It’s generally understood that refining food destroys nutrients. Really? Why?
How about refined sugar? There is no such thing as non-refined sugar. And this sugar is PURE. I mean it really is nothing but sucrose. There are no chemicals whatsoever. Brown sugar, “Sugar in the Raw”/turbinado sugar, and molasses are ALL refined. At best the “raw sugar” is still 87% refined and more colored and crystallized to look “raw” (by adding molasses back to fully refined white sugar and then recrystallizing it).
*They no longer use true bones as stated in the article.
You can use honey as a replacement if you are still concerned (in recipes you can usually use less honey than sugar but honey actually has more carbohydrates and more calories than granulated sugar does).
Regardless of whether you are consuming honey, fruit, juice, plain ol’ sugar, and even milk, all are considered “simple sugars” and will break down in your body into the same compound – C6H12O6. And your body treats all of those sugars exactly the same.
Challenge for Cooks
1. Compare the properties of different sugar in making chocolate chip cookies. Select a basic chocolate chip cookie formula that uses one type of sugar. Prepare cookie dough from several different sugars, including brown, white, raw, honey, a mixture, or your choice. Form, bake, and cool the cookies. Compare the cookies in height, spread, color, flavor, and texture. What do these differences tell you about each sugar?