I am continuing my detective work on how different types of sugars are made and if there is one better than the rest. Here is what I discovered with refined white sugar.  Now for –

Brown Sugar:

A little part of me always thought I was doing myself a favor baking with brown sugar rather than white.  I’m not alone, this NY Times article echoes that same sentiment.  But in reality brown sugar is pretty much just white sugar mixed with molasses.

Molasses is a by product of the sugar cane juice, and has vitamins and minerals like potassium, calcium, magnesium, and vitamin A.  I was excited when I read that, until I realized it is really just a smidge of nutritents in the grand scheme of things.

This is no real surprise.  Sugar isn’t kale.  But now I know how it is processed, and I’m most interested finding out how my food is made.