Which is better the white or brown sugar? The answer seems to be clear - brown. But let's deal.
Read to the end to get the most useful information.
Between white and brown sugar is almost no difference. To get the brown sugar, white is often dyed karamelevy color. Dye used for this purpose, entering the body in excess, causing problems with the stomach and the liver, it is a strong allergen and carcinogen. This caramel sugar used in the manufacture of products such as cakes, candy, chocolate, a variety of sauces, drinks and even beer is often a sugar present in the stores.
But there is also sugar cane
Some of his views:
● demerara (Golden brown)
● muskovado (Light or dark brown)
● turbinado (From light brown to golden color).
This is a slightly different product, whether or partially treated wastewater. It is darker, has larger crystals, as well as more sticky and aromatic. Since the sugar is cleaned in its composition contains trace elements such as calcium, potassium, magnesium and iron. Cane sugar give drinks, desserts and baking specific pleasant aroma, change their color.
However, it is still sugar. In one teaspoon of cane sugar a little more calories than white. Therefore, as with all other "sweeteners", it must be used wisely.
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