I’ve told you how much I love Rapadura to bake with. (If you’ve never eaten a brownie made with rapadura…you haven’t had a brownie…well in my chocolate loving opinion…which is just an…opinion.) (Oh dear, now I’m hungry for brownies.)
Rapadura is unbleached, unrefined dehydrated cane sugar juice. It bakes just like sugar (you substitute it one for one)…has a wonderful molasses-y taste and it is SO yummy! Because it is unrefined, it still contains nutrients from the sugar cane.
Many of you have asked if Sucanat is the same thing as Rapadura and if it was just as good for you. I looked at the label of Sucanat…which happens to be named for “SUgar CAne NATural” (very clever), and it appears that Sucanat too is dehydrated sugar cane juice.
I’ll admit to being (more than) a bit confused about Sucanat. It appears to be practically the same as Rapadura…yet my trusty Nourishing Traditions book tells me to avoid Sucanat like I would avoid other processed sugars. It says that Turbinado, Sucanat and Florida Cyrstals “are all refined sugars from which the nutrients have been removed. Small amounts of molasses may be added back to give a light brown color.”
The Sucanat package says that it is “dehydrated whole cane sugar that has not been separated or blended”. THEN, it says that “basically nothing has been added and nothing taken out!”. What does “basically” mean?! Is that something like “Sort of”? Has stuff been added or taken out…or hasn’t it? Oh, I’m so confused.
I googled this subject, researched for way too long and found more confusion. Sigh. Like I need this kind of confusion. I have a hard enough time staying on my feet sometimes.
Here’s what I’ve decided for our family: I order my Rapadura from Azure Standard. It is cheaper than the organic Sucanat from Azure. I love Rapadura. I’m going to stick with Rapadura.
NONE OF THIS WOULD EVEN MATTER IF BROWNIES WEREN’T SO STINKIN’ YUMMY!!!!
(I’m sorry for yelling.)
What have the rest of you learned about the great Sucanat vs. Rapadura mystery?
Valerie commented that I should check out the Weston Price website for information on this. THANK you. (Why did I not think of that before?) I trust this website. In fact, Sally Fallon, author of Nourishing Traditions bases her nutritional information on Weston Price’s research. Here’s what I found there:
Q. I’m confused as to which type of sugar is better, Sucanat or Rapadura?
A. Both are fine; both are made by dehydrating cane sugar juice. For a while Sucanat changed the way they made it and were using white sugar, so we stopped recommending the product. But they are now making Sucanat the old fashioned way, so we can recommend it again.
Sooo, there you have it. NOW what do you think? :)
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