Discover all the types of sugar: white, cane or unrefined? Here's how to choose among the various types of sugar based on their nutritional and gastronomic characteristics.
White sugar is obtained by subjecting the juice extracted from sugar beet or sugar cane to refining. The refining process strips the juice of its vitamin and mineral components, as well as other substances; the sugar produced is essentially pure sucrose. Sucrose is a simple carbohydrate that is rapidly absorbed by the body and enters the bloodstream just 5 minutes after consumption; as a result, it quickly alters blood sugar levels (the concentration of sugar in the blood), stimulating the production of insulin.
This hormone, whose role is to regulate the use of nutrients, also has the effect of promoting appetite and fat synthesis. In this sense, consuming large quantities of refined sugar may be linked to being overweight and obesity. Furthermore, the body "uses up" B-group vitamins, amino acids, vitamin PP and pantothenic acid in order to metabolise sugar; this is why excessive sugar consumption, within the context of a diet already lacking in the substances mentioned, can contribute to a deficiency of them.
The cariogenic effect that sugar, like other sweet foods, can have — particularly when oral hygiene is not properly maintained — is also well known. None of this, however, gives us grounds to regard white sugar as a "poison"; the effect it can have on health depends greatly on the quantity and frequency of consumption, and on overall dietary habits. Some recipes, moreover, simply cannot do without its "neutral" sweetness, free from any other flavour or aftertaste: a case in point is the famous crema pasticciera, which, when made properly, remains one of the marvels of classic patisserie.
Cane sugar is the beige-golden, crystalline variety also found in cafés and in cube form.
It is derived from sugar cane but is not substantially different from white sugar — it is still refined — and the only difference is that it retains traces of molasses (the "residue" of the refining process), which gives it its golden colour.
Things change, however, when we talk about unrefined sugar: it is obtained by evaporating all the water from cane juice, but without any refining process. The result is a dark, aromatic sugar with a scent similar to liquorice, rich in potassium, magnesium and other minerals, and for this very reason it does not crystallise. It is a far more balanced food; its effect on blood sugar levels is much more "modulated" compared to that of refined sugar. Rich in mineral salts and trace elements, unrefined sugar also retains traces of B-group vitamins and vitamin PP.
It is suitable for sweetening coffee and many other drinks, even if for some people its strong flavour may seem "unusual". It is perfect for cakes based on fresh or dried fruit: try it in apple cakes, baked bananas, banana bread, raisin plum cake, fruit cake with walnuts, and hazelnut cake. It also pairs beautifully with chocolate.
One final tip: choose organic unrefined sugar, and fair trade if at all possible.