Sugar is a product with a controversial reputation. According to some, this is a "white death" that must be abandoned immediately, while others are firmly convinced that sugar is the only legal stimulant and without it our life will become insipid.
It is so laid down by nature that the receptors responsible for recognizing sweet taste are especially sensitive. That is why there are so many sweet teeth.
Sugar is one of the poorest foods. After all, sugar is a pure carbohydrate. When sugar enters the body, under the influence of digestive juices, it breaks down into glucose and fructose, and in this form enters the bloodstream. The pancreas produces insulin and with its help distributes the "injection" of sugar throughout the cells, normalizing its level in the blood. If too much sugar is supplied, the body does not have time to process the excess and sends it to fat for the future. But if this future never comes, then the emergency supply will only spoil your figure.
Don't rush to get rid of sugar. After all, pure carbohydrate is also an optimal source of energy. And the main consumer of energy is the brain. Research carried out by the New York Institute of Neurophysiology has shown that a chronic lack of glucose in the body can cause irreparable damage to the stem cells of the spinal cord and brain. You just need to know when to stop. Nutritionists have calculated that an adult can eat about 60 grams of sugar (or 3 tablespoons) per day, the rest is too much. Do not forget that in addition to sugar "external" (from the sugar bowl) there is also "internal", which is contained in products. For example, a glass of orange juice contains 20 grams of sugar. Hidden in sweet fruits, cereals and vegetables, sugars are "packed" in fiber, so they are not completely retained in our body. But soda, canned food, fruit yoghurts contain refined sugar, which immediately enters the bloodstream.
Another legend is about "live" (dark, unrefined) and "dead" (refined) sugar. Refining is a process of complete purification of sugar from molasses, molasses (syrup with a specific smell), vitamins and other substances, as a result of which a snow-white product is obtained. The types of unrefined sugar, in which all of the above remains, is quite different in taste and composition: one type of brown sugar is more suitable for baking, another for tea or coffee, and the third for fruit salads. As for the mineral composition, the residual elements of plant sap are present in them in small quantities, and since we do not consume sugar in glasses, they do not give a serious vitamin boost. Unrefined sugar is absorbed into the blood longer and belongs to the "hidden" sugar. Therefore, the dose of glucose entering the body with it is less.
Muscovado
It is obtained by the so-called method of boiling down natural cane juice. As a result, 10% of residual plant juices are retained in the muscovado. The name comes from the Spanish mascabado, which means raw sugar. The crystals are dark, slightly sticky to the touch, with a pronounced caramel smell. When they are added, the baked goods acquire a special honey color, the aroma of molasses and do not stale for a long time. Can add a hint of caramel to tea or coffee.
Demerara
Originally a type of cane sugar from South America, since 1913 the definition of "demerara" has been assigned to any brown sugar (except raw sugar). Has a golden color, friable consistency, rather large granules. It goes well with tea, coffee, unlike muscovado, it caramelizes well.
Lump (pressed) cane sugar
It can be instant (dissolving time - up to 10 minutes) and strong (more than 10 minutes). This does not characterize the quality of the sugar, but indicates how strongly the crystals are pressed into pieces. In terms of composition, it is no different from refined beetroot: residual substances in it are present in scanty amounts, only for an attractive golden color.
Golden Sugar Granules
Cane sugar refined more thoroughly than Muscovado and Demerara (3-4% residues). Has a golden hue and a light gingerbread taste. It is used in the same way as any white sugar. In the recipes, it should be borne in mind that golden sugar is not as sweet as refined sugar, and make an allowance for this.
Caramel sugar
Nothing more than the familiar refined sugar melted at high temperatures. In fact, it is a lollipop without any additives. A beautiful accompaniment to tea, coffee and other hot drinks: it does not melt for a long time and "hangs" in a cup with cute sweet pieces of ice.
