Sugar Facts and Myths: Why Sugar is Bad for You

Expose on why refined sugar is bad for you. Fred Rohe covers the facts and myths associated with the use of sugar in our diets.

| September/October 1971

No Organic Merchant sells white sugar or any products containing white sugar because it is a foodless food. It is 99.96% sucrose and when taken into the human body in this form is potentially dangerous. It is touted as an energy food, but such sugar myths are propaganda and is misleading for there is ample evidence that white sugar robs the body of B vitamins, disrupts calcium metabolism and has a deleterious effect on the nervous system. This is why processed sugar is bad for you.

The above sugar facts can be concluded by anyone through reading but in addition to the reading, I have taken the trouble to visit sugar refineries in both Hawaii and California. Aside from general curiosity, my reason for these visits was that I had been selling "raw" or brown sugar without understanding what they are. There was no information available which seemed dependable.

Sugar cane is grown with the use of synthetic fertilizers and weed sprays. The fields are burned just previous to harvest. These are destructive agricultural practices; nothing truly good can come from soil so mistreated. I would, therefore, be uninterested in consuming anything derived from commercially grown sugar cane, either brown sugar or molasses.

Sugar refining is largely a mechanical process done in truly huge machines which boil, spin, filter and separate. Aside from water, the materials which enter the processing are lime, phosphoric acid and diatomaceous earth. I don't consider any of these additives significant where white sugar is concerned because one thing is certainly true about white sugar; it is "pure". No chemical residues could possibly remain at the end of the line, so effective is their purification process.



There are three kinds of sugar which are not white: light brown, dark brown and Kleenraw. They are all made the same way—by adding back molasses to refined sugar. For years I have heard several different versions of how these so-called "raw" sugars are made. All of them led me to believe that the so-called "raw" sugar which has traditionally been used in the health food industry is a "partially refined" product removed from the refining process sometimes before the final stage of white sugar. But my investigation have proved this impression erroneous. All forms of non-white sugars are made from a base of white sugar.

The numbers go like this: Partially refined or "raw" sugar is 97% sucrose when it leaves Hawaii and goes through a gigantic California refinery to produce refined sugar, 99.96% sucrose. For Kleenraw they add back 5% molasses, for light brown they add back 12% molasses, for dark brown they add back 13% molasses. A special crystallization process is used for Kleenraw designed especially to create a raw-like illusion.

YK SHAH
8/8/2019 4:18:16 AM

Y.K.Shah 8/8/2019 I am now US Citizen and live with my son settled in Redmond but spend winter months at my cozy little nest in Mumbai. 2 years ago I switched over from White Sugar to Indian Jaggery and now my day starts with lemonade made using KAKVI (liquid jaggery/sugar cane syrup) as a sweetener. At age 76 I have noticed tremendous health benefits. Unfortunately, KAKVI is not available outside India and import to the USA is very difficult. Quality of the Jaggery sold at local grocery and online is also not so good/chemical-free as I am getting it from a friend's Organic Farm in Kolhapur/India. Question- Why Sugarcane farmers of the USA and Brazil are not producing Jaggery & Kakvi which are best and healthier options as replacement to the white sugar???????????


joe
6/28/2018 2:30:36 AM

Dear Fred, thank you for the time and research. With you on the myth of sugars, but blocked everywhere even by law and medical institutions to change. Some one changed natural and made the unhealthy refined one medically legal. How can we change that? Am all ears. Should we grow and process our own? If so, how? Thanks


Mimi
2/4/2018 5:06:03 PM

They did not mention succanat which is the first step of processing. When they evaporate the juice succanat is what they get. It is not in crystals, is very dark in color and surprisingly is not a sweet taste. It is the best to use after molasses and honey. Turbinado is a crystal and anything in crystal form has already made it through some the processing.







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