How to Choose The Sugar

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Brown sugar people eat since ancient times. The more sugar is dark, the more it organic impurities from the juice of the plant. The more it is white, the more it is purified.Years ago, white sugar is considered the most sweetest and purest. Brown sugar is perceived as a poorly cleared by etc. Black Duck (thick, sweet substance – a product of incomplete saccharification of starch), which was used for the production of rum. Today it is known that it is actually useful because it contains many trace elements such as potassium, calcium, iron. It turns out that refined product is more useful than the natural, than that which is closer to nature.Against the background of our foreign white beet sugar seems like a “poor relative”. But it also has its dignity. It also contains trace elements, in its juice contains pectin, protein, useful organic acids, potassium, sodium, magnesium, iron. I just was not adopted these ingredients can be written by the manufacturers of the product packaging and remain unknown to the user.

Sugar is needed for normal body metabolism. Century ago, most Britons have used sugar – 40 kg per year. Since then, consumption of sugar in the world is constantly increasing. Today the World Health Organisation defines as a standard quantity of edible sugar 40 kg per year. Of course there are strong advocates of healthy eating, who claim that sugar consumption should not exceed 2 kg.No cease and disputes about the benefits and harm of artificial sugar substitutes This is true for aspartame (the most common sweetener in various countries), which has been declared a safe food additive and contained in almost all juices, sweets and fizzy drinks products, but its safety is not actually scientifically proven. On the contrary – the disputes continue. In the food industry instead of sugar is often used and xylitol.

If we ever talk about the most suitable substitute for sugar, it can only be a honey – a natural sweetener containing valuable substances: glucose, fructose, organic and mineral substances. 

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