carbohydrate, its absorption occurs slowly, and brown sugar is beneficial for anyone who is losing weight. It is actively used in healthy eating, diets, and recovery after training. In addition, due to its specific properties and high quality, cane sugar is indispensable in baby food, as well as in the nutrition of people prone to allergies.

It is not for nothing that various types of brown sugar are an integral ingredient in Japanese cuisine, which is the standard of balanced nutrition.

In fact, it’s simply surprising, but on the streets of Tokyo it’s hard to meet not only an obese, but also an overweight Japanese woman.

The Japanese have long been leaders in the world in average life expectancy. Experts believe that this is due to eating healthy natural foods and brown sugar.

Cane brown sugar is ideal for coffee and tea. It not only gives them sweetness, but enhances their aroma. It is not for nothing that in European countries brown cane sugar is called “tea sugar”.

Just a few years ago, few people in our country knew about brown sugar. But the fashion for health and diets has done its job. There is a need to replace our usual sugar with something else, tasty and healthy.

Brown sugar immediately came to the rescue. Suffice it to say that brown sugar is a new product for us, but all over the world it is ordinary sugar, which they have been consuming for decades. Brown sugar is sold and bought there in the same way as our favorite granulated sugar.

Brown sugar is made from sugar cane. But unlike ordinary cane sugar, it does not undergo such cruel processing and all useful substances remain in it. So brown sugar can be a source of potassium and calcium for your body, brown sugar also has copper and iron. Moreover, the number of these trace elements is quite large. Brown sugar gets its color from molasses. It is black molasses that is a storehouse of vitamins and microelements.

Brown sugar can come in different shades depending on how much black molasses it contains. Different types of brown sugar have different flavors and smells. Some people may find the smell of brown sugar unpleasant. But adding brown sugar to coffee or tea creates a lovely aroma with a unique flavor.

Brown sugar is great for baking. There are special recipes with brown sugar, and if you replace it, the dish simply won’t work out. It's like replacing wheat flour with rye flour. Brown sugar made specifically for baking comes in a variety of flavors, such as cinnamon brown sugar or mint brown sugar.

Brown sugar is not as widespread in our country as in Europe and America. Brown sugar deserves to sit in our kitchen, poured into a sugar bowl. Time will pass and brown sugar will occupy a worthy niche in the domestic market. This is due to the fact that people have become more and more concerned about their nutrition and health. And brown sugar, like no other, has a positive effect on health and overall tone.

The love for sweets, instilled by centuries of consumption of beet sugar, will not disappear. Therefore, those who think about themselves and their family will use brown sugar, at least half as much as beet sugar.

Brown sugar is neither exotic nor rare. In many countries, this is a common product. We're just not used to it. The only truly healthy brown sugar is cane sugar. There are several varieties of brown sugar.

Golden Granulated - These light golden crystals are ideal for coffee, tea, fruit salads and cereals.

Demerara - sugar, which has a specific rich aroma, can cause some shock in people who are accustomed to the fact that sugar does not smell of anything at all. My first thought is that something was added there. In fact, this is the smell of molasses released during the processing of sugar cane, that is, the most natural product. Connoisseurs add demerara to coffee - this gives the taste of the drink additional piquancy.

Muskovado - in light molasses there is less, in dark there is correspondingly more. The first has a delicate aroma and taste, reminiscent of creamy fudge. It is good for baking and making creams. Dark muscovado has a dark brown, almost black color and a very moist consistency. Some gourmets eat this sugar in its pure form. It is also perfect for preparing original sauces, seasonings for dishes, mousses and mulled wine.

Origin, production.

Nero probably also knew sugar, saccharum (from the Sanskrit sarkura). Brown sugar grains were made from sugar cane juice and were imported to Europe from India. The mediator in trade with India was Egypt - at that time a province of the Roman Empire. The Romans later cultivated sugar cane in Sicily and southern Spain, but this tradition was lost with the fall of the Empire.

The first crusaders, having arrived in Lebanon, learned about a wonderful plant that reached 7 meters in height and gave sweet juice. It was called honey cane. Soon, plantations of this plant appeared in Spain, Southern France, on the island of Madeira, as well as on the islands of the Mediterranean Sea - Rhodes, Crete, Cyprus, Sicily. However, Venice remained the center of sugar trade, purchasing it in the East.

For a long time, sugar was considered a drug: it was sold in pharmacies. Everything changed with the discovery of America. Caribbean sugar was imported into Europe through Antwerp and Hamburg. He was a luxury, a symbol of wealth. It was kept in silver boxes, locked with a key. They were traded for their weight in gold. At the courts of kings and princes, table vases made of brown sugar were in fashion.

Fierce wars were fought for the sake of “brown gold”. In 1520, the Netherlands attacked one of the most important Portuguese colonies, Brazil, and destroyed all sugar cane plantations. This is how they dealt with their main competitor: after all, “honey cane” was also grown on the island of Java, which belonged to the Netherlands. In the XVII - XVIII centuries. a number of Spanish colonies that supplied sugar to Europe were taken away from the weakened power. The islands of Barbados and Jamaica went to England, and Martinique and Santo Domingo (now the Dominican Republic) went to France.

After the decline of the Spanish Empire, Great Britain became the main supplier of sugar to the world market. The British made it fashionable to sweeten tea with sugar.

In continental Europe in the 18th century. Sugar was consumed in moderation. Other sovereigns were still trying to find a replacement for overseas sweets. Thus, the famous Prussian monarch Frederick the Great (1712 - 1786), sparing money to import sugar, hoped that the German soil could also give birth to honey-bearing plants. He commissioned the chemist Andreas Marggraf (1709 - 1782) to find “a breadwinner in his own country.” In 1747, the scientist's attention was attracted by beet roots, where he discovered sugar crystals. However, only half a century later, Marggraf’s student, Franz-Karl Arhad (1753 - 1821), managed to develop beets with a high sugar content and developed a method for extracting valuable raw materials from it. The news of “German sugar” quickly reached London and caused a stir among merchants of sweet luxury. Soon Arhad was offered 50,000 thalers on the condition that he would curtail his production. However, he refused even the 200,000 thalers that were finally offered to him.

At the end of the nineteenth century. The time of the sugar monopoly is irrevocably over. It has become a public commodity. The era of affordable white sugar from beets has arrived. However, brown sugar did not disappear completely; it became a special elite product and an integral part of secular tea parties.

The appearance of sugar in Rus' was first mentioned in a chronicle of the 13th century. Before that, our ancestors enjoyed their lives with other means: honey, sweet sap of maple, linden, birch. They even managed to make marshmallows from these products. However, in those days there was nothing special to consume sugar with: our ancestors did not know either coffee or cocoa, and they drank tea only from the infusion of various herbs. Sometimes they added pieces of sweet white beets, which grow in almost every garden.

Nowadays you can find any kind of sugar in the store. And instant, and candy, and one that can only be eaten with tea. Both white and brown... By the way, you can’t cook porridge with brown. It's very expensive... But coffee or tea is another matter. The aroma of brown sugar promises to highlight the taste of any drink... Which sugar is sweeter, healthier, and how much can you eat?

Why is brown so expensive?

Brown sugar is not produced in Russia. It is imported from Sweden and England. Sugar cane does not grow there either, but there are production facilities for processing raw sugar.

This long transcontinental journey - from a cane plantation in Brazil to a Russian counter - explains only partly the high prices for brown sugar. The main reason, according to manufacturers, is expensive production. And small production volumes.

Sugar cane is processed freshly cut, within 24 hours, which allows natural microelements and even vitamins to be preserved in the sugar. The manufacturer writes on the boxes: “Organic brown sugar.” And it hits every lover of a healthy lifestyle not in the eyebrow, but in the eye.

Still, fashion is what actually dictates the high price. Fashionable goods are always sold and bought at a higher price.

Is unrefined healthier than refined?

In fact, people have been eating brown sugar since ancient times. The darker the sugar, the more organic impurities from the plant sap it contains. The whiter it is, the more thoroughly the sugar is purified.

It's like with vegetable oil. About 20 years ago, everyone firmly believed in the benefits of refined oil. It's actually healthier to fry on it - it doesn't smoke in a frying pan, it doesn't poison carcinogens, there's no smell. But today unrefined oil is in fashion. Only in it are the most valuable biologically active substances preserved.

Same with sugar. 150 years ago, the Dutch ambassador begged the Russian emperor to reduce duties on brown sugar imported from the Dutch colonies, since the Russians did not want to buy such sugar, and even at exorbitant prices. But they willingly took white granulated sugar imported from Cuba. White sugar is the sweetest, purest! - was out of competition.

Today, brown cane sugar from the Dutch colonies would sell with a bang. Brown means not cleared of the so-called black molasses. Yesterday, black molasses was considered a waste product from sugar production and was used to make rum. Today we realized that black molasses is incredibly useful because it contains a lot of microelements: potassium, calcium, iron...

Such is the paradox. They have been killing for centuries to achieve the whiteness of sugar. But it turned out that it was not the horse’s food. A refined product is always less healthy than one that is closer to nature, more natural.

What are the benefits of beet sugar?

Compared to foreign brown sugar, white sugar obtained from beets has its own advantages.

Firstly, it also contains microelements, but it’s just not customary for us to state this on the label. There are not as many of them as in cane sugar, but they are still there.

Secondly, beet sugar production also contains black molasses in its waste. It was traditionally used in the production of alcohol and for animal feed - as a valuable nutrient. Still would! Indeed, in addition to sugar, beet juice contains pectins, proteins, useful organic acids - oxalic, malic, citric, as well as potassium, sodium, magnesium, cesium, iron...

However, beet sugar producers are somewhat behind the times. More precisely, from fashion. Remember how brown sugar was often sold during the Soviet era? If the factories could not cope with the production of first-class white sand - at 84 kopecks per kilogram, second-class yellow sand - at 78 kopecks per kilogram went on sale.

Today that yellow sugar would be much more expensive - as a rich source of organic substances.

How much sugar should you eat?

The body needs sugar for normal metabolism. It provides living cells with energy.

A hundred years ago, the British were the champions in eating sugar - 40 kg per capita per year. A resident of Russia at that time ate only 5 kilograms, and an Italian even less - 2.7 kg.

Since then, sugar consumption in the world has been steadily increasing. And today the World Health Organization considers the norm for sugar consumption - harmless to health - to be 38 kg per year per person. Russian nutritionists recommend 30-35 kg. True, the strictest advocates of organic nutrition are healthier than ever! - they insist on a minimum: 2 kg of pure refined sugar per year - and no more. Radicals believe that this is quite enough for normal brain function. It’s better not to argue with radicals, but decide for yourself how much of what to eat.

Napoleon was the godfather of sugar

Cane sugar appeared a long time ago, at the turn of the first and second millennia. Sugar began to be made from beets only a century and a half ago.

Napoleon I is considered the godfather of beet sugar. It happened like this. Constantly fighting with England, the French emperor decided to insert another spoke in the enemy's wheel - to create competition for the goods that the British imported into Europe from their colonies.

We remembered the report of Berlin academician Andreas Margraf, in which the scientist casually mentioned the possibility of extracting sugar from beet roots. We got our scientists involved. And soon beet sugar factories began to grow like mushrooms all over France. Napoleon did not skimp on bonuses and free distribution of land for construction.

Then the Germans joined in. So the two countries that still have the most sugar beets in Europe are France and Germany. But offended England to this day does not have beet sugar production, purchasing sugar in other countries.

How to replace sugar?

Ever since humanity became interested in the fight against obesity and artificial sugar substitutes were included in food, the debate about whether they are harmful to health or not has not stopped.

This also applies to aspartame, the most common artificial sweetener today. In most countries, it is declared a safe food supplement, but scientists are far from final clarity. Supporters and opponents, with varying degrees of success, extract arguments "for" (there is no caries from aspartame!) and "against" (it is impossible to get a healthy organic product by chemical synthesis!). Meanwhile, it is becoming more and more difficult to get away from aspartame: juices, sweet carbonated drinks, marshmallows, yoghurts, chewing gum - manufacturers add aspartame everywhere.

In the food industry, xylitol is also used instead of sugar. The presence of artificial substitutes in the product can be recognized by the consumer by the attractive warning: "Manufactured without sugar."

By the way, if we talk about how to replace sugar, don’t forget about honey. This natural sweetener is more diverse and valuable in composition - glucose, fructose, organic and mineral substances.

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Retailers offer two types of products to "sweeten" life - white sugar and brown sugar. At the same time, the price of brown sugar is significantly higher than the cost of white sugar. Let's try to figure out together how brown sugar differs from white sugar and at the same time why brown sugar is more expensive than white.

Which sugar is healthier, white or brown??

White sugar is made from sugar beets or sugar cane and refined.

Beet sugar is sold exclusively in refined form, since unprocessed sugar has a poor aroma and taste.

Brown sugar sold in stores is unrefined cane sugar.

Refining is an industrially implemented process that purifies natural raw materials from impurities. The natural product is divided into its constituent substances, some of which go to waste. But in nature everything is arranged intelligently. Substances that contribute to the absorption of sugar by the cells of the human body are also sent to waste, along with toxins.

A person who consumes refined sugar is forced to deplete internal reserves of chromium. Chromium promotes glucose metabolism and its deficiency in the body can lead to the development of type 2 diabetes. Therefore, which sugar is better, brown or white, is clear to everyone.

Brown sugar is no different in calories from white sugar. Moreover, abuse of both leads to obesity and atherosclerosis.

According to WHO (World Health Organization), the daily, harmless intake of sugar for a healthy person should not exceed sixty grams for men (about 8 tsp) and fifty grams for women. This takes into account not only sugar in spoons and pieces, which is added to coffee or tea.

You also need to count all the sugar that is contained in lemonades, juices, fruits, canned products, etc. It does not matter the type of sugar consumed - it is important to control its consumption.

In terms of the amount of nutrients, brown sugar occupies a leading position when compared with white sugar. Unrefined sugar contains much more B vitamins, zinc, potassium, magnesium, phosphorus and other minerals and vitamins.

In addition, brown sugar has a positive effect on the taste and aroma of hot drinks, highlighting and improving the natural qualities of coffee and tea. Refined sugar has a neutral effect on the aroma and taste of coffee, but changes the tea quality for the worse.

If you decide to buy more expensive but healthy brown sugar, you need to consider that the color of the sugar can also be achieved as a result of the use of dye. Then it's fake...

The consumer should be offered natural sugar, only brown.

Real unrefined cane sugar owes its color, composition, taste and smell to molasses - sugar molasses.

Types of Brown Cane Sugar

Demerara- refined and unrefined sugar mixed with molasses. The most common on store shelves in our country.

Turbinado– coarse-crystalline natural sugar, purified with water and steam to remove excess molasses.

Muscovado- natural sugar produced with different mass fractions of molasses.

An increased amount of molasses darkens its brown hue even more.

Black Barbados sugar– unrefined, low-processed cane sugar with the largest mass fraction of molasses. Wet to the touch, Barbados sugar is very dark brown in color and has a strong natural aroma.

If you want to take care of your family's health, read food labels carefully. Real, healthy brown sugar always says unrefined. Well, its high cost, caused by transportation costs, in this case should fade into the background.