Differences between European Sugar & American Sugar?

 Yes, there's differences even in sugar. Let's go down the rabbit hole. 

American Sugar Supplies:

Primary Source: GMO Sugar Beets & Sugar Cane

Both of these products are used to make the bleached white sugar we see on the shelves of grocery stores with about 55-60% being made specifically of GMO sugar beets. 

Secondary Source: HFCS (High Fructose Corn Syrup)

The widest usage is in soda pop, but you can find it in most UPF's (Ultra Processed Food) today. The way we make HFCS is through the processing of GMO sugar beets. 

European Sugar Supplies: 

Primary Source: Sugar Beets that are NOT GMO but heirloom varieties since GMO's are actually banned in Europe. 

Secondary Source: Sucrose (real non-GMO sugar) for soda pop and any UPF's. 

Consumption Rates:

American Sugar: 126-154lbs per year

European Sugar: 77-99lbs per year

Are some sugars more preferable than others due to their glycemic index?

White Sugar: Highly processed, no nutritional qualities, high glycemic index

Turbinado Sugar: Lightly processed, contains trace minerals, slightly lower glycemic index

Honey: Unprocessed, trace enzymes, antioxidants, medium glycemic index

Maple Syrup: Minimally processed, manganese, zinc, medium glycemic index

Coconut Sugar: Minimally processed, potassium, inulin, lower glycemic index, slightly slower digestive rate

Agave Syrup: High in fructose, highly processed, no nutritional qualities, low glycemic index, high metabolic load on your liver

It seems that depending on what you are using if for, you may want to opt for the coconut sugar as your go-to sweetener followed by honey, maple syrup and even turbinado as potential options. Be aware that in cooking and baking, liquid sweeteners may perform differently than powder or granulated. 

While there are some folks coming out saying that there are studies that show consuming a portion of molasses can have health benefits, you should obviously weigh the pros vs cons for yourself.



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