As I mentioned earlier, Paul (my husband) has many problems digesting refined sugar, the raw sugar that still contains molasses, processed to acquire refined white sugar, losing nutrients associated with this. So, these are the two options I decided to use as a sweetener. I have to clarify that they are not the only alternatives.
- Beet sugar: sugar beet is a variety of the common beet where you get sucrose. The beet has has a conical, white, fleshy root with a flat crown. The plant consists of the root and a rosette of leaves. Sugar is formed through a process of photosynthesis in the leaves, and it is then stored in the root, where is the greatest concentration of sucrose, about 20%.
- Panela: is unrefined whole cane sugar, which is basically a solid piece of glucose and fructose obtained from the boiling and evaporation of sugarcane juice. Sugar cane which is considered a food, unlike sugar, which is basically sucrose, also presents significant content of glucose, fructose, protein, minerals (calcium, iron, copper and phosphorus) and vitamins such as ascorbic acid and B-complex.