Is brown sugar better than white?
According to a New York Times article on the subject, (click here)
there is no real difference between white and brown sugar. Raw sugar is naturally slightly brown in color due to the molasses content, which is removed to make refined white sugar. Reintroducing the molasses in miniscule amounts does not apparently significantly alter the nutritious value of the sugar. However, TCM experts beg to differ.
In TCM it is thought that brown sugar is particularly beneficial for women. It has warming properties, reinforces blood and qi, benefits the spleen and stomach, dispels pathogenic wind and cold, helps blood circulation, and prevents blood stagnation. During menstruation it helps with blood flow and menstrual cramps. A thick brown sugar soup is beneficial for new mothers to increase milk production and aids in recovery after childbirth. Brown sugar is also recommended for children with poor appetites, and the weak and elderly. Traditionally it has also been used in China externally to treat bee stings. It relieves dry and itchy skin in cold weather and can be applied as a face mask to nourish the skin.
So next time you think about using a little sugar in baking or cooking, buy raw, organic, and brown!
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