Refined beet sugar
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@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 -
NOW are pretty forthcoming and transparent about sourcing or specific things about their supplements that the label doesn't quantify when i've contacted them in the past..worth a pop
Edit: It's sourced from Austria
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@CurmudgeonApple austria you say? hmmm…. @lykos do you know this?
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@sunsunsun i don't say. NOW say. Apparently, it's on the packaging at the back, but they told me anyways as i couldn't find any evidence of that on Google Images. NOW beet sugar has never come from Colorado and has always been sourced from Austria as it's guaranteed non-GMO..horses mouth
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@CurmudgeonApple hmmm... Austria you say you don't say..... interdasting...
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@CurmudgeonApple Beets me! Ha! Thanks!
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I just tried these jams from Turkey, SOMEHOW BEAT SUGAR FROM HIGH UP IN THE MOUNTAINS LISTED
https://garisar.com/?srsltid=AfmBOopElE9pHgWQQku6G4GGIyJGRzTVLOJ7px4pAlOa5kqRumClL6w-
Ingredients: Wild Rosehip (80 %), Sugar, Lemon Juice
It is produced using only beet sugar and real lemon juice with the traditional method, without additives, without preservatives; from mountain rosehip that grow wild in the high altitude of the Gumushane plateaus.
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Also no citric acid no pectin
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@mag-me said in Refined beet sugar:
I just tried these jams from Turkey, SOMEHOW BEAT SUGAR FROM HIGH UP IN THE MOUNTAINS LISTED
https://garisar.com/?srsltid=AfmBOopElE9pHgWQQku6G4GGIyJGRzTVLOJ7px4pAlOa5kqRumClL6w-
Ingredients: Wild Rosehip (80 %), Sugar, Lemon Juice
It is produced using only beet sugar and real lemon juice with the traditional method, without additives, without preservatives; from mountain rosehip that grow wild in the high altitude of the Gumushane plateaus.
Sounds incredible! Roses hips are super high in vitamin c!
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For me brown cane suger is preferred choice
"The Seven Seas
Basic Vitamin Book
Helene Hodge
cit. from memory "rafination of sugar causes depletion of most chromium, zinc and manganese present in brown sugar"
All three are important glucose regulators.
Insulinase (insulin degrading enzyme) depends on zinc. (B5 ac.R.Peat?)Sugar beet and MS- azetidine/proline analogy
https://people.csail.mit.edu/seneff/2017/SamselSeneff_Glyphosate_VI_final.pdf
" 8. MULTIPLE SCLEROSIS (MS)
8.1 Sugar beet and MS
The world obtains 30% of its sugar supply from beet
sugar. While sugar cane is grown in tropical regions,
sugar beet requires a temperate climate.[...]
Studies on
migrants have shown that those who move from a lowrisk to a high-risk area tend to adopt high-risk only if they
migrated during childhood [105]. This implicates local
environmental factors acting before adolescence.
Tokachi province in Japan hosts only 0.3% of the
population, but produces 45% of the sugar beet consumed
in Japan [37]; this province has the highest rate of MS
among all Asian populations [106].
A fascinating proposition how sugar beet could
cause MS implicates a unique noncoding amino acid that
is produced by sugar beet, namely Aze. Both proline and
Aze have a unique structure for an amino acid: the side
chain loops back round to connect up to the nitrogen
atom. In the case of Aze, there are only 3 carbons in the
ring instead of the 4 carbons in proline (Fig. 2). It has
been shown experimentally that Aze can be inserted by
mistake into proteins in place of proline [38]." -
@cedric said in Refined beet sugar:
Sugar beet and MS- azetidine/proline analogy
A Classic Misincorporation Risk
- The "Geographical Correlation" Trap (Vitamin D Factor and "Lobbying" Angle" for glyphosate)
- a primary driver for MS is a massive interpretation
- playing on Fear: Sugar beets in the US are largely GMO and heavily treated with glyphosate, whereas cane sugar (historically) had different treatment profiles.
- lobbying theory: the "villain" is likely Glyphosate rather than the beet itself.
Edit: Or how to get people considering a study by incorporating glyphosate into a common product. Well-targeted.
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@LucH
Thanks for your opinion. I enjoyed your rhetoric pirouettes although they are halfways true.
Speaking about VD3 is important but there are many geographical factors influencing diseases-infrared energy is among them. Vit.D3 deficiency causation , like vit.C deficiency is always alluring and easy way to explain complex situations.
May be I start SM topic -there I will list many sometimes unexpected causes of SM and solutions.This topic is about sugar and let it stay that way.
The fact is that azetidine is proline analogue in beetroot molasses and can be incorporated in casein by animals fed with beets .
This information is IMHO important but everyone takes own decisions. -
@cedric said in Refined beet sugar:
The fact is that azetidine is proline analogue in beetroot molasses and can be incorporated in casein by animals fed with beets .
Right. As you may endure a cross-reaction between gluten and milk.
Less is best by the way, what ever the source is: beet or cane sugar. Sugar cane is deprived of useful nutrients too to assimilate it.useful info:
From a nutritional standpoint, brown sugar contains slightly more minerals than white sugar: about 0.50% compared to less than 0.05%. These proportions are still negligible and have no real effect on health. Here's how it works in the USA: partially refined or "raw" sugar contains 97% sucrose when it leaves Hawaii and passes through a giant refinery in California to produce refined sugar, which is 99.96% sucrose. For Kleenraw
(a quality label for sugar with molasses), they add 5% molasses; for light brown sugar, they add 12% molasses; and for dark brown sugar, they add 13% molasses. A special crystallization process is used for Kleenraw, designed specifically to create the illusion of raw sugar.
While some refining generally occurs at the source, most takes place in the destination country.
More details on my forum :
https://mirzoune-ciboulette.forumactif.org/t1707-le-sucre-de-canne-complet-est-une-arnaque#21555
=> whole cane sugar is a scam!
