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Muscovado for Diabetes?

Posted on November 2, 2013 | No Comments

Muscovado sugar is the unrefined dark brown sugar that is a little stickier and courser than regular brown sugar that is commonly used to sweeten baked products. It is also sometimes called Demerara, although Demerara is actually a different and lighter brown sugar. Muscovado sugar is the immediate sugar created in crystallizing sugarcane juice.

Unlike other sugars, the Muscovado sugar has a distinct flavourful taste that captures natural flavour and color of its source, the sugarcane juice. Thus, it is also considered as the purest form of sugar. As such, the muscovado retains the natural nutritional contents of sugarcane such as calcium, chromium, cobalt, copper, magnesium, manganese, phosphorous, potassium, iron and zinc as well as vitamins, phytonutrients, antioxidants, proteins, soluble fiber and other healthy compounds. These nutrients are removed or damaged during filtering, bleaching and heating to produce white sugar. Because of these nutrients, muscovado sugar is healthier than ordinary white refined sugar.

In spite of these advantages, the muscovado sugar remains first and foremost a sugar, which while having some nutritional advantage still can spike up the glucose levels of a diabetic patient. While some studies claim that natural sugarcane juice help stabilize sugar levels in diabetics, its form as a sugar or as the muscovado sugar still can increase blood sugar levels. In short, muscovado is generally good for all people. For diabetics however, the consumption of muscovado sugar must still be cautiously regulated and monitored.

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