Refined beet sugar
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Is anyone eating refined Beet Sugar from Colorado, or higher elevation if you’re from other lands? Colorado used to have a booming sugar beet industry now I’m under the impression that it’s almost lost. I can’t seem to find any refined beet sugar in my local stores and ordering things online is last on my things to do list.
Ray talked about eating sugar grown from Colorado beets (high elevation) for simple strategy for living longer. I can’t get the idea out of my head so I started looking for beet sugar. Anyone have any stories of liking hating or research on beet sugar? Let me know! -
@dapose y tho
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Western Sugar Cooperative for Colorado grown beet sugar. Most other beer sugar for sale is mainly grown in Great Lakes area I think, like Now Foods organic beet sugar
I prefer Beet sugar, it dissolves better in liquids and is not quite as saccharinely sweet.
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@dapose sucrose is sucrose
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@dapose said in Refined beet sugar:
Ray talked about eating sugar grown from Colorado beets (high elevation) for simple strategy for living
beet sugar and cane sugar (except muscovado with 10% molasse) is refined sugar.
So no matter which one when impacting metabolism . It also depends on the amount added in yaourt, cake and "milked cream". When you lack B1, carbs are derived towards the glutamate pathways. If you want to kill fleas on roses, spray them with sugar water and soap.
I still use beet sugar but with strawberries, or rhubarb marmalade. Otherwise this is coconut sugar on my pancake. Choose a labeled one.
To efficiently assimilate sugar (sucrose) from cane or beetroot, the body uses several trace elements and minerals, including chromium (blood sugar regulation), magnesium (energy metabolism, role in insulin), zinc (enzymatic functions), and B vitamins (energy conversion: B1B2 B3, B8).
Most of us lack magnesium. Magnesium works synergistically with B vitamins, supporting nerve function and energy pathways, making them a common, beneficial combination for overall vitality and reducing fatigue. And I didn't event mention acidity.
That's why some articles refer to sugar as a silent killer. But if you know how to moderate your intake and vary your choices, your gut microbiota and your arthritis will thank you. -
The difference is in isotopes, not sucrose content. Though beet sugar does seem slightly less sweet.
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I’ve been eating the now brand beet sugar since I wrote this last summer. Ray talked about higher elevation beet sugar verses tropical cane sugar having less heavy hydrogen isotopes deuterium depleted. Deuterium depletion happening at higher elevation would allow slow mitochondria breakdown.
I can’t remember what interview this was on! Sorry! It wasn’t a generative energy I know that.
I like the beet sugar and it’s more regionally available to me so I’m going to stick with it for now.
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@dapose how are you certain the beet sugar from NOW is from beets grown at high elevations? afaik beets grow anywhere
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@sunsunsun yeah you are right, I have no idea! I was thinking about this brand I looked up that is from Colorado but then i bought Now brand. And I put it together in my mind that now brand was from Colorado farms, but it might not be. But they could be! Idk! There’s not a lot of beet agriculture left in the US I believe, but could be wrong. !
Also when I wrote high elevation I was meaning higher then sea level, and that being better in the deuterium depletion. But I didn’t mean to imply high elevation as in coffee or tea sourcing. I don’t think deuterium depletion is the reason people like high elevation coffee. I’ll try to be more mindful in my language. Peace
