Brown SugarWe all know that brown rice is better for you than white rice, and whole wheat bread just avoid it causes too many diseases?
It is often said that brown sugar is a healthier option than white sugar. But you can chalk that up to clever marketing or plain and simple illusion. In reality, brown sugar is most often ordinary table sugar that is turned brown by the reintroduction of molasses. Normally, molasses is separated and removed when sugar is created from sugarcane plants.
In some cases, brown sugar — particularly when it is referred to as “raw sugar” — is merely sugar that has not been fully refined. But more often than not, manufacturers prefer to reintroduce molasses to fine white sugar — creating a mixture with about 5 percent to 10 percent molasses — because it allows them to better control the color and size of the crystals in the final product.
So the two varieties of sugar are similar nutritionally. According to the United States Department of Agriculture, brown sugar contains about 17 kilocalories per teaspoon, compared with 16 kilocalories per teaspoon for white sugar.
Because of its molasses content, brown sugar does contain certain minerals, most notably calcium, potassium, iron and magnesium (white sugar contains none of these). But since these minerals are present in only minuscule amounts, there is no real health benefit to using brown sugar. The real difference
Glucose
Glucose is the simple sugar made by the body through digestion of carbohydrates. It is the body's chief source of energy. Sometimes glucose is called dextrose.
Sucrose
Sucrose is what we commonly refer to as table sugar. It is made from highly processed sugar cane or sugar beets. The composition of sucrose is a combination of glucose and fructose, which separates during digestion. Pure sucrose is devoid of any nutrients.
Fructose
Fructose, commonly called fruit sugar, is a simple sugar found in honey, tree fruits, berries, and melons. But don't be fooled into thinking fructose on a label means you are eating fruit sugar. Pure crystalline fructose comes from two sources: corn or sucrose (table sugar). Corn starch is processed to release fructose. Sucrose (table sugar) is enzymatically hydrolyzed to separate into glucose and fructose. Crystalline fructose is pure fructose from one of these two sources.
Sugar increases water retention and weight, provoking kapha. Sugar is building and causes blood stagnation. Because of stagnant lymph causing inflammation at the cellular level, sugar addictions eventually aggravate pitta (kapha blocking pitta). The mind, exposed to increased sugar, but less oxygen due to sluggish circulation, gets agitated.
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