I have been using Billington's Unrefined Light Muscovado and Molasses sugars for years. It was only in recent times that I came across Equal Exchange's Raw Cane Sugar, which has a lovely light colour and the consistency of caster sugar! It is excellent for use in making light sponge cakes and is the sugar I use all the time for these creations now. I also use Billington's Unrefined Golden Caster Sugar, too. Naturally, being sweet, it is in the “sweet” category of foods, which means that it can be beneficial for bringing the spleen and stomach into balance, if used in moderation.
When I looked into things more deeply, it became clearer that when choosing sugar, there is no doubt whatsoever that unrefined raw sugar is the best choice.
Why is this?
Unlike refined sugar and regular brown sugar, it still contains all the minerals and nutrients that are stripped out in the refining process
Raw sugar contains roughly 11 calories per teaspoon and has the same vitamin and mineral consistency that is found in the juice from the sugar cane plant
These minerals include Phosphorus; Calcium; Iron; Magnesium and Potassium
Raw Cane Sugar has a lower Glycemic Index (GI) than Refined White Sugar, being 65 to the latter's 80. (The glycemic index (GI) is the rate at how fast blood sugar levels rise after eating a particular type of food. A high GI means that the food is rapidly absorbed by the body, spiking the blood sugar, causing the pancreas to release large amounts of insulin. A low GI indicates a food that is more slowly absorbed, thereby preventing that health damaging insulin spike. We can reduce the glycemic index of a food by eating healthy fats alongside the sweetener of choice, so, for example butter used in the making of cakes lowers the GI of the sugar used in the baking process).
Refined sugar has no nutritional value and is extremely processed, in addition to possibly containing harmful chemicals
This kind of sugar has no nutritional value
In addition, when sugar is refined and processed there are many harmful ingredients that are added to the sugar as a result
Some of these include: Phosphoric Acid; Sulphur Dioxide and Formic Acid
Additionally, unrefined raw sugar is a much better alternative to artificial sweeteners. Not only is it healthy, but it also cooks and bakes exactly like white refined sugar; thus giving it an advantage over other products.