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Originally Posted by AJP
My understanding is that Sucanat (SUgar CAne NATural) is the brand name of the whole, unrefined, unseparated cane sugar first sold in the US (in modern times, anyway), but then they changed their manufacturing process so that the molasses was removed and then some added back in later, hence it was no longer "whole" (and possibly missing some of the nutrients). Then along came Rapadura (from Rapunzel, a European company), which is never separated from the molasses, has the full complement of minerals, etc., so the WAPF started recommending that instead of Sucanat However, now I've read that the company that makes Sucanat has gone back to the same kind of processing they used before and that Rapadura uses, so it's "okay" again. Both are now in the WAPF shopping guide, in the "best" category for sweeteners.
Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.
|Sucanat (Sugar Cane Natural) is made by simply evaporating the water from the cane juice and then granulating the remaining cane crystals.|
|Rapadura This deliciously pure sugar retains a nutritional value because - unlike other sugars - it is not separated from the molasses stream during squeeze-dried processing|
Wholesome Sweeteners’ Organic Turbinado Sugar is made by crushing the freshly-cut sugar cane to squeeze out the juice, rich in molasses, vitamins and minerals. The cane juice is then simply thickened, through evaporation of excess moisture, to form a heavy syrup. The syrup is crystallized and spun in a centrifuge, or turbine, to produce the large sparkling golden crystals. For this reason this style of natural large sugar crystals is often referred to as Turbinado Sugar.
I like Rapadura better, but I can only find it for $5/lb and only online I use it in coffee but I can't afford to sub it in baking at that price.
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