Other than only buying products from a country like the UK that legislates GMO labeling, it’s pretty tough to completely avoid here in the US! 2, Most sugar cane grew in colonies or developing countries. Large amounts of xylitol can also cause liver damage, an effect that is only found in dogs. I would NOT recommend zylitol: Always so good to hear from you, Kathryn! I wish all sweet things were healthy. Sometimes making the less-than-healthy choice the less-than- easy (re: more expensive) choice is half the battle – Lord knows the big corporations have used the reverse-logic to their advantage for decades! This article is a real find on the internet! You’ll find recipes, research, reviews and remedies here to help you figure out how to stay healthy without going crazy! I am impressed, as always, with the thoroughness of your research. Busy moms look to this certified educator for honest, in-depth natural product reviews and thorough research. Typically substituted for brown sugar, muscovado is a product of the Philippines. White sugar is cheap because the govt subsidizes farmers to grow/process the stuff. The kefir grains began growing very slowly, barely even noticable that they had grown after two days. It sounds like it’s more moist than other unrefined cane sugars and quite sticky, but it looks just like dark brown sugar. Bake for 16-18 minutes, or until edges are firm, but center is soft to the touch. Hopefully the aliens have left some behind…. A high mark-up initially, but you’d be surprised how much you cut back. The other difference would be that, especially when organic, it is not going to have any modified ingredients and limited chemical exposure. I’m not sure how “GMO’d” it is. Reading recipes isn’t required once our “muscles” have kinetically learned all the required movements, through multiple times of preparation. Every time I spend 5-10 times as much on something like rapadura or sucanat (which when properly processed I see as equals), I wonder: is this upgrade really worth the money? When eating things made from the Rapunzel sugar, however, I don’t experience the sugar high and then crash. $2,50 a pound is the best I have seen. One-for-one replacement for sugar in ALL food applications. Sugar is sugar is sugar. Please remember that I’m just a gal who reads a lot and spends way too much time in her kitchen. But where I can’t use that I use white sugar and I make desserts a lot but it takes us a LONG time to get through one five lb bag. You know, if anything, using sucanat in place of real sugar places a higher dollar value on sweet snacks, which causes me to make them less often. Notify me of follow-up comments by email. Just wondering if anyone has done any research on a product called ‘Whey Low’, VivaLac Inc.? But that is my choice and i make that trying to “undo” or reverse damage done when i was much younger and not as careful. , SuzieQ, If you’re used to whole wheat baked goods, I’m thinking you’d have an easier time adjusting to dehydrated sugar cane, as it strikes me as the “whole wheat” of the sweetener family and adds a similar heartiness and depth to recipes. I’m also pretty sparing in using it because it’s expensive! The men who are in charge of the boiling (no women allowed in this kitchen!) When we can’t, I will fiddle with a recipe until I’m down to the lowest amount of sugar possible. Note: from what I can tell, ‘dehydrated’ and ‘evaporated’ cane juice are often used synonymously, although this very helpful (link no longer available) article at Wholesome Sweeteners describes two very different processes for dehydrating and evaporating sugar … And, if it raises blood sugar levels, which all sweets as well as breads and grains do, then it is not good for us! Ours is loose and in bulk, I think I will ask the store manager more about it but not sure I am going to start using it anytime soon. Thank you! I agree that cutting down on all sugar is the best choice. I think there is a reason that God gave the different fruits seasons so that we have to limit our intake of them. Do you use raw honey for this? Do you know anything about this, Katie? Xylitol is on my list, and i think it is much controversial. . Much like baking, establishing life’s lessons-and the laws they represent-is a process; we are perfected (matured) through practice, as we repeatedly go over the given steps, until the means for victory is indeed fixed in us. Of these, the first three were originally known as “factory” brown sugars; all are produced during the initial processing of cane juice into unrefined sugar. Makes me wonder about those cone shaped things of brown sugar in the mexican Section of the market. As for the GMO issue, I can’t really speak to that. Wow, Katie. I’ve never used any of these sweeteners but I’ve been curious about them since I’ve been seeing them in more and more recipes. If you bake with xylitol be very careful to keep any doggy family members from sharing the baked goods! Evaporation and crystallization follow, with centrifuging being the final stage, producing white sugar, with the bi-product of cane syrups. I think he actually prefers the colour and I doubt they use beet sugar much in Mexico. Preheat oven to 425 F (if grinding your own flour, wait to preheat oven). Somehow they’ve mixed just the right amount of stevia with trehalose to get just the right amount of sweetness and bulk to make a 1:1 substitution for white sugar. Sugar refining required expensive machinery to be produced; thus, its production came to be divided into two stages. I can’t find any source that reliably says that there are any health benefits to dehydrated cane juice. Excellent article – thank you for this information. Such a tangled web – just like Katie lamented above, I’ve got readers who like to choose beet sugar because it’s more “local”. Not exactly a company with a stellar track record for holding health in high regard. We’re just getting used to less of it. Industrial nations-the consumers-performed the expensive final stage, of refining this raw sugar product into white sugar. History of Demerara Turbinado Muscovado Sucanat, https://www.care2.com/greenliving/what-is-demerara-sugar.html, http://shop.wholesomesweet.com/Organic-Sucanat/p/WHSM-305000&c=Wholesome@GranulatedSugar, https://www.healthline.com/nutrition/demerara-sugar, History Demerara Turbinado Muscovado Sucanat, Italian Braised Pork Chops w Tomato & Garlic Sauce, African Americans' Influence on American Cuisine, Cindy Mushet's Baking w/ the American Harvest, Creative Variations of Blum's Coffee Toffee Pie, History of 19th Century American Cook Books, History of 20th Century American Cook Books, History of Doughnuts and Various Fried Pastries, History of nitrates and nitrites used in curing, History of Spokane's Davenport and Ridpath Hotels, Origin of Cookies and Doughnuts in America, The Difference between Yams and Sweet Potatoes, Traditional and modern-day industrial curing of meats. When you have 3-4 names for basically the same product it can be difficult to find an answer to the question, “Are unrefined sugars healthier than white sugar?”. 12, On the other hand, sucanat, which stands for “sugar cane natural”, is the most unrefined of the raw cane sugars; it is merely evaporated cane juice, which has been hand–paddled; this cools and dries the dark syrup, which is obtained by heating the extracted cane juice in a large vat. To me, this is an idication that there are more vitamins/minerals in the Rapadura than the Sucanat (or that they are more available for use). Kitchen Stewardship | Caring for All Our Gifts. Interesting. Most of the “healthier” sweeteners you mention are grown outside of the U.S. so they are more expensive.