Download PDF by I. I. Brekhman and I. F. Nesterenko (Auth.): Brown Sugar and Health

By I. I. Brekhman and I. F. Nesterenko (Auth.)

ISBN-10: 0080268374

ISBN-13: 9780080268378

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Example text

I. Khasina, brown sugar is also seen to be an effective anti-stress agent in experi­ ments of this kind, but it required the preliminary insertion by probe into the rats' stomachs of daily doses of 15 g/kg for a fortnight. Then the rats were suspended by the skin on the back of their necks for 24 hours. This powerful stress effect produced in the control a definite in­ crease in the discharge of deoxycorticosteroids into the blood, an increase in the blood content of sugar and jS-lipoproteins, and also a reduction in the glycogen content of the liver.

Obviously the percentage content of these sub­ stances is even greater in the molasses. Depending on their amounts, their 'dirt', one can differentiate between white (29% non-saccharides), green (33%), brown (47%) and feed (55% molasses). These figures were obtained during an investigation of the different kinds of molasses formed during the processing of raw cane sugar at the Ussurysk Maritime Sugar Combine (Maritime Province, U S S R ) . The non-saccharide content may vary somewhat. As Yudkin writes, brown sugar can be produced by cutting short the refining process or by adding molasses to white sugar.

From his con­ versations with many individuals in several countries one of the authors concluded that most people cannot distinguish between white and brown sugar except by their colour and taste. Many of them think that as taste is the priority one can dismiss the *little harm* done by the impurities of brown sugar. 34 WHAT WE KNOW A B O U T B R O W N S U G A R 35 In countries where white and brown sugar are both used, brown sugar is clearly at a disadvantage in the scant attention it receives from its producers.

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Brown Sugar and Health by I. I. Brekhman and I. F. Nesterenko (Auth.)


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