Can you remember 1971? Well this was the date a paper was published that investigated nutrient loss in food processing. Just looking at nutrient loss in sugar refining, we find the following graph. This is the percentage remaining once the sugar has gone from raw sugar to white sugar. As you can see there is a massive reduction in minerals and trace elements. Only 2 % of the magnesium (which is essential to prevent osteoporosis) is left post refining. What really horrifies me is this has been known for 40 years. Why haven't all manufactures of foods that contain additional sugar moved from white to raw sugar?
Take home message: Only purchase raw (or brown?) sugar. Do no entertain the thought of white sugar !
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