Is Your Sweet Natural?

I have given up on common white sugar. I have it in the house for guests should they not want to try my sugars.

I prefer ‘Natural’ sugar, what we in the western world would refer to as raw or demerara sugar.

The other sugar I use is organic sugar being similar in appearance, but. according to the company blurb is made from sugarcane that meets international standards of ‘organic’ cultivation and displays the stamps on the pack.

Images: União Cia

Now, I don’t know if this is healthier, or not. There is a lot of conflicting evidence, good and bad, about these sugars as opposed to white refined sugar.

Sugars; clockwise from top left: White refined, unrefined, brown, unprocessed cane – Wikipedia

There is also conflicting evidence about which stage of the sugar refining process produces these sugars.

Some say these sugars are before the white stage, others say they are after the white stage with molasses added again.

The image on the right shows, white sugar, unrefined (raw or demerara), brown sugar, and unprocessed (which I suspect is Muscovado or Barbados sugar).

I do know that the flavour of these brown sugars is much better than white sugar. Natural sugar has a definite hint of molasses, while organic is more honeyed, therefore lighter.

Have you experimented? Or even thought of experimenting?

Or are you of the opinion, we’ve always had white sugar and never considered the possible health benefits.

Look for it, try it, who knows, you may like it!

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8 responses to this post.

  1. Posted by smallftprints on April 30, 2013 at 11:32 am

    We use raw sugar … tastes so much better and I like that it isn’t bleached. We also use agave syrup, another natural sweetener … it’s full of flavor and better, in my opinion, than honey.

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    • >Small, that doesn’t surprise me. I discovered in my reading that white sugar isn’t actually ‘bleached’, at least not in the sense we know. Agave syrup, have to look that one up, of course honey is another option.

      AV

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  2. We do raw sugar for baking, also raw honey, and maple syrup (boiled silly, by definition). And palm sugar whenever my dad brings it from far away…. He has also started using stevia in his coffee.
    Here in the US you have to fight very hard to get away from the over-sweet products; it requires eternal vigilance. Really the only way to get it under control is to make everything you eat, from scratch. The laziness factor is a natural limit to how many cookies etc. you consume.

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  3. and we use the indigenous sugar from Indonesia which is palm sugar. I buy it from the market and it comes in hard, round blocks which you then hammer bits off. It tastes very much like caramel and is delicious. I’m pretty sure that palm sugar does not come under the same bracket as palm oil – it’s non-eco brother. Do you know anything about this AV?

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  4. An alternative to sugar for me is honey.

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