Question:
Brown Sugar vs. White

Okay, please help me figure something out. My mother in law swears that brown sugar is better for diabetics than white sugar. I've told her that Brown Sugar is the bleached white granulated sugar with molasses added back in. She swears that the process to make brown sugar is different. She says that a diabetic doctor told her friend that she can eat all the BROWN sugar she wants but stay away from white. I told her that I believe that both effect your blood sugar, for diabetics and WLS patients. Please help me settle this!    — Michawn (posted on November 13, 2003)

November 12, 2003
You are correct here and should have your mother in law ask another doctor to clarify that for her. She could have serious problems if she starts packing away the brown sugar.
   — Carol S.

November 12, 2003
I have looked into sugar and brown sugar as I enjoy baking for my family and friends. Although I would love to be proven wrong, I just don't see a difference in any of the research materials I've read between white sugar's effect on blood sugar levels and brown sugar's effect. The body responds to the carbohydrates in the sugars-- and the more concentrated those carbohydartes are (such as they are in sugars), the greater their impact on us. For many of us carb addicts, consuming any concentrated carbohydrate generates those old cravings for more carbohydrates, whether they were sweetened with white sugar, brown sugar or syrup. Therefore, as someone trying to break away from my carb addiction, I would not consume brown sugar as a safe alternative-- if you don't like the taste of artificial sweeteners, you could try stevia (which is a very sweet herb that has no calories and no impact on blood sugar levels). Good luck.
   — SteveColarossi

November 12, 2003
You have a beautiful name, by the way. There are two ways that brown sugar is made. The most common one is as you described: white sugar is the base (though the sugar is not "bleached"--the molasses is simply processed out of it), and then some molasses is added back into it. Sometimes, brown sugar is sugar cane that has not been completely processed, so that the natural molasses remains. Either way, it's sugar and molasses, and your body processes it as a highly refined carbohydrate. Your mother-in-law will get into big trouble if she eats all the brown sugar she wants thinking it doesn't affect insulin and glucose levels. It does. In a big way.
   — Vespa R.

November 13, 2003
Is it possible that she misinterpreted this sugar issue.. with brown and white carbs?? Brown carbs ARE much better for you that white carbs... Sugar is sugar though... Chris
   — chris S.