SUGAR

TYPES OF SUGAR
Raw Sugar
Refined Sugar

Brown Sugar
Raw sugar is the pre stage of final refined sugar.
Raw sugar is cane sugar in its middle form
before being refined. The raw sugar is made in a
sugar cane milling area, and is tan colored in
appearance due to the evaporation of disinfected
sugar cane juice.

Refined sugar is sugar that has been

purified through a process. We call that Brown sugar crystals are sugar crystals that have a
pure cane sugar. molasses coating with its natural flavor and color.
Another way is when the molasses is spun with the
white sugar crystals until it has become dry. The
Turbinado Sugar excess molasses syrup is what gives the sugar the
brown color.

Turbinado sugar is the raw sugar crystal that have gone through the refinery stage to
give it the light tan color by having it placed in a centrifuge machine to take out the
molasses contained on the surface.
 Natural Sugars
 Usually made from saps, syrups and nectars
found in nature and have been less processed
than pure cane sugar (100% sucrose)
 They have naturally occurring vitamins,
minerals and enzymes.

 https://youtu.be/wvuiavj0pIo
 Different types of Natural sugars/
sweeteners
 Molasses> left over when sugar cane juice has been
boiled down & sugar crystals are removed. High in
minerals (calcium & Iron)
 Whole cane sugar/sucanat> sugar cane juice that has
been boiled down, cooled, and dried out without
removing any molasses (unrefined)
 Raw cane sugar/Turbinado> Small amount of
molasses is removed (Demarara Sugar)
 Evaporated Cane sugar> Refined white sugar with tiny
amount of molasses left in
 Other Natural Sweeteners
 Agave Nectar> Made from the juice of the Mexican
plant, minimally heated, suitable for raw food
recipes, low GI
 Barley Malt> made from the whole grain barley
(Sprouted, roasted a& slowly cooked to form a thick,
dark brown syrup
 Brown rice syrup> made from white rice that has
been cultured with enzymes, cooked into a thick
brown syrup.
 Honey, Pasteurized> heated above 117ºF
 Honey, Raw> extracted from the honey comb
without heating or filtering (live enzymes, vitamins
& minerals are retained)
 Natural sweeteners
Sugars Images
Molasses

Whole Cane Sugar/Sucanat

Raw Cane Sugar/Turbinado

Evaporated Cane sugar

Sugar image

Agave

Barley Malt

Brown Rice Syrup

Coconut sap crystals

Raw Honey

Honey , Pasteurized

Corn Syrup
Sugar Image

Maple syrup

Golden Syrup
 Added Sugar
 Essentially any added sugars to foods and beverages during their production/processing.

 They are derived from natural occurring sugars in plants and fruits, extracted then refined and added to
foods during industrial processing

 They are super concentrated and need to be eaten/consumed in small quantity/amount.

 Glucose
 Fructose
 Dextrose
 Sucrose
 Maltose
 Lactose
 Refined processed sugar
 High fructose corn syrup
 Maple syrup
 Honey
 Coconut sugar
How Are Added Sugars Hidden in Foods?

 There are some ways that added sugars (processed

or refined) could be hidden in foods. Food labels are
required to state every ingredient listed for a
particular food, so if sugar is listed, then this is an
added source. There are some names that can mask
the use of sugars. Some of them include anything
ending in –ose: glucose, dextrose, and high-fructose
corn syrup, among others. Being mindful of these
sources in your foods can certainly help you to
identify any added sugars in your foods.
ADVANTAGES OF SUGARS

 Glucose fuels the work of the body’s cells

 Gluconeogenesis: Making glucose from proteins is the preferred energy
source for brain cells and developing red blood cells
 All body cells depend on glucose
 Homeostasis: Blood glucose regulation depends primarily on two
pancreatic hormones. Insulin – to move glucose from the blood into
the cells when levels are high. Glycagon – convert glycogen stores to
glucose and release it into the blood when levels are low

DISADVANTAGES OF SUGARS

 Carbohydrate (carbs) sugars have the ability to increase blood sugars

levels in the body, after meals. This can be dangerous for people with
diabetes/prediabetes.
 Overindulgence in sugars and carbs can overwhelm the brain with high
levels of insulin. This shuts down the insulin signalling in the brain.
 People between 70-80 years, can experience mild cognitive
impairment such as memory loss, language, thinking and judgement
problems when too much carb sugars are consumed.