Honey vs Sugar
First what is sugar??
Sugar or sucrose, is a carbohydrate that occurs naturally in every fruit and vegetable in the plant kingdom. It is the major product of photosynthesis, the process by which plants transform the sugar energy into food. Sugar occurs in greatest quantities in sugar cane and sugar beets from which it is separated for commercial use.
Second what is honey??
Honey is a sweet food made by bees using nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referred to, as it is the type of honey collected by beekeepers and consumed by humans. Honey produced by other bees and insects has distinctly different properties. Honey bees transform nectar into honey by a process of regurgitation and evaporation. They store it as a primary food source in wax honeycombs inside the beehive.
Honey gets its sweetness from the monosaccharides fructose and glucose, and has approximately the same relative sweetness as that of granulated sugar.
.It has attractive chemical properties for baking and a distinctive flavor that leads some people to prefer it over sugar and other sweeteners.
http://en.wikipedia.org/wiki/Honey
How many kinds of sugar are there out there???
You might be surprised by this answer!!! Would you have guessed over 25? I did not think it was that many.
White Sugar:
There are many different types of granulated sugar. Some of these are used only by the food industry and professional bakers and are not available in the supermarket. The types of granulated sugars differ in crystal size. Each crystal size provides unique functional characteristics that make the sugar appropriate for a specific food’s special need.
Bakers Special Sugar - The crystal size of Bakers Special is even finer than that of fruit sugar. As its name suggests, it was developed specially for the baking industry. Bakers Special is used for sugaring doughnuts and crumb texture.
Castor/caster sugar Spelled both "caster" and "castor." The spelling castor sugar used to be the prevailing one, but caster sugar seems to be more usual now, perhaps because it is used by some sugar manufacturers on their packaging. See superfine sugar. UK castor/caster sugar is very finely granulated sugar (finer than U.S. granulated sugar) which allows it to dissolve almost instantly. In the United States, superfine sugar or the new Baker's sugar may be substituted. It is called "berry sugar" in British Columbia.
Confectioners or powdered sugar - In Canada and Great Britain (England) it is called
icing sugar and in France
sucre glace. This sugar is granulated sugar ground to a smooth powder and then sifted. It contains about 3% cornstarch to prevent caking. Powdered sugar is ground into three different degrees of fineness. The confectioners sugar available in supermarkets – 10X – is the finest of the three and is used in icings, confections and whipping cream. The other two types of powdered sugar are used by industrial bakers.
Coarse sugar - Also known as pearl or decorating sugar. As its name implies, the crystal size of coarse sugar is larger than that of “regular” sugar. Coarse sugar is recovered when molasses-rich, sugar syrups high in sucrose are allowed to crystallize. The large crystal size of coarse sugar makes it highly resistant to color change or inversion (natural breakdown to fructose and glucose) at cooking and baking temperatures. These characteristics are important in making fondants, confections and liquors.
Date sugar (also known as Palm Sugar)- Date sugar is more a food than a sweetener. It is ground up from dehydrated dates, is high in fiber. Its use is limited by price and the fact it does not dissolve when added to liquids.
Fruit sugar - Fruit sugar is slightly finer than “regular” sugar and is used in dry mixes such as gelatin and pudding desserts, and powdered drinks. Fruit sugar has a more uniform small crystal size than “regular” sugar. The uniformity of crystal size prevents separation or settling of larger crystals to the bottom of the box, an important quality in dry mixes.
Granulated sugar – Also called table sugar or white sugar. This is the sugar most known to consumers, is the sugar found in every home’s sugar bowl, and most commonly used in home food preparation. It is the most common form of sugar and the type most frequently called for in recipes. Its main distinguishing characteristics are a paper-white color and fine crystals.
Sugar cubes – They are made from moist granulated sugar that is pressed into molds and then dried.
Maple sugar - Granulated maple sugar (also known as stirred sugar or Indian sugar) is prepared by heating maple syrup until the temperature is 45˚ to 50˚F (25˚ to 28˚C) above the boiling point of water. It is then allowed to cool to about 200˚F (93˚C), and stirred either in the cooking vessel or in an appropriately sized container until granulation is achieved.
Raw sugar – It is essentially the product at the point before the molasses is removed (what’s left after sugarcane has been processed and refined). Popular types of raw sugar include demerara sugar from Guyana and Barbados sugar, a moist, fine textured sugar. Turbinado sugar is raw sugar that has been steam cleaned to remove contaminates., leaving a light molasses flavored, tan colored sugar.
Sanding sugar - Also known as coarse sugar. A large crystal sugar that is used mainly in the baking and confectionery industries as a sprinkle on top of baked goods. The large crystals reflect light and give the product a sparkling appearance.
Superfine, ultra fine, or bar sugar - This sugar’s crystal size is the finest of all the types of granulated white sugar. It is ideal for delicately textured cakes and meringues, as well as for sweetening fruits and iced-drinks since it dissolves easily. In England, a sugar very similar to superfine sugar is known as caster or castor sugar, named after the type of shaker in which it is often packaged.
Brown Sugar:
Brown sugar (light and dark) - Brown sugar retains some of the surface molasses syrup, which imparts a characteristic pleasurable flavor. Dark brown sugar has a deeper color and stronger molasses flavor than light brown sugar. Lighter types are generally used in baking and making butterscotch, condiments and glazes. The rich, full flavor of dark brown sugar makes it good for gingerbread, mincemeat, baked beans, and other full flavored foods.
Demerara sugar - Popular in England, Demerara sugar is a light brown sugar with large golden crystals, which are slightly sticky from the adhering molasses. It is often used in tea, coffee, or on top of hot cereals.
Muscovado or Barbados Sugar - Muscovado sugar, a British specialty brown sugar, is very dark brown and has a particularly strong molasses flavor. The crystals are slightly coarser and stickier in texture than “regular” brown sugar.
Free-flowing brown sugars - These sugars are specialty products produced by a co-crystallization process. The process yields fine, powder-like brown sugar that is less moist than “regular” brown sugar. Since it is less moist, it does not clump and is free-flowing like white sugar.
Turbinado sugar - This sugar is raw sugar which has been partially processed, where only the surface molasses has been washed off. It has a blond color and mild brown sugar flavor, and is often used in tea and other beverages.
Liquid Sugar:
Corn SyrupThere was a time when manufacturers of processed foods used common table sugar, or sucrose, as their default sweetener. In the 1970s, however, Japanese scientists discovered a process which could convert cornstarch into an alternative sweetener called high fructose corn syrup. High fructose corn syrup contains 55% fructose and 45% glucose, which makes it virtually as sweet as sucrose or natural honey. When imported sugar became prohibitively expensive, many processed food and beverage manufacturers began using high fructose corn syrup exclusively.
Today, high fructose corn syrup has replaced pure sugar as the main sweetener in most carbonated beverages, including Coca Cola and Pepsi products. High fructose corn syrup is also hiding in products like salad dressing, spaghetti sauce, and whole wheat bread, and it is often one of the first ingredients in cake mixes, cookies, sauces, breakfast cereals and commercial baked goods.
High fructose corn syrup is made through a highly industrialized, chemical fermentation and distillation process that uses tremendous amounts of energy to produce. Many health experts and environmentalists are concerned over the level of genetic modification, environmental pollution and toxic processing used to create high fructose corn syrup. Others point out the association between processed foods containing high fructose corn syrup, diabetes, heart disease, and obesity.
In fact, according to a Princeton University study, high-fructose corn syrup caused significantly more weight gain in rats who consumed it than in those with access to table sugar, even when their overall caloric intake was the same. Says Professor Hoebel, “Some people have claimed that high-fructose corn syrup is no different than other sweeteners when it comes to weight gain and obesity, but our results make it clear that this just isn’t true…”
All around, high fructose corn syrup is nasty, industrially-made pseudo-food to be avoided at all costs.
Agave Syrup
Agave syrup is very high in fructose. Depending on the brand, agave can contain as much as 92% fructose. Nowhere in nature does this ratio of fructose to glucose occur naturally. The amount of fructose in agave is much, much higher than the 55% fructose in high-fructose corn syrup or the 50% fructose in refined table sugar, making agave “nectar” worse for you than either table sugar or corn syrup. Yikes! Perhaps it should be called High-Fructose Agave Syrup (HFAS)!
The fact that agave syrup is high in low-glycemic fructose is often hailed as a benefit of using it. What many people don’t realize is that concentrated fructose is probably worse for you than high amounts of glucose. In fact, agave syrup has been banned by the Glycemic Index Institute for the harm it caused to study participants.
Agave is not naturally sweet like sugar cane, honey or fruit. Whether heavily processed with heat and chemicals or minimally processed with enzymes, agave syrup requires an intensive, patented process to extract its sweetness. As such, agave syrup is not a whole or traditional food. It is a factory-made, modern product, and like all processed foods, agave syrup is missing many of the enzymes and nutrients that the original plant had to begin with. And like many processed foods, it contains very high amounts of fructose that the human body simply wasn’t designed to handle.
Yacon Syrup
Yacon syrup is a sugar substitute native to the Andean region of South America. It is glucose-free, and does not increase blood sugar levels. Because of this, yacon syrup is often recommended as a sweetener to those suffering from diabetes or at risk for becoming diabetic.
The syrup is derived from the roots of the yacon plant, and according to some studies is a good source of antioxidants. The syrup also contains up to 50% of FOS (fructooligosacharides). The consumption of FOS does not increase blood glucose. However, since any inulin-derived sweetener has large amounts of fructose, the same concerns about the health effects of fructose apply.
Yacon syrup is usually made with minimal processing in an evaporator, like the ones used to make maple syrup. Yacon syrup is often compared to molasses, caramel, or honey in taste, with a deep and rich, mildly sweet flavor. It easily substitutes for maple syrup or molasses in recipes, and can be used to sweeten beverages. It is typically sold in jars like honey, and can be purchased online or at specialty food stores.
Rice SyrupRice syrup is a natural sweetener which is made from cooked brown rice which is specially fermented to turn the starches in the rice into sugars. Along with other alternatives to sugar, rice syrup can usually be found in natural foods stores and in some large markets. Since rice syrup will cause an elevation in blood sugar, it is not suitable for diabetics.
Individuals with gluten intolerance should read rice syrup labels carefully. Many producers culture the enzymes needed to make rice syrup on grains which contain gluten. Unless the label clearly specifies that the product is gluten free, it should be assumed that the food contains gluten.
The thick, sweet syrup can be used one for one like honey, molasses, and other liquid sweeteners, and with some planning it can also replace granulated sugar. Rice syrup has a faintly nutty flavor which is not always appropriate for all foods. You should taste it before using it extensively, and you may want to experiment with small batches before committing. Since rice syrup is less sweet, your dish will obviously be less sweet as well.
Molasses
Molasses is a thick, brown to deep black, honey-like substance made as a byproduct of processing cane or beet sugar. It is enjoyed as a sweetener in many countries, and most particularly in England where it is called treacle. Today, molasses is used primarily in baking. No gingerbread would be quite the same without the addition of molasses.
Molasses has somewhat more nutritional value than does white or brown sugar. The process by which it is extracted and treated with sulfur results in fortification of iron, calcium and magnesium. Calories in molasses are approximately the same as sugar, about 16 calories per teaspoon (5 ml), however it only contains about half the sucrose as sugar. It is also made up of both glucose and fructose. Though it is high in iron, it is also high in calcium, which tends to prevent iron from being absorbed by the body, thus its benefits as a mineral supplement may be a bit overrated.
Maple SyrupMaple syrup is one of the many wonders of the world. This viscous amber liquid with its characteristic earthy sweet taste is made from the sap of the sugar, black or red maple tree. Maple syrup contains fewer calories and a higher concentration of minerals than honey, and is an excellent source of manganese and a good source of zinc.
The process of creating maple syrup begins with tapping (piercing) 40 year old trees, which allows the sap to run out freely. The sap is clear and almost tasteless and very low in sugar content when it is first tapped. It is then boiled to evaporate the water, producing syrup with a sugar content of 60%. This maple syrup may be further reduced to create thicker delicacies, such as maple butter, maple cream, and maple sugar.
Maple syrup is, by law, graded according to color in the United States and Canada—although the grading systems differ between the countries. In the U.S., there are Grade A and Grade B maple syrups, with three sub-divisions of Grade A: light amber, medium amber, and dark amber. Grade B is even darker than Grade A dark amber. Many people assume that the grading system is also indicative of quality, but in reality, it only helps to differentiate the color and taste of the maple syrup, which is a matter of personal preference. The tastes are different, but to say one is objectively “better” than another would be incorrect.
Honey
Honey is a mixture of sugars and other compounds, mainly fructose and glucose. Honey contains trace amounts of several vitamins and minerals and also contains tiny amounts of several compounds thought to function as antioxidants. The specific composition of any batch of honey depends on the flowers available to the bees that produced the honey. If those flowers happened to be heavily sprayed with pesticides, then those poisons will be in the honey too, so make sure you can trust your source before buying.
Pasteurized honey is honey that has been heated in a pasteurization process. Pasteurization in honey reduces the moisture level, destroys yeast cells, and liquefies crystals in the honey. While this process sterilizes the honey and improves shelf-life, it has some disadvantages. Excessive heat-exposure also deteriorates the honey and destroys vitamins and enzymes. The heat also affects appearance, taste, and fragrance and can also darken the natural honey color.
Raw honey is honey as it exists in the beehive or as obtained by extraction, settling or straining without adding heat (although some honey that has been “minimally processed” is often labeled as raw honey). Raw honey contains some pollen and may contain small particles of wax. Local raw honey is sought after by allergy sufferers as the pollen impurities are thought to lessen the sensitivity to hay fever. Raw honey is mildly antibacterial, antifungal and antiviral, and can be used to treat small cuts. A spoonful of raw honey is also excellent for settling a nauseous stomach.
SorghumProduced from sorghum canes grown across much of the South, sorghum syrup used to be one of the only affordable sweeteners produced locally in the U.S. Sorghum is a labor intensive crop, so it fell out of use during World War II, when there was a shortage of farm labor to produce it. After the war, industrial farming and food processing techniques made sugar cane and later, corn syrup much cheaper than sorghum to produce, and it fell into obscurity.
Sorghum syrup is making a comeback in Real Food circles because sorghum is a highly-nutritious, gluten-free, ancient cereal grain that is minimally processed into syrup, and still contains a lot of antioxidant vitamins and trace minerals. Sorghum syrup has a mild, unique flavor that is a little like molasses, and can be used anywhere you would use molasses, honey or maple syrup.
Sugar Alcohols
Xylitol, Erythritol, Mannitol and Sorbitol
Sugar alcohols (which end in -itol) occur naturally in plants. Some of them are chemically or biologically extracted from plants (sorbitol from corn syrup and mannitol from seaweed), but they are mostly manufactured in a highly-intensive industrial process from sugars and starches.
Sugar alcohols are like sugar in some ways, but they are not completely absorbed by the body. Because of this, they affect blood sugar levels less, and they provide fewer calories per gram. Additionally, sugar alcohols don’t promote tooth decay as sugars do, so are often used to sweeten “sugar-free” chewing gum.
Xylitol and erythritol can often be swapped one for one with sugar, but you will have to read the package and experiment with each type to see how it best substitutes for sugar in your recipes. Sugar alcohols do not brown or caramelize like sugars do. Though sugar alcohols have fewer calories than sugar, most of them aren’t as sweet, so more must be used to get the same sweetening effect. Still, there is a range of sweetness and impact on blood sugar among the sugar alcohols.
For example, Maltitol has 75% of the blood sugar impact of sugar, but only 75% of the sweetness, so they end up being equal in the end. Xylitol is just as sweet as cane sugar, but has a low glycemic index of 13, and also helps prevent tooth decay by inhibiting bacterial growth in the mouth. Erythritol is only 70% as sweet as cane sugar, but it has zero glycemic index, and is sometimes recommended for people fighting candida.
Because they are not completely absorbed, sugar alcohols like sorbitol and xylitol can ferment in the intestines and cause bloating, gas, or diarrhea, and they are not recommended for people with IBS or other digestive issues. People can have different reactions to different sugar alcohols, so careful experimentation is advised. Sugar alcohols can be made from corn and other allergens, so always check the label or call the producer to make sure the product won’t give you a reaction. Sugar alcohols like xylitol are highly toxic to dogs.
Sugar-Free Sweeteners
Stevia
Stevia is a South American herb that has been used as a sweetener by the Guarani Indians of Paraguay for hundreds of years. The leaves of the small, green Stevia rebaudiana plant have a delicious and refreshing taste that can be 30 times sweeter than sugar, but it has no calories, and consuming it does not raise blood glucose levels at all, nor does it feed candida infections.
In the 1930s, chemists in France isolated stevioside, the compound in the leaves which is responsible for their sweetness. This extremely sweet compound is often sold isolated from the leaves in a highly refined powder or liquid form, under brand names like Truvia and Sweetleaf. In contrast, stevia can also be made simply by crushing or distilling the leaves of the plant to form a powder or a syrup with an intensely sweet flavor.
Refined stevia can be 30-200 times sweeter than other sugars, meaning that only a small amount needs to be used. It is challenging to bake and cook with stevia for this reason. Some types of stevia can have a bit of a bitter aftertaste that some people do not like.
Lo Han Guo
Lo Han Guo—also called Monkfruit—is the fruit of the Momordica grosvenorii, a plant cultivated in the mountains of southern China for thousands of years. The Chinese call Lo Han the “longevity fruit” because in the steep mountain fields in Guangxi Province where it is grown there are an unusual number of residents that live to be 100 years old or more.
Although the locals that reach this ripe old age proclaim a tranquil lifestyle, regular exercise and simple diet to be their secret (no doubt!), many studies are underway which are confirming the nutritional and healing properties of Lo Han Guo.
Mogrosides extracted from the Lo Han fruit taste 300 times sweeter than sugar, but without affecting blood glucose levels, making this sweetener an excellent choice for diabetics or people fighting candida infections. Lo Han Guo is available as a pure extract and as a powder that is easier to bake with than stevia, and it has no aftertaste. The downside? It’s pricey and a bit hard to find. Saccharin, Aspartame & SucraloseSaccharin, most often known by the brand name Sweet ‘N Low®, is the oldest artificial sweetener. It comes in the pink packet, and is commonly used to sweeten diet soft drinks and candies or to improve the flavor of medicine and toothpaste.
Aspartame is sold under a number of different product names, including Equal® (in the blue packet), NutraSweet®, Tropicana Slim®, and Canderel®. Like saccharin, it is used to sweet diet soft drinks and candies. Although it is 180 times as sweet as sugar, it is not suitable for baking because it loses much of its sweetness when heated. Many people consider this aftertaste to be a significant drawback to using aspartame.
Sucralose, sold under the name Splenda® in the yellow packet, is an artificial sweetener that is heat stable. Splenda® is made from refined sugar which has a molecule of chlorine artificially added to it so it is not properly absorbed by the body.
All three are completely artificial, chemical sweeteners made by highly-industrial, fossil-fuel-guzzling processes. None of them have any calories or glycemic index, and each of them has been linked to cancer, digestive distress, and chronic illnesses in numerous studies. None of them are Real Food and each should be avoided at all costs.
Sources:
Original article at: http://www.smallfootprintfamily.com/the-many-different-kinds-of-sugar#ixzz2W7fGpoUu
© 2013 Small Footprint Family™ | All rights reserved.
http://whatscookingamerica.net/Information/SugarTypes.htm
NOW WHICH IS BETTER, Honey vs. Sugar????
Ask Alice says:
Honey actually contains the same basic sugar units as table sugar. Both contain glucose and fructose. Granulated table sugar, or sucrose, has glucose and fructose hooked together, whereas in honey, fructose and glucose remain in individual units. Fructose is sweeter than glucose, which is one of the reasons fructose is used in so many food products today. However, fructose does not convert to energy as efficiently as glucose. As a result, processed foods containing granulated sugar high in fructose convert to fat stores more easily than honey. Caloric content of honey differs from that of table sugar. One teaspoon of table sugar contains 16 calories, while one teaspoon of honey has 22 calories. While honey may have more calories, people may actually use less of it, since it is both sweeter and denser than table sugar. This being said, you actually may take in about the same amount of calories that you would with sugar or perhaps even less. Some nutrition experts say honey, unlike table sugar, contains small amounts of vitamins and minerals and that honey can aid in digestion. Researchers are currently looking into antioxidant levels of honey to see if they also can improve one's health. In addition, pure sucrose, or table sugar, is highly processed, while honey has only one processing step. (The honey is heated to prevent crystallization and yeast fermentation from happening during storage.) This has implications on the environment and on people who believe that minimally processed foods are healthier. Vegans, who don't use animal products, do not include honey in their eating plans because it is produced by bees. As far as "unmediated pure sugar," usually called unrefined sugar, goes, most researchers believe it to be a tad healthier than the processed form. The refining process, which is used to get us our good-ol' table sugar, removes all naturally occurring trace minerals from the sugar plant, leaving us with "empty calories." Moreover, unlike refined sugar, unrefined sugar has more fiber in it, which provides an added health bonus. Unrefined sugar's calories are identical to that of table sugar (16 calories/teaspoon).
http://goaskalice.columbia.edu/honey-vs-sugar-151-which-healthier
Fit Day says:
It’s no secret that white sugar is a food you should consume sparingly, but is honey a healthier sweet option? Honey may be less refined and more natural than white sugar, but honey is still high in calories. Overall, honey is perhaps only slightly healthier than white sugar.
Most nutritionists recommend only part of your diet be made up of foods that are high in sugar. Sugar packs many calories and lacks the vitamins and minerals that your body needs to function normally. The big problem with honey is that it contains roughly 55% fructose, a type of sugar found mainly in fruits. Studies suggest high consumption of fructose could lead to several health problems, including obesity, heart disease and liver disease. Some studies have even shown that fructose actually drains minerals from your body.
Calories in Honey
Honey contains sugar and calories just like every other sweetener. One teaspoon of commercial natural honey contains 22 calories. Honey actually contains more calories than sugar, as one teaspoon of sugar contains 16 calories. However, honey isn’t truly more fattening than sugar, considering the fact that honey is sweeter than sugar. Overall, honey contains about the same amount of calories as white sugar.
Benefits of Honey
Although honey is a fattening food, it does provide some nutritional benefits lacking in white sugar. Honey does contain vitamins including niacin, riboflavin, thiamin and vitamin B6. But honey contains only traces of these minerals, and honey alone won’t help you meet the USDA’s recommended daily standards. These trace vitamins might make honey a slightly better choice than white sugar, but it’s still not a health food. Although numerous websites claim honey to be some kind of miracle food, most of these claims are mythical and unfounded. Remember, honey only contains 2% vitamins.
Honey’s Medicinal Purposes
Honey might help you deal with a few common health ailments. For example, honey might alleviate cold symptoms, especially sore throats. When swallowed, honey coats the surface of your throat and soothes throat pain. Honey might also suppress a cough. In addition, if you suffer form chronic sinus infections you may find honey to be more effective than
prescription medicines at combating their symptoms. Honey’s antibacterial and anti-inflammatory properties give it a leg up over white sugar, which scientists haven’t found to treat any illnesses.
Natural Does Not Mean Healthy
Honey is indeed a natural product. But so is sugar. Most manufacturers make white sugar by refining sugar beets and sugar cane, making white sugar a natural product. Clearly, natural is not always synonymous with healthy.
Your stomach doesn’t care whether you ingest white sugar or honey once it enters your bloodstream. To your body, sugar is sugar. All types of sugar should be consumed sparingly, even if it's honey. At the same time, honey contains a few trace vitamins and minerals and helps alleviate some health problems. While it might not be smart to consume too much honey, it is not a food you must completely avoid either.
http://www.fitday.com/fitness-articles/nutrition/healthy-eating/food-myths-debunked-honey-is-better-than-white-sugar-because-it-is-natural.html
simply said:
While
honey is sweeter than
sugar and contains a little more nutrients, it also has more calories. In general, honey has more health benefits but both sugar and honey are harmful in excess.
******The Heart Association report recommends that most women should be getting no more than 6 teaspoons a day, or 24 grams of added sugar—the sweeteners and syrups that are added to foods during processing, preparation or at the table. For most men, the recommended limit is 9 teaspoons, or 36 grams.*************************************
