James and I have been reassessing our diets lately. We already cook most of our food from scratch, since it’s cheaper and healthier, but we’re taking the next step. Lately we have switched from White sugar to Rapadura (deliciously caramel flavoured); we have tried unpasteurised butter (so yummy); and we have switched from table salt to Pink Himalayan Salt. Why? Because it’s better for you! I have also been researching the process of making sour dough bread extensively. It is the most confusing thing to read about ever, but oh my goodness is it tasty. Are you aware that you’re meant to soak your grains in water and something acidic for the night before you use it? Especially with whole wheat flour, it starts the digestion process for us ensuring that our stomachs have an easier job to do. If you avoid whole wheat breads because it’s too hard to digest and feels like a rock – try this way!
Here is an over view of the processes sugars go through before we eat them, and maybe you can see why we switched to Rapadura! –
Muscovado, Demarara and Organic Raw Sugar are all refined. They are heated, clarified (usually with chemicals but sometimes through pressure filtration), the cane juice is dehydrated until crystals form, then it is spun in a centrifuge to separate the crystals and the syrupy juice to create molasses. The crystals are then reunited with molasses in artificial proportions.
White Sugar is created with raw sugar which is washed with a syrup solution, then washed with hot water, clarified to remove the impurities (see above), decolourised, concentrated, evaporated, reboiled until the crystals form, centrifuged, and finally dried. In short all the goodness has been removed and it is pure sucrose. In fact it even takes vitamins and minerals away from our food.
Brown Sugar is white sugar mixed with molasses.
Rapadura/Organic Whole Sugar is made from the cane juice which is evaporated over a low heat, then sieved to produce a grainy sugar. As it has not been cooked at a high heat and spun to change it into crystals, the molasses haven’t been separated – and the molasses contain the nutrients, vitamins and minerals. Making it healthier sugar than all the rest.
Source: Quirky Cooking
And here’s what I’ve been learning about milk:
Pasteurised Milk is heated to make it last longer. This distroys the nutritional value as it destroys ben beneficial bacteria, the nature enzymes, and the chemical make-up of calcium.
Homogenised Milk destroys the natural butterfat by trying to separate and hide the cream from us consumers. European studies (although I don’t know which ones) have linked it to heart disease.
Raw Milk is unpasteurised. It still contains the vitamins, proteins and minerals. It has 20 of the standard amino acids, and up to 80% of the proteins are easy to digest. Some are complex antibodies.
I have yet to try unpasteurised milk, as we haven’t made it to any of the local farmers markets yet but judging from the unpasteurised butter we were given it’s going to be delicious! Anything unpasteurised has to, by law, say that it is unfit for human consumption on it – which is crazy as people have been drinking the stuff for years and years. Apparently unpasteurised milk is creamier but less heavy than full-fat milk. You know what else I’ve been learning? Fat is good for you
In the 70s there was a craze where all the fat was taken out of food, and replaced with sugar… what’s worse, good fat or bad sugar?!! Haha. Anyway, until we started replacing our fat with sugar, we really didn’t have much of an obesity OR diabetes problem… and now? We do.
Anyway… we’re on a food journey, and we’re very excited about it! Care to join us?

