Helpful Tips

Beet vs Cane Sugar

Sugar (sucrose) is a naturally occurring carbohydrate found in every fruit and vegetable. All sugar comes from two sources: sugar cane and sugar beets. Many brands do not specify if the sugar is sourced from beet or cane.

Sugar beets are grown primarily in the upper Midwest. Sugar beets are planted annually, and the vegetative body of the beet, which provides the sugar, is grown below ground. Sugar beets are harvested in the fall, and the sugar is extracted through the diffusion process, which involves heating up the beets and boiling the sugar juice out of the sugar beets.

Sugar cane is grown in southern Florida and imported from surrounding countries. Sugar cane is a member of the grass family, and the cane stalks grow above ground. The sugar cane is harvested throughout the fall into early spring. The sugar cane is the source of the sugar juice, which is extracted through a process similar to that of sugar beets.

How to Store Sugar

Storing Granulated Sugar
Granulated sugar should be stored in an airtight container in a cool, dry place. This sugar can get hard and lumpy if it takes on moisture.
Granulated sugar, properly stored, has a very long shelf life (multiple years) because it does not support microbiological growth. However, for best results, we recommend using your granulated sugar within 2 years of purchase.

Storing Powdered Sugar
Powdered sugar should be stored in a cool, dry place away from odors, as odors can be absorbed through the packaging. It can be stored in its unopened package, in an airtight container, or in a sealed plastic bag.
For best results, use powdered sugar within 2 years of purchase.

Storing Brown Sugar
Store your brown sugar (light and dark brown) in a way that retains its natural moisture. Use the original packaging (closed tightly) or place the sugar in a moisture-proof container.
For best results, use brown sugar within 2 years of purchase.

If your brown sugar hardens, let it stand overnight in a sealed jar or container with a slice of ordinary white bread, a damp paper towel, or an apple slice. The brown sugar will reabsorb some moisture and become significantly less hard. For a quicker fix, heat the needed amount of brown sugar in a 250°F oven for a few minutes. Alternatively, put 1 cup of water in a microwave along with your opened bag of brown sugar and microwave on low for 1–2 minutes per cup of sugar. Use this sugar immediately after microwaving.

Sugar Myths

Hyperactivity
How often have you blamed a child’s misbehavior on sugar? It’s a common practice. But sugar plays little to no part in a child’s behavior. Several medical studies have found no significant link between sugar intake and hyperactivity.
Source: WebMD: Busting the Sugar-Hyperactivity Myth

Obesity
With only 15 calories per teaspoon, sugar is no more fattening than any other 15 calories. You gain weight by taking in more calories than your body burns for fuel. Carbohydrates (like sugar) and protein supply 4 calories per gram, whereas fats deliver more than twice that—9 calories per gram. Also, carbs and protein are converted immediately into the fuels a body needs, while fats are initially stored in fat cells for later use. Effective weight management depends on the combination of responsible eating and appropriate physical activity.
Source: Sugar Association

Diabetes
Sugar by itself does not cause diabetes. Both Type 1 and Type 2 diabetes evolve from a disruption of the body’s ability to convert blood glucose (commonly referred to as blood sugar) into energy. Starches and sugars – whether originating from foods like potatoes, carrots, corn, strawberries, and watermelon, or from the sugar bowl, are first metabolized to glucose to meet basic energy needs.

Type 1 diabetes is caused by genetics and unknown factors that trigger the onset of the disease; type 2 diabetes is caused by genetics and lifestyle factors. Being overweight does increase your risk for developing type 2 diabetes, and a diet high in calories from any source contributes to weight gain.
Source: American Diabetes Association

Cavities
Bacteria in the mouth break down all carbohydrates – both starches and sugars. This normal process forms acids that can leach minerals from tooth enamel. Sticky snacks like raisins and other dried fruits, and starchy foods like breadsticks, cereals, and potato chips, linger on teeth and prolong acid production even more than most candies. Infants and toddlers napping with a bottle of juice are also at increased risk of cavities.

Dentists advise reducing between-meal snacks and limiting sweet or sticky foods to mealtimes. Regular brushing and flossing, using fluoride toothpaste and mouthwash, and regular dentist visits are the smart foundations for controlling cavities.
Cavities are lessened by a combination of responsible dental care, smart snacking choices – whether sugar, starches, juices, or anything else, and the time of day snacks are eaten.
Source: Sugar Association

Refining
“Refined” is a misunderstood word, especially when it comes to sugar. Somehow, over the years, refined has taken on the meaning of being overly processed and manipulated. In truth, the definition of refined is “to make pure.” The refining process simply separates natural sucrose from sugar beets without bleaching or chemical manipulation. The Sugar Association provides infographics on the manufacturing process.