Hello, my dear readers! What do you choose sugar? That's just no need to answer that no! Anyway, you still buy it, if not for yourself, then for our households, add to the baking, cook the jam.

Well, so what: white beet or brown cane? I am sure that most of you will give preference to the first. Here are the most common opinions on this subject:

• White beet makes us, so it is natural.
• I'm used to / used to white, why do I need this incomprehensible brown substance.
• Sugar? And he, and that harmful, what is the difference what to take?
• In brown, something is added, because it is brown.

My lovely, you are mistaken! None of these statements are correct (except for the latter, unscrupulous manufacturers are sometimes true to attach a brown color to the usual white in order to reduce cost).

Today I will prove you that the product that you come down by the party is not worthy of such a neglect. But first I will tell you how it is useful cane sugarWhat he is more useful than beet white, how to use it in nutrition.

Get ready, this information will make you seriously think, and maybe reconsider your attitude towards these two products.

What is sugar cane?

Reed sugar make chopped sugar cane stalks. The plant, as the source of this such a popular product, was known before our era. He was grown in Egypt, India and China. Later to cultivate reeds and residents of the south of Europe.

In the XV century, the traveler Christopher Columbus got a plant in America, where it quickly gained popularity in agriculture. Later, during colonial America, sugar from the plant was one of the main goods for export to Europe.

It would be mistaken to argue that cane sugar only brown. The color depends on the degree of cleaning:

• white - refined, fully cleaned of all impurities;
• brown - "primary, not subjected to further processing.

The second option is much better than its first fellow, contains more vitamins and nutrients.

Chemical composition

Cane sugar is rich in such substances:

• cellulose;
• group vitamins in;
• potassium and magnesium;
• zinc and iron.

The calorie content of the cane stems does not differ from its fellow from beet and is 398 kcal, and glycemic index - 55. Carbohydrates in it 99%, so to get involved, even despite the fact that it contains fiber and vitamins, it is not worth it.

The benefits of reed brown sugar

The product has the following beneficial features:

• glucose - food for the brain, which also contributes to the development of energy;
• unrefined contains molasses - in other words, fiber, useful for the body;
• unrefined does not digest, unlike white - vitamins are preserved;
• consumption in reasonable quantities improves the functioning of the liver and spleen.

Contraindications

And now let's talk about the consequences that may appear as a result of excessive sugar use of cane in food:

• Although it is not so harmful to the body, but still it is sugar, so the use must be limited to people suffering diabetes.
• Excessive passion in any form can lead to violation of the integrity of the walls of the vessels, lead to atherosclerosis and diabetes.
• There may be problems with the pancreas.

How to use and use?

In cooking, it can be used as you like, as you used. Methods of application are the same as with conventional sugar - add to tea or coffee, compotes, desserts, baking, pancakes, in one word in all dishes, where you are accustomed to use the usual beet.

Sugar cane, oddly enough, use and in therapeutic purposes:

• in the syrup from the bronchitis;
• in drops at the inflammation of the ear;
• under hypotension;
• in the treatment of poisoning;
• for speedy healing of wounds.

It is used for weight loss - will replace white, can be used in the preparation of dietary dishes.

But you should not think that it can be used without measure. Then the result of your diet or compliance with the principles proper nutrition It will be reduced to zero, and very unattractive folds will appear on the sides and stomach.

Any sugar is simple carbohydrates that need to be limited even to people who do not have absolutely no health problems.

Cane sugar against beet

Often you can hear the question: what sugar is more useful than reed or beet? Well, let's see:

• the product from the reed stalks does not change the taste of dishes, unlike beetroot;
• the first contains fiber, so better for health;
• reed sugar contains vitamins and minerals that contribute to assimilation;
• as part of beetroot more sucrose, unlike reed.

The conclusion is obvious: the right decision will be the choice of precisely unrefined cane sugar. He is useful than beet white.

How to choose reed sugar and store?

The crude goods from the cane stands at times more than beetroot, so let you do not attract it low price - It can be the usual refined, but slightly tinted.

Buy good reed sugar in large stores, and also order on the Internet.

How to store? Store better in a dark cool place, for example, together with the croups, in a tightly closed bank in order to avoid ingested moisture.

Friends, write how you use this product in cooking, for the beauty of the figure, in treated purposes. I look forward to your advice and recipes!

P.S.S. Do not forget to subscribe to new information from me, then you do not miss the following, no less interesting and useful article!

Sugar in the store can now find any kind. And instant, and lollipop, and such that only with tea in principle. And white, and brown ... Here with brown, by the way, no porridge cook. Very silence. But coffee or tea is another. The aroma of brown sugar promises to pay off the taste of any drink ...

What sugar is still sweeter, useful and how much can you eat it?
Why brown so roads?
There are lovers who tried half a dozen varieties of brown sugar. This, from Sweden, well emphasizes the taste of coffee. And he, from England, is ideal. Or vice versa. Personally, I tried three varieties. No difference caught. Probably, the real gourmet must have very sensitive taste receptors ... or overly tight wallet. In Russia, brown sugar is not produced. It turns out of Sweden and England. Sugar cane is also not growing there, but there are production of raw sugar processing. This long transcontinental journey - from the reed plantation in Brazil to a Russian counterpart - high prices for brown sugar are explained only in part. The main reason, according to manufacturers, is expensive production. And small production volumes. Sugar reed is processed by freshly cut, during the day, which allows you to preserve natural microelements in sugar and even vitamins. The manufacturer writes on the boxes: "Organic brown sugar." And gets every amateur healthy image Life is not in the eyebrow, but in the eye. Yet Fashion - this is what dictates a high price in fact. Fashionable goods are always sold and bought more expensive.

Unrefined more useful refined?
In fact, brown sugar people eat with antiquity. The darker sugar, the greater there is organic impurities from the plant. Than whiter - the more carefully sugar is cleaned. It is like vegetable oil. 20 years ago, all sacred believed in the advantages of refined oil. It is more useful for him - de and fry - it does not have a fifty in a frying pan, it doesn't poke the carcinogens, there is no smell. But today in fashion already oil is unrefined. Only in it and the most valuable biologically active substances are preserved. So with sugar. 150 years ago, the Dutch Ambassador begged the Russian emperor to reduce the duties on the brown sugar imported from the Dutch colonies, since such sugar didn't even want to buy Russian Russians. But you willingly took white sugar sand, imported from Cuba. White sugar is the sweetest, the most clean! - was out of competition. Today, the brown cane sugar from the Dutch colonies would be "hurray." Brown means not purified from the so-called black molasses. Yesterday, black tank was considered a waste of sugar production and was on the production of Roma. Today I realized that the black patho is horror as useful because it contains a lot of trace elements: potassium, calcium, iron ... such a paradox. The centuries were killed to achieve the whiteness of sugar. And it turned out that not in the horse feed. The refined product is always less useful than the one that is closer to nature, natural. And what is the benefit of beet sugar?
Against the background of foreign brown, our white sugar obtained from beet looks like a poor relative. However, his advantages also have pretty. First, it also contains trace elements, just we have somehow not accepted about it on the label. They are not so much like in cane sugar, but still there. Secondly, the beetroot production also has a black shawl in waste. It traditionally walked into the production of alcohol and forage cattle - as a valuable nutrient. Still would! Indeed, in beetted juice, in addition to sugar, pectins, proteins, useful organic acids - oxal, apple, lemon, as well as potassium, sodium, magnesium, cesium, iron ... However, producers of beet sugar are somewhat lagging behind. More precisely, from fashion. Remember, the yellow sugar sand is often sold to the Soviet era? If the plants did not cope with the release of first-class white sand - 84 kopecks per kilogram, a second-arctic yellow sand was on sale - 78 kopecks. Today, that yellow sugar was not worth an example more than a rich source of organic substances.
How much sugar do you need to eat?
Sugar needs a body for normal metabolism. It provides living cells with energy. A hundred years ago, the champions of the Sahara devour were the British - 40 kg per capita per year. A resident of Russia at that time he eaten only 5 kilograms, and Italian and less - 2.7 kg. Since then, the consumption of sugar in the world is growing steadily. And today the World Health Organization for Sugar Consumption is harmless to health - considers 38 kg per year per person. Russian nutritionists recommend 30-35 kg. True, the most stringent concentrations of organic food - there is no way healthier! - insist at a minimum: 2 kg of pure rafinad per year - and no more. Radicals believe that this is quite enough for normal brain performance. With radicals, it is better not to argue, but how much there is - decide for yourself.
How to replace sugar?



Since humanity has been fascinated by the fight against obesity and artificial substitutes of sugar, disputes are harmful to health or not, they do not stop. This also applies to Aspartum, the most common artificial sweetener. In most countries, it is declared safe food additiveHowever, before the final clarity of scientists far. Supporters and opponents with varying success mined the arguments "for" (from aspartam there is no caries!) And "against" (by chemical synthesis, a healthy organic product is not possible!). From aspartam, meanwhile, everything is more difficult to leave: Juices, sweet carbonated drinks, grazing, yogurts, chewing gum - Manufacturers add aspartame everywhere. Instead of sugar, Xylitis is also used instead of sugar. The presence of artificial substitutes in the product The buyer can recognize the attractive warning: "manufactured without sugar use."
... 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 minerals.