[Diabetes-talk] Diabetes-talk Digest, Vol 45, Issue 7

[Lynn Baillif]

Hi everyone,
I did a little research to confirm this.  Raw sugar is what is left behind when the sugar is processed to remove the "white" sugar.  Therefore, it is considered more "natural".  Some believe there are more nutrients in "raw" sugar, but I have not found out what they are.  

As for carbohydrate content, both white sugar and raw sugar havt 4 grams of carbohydrate per teaspoon.  So, whether you use white sugar or raw sugar in this cookie recipe, the end result will be the same in regards to how it will effect your blood sugar.

However, as far as taste goes, I think that raw sugar has a distinctive toasty or carmalized taste.  I like it in coffee. 

Lynn 




> 
> Message: 1
> Date: Thu, 07 Apr 2011 14:52:57 -0400
> From: "William and Bernadette Jacobs" <bandbjacobs at verizon.net>
> To: <diabetes-talk at nfbnet.org>
> Subject: [Diabetes-talk] Fw: Diabetic Friendly cookies
> Message-ID:
> <6D028B83BD094C7BA4397D036492B469 at Bernie7309aa9>
> Content-Type: text/plain; charset="iso-8859-1"
> 
> Hey Gang:
> 
> These cookies are calling for "raw sugar" and the person
> who sent them to me called them "diabetic-Friendly?  So
> I thought sugar is sugar is sugar.  Isn't it?  Raw
> or otherwise?