& # 160; The whole cane sugar. To discover or rediscover.
E n my way to my radius sugar Super Market to pick up my traditional white sugar, I came across a bag of sugar cane full ; I bought one for a change. It is true that I had ever tried before but I had not got used to eating. That day is the revelation ... Very good, a little taste vanilla / licorice, it colors your desserts generously and it seems better for your health (and that's saying something) than white sugar ... that I could read. Here's a quick overview of this product is still too little used.
B othing that aujou rd'hui more expensive than refined sugars - count on average in supermarket € 1.40 per kg for white sugar, 2 € / kg for brown sugar, and 4, 70 € / kg for sugar cane full - the whole cane sugar is traditionally called "sugar the poor" because it requires no refining and manufacturing is not too complicated. Basically to make simple, the sugar cane is harvested with machetes, cleaned of their foliage. It is then pressed to obtain a clear juice, filtered and cla 
verifies and then heating it, you come to make a more syrupy juices that will be lost by cooling. He then formed the "cluster" that will grated and sieved to obtain very fine powder that famous brown.
As you can see, the whole cane sugar can be handmade, so it often equates to fair trade. It is still manufactured on a small scale where certainly the price. This sugar comes mainly from South America. Obviously I can well imagine, given its success across the Atlantic and its delivery to the taste of the day here, that it does not come that small remote villages ..
I tested it by mixing it with quark nature .. it's worth the detour. This sugar with an intense taste, you certainly use it more sparingly than white sugar (but you can also eat it directly to the spoon). So getting back to the price, if you eat less, you'll find.
interesting addition to this taste, it appears that the whole cane sugar has a lot of virtues, unlike the white sugar with an explosive effect on health. Over the decades, from importation of settlements, sugar has become increasingly refined as white, it was symbol of modernity. Chemists wanted and get the purest possible sugar ... Nowadays, of course, if you look closer & # 160;
we realize this aberration: & # 160;
- Sugar full contains 1500 to 2900 mg of minerals (calcium, potassium and magnesium) while white sugar contains only 30 to 50 mg.
- White sugar is completely devoid of vitamins (see table) while sugar cane retains full richness of cane sugar (as any products such as unrefined brown rice, wholemeal bread, wholemeal pasta). The other semi refined sugars are halfway.
soon I will try to test recipes with this whole sugar cane.
                                                                                                                                   MCC
To further : Sugar cane and Health:
If one believes the work of Dr. Béguin in the '50s, the whole cane sugar does seem not induce dental caries but rather, they protect us from its mineral content: The idea has since its chemin.Voici below, for information a brief overview of his work by the transcription an article by Anne-Laure Jaffrelo, Naturopath, a graduate affiliate of the French Federation of naturopathy.
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"Sugar
comprehensive health ... teeth
I came across an article recently "tribute to the work of Dr. Max Henri Béguin" which demonstrated the benefits of raw sugar. It seems natural to return to an essential foundation for our dental health, ie food and more particularly to a well known troublemaker: sugar.
• Work well documented by Dr. Max Henri Béguin, pediatrician
Dr. Max Henri Beguin, a pediatrician in La Chaux de Fonds, took an early interest in the problems of dental caries in their young patients. Determined to know the history of this disease in our civilization, it had reviewed the work of Dr. Weston Price.
After selling his dental practice, Dr. Weston Price, American dentist, spent part of his life to visit the most isolated tribes in the world. In 1943, after more than twelve years of travel, he has demonstrated that the decay had appeared less than a generation after the opening of roads and railways. Refined products arriving by road or rail, the decay followed 20 years after the transition to food "modern." According to the observations of Weston Price and other dental researcher, Dr. Roos, Dr. Béguin was able to verify that the Swiss, caries had emerged some ten, fifteen or twenty years after the opening of roads and railroads, leaving them there and the valleys of their isolation.
It could also verify that the rationing during World War II, and hence the reduction in consumption of refined products, resulted in a decrease of 50% of dental caries.
A study of 30 years: Dr. Béguin
watched day after day for almost thirty years, using statistical methods to be both precise and meticulous, the full effects of sugar on the teeth of children in La Chaux de Fonds, Switzerland.
For each child looked to his pediatrician's office, the doctor makes a complete dental examination and a detailed examination to determine if the child uses only the full sugar or occasionally or never.
Years of studies have drawn the curves corresponding to the results highly significant statistical work of the pediatrician. Contrary to assumptions
Dr. Béguin, the beginnings of his research, the choice of whole wheat flour or refined, was not the determining factor. is full of sugar consumption turned out to be the most important factor for good dental health.
full Sugar cane is just pure sugar cane juice dehydrated.
Pillar advice of this doctor was based on the replacement of sugar white sugar whole, ie full of sugar cane.
Preference was also given to fruit and dried fruit, flour and breads and regular consumption of raw vegetables.
The impact of the quality of sugar consumed is essential in light of the rate of tooth decay. The results obtained by Dr. Béguin exceed its own expectations. Sugar-fed infants receive full teeth perfect, pristine. Conversely, the sugar becomes more refined, higher the rate of decay increases. The
down almost all the curves around the age October-December years is linked to the fall of deciduous teeth.
Children fed food sometimes full, sometimes refined, with a rate of decay intermediate.
This leads to the conclusion: the construction of good dental health depends on the proportion of whole foods consumed.
A clarification is necessary: children classified as "always full sugar" were not monitored from morning to night, meaning those they consumed refined sugars or possibly some pastries offered at school or on the occasion of birthdays and anniversaries. By cons at home, they received a diet based on unrefined products only. No need to be sectarian in food to ensure proper gear to his children, only vigilance on the daily diet is still necessary background of patient continuity. The daily intake of quality food can compensate for some occasional differences.
• Sugar and fatigue
Refined sugars will tend to seek all the glands which regulate blood glucose levels: thyroid, pancreas, adrenal, and eventually sensitized to exhaust them, where hyperglycemia that installs, profound fatigue ... not forgotten mood disorders, irritability.
• Refined sugar pump our vitamins and minerals
By eating white sugar, the body must draw on its reserves of minerals potassium, magnesium, calcium, silica, zinc, chromium, etc.) and B group vitamins (necessary to balance nervous) and vitamin E. It is demineralized. Demineralization resulting in deteriorating dander: soft nails, brittle, dull hair falling, sagging skin, sensitive teeth and tooth decay.
because the organization will use its own reserves "gold" that are the bones and teeth.
From generation to generation, demineralization is also reflected in a lower bone density, bone lighter, thinner, connective tissue, muscle relax, a tendency to depression.
• acidifying effect and inflammatory white sugar:
There is another effect of sucrose, unknown. Its acidifying effect.
In fact, white sugar induced from the mouth and throughout the body very acidic pH, also responsible for the alteration of tooth enamel.
should be differentiated acid-tasting substances such as rhubarb or lemon and acid-producing foods called "acidifying" substances such refined fat or carbohydrates. Thus, acids are produced during their metabolism in the liver and the cell.
Daily consumption of refined sugar produces an excess of acidity and permanent then the organization should draw more and more minerals to try to correct this imbalance (vicious circle).
• All sugars are not poisons:
Sugar as a natural substance, nothing dangerous, it is even vital when it comes to glucose, which plays a central role in the metabolism of plants, animals and humans.
There are other simple sugars naturally occurring and harmless as malt sugar, fructose found in fruit, syrup, cereals (rice, wheat), agave syrup, the kitul (sap Sri Lankan palm tree). Among cereals, minerals are contained in the husk of grain, whole grains are preferred. All these sugars are not harmful to the body and teeth as they contain vitamins Group B and minerals.
A strong preference should be given (or booked) to products, quality organic, as pesticides and fertilizers used in growing sugar cane will inevitably find themselves in such products as unrefined. Rice, pasta, flour, sugar can be easily complete in many stores specializing in organic products and now increasingly in the retail circuit.
careful not to confuse the full brown sugar with brown sugar, white sugar to which we added iron and other minerals that give back then the brown sugar.
• Conclusion: a balanced diet and healthy
This is not to ban sugar, too difficult to live in our society a major consumer of white sugar but to replace and compensate for the excess healthy eating. There is nothing more legitimate than enjoying the sweet taste.
whole problem comes from the immense quantity of sugar consumed when it is refined. "
Anne-Laure Jaffrelo, Naturopathe ”           End of the transcript.
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Feel free to leave a comment for clarification. & # 160;
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                                                                                                     White sugar refinery, New Orleans.
What seems to be still visible for strawberries is much less for other fruits or vegetables for which we tend to forget the harvest season of origin. 
As for taste, fruits and vegetables grown in greenhouses and soilless would be less rich in nutrients than those grown in traditional ways. To be present over a period of time greater on our shelves, they are often harvested before maturity, which generally prevents the development of flavors in these products. On vitamins, they are very sensitive to air, heat and especially the passage of time. 
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