News and event information for Williams Lake, BC - as it happens.

By Debbie Irvine 

When I give my holistic nutrition seminars I find there is often a misconception that raw sugar is unrefined. I would like to take this opportunity to describe the difference between raw sugar and unrefined sugar and that the two are NOT the same.

Sugar is obtained mostly from either sugar beets or sugar cane. This discussion will consider the sugar from sugar cane. To obtain unrefined sugar, the sugar cane is pressed to release the juice and this juice is filtered, cooked and dried, and then ground resulting in a granular product that smells rich and caramel like. When made traditionally the hot cane juice is poured into cones or blocks where it hardens as it cools. Made this way it needs to be grated to be used. Either way this unrefined sugar contains all the minerals that occur in the sugar cane, including chromium which is an important mineral for the proper functioning of insulin in utilizing glucose. And it stands to reason that organic growing of the sugar cane is preferable to conventional growing to avoid pesticide residues in the sugar. If you read on I will give you the source for this lovely organic unrefined sugar! But first I would like to explain the difference to raw sugar.

Raw sugar is a refined sugar. After the sugar cane is pressed to release the juice, the juice is separated from the sugar by centrifuging. As the juice comes off what is left behind is the raw sugar and it may contain contaminants such as molds, yeasts, bacteria and soil. To remove any contaminants the raw sugar is washed with steam and becomes turbinado sugar. And the processing goes on from there with turbinado sugar, brown sugar, demerara sugar, evaporated cane juice, sucanat (used to be unrefined but no longer is), molasses and of course white sugar, to name a few, being produced and all being refined sugars.

So by now you are probably wondering where you can purchase unrefined sugar. In Brazil unrefined sugar is known as Rapadura, in Spanish speaking South and Central America it is called panela, and in India unrefined sugar is known as jaggery. The source I know of is for Rapadura. On the internet go to www.efoodpantry.com.   When on the home page choose ‘Organic Pantry’ on the upper left. Then under Sweeteners select ‘Rapunzel Organic Rapadura Whole Cane Sugar’. You can buy the sugar in 24 oz. packages, or a 33 lb. sack. Believe me it is cheaper to order the 33 lb. sack and split it with a couple of friends. The shipping is pricey but the sugar will last a long time. And, or course when baking with Rapadura, as with any sugar, always cut the amount stated in the recipe by at least ½.

One last note about Rapadura sugar, and I quote “Harvested from sustainable family farms in Bolivia and through the Hand in Hand™ fair trade program,…” Like many of you I am always happier when my food dollars so towards fair trade programs and other economical and environmental responsible agricultural operations.

For information on Holistic Nutrition services – seminars and/or coaching - please contact the writer at This e-mail address is being protected from spambots. You need JavaScript enabled to view it or at 250-392-9418.

Debbie Irvine B.Sc.(Agr.) is a Registered Holistic Nutritionist and Registered Nutritional Consulting Practitioner

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