Baking with Raw Sugar or White Sugar, Which is Healthier ?
In recent years, there has been a focus on trying to find so-called healthy sugars and sugar substitutes. This has been due to the growing number of obese people in the US and throughout the world. People has blamed this on sugar however, there are many reasons and to single out sugar is not the answer.
If you are looking for a more natural sweetener in your baking, is raw sugar the answer? Let’s find out because good health is about making small and consistent steps. It’s not about “Quitting Sugar”, that’s impossible if you are a baker. We can reduce sugar and ensure it is mixed with nutrient rich ingredients.
Is raw sugar a better health choice than white sugar?
Raw sugar made from sugar cane or sugar beet juice have larger crystals than plain white sugar yet nutritionally raw sugar is virtually identical to white sugar. Raw sugar has a few minerals but not enough to give a great health advantage over white sugar.
Just looking at health, we’ll get to raw sugar and white sugar in baking shortly. Once in the body, there is no difference because all sugar is processed by the body in the same way. It dissolves easily when we put it in our mouths and when it passed through the stomach to the small intestine, where 90% of our digestion takes place.
The impact of sugar on the blood stream
Simple carbs like white sugar and sugar in the raw or raw sugar release their energy, or calories, into the bloodstream. How quickly the blood sugar rises with the sugar depends on the other ingredients such as fat and fiber. The more fat and fiber, the slower the rise in blood sugar.
What is the difference between white sugar and raw sugar in baking?
Take a look at both raw sugar and white sugar, the crystals are larger for raw sugar and this is the reason why they “ bake” differently. Larger crystals take more water or beating to dissolve. If you are baking and your pantry has only raw sugar, add a teaspoon extra fluid for every ½ cup of sugar, it’s not much but you’ll avoid a dry and crumbly texture.
If you need to cream the butter with the raw sugar, use the food processor or be prepared from some real arm exercise. If you are using raw sugar for a filling or a topping, there are no adjustments to make, just use as white sugar.
If you think that sugar in the raw resembles brown sugar, you would be right. The only difference between light brown sugar and dark brown is how much molasses it contains. Therefore, raw sugar is no better for you than any other form of sugar, it is just somewhat less processed.