White Sugar or Brown Sugar?

If asked what kind of sugar would I prefer to use - white or brown. I would choose either or none. They're pretty much the same -  no nutritional elements.

White Sugar

White Sugar (or table sugar) contains no nutritional elements such as vitamins, minerals, proteins or fibers. In the repeated processes of washing, boiling, centrifuging, filtering and drying, nearly all of the sugar cane's nutritional elements are lost. Bleaching agents such as lime and carbon dioxide are added. Then further "purified" (refined) and whitened by being filtered in a water-added liquid state through beef bone char. This process removes even more minerals. It is 99.9% sucrose in its completely refined stage.

Brown Sugar
The common brown sugar (different from muscovado or coconut sugar) is not a raw or natural product at all, but is also highly refined and nutritionally depleted. "Brown" sugar's difference with "white" sugar is that a small amount of molasses is added in it, which is insignificant to promote better health.

White and brown sugar are commonly used at home, in restaurants, and included in almost all food products. Both, if taken in large amounts, can cause sugar "high," rapidly followed by a sugar "crash" and can also cause our bodies to store more calories as fat than you otherwise would. Excessive sucrose consumption is linked to obesity and type 2 diabetes for these reasons. So do we have a choice between the two? Any or none at all. One thing for sure - coffee won't taste good without sugar.

Post a Comment