Nourishing brown sugar is red right? Wrong!

A dietitian Lin-lin fan

On October 12, 2016 08:06

Source: People's Daily online - health channel

In a cold fever, chills, body in physiological period feel belly pain, for the first time you think of? Drink brown sugar and ginger water? It is generally believed that blood tonic effect to have brown sugar and ginger after heating good promoting blood circulation to remove blood stasis and the effect of diaphoresis, taste is sweet, can be accepted by many people. However, infinite variety of brown sugar on the market, they are all what we really need?

To remind you, don't think the color is red can be called brown sugar, now let's look at the brown sugar, red sugar, brown sugar, these "relatives" what's the difference?

Brown sugar, sugar cane after juicing, using lime method to clean processing, direct heating boiling sugar. Its most outstanding characteristic is cockiness honey, that is not treated with purging of sugar. What is purging believe everyone is confused, is actually in the process of boiled molasses and sugar crystallization separation, such as white granulated sugar part belongs to the crystallization of the separated material, so it is not including molasses. And there are a lot of natural nutrients in molasses, such as protein, minerals, vitamins and phenol, etc. We now often come into contact with the viewpoints of brown sugar is produced according to this way, so the nutritional value is higher.

Red sugar: since brown sugar is nutritious, so that we see "lili brown sugar", "women brown sugar", "ginger brown sugar" and so on is "Cuba"? When we turned to see ingredients found that read: "red sugar", isn't this is brown sugar academic term? Actually red sugar after made sugar cane in the industrialized production of derivatives, is still not decoloring after many crystallization purification of sugar residue, after processing, become like brown sugar color red sugar. So in terms of nutrients, with brown sugar is very obvious.

Brown sugar: most people know that brown sugar is first brought back from Taiwan or Japan snacks, such as brown sugar candy bar, brown sugar hemp 糬 and so on. You also feel the deeper the color, the more nutrients should, therefore, brown sugar peripheral products once popular snacks. But really brown sugar and brown sugar is a female compatriots, their raw materials and production process are the same, just black sugar boiling for a long time, the degree of Browning deeper, darker.

Said the several kinds of color of brown sugar, that we how to distinguish?

For red sugar and brown sugar, single from her appearance, it is difficult to confirm which is which is brown sugar, red sugar. But, if we look closely you will find, brown sugar is made by hand, so the impurities will be more, look more rough, while red sugar particles uniform and relatively large. In the compendium of materia medica descriptions of the brown sugar is: the condensation, such as stone, broken, such as sand, according to this characteristic also can make a preliminary identification.

Through the study found that as long as it is fry cook for food after a long time, will appear a suspected carcinogen: acrylamide; And brown sugar due to extended the boiling time, is no exception. For the harm of acrylamide was still in the stage of research, there is no exact instructions, but please note that this is a bit "paste" it wise to eat less sugar.

Author introduction: lin-lin fan, master of wageningen university in the Netherlands food safety, the spring rain doctor visiting a dietitian, the central people's broadcasting station the sound of Hong Kong nutrition guest, Beijing television nutrition guests.