White sugar or brown sugar cane: differences

Brown cane sugar

Sugar (sucrose) is a natural carbohydrate in crystalline form is obtained from sugar cane or sugar beet.

The production process is rather long and complex, and essentially consists in crushing the raw material (cane or beet), a juice extraction with countercurrent hot water, with final pressing of the pulp, a liquid concentration filterable (syrup) and a crystallization of the sugar syrup content in previously concentrate.

This gives a very brown sugar, which is redissolved by commercial requirements and is subjected to clarification with activated carbon and precipitation with calcium carbonate to achieve a completely clear and transparent crystals constituting the white sugar crystals currently existing on the market.

It has been found that no clear brown sugar which is obtained by crystallization cane syrup, dietary possesses very interesting properties, superior to those of ordinary sugar, to contain a variety of minerals and active principles, from sugar cane, it has been unaffected by the concentration process, since this is done at low temperature and under vacuum, and with the purpose of providing a more commercial product (whiter), are removed during the steps of clarification and laundering.

This sugar is nearly pure sucrose blank, including water of crystallization which may contain up to 5%. According to Dr. Scolnik in his book "The Vegetarian Table" industrial sugar (white sugar) is a highly unhealthy, because through their long process of manufacturing and refining, sucrose has been isolated, of other substances containing cane juice, breaking its natural harmony. The result is that although white sugar is pure sucrose, is an artificial dead, devoid of minerals and vitamins, as necessary both for normal growth and development of man and child.

But worst of all is that when ingested in quantity, looking to join immediately with mineral salts that are missing and that is in the blood, particularly calcium, for serving as a thief of calcium in the body, causing serious consequences: Dental caries, rickets, softening of the bones, etc..

Brown sugar cane Kca1/100 has about 400 grams. Its main component is sucrose, which is a simple sugar (disaccharide) and more digestible than other types of complex carbohydrates (polysaccharides) which as starch and dextrins, are primarily hydrocarbon foods which satisfy the energy needs the organism.

However, too much sugar can cause flatulence, and if accompanied by fat and eggs can be very indigestible. The brown cane sugar and should be used in place of ordinary sugar for liver patients and early childhood and school age, and generally for adolescents and young adults. It is recommended for all persons running painful or violent exercise. It also has a sharp pectoral action and can be used to soften the breast in case of heavy colds. It differs from similar products on the market that is fully integrated, ie as it is extracted from sugar cane, without being subjected to any purification process, in whole or in part.

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