Brown sugar has long been in high demand among health conscious people. What is the secret of this product, how does it differ from all the usual white sugar, and what benefits does its use promise to the body? Let's figure it out.
Brown sugar - what is it?
Brown sugar is a processed sugar cane product that retains its color and taste qualities molasses included in cane juice. Distinctive feature brown sugar is that it does not go through the bleaching stage during the production process.
A bit of history
In ancient times, brown sugar crystals extracted from cane were the first sugar that people began to use in their diet. The first mentions of this wonderful plant date back to the times of Alexander the Great. The homeland of cane sugar is considered to be India, from which this product spread throughout Europe. In the 16th century, cane brown sugar was a symbol of luxury and wealth. This product, which became the cause of the wars of conquest, was an integral guest of the royal table. In modern times, brown sugar is not something unusual and outlandish, because everyone can afford it.
White and brown sugar: what are the differences?
Brown sugar has a number of undeniable advantages over its white counterpart. White sugar is a refined product obtained from the chemical processing of brown sugar. To obtain it, various bleaching agents are used, some of which, "settling" in white sugar, penetrate the human body with it. Brown sugar, the recipe for which does not provide for this kind of cleaning, is more natural and environmentally friendly.
The brown color of sugar is associated with the presence in its composition of components such as molasses or molasses, which have a lot of useful minerals. Therefore, brown cane sugar is significantly ahead of white in terms of biological value.
Brown sugar: benefits and chemical composition of the product
85-98% of cane sugar, depending on the country of origin, consists of sucrose. In addition, the constituent components of this product are a number of trace elements useful for the human body.
So, potassium, which is part of brown sugar, helps cleanse the intestines, removes accumulated toxins, regulates blood pressure and is an active participant in the metabolism of fats and proteins. Without this mineral, normal heart function is impossible.
As you know, calcium, which is also present in unrefined cane sugar, is responsible for the condition of teeth and bones, contributes to their strengthening. He also has great importance for full functioning nervous system and blood coagulation systems.
Zinc is called upon to normalize fat metabolism. In addition, this mineral, which is an integral component of brown sugar, takes part in the processes of hematopoiesis, promotes the growth of skin and hair cells, and is also necessary for wound healing.
Copper is called upon to improve the activity of the immune system, to activate the body's defenses, and magnesium is designed to accelerate the course of metabolism and prevent the process of stone formation. Phosphorus, which is also rich in brown sugar, is essential for the normal functioning of the heart muscle and brain. He also participates in metabolic processes, being an integral component of cells and, above all, cell membranes.
Iron, which is also found in cane sugar, is essential for the circulatory system to function. By the way, in brown sugar, in comparison with white, refined, the concentration of iron is almost 10 times higher.
Thus, brown sugar, the benefits of which are undeniable, must necessarily be included in the diet of every person who is not indifferent to their health.
Scope of application
Cane brown sugar belongs to complex, complex carbohydrates, therefore, the process of its assimilation by the body takes place at a slow pace. For this reason, such sugar will benefit all those who are struggling with extra pounds. Moreover, according to modern nutritionists, this product can be safely used on salt-free, low-fat, and protein-free diets, but this must be done in moderation. So, without harm to the diet, you can consume about 50 grams per day. brown sugar.
Also, unrefined cane sweetness is widely used for post-workout recovery, in healthy eating... Thanks to the mass of its useful properties and high quality, this product is an indispensable element of baby food, and should also be included in the diet of people prone to allergic reactions.
Brown sugar is used as an additive to hot drinks. So, it will not only add sweetness to tea or coffee, but also give them an incomparable aroma. Also, cane sugar is added to canned food, marinades, baked goods, desserts, sweets, ice cream.
Calorie content
Cane brown sugar has about the same calorie content as white beet sugar. If the modest measure of its consumption is not observed, this product is also able to quickly go into body fat.
So, if the calorie content is 100 gr. white refined sugar is 387 kcal, then unrefined brown sweetness - 377 kcal. As you can see, the difference is insignificant. However, if you wish, you can find brown cane sugar on sale, the calorie content of which is 200 times less. A similar effect is achieved by adding aspartame, an artificial sweetener, to the product.
Caution, fake!
Unfortunately, in modern times, there is a high probability when buying cane sugar you will encounter a fake. There are two ways to recognize a poor-quality product, but, unfortunately, this can be done exclusively at home.
So, method number 1. To carry it out, you will need a bottle of iodine. Brown sugar should be diluted in a glass of water and a couple of drops of iodine should be dripped into it. Real brown cane sweetness, reacted with iodine, takes on a blue tint. If this did not happen, then this is not a real product, but a fake.
Method number 2. For the second experiment, as in the first case, it is necessary to dissolve cane sugar in warm water. If it is quality sugar, then the water will remain colorless. If you have ordinary caramel on your hands, then the liquid will turn brown.
Brown sugar "Mistral" is in special demand among consumers. This brand has established itself exclusively on the positive side, since the goods produced under its brand are always distinguished by their high quality.
Alternative to brown sugar
Many people strive to completely eliminate high-calorie sweets from their diet. In this regard, the question of how to replace brown sugar is very relevant. There are several options here.
- fresh sugar cane juice, which contains brown unrefined sugar, albeit in an organic, absolutely safe form;
- natural honey;
- vegetables and fruits, which include high level glucose (apples, apricots, bananas);
- dried fruits (raisins, banana chips).
Thus, brown cane sugar is very useful product, the use of which has a beneficial effect on the work of all organs and systems of the body.
White sugar has always been called the white death, and brown sugar has been extolled as healthy. Is there really a difference between them?
Who started
Brown sugar was "discovered" in Ancient India more than two thousand years ago, accidentally discovering that the juice of one of the wildly growing reeds is sweet. People considered it a gift of the gods, and there is a mention of it even in the ancient Indian text of the Ramayana.White sugar was given to the whole world by Napoleon. He was needed as one of the symbols of French independence. At the time, the "sugar business" was a British monopoly because India was its colony. Sugar prices were even higher than spices.
The poor could only eat the remains of the sugar syrup that they 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 temperate climates and does not require a lot of costs - beets. Napoleon appreciated the idea and built sugar beet factories all over the country.
What sugar was eaten in Russia 200 years ago
Until the 19th century, there was "imported" cane sugar in Russia. It appeared in the 12th century and, like in France, was on the tables only among the wealthy segments of the population. In the 17th century, Peter I even founded the "sugar department" - the sugar chamber. But a bite of sugar tea in Russia could afford to drink everything only since 1802 - it was then that the first beet sugar factory started working.How advertised
Russian entrepreneurs promoted the newly appeared white sugar as best they could. They packaged it differently than today, but in the form of a "sugar loaf" - it is easy to imagine by analogy with a "cheese head", the weight reached 15 kg. These giant "heads" were placed in the decorations in the shop windows to attract the attention of buyers. One such head was even exhibited at the 1870 Manufacturing Exhibition in St. Petersburg.In contrast, European businessmen have created a cult following around brown sugar. They launched a whole line of accessories: sugar bowls, tongs, nifty stirring spoons. All this was considered a luxury, attributes of a beautiful life.
Is there a difference in composition
Cane sugar is not refined. It itself has a pleasant taste and caramel smell.Beetroot must be refined, because without processing both the 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 retained in cane sugar. According to the US National Food Database (it stores data on the composition and energy value almost all existing products), cane sugar contains more potassium, calcium, iron, magnesium, phosphorus. That is, more minerals. It also stores vitamins.
Which is sweeter
We used to think of cane sugar as more natural and therefore less sweet. But this is a misconception. Both white sugar and brown sugar contain the same amount of sucrose - 99.75%. That is, both sugar is pure sucrose.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 that many of them out there to make brown sugar harmless and healthy.The World Health Organization recommends sugar consumption of less than 5% of calories consumed. 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 and juices. Sugar is often hidden in finished products, such as ketchup and even bread.
With as little sugar as the WHO recommends, 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 are equal in amount of sucrose. This means that they equally "kill" the pancreas.
Why is brown sugar so expensive?
Its price in Russia is due to the fact that reeds simply do not grow here. The price tag directly depends on the transportation costs. But we also have such an interesting phenomenon as the PR of brown sugar. It is presented as a kind of "curiosity" - supposedly it costs so much, because there is very little of it in the world and it is mined by hand.In fact, the production of white and brown sugar is almost the same. 60% of the world's sugar is from cane, 40% is from beet. Reed is obtained mainly in Brazil, India, Thailand, China. White - in the USA, Russia, EU.
In some countries, cane sugar is actually "mined" by hand - using machete knives. But this does not affect the prices of the final product: “living” 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 is not always cane sugar
Often in stores, under the guise of "the very" unrefined cane sugar, white refined sugar, colored with molasses or refined cane sugar is sold. Therefore, it is imperative to look for "unrefined cane sugar" on the packaging, and not just "brown", "dark" and so on.Outcomes
For the body, there is no difference between cane sugar and white sugar. Both the one and the other have a bad effect on the pancreas, because they force it to secrete a lot of the hormone insulin to process the "sweet". Consuming any sugar in quantities greater than what doctors recommend can result in metabolic disorders and diabetes.Alas, we are earthly people, and we will hardly be able to cope with our "lust". Anyone who eats sugar will still do it. White or brown is a matter of taste and money. The desire now, immediately, without fail, to eat at least something sweet periodically arises in every representative of the Homo sapiens species. Our mind fiercely resists these impulses, because it is declared one of the main killers of health, and, more importantly, a thin waist, which means beauty.
Cane sugar brown, which has recently appeared on the shelves of Russian supermarkets, has been declared a kind of panacea, both sweet and healthy. From the point of view of modern science, excessive consumption of sugar threatens with a violation of fat metabolism and the development of atherosclerosis.
The norm of sugars, according to the WHO recommendation, should not exceed 10% of all calories in the daily diet. For men it is no more than 60g, for women - no more than 50g per day. It would seem that we all can easily fit into these standards, which, at first glance, are not scary at all. However, do not forget that we put a very small part of the sugar diet in tea. We drink soda with pleasure, without thinking about the amount of "sweet death" in our favorite products. Fructose is also sugar, so we should throw sweet berries and fruits into our daily piggy bank. In addition, sugar is a great spice that not only enhances the taste of any dish, but also contributes to a longer shelf life. Therefore, you can find it in the composition of completely "non-sugar" products - meat and fish, marinades, sweet and sour sauces.
Can the use cane sugar make our existence easier without depriving it of sweetness? And to what brown sugar should you give preference?
The real and imaginary benefits of cane sugar
Brown sugar is several times more expensive than the white refined cane and beet sugar we are used to. Why should we pay more for a product whose cost is much lower than that of? From the filing of numerous media outlets, we have firmly learned that all refined foods are harmful to our body. At the same time, we forget that refining is also the removal of unwanted impurities that also pose a threat to health.Let's see what is really different Brown sugar from white, and is it worth emptying our wallets to buy it.
Unrefined cane sugar and white sugar: comparative characteristics
When buying refined sugar, we cannot determine what origin it is. It doesn't matter, because white sugar, both cane and beet sugar, does not differ in composition and taste. If you see brown sugar on the counter, it means it is made from cane sugar. Unrefined beet sugar is not marketed due to its unattractive taste and aroma.So, according to the USDA Nutrient database, per 100g of product:
- calorie content of white sugar - 387 kcal, brown sugar - 377 kcal; conclusion - the calorie content of a refined and unrefined product is practically the same;
- white sugar is 99.91g, cane sugar is 96.21g; conclusion - the composition of refined and unrefined sugar contains almost the same amount of carbohydrates, therefore, they have the same effect on the body, from the point of view of the violation of fat metabolism and the provocation of atherosclerosis;
- white sugar contains 1 mg calcium, 0.01 mg iron and 2 mg potassium; brown sugar contains 85mg calcium, 1.91mg iron, 346mg potassium, 29mg magnesium, 22mg phosphorus, 39mg sodium, 0.18mg zinc; conclusion - brown sugar, unlike white sugar, contains a large amount of minerals necessary for us;
- white sugar contains 0.019mg of vitamin B2; unrefined cane sugar contains 0.008mg of vitamin B1, 0.007mg B2, 0.082mg B3, 0.026mg B6, 1 μg B9; conclusion - brown sugar is many times superior to white in terms of vitamin composition.
Another reason for using it is the unusual, pronounced aroma and taste of this product. Gourmets all over the world consider brown sugar to be the ideal sweetener for tea and coffee, allowing them to fully reveal the taste of their favorite drinks. It is not for nothing that in Europe it is called a tea house and is served in expensive restaurants.
Choosing brown sugar: a reminder to the consumer
Buying cane sugar is not a problem today. The question is, which form to choose in order to get the maximum possible benefit.When choosing cane sugar, it must be remembered that brown color is by no means always an indicator of the naturalness, unrefined product. Natural sugar acquires its specific taste, color and aroma thanks to molasses, which contains the very substances due to which unrefined sugar is considered healthier than usual. However, brown sugar is not always natural and unrefined. He often acquires color range because of the dyes and the special production method.
Types of cane sugar
Demerara sugar- the type of brown sugar, which is most often sold in our stores, a product of golden brown color. can be both natural unrefined and white refined sugar mixed with molasses. Read the label carefully!Muscovado sugar- produced with different amounts of molasses. The more molasses, the darker it is. Muscovado crystals are smaller than Demerara, they are sticky, with a strong caramel flavor. Dark black muscovado with a very strong molasses scent.
Turbinado sugar- dry large crystals from golden to brown color. This natural raw cane sugar is produced by partial molasses removal using steam and water.
Soft molasses sugar or Black Barbados sugar- natural unrefined raw cane sugar containing a large amount of molasses. It is a soft, moist, very dark sugar with a very strong aroma.
By choosing cane sugar, look for the word "unrefined" on the label. Only in this case will your joy from sweetness have a hint of usefulness.
Bon Appetit!
Isabella Likhareva
On store shelves, you can find the so-called brown, the cost of which is much higher than the usual price. Sometimes we hear that it is much more useful than the usual refined one, and does less harm to the figure and health. Is it so? And if you are going to buy an expensive product, then how to choose the right one from several varieties?
According to experts from the World Health Organization (WHO), daily sugar rate for the body should not exceed 10 percent of the daily diet. In other words, the norm of sugar 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 use so much sugar - we put just a couple of spoons in tea or coffee. Well, as a last resort - cakes and sweets at a party or on holidays, ice cream during a walk ... 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! And you want something sweet! Can brown sugar help in this situation?
Let's figure it out first, how does brown sugar differ from regular white... White sugar, whether it comes from cane or beet sugar, is refined sugar. Brown is sugar, so to speak, "primary", unprocessed. By the way, unrefined beet sugar does not go on sale: it has too unattractive taste and aroma. Therefore, the brown sugar that lies on supermarket shelves is cane sugar.
What is good cane sugar
and why is it worth too expensive? In a sense, this is the merit of a healthy lifestyle. After all, we often hear that refined products are harmful, and natural, unprocessed ones are much more useful. And how really?
Doctors investigated the composition of white refined and brown cane sugar and came to the conclusion that in terms of calorie content, these products are practically the same.
It will not be possible with the consumption of exclusively cane sugar and avoid obesity and atherosclerosis, since both types of sugar contain the same amount of carbohydrates.
But by the amount of minerals- calcium, iron, potassium, magnesium, phosphorus, sodium, zinc - brown sugar is far superior to white... It also contains much more B vitamins. So the only real plus of cane sugar for health is its enriched mineral and vitamin composition. But if you are afraid of gaining weight, it is better to give up sweets altogether!
Yet brown sugar justifies its high price tag with its unusual taste and aroma. It is them that Europeans prefer to sweeten tea or coffee: in Europe they even call it tea.
If you decide to try cane sugar, remember that there are several varieties of it on sale, and you are not always offered a natural product. Sometimes a brown tint is achieved due to dyes and manufacturing subtleties, and under the guise of brown you buy the most ordinary refined sugar, only of a different color. Natural brown sugar acquires its color, taste and smell thanks to the sugar syrup - molasses.
Cane sugar. Views
So, cane sugar is of the following types:
Demerara sugar- a product of golden brown color. 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 produced with different amounts of molasses. The more molasses in the 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 is from 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 barbados- is unrefined raw cane sugar with a large amount of molasses. It is soft and moist to the touch, due to the abundance of molasses it has a very dark hue and a strong aroma.
In our stores, the most common cane sugar of the Demerara variety.
If you are concerned about not only taste, but also health benefits, make sure that the word "unrefined" appears on the label. Only in this case it makes sense to overpay for sweet joy.
Surprisingly, brown sugar, extracted from sugarcane, appeared much earlier than white. First, he conquered India, then went to travel across Europe, and only then, together with Christopher Columbus, crossed the ocean to stop at the beautiful Hispaniola, now better known as the Dominican Republic. It was there that the largest sugarcane plantations were laid out in order to establish regular supplies for the European nobility. The new favorite immediately came up with accessories: sugar bowls, tongs and stirring spoons.
Brown sugar is useful due to the content of molasses in it, the so-called molasses - a thick liquid with a specific aroma. It is in molasses that the palette of such vital trace elements as potassium, calcium, zinc, magnesium, copper, phosphorus and iron is full. Potassium cleanses the intestines and removes waste products from the body, it regulates blood pressure and participates in the metabolism of proteins and fats. Without potassium, normal cardiac activity would not be possible.
Calcium is known to strengthen bones and teeth. It is also 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 essential 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 accelerates metabolism, prevents the process of stone formation. Plus, magnesium helps the body adapt to the cold.
Phosphorus, which is found in cane sugar, is involved in metabolic processes. This mineral is found in cells, especially cell membranes, and is vital for strengthening bones because, in the form of calcium phosphate, it is the main structural component of bones and teeth. Phosphorus is essential for the functioning of the brain, heart muscle and skeletal muscles.
Lack of phosphorus can cause energy problems and metabolic disturbances. Iron is very beneficial for the circulatory system.
Since this product is difficult complex carbohydrates, its absorption is slow, and brown sugar is good for anyone who is losing weight. It is actively used in healthy eating, diets, and post-workout recovery. In addition, due to its specific properties and high quality, cane sugar is indispensable in baby food, as well as the diet of people prone to allergies.
Not for nothing different kinds brown sugar are an essential ingredient in Japanese cuisine, which is the benchmark for a balanced diet.
In fact, it is simply amazing, but on the streets of Tokyo it is hard to meet not only obese, but overweight Japanese woman.
It is the Japanese who have been leading the world in terms of average duration life. Experts believe that this is due to the use of healthy natural products and brown sugar.
Cane brown sugar is ideal for coffee and tea. It not only gives them sweetness, but enhances their aroma. Not without reason in European countries brown cane sugar is called "tea sugar".
A few years ago, very few people in our country knew about brown sugar. But the fashion for health and diet has done its job. There was 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 using for more than a decade. Brown sugar is also sold and bought there 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 the useful substances remain in it. So brown sugar can be a source of potassium and calcium for your body, as well as copper and iron in brown sugar. Moreover, the amount of these microelements is quite large. Brown sugar is colored by molasses. It is molasses that is a storehouse of vitamins and minerals.
Brown sugar can be of different shades, depending on how much molasses it contains. Different types brown sugar has different flavors and odors. Perhaps the smell of brown sugar will be unpleasant for someone. But, adding brown sugar to coffee or tea, you get a lovely aroma with a unique shade.
Brown sugar is great for baking. There are special recipes with brown sugar, and if you replace it, then the dish simply does not work out. It's like wheat flour replaced by rye flour... Brown sugar made specifically for baking comes in a variety of flavors, such as brown sugar with cinnamon or brown sugar with mint.
Brown sugar is not so widespread in our country as in Europe and America. Brown sugar is worthy of being poured into a sugar bowl in our kitchen. 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 in centuries of eating beet sugar, will not disappear. Therefore, those who think about themselves and their family will use brown sugar, at least half with beet sugar.
Brown sugar is neither exotic nor uncommon. In many countries this regular product... It's just that we are not used to it. The only really 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 with a specific rich aroma can cause some shock to people accustomed to the fact that sugar does not smell at all. My first thought was 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 adds extra piquancy to the taste of the drink.
Muskovado - less molasses in light, correspondingly more in dark. 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 making original sauces, seasonings for dishes, mousses and mulled wine.
Origin, production.
Nero probably knew sugar, saccharum (from the Sanskrit sarkura). Brown sugar grains were made from sugarcane juice and imported into Europe from India. The mediator in trade with India was Egypt - at that time a province of the Roman Empire. Later, the Romans cultivated sugarcane in Sicily and southern Spain, but this tradition was lost with the fall of the Empire.
The first crusaders, arriving in Lebanon, learned about a wonderful plant that reached 7 meters in height and gave sweet juice. They called it honey cane. Soon plantations of this plant appeared in Spain, southern France, on the island of Madeira, as well as on the islands Mediterranean Sea- Rhodes, Crete, Cyprus, Sicily. However, Venice remained the center of the sugar trade, buying 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 to Europe via Antwerp and Hamburg. He was a luxury, a symbol of wealth. It was kept in silver boxes, locked with a key. It was traded worth its weight in gold. At the courts of kings and princes, ... tabletop vases made of brown sugar were in fashion.
For the sake of "brown gold" fierce wars were fought. In 1520, the Netherlands attacked one of the most important Portuguese colonies - Brazil and destroyed all sugar cane plantations. So they dealt with their main competitor: after all, "honey cane" was 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, while Martinique and Santo Domingo (now the Dominican Republic) went to France.
After the fall 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 eighteenth century. sugar was consumed in moderation. Other princes were still trying to find a replacement for overseas sweets. So, the famous Prussian monarch Frederick the Great (1712 - 1786), sparing money for sugar imports, cherished the hope that the German land could also give birth to honey plants. He instructed the chemist Andreas Marggraf (1709 - 1782) to find a “breadwinner in his country”. In 1747, the scientist's attention was drawn to the roots of beets, where he discovered sugar crystals. However, only half a century later, Marggraf's student, Franz-Karl Arhad (1753 - 1821), managed to breed beets with a high sugar content and developed a way to extract valuable raw materials from them. Word of "German sugar" quickly reached London and caused a stir among the sweet luxury merchants. Soon Arhad was offered 50,000 thalers on condition that he curtail his production. However, he refused even the 200,000 thalers offered to him in the end.
At the end of the nineteenth century. the time of the monopoly on sugar is irrevocably past. It has become a generally available commodity. The era of affordable white beet sugar has arrived. However, brown sugar has not disappeared at all, it has become a special elite product, and an integral part of secular tea parties.
The appearance of sugar in Russia was first mentioned in the chronicle of the 13th century. Before that, our ancestors enjoyed their lives by other means: honey, sweet maple, linden, birch sap. They even managed to make marshmallow out of these products. However, in those days there was nothing especially to consume sugar with: our ancestors did not know either coffee or cocoa, and they drank tea only from infusion of various herbs. Slices of sweet white beet growing in almost every vegetable garden were sometimes added there.
You can find any sugar in the store now. And instant, and candy, and such that only with tea with a bite. Both white and brown ... By the way, you can't cook porridge with brown. Very expensive ... But coffee or tea is another matter. The aroma of brown sugar promises to set off the taste of any drink ... What sugar is still 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 part of the high prices for brown sugar. main reason, as the manufacturers claim, is an expensive production. And small production volumes.
Sugar cane is processed freshly cut within a day, which allows you to preserve natural trace elements and even vitamins in 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.
Yet fashion is what actually dictates a high price. A fashionable product is always bought and sold more expensively.
Is unrefined healthier than refined?
In fact, people have been eating brown sugar since ancient times. The darker the sugar, the more organic impurities it contains from the plant sap. The whiter, the more thoroughly the sugar is refined.
It's like with vegetable oil... About 20 years ago, everyone firmly believed in the benefits of refined oil. It is more useful to fry on it - it does not smoke in a frying pan, does not poison with carcinogens, there is no smell. But today unrefined oil is already in vogue. Only in it are the most valuable biologically active substances preserved.
So it is 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 at an exorbitant price. But they willingly took white granulated sugar imported from Cuba. White sugar is the sweetest, the purest! - was out of competition.
Today, brown cane sugar from the Dutch colonies would be sold out with a bang. Brown means not purified from the so-called molasses. Yesterday, molasses was considered a waste of sugar production and went to the production of rum. Today we realized that black syrup is horror as useful, because it contains a lot of trace elements: potassium, calcium, iron ...
Such is the paradox. For centuries they have been killing themselves to achieve the whiteness of sugar. But it turned out that the horse was not fed. A refined product is always less useful than one that is closer to nature, more natural.
What's the use of beet sugar?
Against the background of foreign brown sugar, the white sugar obtained from beets has its own merits.
Firstly, it also contains trace elements, it's just that somehow it's not customary for us to declare this on the label. There are not as many of them as in cane sugar, but still there.
Secondly, sugar beet production also has molasses in waste. It has traditionally been used for the production of alcohol and for livestock feed - as a valuable nutrient. Still would! Indeed, in addition to sugar, beetroot juice contains pectins, proteins, useful organic acids - oxalic, malic, citric, as well as potassium, sodium, magnesium, cesium, iron ...
However, the producers of beet sugar are somewhat behind the times. More precisely, from fashion. Remember, 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-rate yellow sand went on sale - at 78 kopecks.
Today that yellow sugar would be worth much more - as a rich source of organic matter.
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 grown steadily. And today the World Health Organization considers the norm of sugar consumption - harmless to health - 38 kg per year per person. Russian nutritionists recommend 30-35 kg. True, the strictest advocates of organic nutrition are healthier than ever! - insist on a minimum: 2 kg of pure refined sugar per year - and no more. The radicals believe that this is enough for the normal functioning of the brain. It is better not to argue with radicals, but decide for yourself how much to eat.
Sugar's godfather was Napoleon
Cane sugar appeared a long time ago, at the turn of the first and second millennia. And sugar began to be made from beets only a century and a half ago.
The godfather of beet sugar is Napoleon I. It was like this. Fighting continuously with England, the French emperor decided to put another stick 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 the Berlin academician Andreas Margraf, in which the scientist casually mentioned the possibility of extracting sugar from the roots of beets. We connected our scientists. And soon sugar beet factories began to grow like mushrooms throughout France. Napoleon did not skimp on bonuses and free distribution of land for construction.
The Germans joined next. So the two powers still remain the most "sugar beet" in Europe - France and Germany. But the offended England to this day does not have sugar beet production, buying sugar in other countries.
How to replace sugar?
Ever since humanity got carried away with the fight against obesity and artificial sugar substitutes were included in food, the controversy whether they are harmful to health or not has not stopped.
This also applies to aspartame, the most widely used artificial sweetener today. In most countries, it is declared a safe food additive, but scientists are far from final clarity. Supporters and opponents, with varying success, get arguments "for" (there is no caries from aspartame!) And "against" (it is impossible to obtain a healthy organic product by chemical synthesis!). Meanwhile, it is more and more difficult to get away from aspartame: juices, sugary sodas, marshmallows, yoghurts, chewing gum - manufacturers add aspartame everywhere.
In the food industry, xylitol is also used instead of sugar. The consumer can recognize the presence of artificial substitutes in the product by the attractive warning: "Manufactured without the use of sugar."
By the way, if we talk about how to replace sugar, do not forget about honey. This natural sweetener is more diverse and valuable in composition - glucose, fructose, organic and mineral substances.
