how sweet is it?

I just received an email from my friend Helene:

"I recently read that 'Rapadura is just Succanat made by another company. Then there is, Florida Crystals. All three the same thing, they are all processed sugars. The difference between them and regular super-market sugar is that they have not been bleached. All four are identical nutritionally.' what are your thoughts?"

So here goes: 

My research shows that sucanat is far less processed than regular white sugar. White sugar goes through so many filterings and then a bleaching that it has no mineral content left, it is pure disaccharide (a form of sucrose made up of fructose and glucose). Sucanat has the following:

Nutritional Analysis of Sucanat:

approximately one cup

* water......................................2.7g
* calories..................................570g
* carbohydrate...........................135.g
* fat..........................................0g
* sodium...................................0.5mg
* potassium..............................1,125mg
* vitamin A...............................1600IU
* thiamin (B1)...........................0.21mg
* riboflavin (B2).........................0.21mg
* niacin.....................................0.20mg
* calcium...................................165mg
* iron.........................................6.5mg
* vitamin B6...............................0.60mg
* magnesium.............................127mg
* zinc........................................2.3mg
* copper.....................................0.3mg
* pantothenic acid......................1.8mg
* chromium................................40mcg
* phosphorus.............................48mg

Source: USDA Handbook of Nutrient Content of Foods

Any form of sugar provides calories that are easily absorbed by the body. Lots of people are looking for the "perfect" sweetener that is sweet but has no impact on the body -- not possible. White sugar is most easily absorbed by the body and spikes insulin because it is broken down into it's lowest form. But there are forms that are better than others, because they are less processed and retain some of the mineral content which slows down the body's response.

I personally use sucanat and find it to be a good sweetener. I do not, and have not for years, used white sugar or brown sugar (which is just white sugar with a little molasses thrown in). I also use evaporated cane juice crystals, also known as raw sugar, as an option when the rich flavor of sucanat would be too overwhelming for what I am making. I have heard that turbinado sugar is a good substitute for brown sugar because it does hold in some of the moisture unlike demerara or sucanat. Turbinado is also lower in calories with 11 calories per per teaspoon versus 16 calories for white sugar. As far as other sweeteners go I also use honey, maple syrup, molasses and stevia.

So by way of conclusion, I have heard that rapadura and sucanat are the same thing but even if they are they are not the same as white table sugar.  Because they are less processed I do believe that they are a better choice.

Update:  Helene says she's happy to hear this.  She uses sucanat and honey plus occasionally a splash of stevia in her coffee.  

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