What kind of sugar is better for you

In short, if you are looking for the healthiest sugar, it is best to limit all forms of added sugar, as the nutritional differences between them are minimal.

Although minimally processed sugars, such as cane sugar, raw honey and pure maple syrup, contain slightly more micronutrients, the evidence to suggest they are truly superior is limited.

Save my name, email, and website in this browser for the next time I comment. Post comment. Skip to content. Facebook page opens in new window Instagram page opens in new window Pinterest page opens in new window. Like this and want to learn more?

Join my 4-week nutrition program! Learn More. Related posts. Macronutrients vs. September 21, Sugar: Which is Healthier?

Well, there are different kinds of sugars you can pick up, which are more pure and healthy than the regular refined white sugar. However, a point to remember: any form of sugar should be consumed in limited quantities. Raw and Unrefined Sugar Sugar is touted as a 'bad' ingredient because it is nothing but empty calories. This is due to the fact that during processing, all the natural nutrients are stripped off, and further chemicals are used to remove impurities.

Raw and unrefined sugar, on the other hand, still retains natural nutrients such as iron, magnesium , etc. This natural granulated sugar is golden in colour, tastes almost like honey and is free of any kind of chemicals or pesticides. Organic Sulphurless White Sugar Sulphur in sugar?

Yes, most sugar processing units use sulphur to remove impurities from sugar crystals. As a result, some quantities of sulphur are retained in the sugar crystals, which when consumed over a period of time, could lead to health hazards sulphur when converted to sulphur dioxide in the body is harmful.

The major disaccharides include sucrose one glucose molecule and one fructose molecule , lactose one glucose molecule and one galactose molecule , and maltose two glucose molecules. Fructose, glucose, and sucrose are found naturally in fruit and some vegetables, while lactose is found in dairy, and maltose is found in germinating grains.

Fructose and glucose are also found naturally in honey as well as in common table sugar. An increasingly important distinction among sugars as they pertain to health is whether they occur naturally in foods such as fruit, vegetables, and dairy, or whether they are added sugars , added to foods and beverages during manufacturing, processing, or preparation.

Sugary beverages are the greatest source of added sugar in the diet, followed by sweets and grains such as ready-to-eat cereals. Intake of added sugar, particularly from beverages, has been associated with weight gain, and higher risk of type 2 diabetes and cardiovascular disease.

First, the sugary juice from both crops is extracted, purified, and heated to form a brown, concentrated syrup called molasses 4 , 5 , 6. Next, the crystallized sugar is centrifuged to produce sugar crystals. A centrifuge is a machine that spins extremely fast to separate sugar crystals from molasses 7. White sugar is then further processed to remove any excess molasses and create smaller crystals.

Refined brown sugar is simply white sugar that has had molasses added back into it. Meanwhile, whole, unrefined brown sugar undergoes less processing than white sugar, allowing it to retain some of its molasses content and natural brown color 7. White sugar is produced through a purifying process that removes a brown syrup called molasses. On the other hand, brown sugar either undergoes less processing to retain its molasses content or is produced by mixing white sugar with molasses.

While they can sometimes be used interchangeably , doing so may affect the color, flavor, or texture of your final product. The molasses in brown sugar retains moisture, so using it will result in baked goods that are softer yet denser. For example, cookies made with brown sugar will be more moist and dense, whereas cookies made with white sugar will rise to a greater extent, allowing more air into the dough and resulting in an airier texture.

In contrast, brown sugar is used for dense baked goods, such as zucchini bread and rich cookies. Swapping white sugar for brown sugar in recipes will affect the color of foods, giving a light-caramel or brown hue. Contrarily, baking with white sugar will result in a lighter-colored product.

Thus, whichever you choose will depend on your desired end result. Brown and white sugar also have unique flavor profiles. Brown sugar has a deep, caramel or toffee-like flavor due to the added molasses. For this reason, it works well in chocolate cakes and cookies, as well as rich fruit cakes.

On the other hand, white sugar is sweeter, so you can use less of it to attain your desired taste. Its neutral flavor makes it a versatile ingredient in baking, working well in fruit sponges and sweet pastries. White and brown sugar are used similarly in cooking.