The sugarcane plant has been here for thousands of years. So, a little (or loads) of the white stuff can’t be bad for you. After all, it’s only natural, right?
Hmmm… while you may wish that were the case, the truth is that that way we eat sugar today is about as far from natural as you can get. Don’t believe us? Here’s a brief journey of sugar from the canefields to your plate.
Sugarcane is not naturally very high in sugar.
Yep, each three or four metre stalk produces just 120g of table sugar (approximately).
If you want to defend sugar on the basis that it’s natural, you should probably eat it the way nature intended – arduously chewing the juices out of a stick of raw sugarcane. You might be lucky to get a teaspoon of sugar before your jaw gets tired!
It takes around 100kg of sugarcane to produce 1kg of sugar!
Most of the sugarcane is actually fibre (bagasse). To get just 1kg of sugar, manufacturers have to squeeze out the juice, remove mud and evaporate the liquids from around 100kg of sugarcane.
And when you consider that the world produces around 168 million tonnes of sugar each year, well, that’s a heck of a lot of stalks.
Sugar is then further refined.
Sugar is actually not the white product we’ve come to know. To strip sugar of its colour, manufacturers remove the mineral-rich molasses, often with activated charcoal from burnt cattle bones.
Then it ends up in all your food – adding up to 38 teaspoons of sugar a day.
Yep, Australian teenaged boys are eating the equivalent of a sugarcane stalk each day. And no wonder, with an estimated 80 per cent of processed food products containing added sugar. Now, does that sound natural to you?
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