Comments on: Organic sugar and honeys

By: ollie

ollie — Thu, 18 Dec 2008 16:36:56 +0000

I would like to know which grade, light, medium or dark, is ‘better’. I once understood that the longer you expose the sap to heat the less nutritional value it retains-is this true? I have cently heard the contrary. Can anyone help?

By: DrOrganic

DrOrganic — Fri, 24 Oct 2008 04:17:20 +0000

Is there a body of ‘organic raw sugar producers’ that could discuss the marketing and sales of their sugar to a large corporate entity, utilising tonnes of refined white sugar per year? This corporation has the potential to change to organic raw sugar, though more information is needed,

warm healthy wishes!

By: Beth Budwig

Beth Budwig — Mon, 04 Feb 2008 19:16:37 +0000

“Most consumers purchase the refined white sugar with minimal nutrient content. The molasses is undoubtedly the better choice for some applications, since it contains some essential nutrients and a more complex flavour profile than white sugar.”

Yes…. and unfortunately, all organic cane sugar I’ve been able to find also has a more complex flavour profile than standard sugar. For ice cream making, we’d like all our ingredients to be organic – does organic sugar that tastes *just* like normal sugar exist? If not, then an ideas why?

Thanks!

By: Renate

Renate — Wed, 28 Nov 2007 18:53:33 +0000

I’ve been looking at the betaine content of sugar beet molasses. Betaine is the active substance in Milk Thistle Extract that causes the liver to replace damaged cells so the liver can regenerate itself and heal from extensive damage. It is found to be between 3% and 6% by weight of the molasses, which is very high. Yet so far it is only being used in animal feed and for yeasts (which don’t even absorb it – it is discarded in the wastewater). Sugar processors are applying for patents to extract the betaine so they can sell it separately, but it seems to me that human consumption of the sugar beet molasses would have very excellent health effects, especially for those with liver damage, or who are on mineral deficient diets. Personally I would prefer organic, because root crops like beets absorb a lot of the pollution from the soil, but in my brief search it looks like sugar beet production is rarely organic, one source said because of problems with weeds.

By: Canegrower

Canegrower — Sun, 12 Aug 2007 18:51:53 +0000

Sugar’s part of life. It’s always been so.

By: D Bailey

D Bailey — Sat, 28 Jul 2007 10:29:39 +0000

It appears mildly irresponsible to promote sugar when we are confronting an epidemic of diabetes in our population. I agree with Rasta.

By: CM

CM — Fri, 06 Jul 2007 13:34:45 +0000

Everybody loves Maple syrup.

By: Vera Branjko

Vera Branjko — Tue, 19 Jun 2007 09:26:51 +0000

If I purchase organic biscuits, can I be assured they must contain an organic sweetening agent?

By: Vera Branjko

Vera Branjko — Tue, 19 Jun 2007 08:58:45 +0000

I’ve heard some negative comments about the high fructose corn syrups. They are used in soft drinks and confectionery because it works out cheaper than standard cane sugar.

By: Rasta

Rasta — Mon, 11 Jun 2007 12:19:34 +0000

Even though you might be eating organic sugar – basically its still sugar – so you dont want to eat huge amounts. Some people kid themselves that just because something is organic its immediately good for them. Its nopt always true – read the labels. Check it out.

By: Bengal

Bengal — Sun, 10 Jun 2007 19:19:18 +0000

If I seek to import refined organic sugar, I’m not permitted to claim the tax concessions currently available for bananas, rice, or dates. For this reason I cannot convince wholesalers to pay the premium price required.