What are major difference between white sugar and organic sugar?

Taking a lot of white sugar poses a lot of health risk from inflammation to to degenerative diseases. However taking organic sugar is very beneficial to our health. Organic sugar are unprocessed sugar made from sugar cane or beets.

Hundreds years ago, sugar is good for health. Modernization has allowed organic sugar to be processed and refined into white sugar which causes tremendous risk to our health. I will not emphasize on the negatives consequences of consuming white sugar. Instead, I pose some of the research and finding on the benefits of taking of organic sugar. Organic sugar has antioxidant properties, while white sugar do not have minerals, vitamins or any antioxidant properties.

These words are not from me, but from researchers, scientist and doctors. Ready the titles if you do not want to read the abstracts.

1. Antioxidant Activity of Phenolics Compounds From Sugar Cane (Saccharum officinarum L.) Juice
   
   Joaquim Maurício Duarte-Almeida1, Alexis Vidal Novoa2, Adyary Fallarero Linares2, Franco M. Lajolo1 and Maria Inés Genovese1 Contact Information
   (1) Departamento de Alimentos e Nutrição Experimental, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, Cep 05508-900 São Paulo, SP, Brazil
   (2) Departamento de Bioquímica, Universidad de La Habana, La Habana, Cuba
   
   Received: 30 May 2006 Accepted: 20 September 2006 Published online: 22 November 2006
   Abstract Phenolic compounds in sugar cane (Saccharum officinarum L.) juice were identified and quantified by analytical high performance liquid chromatography and photodiode array detection, showing the predominance of flavones (apigenin, luteolin and tricin derivatives), among flavonoids, and of hydroxycinnamic, caffeic and sinapic acids, among phenolic acids, representing a total content of around 160 mg/L. A tricin derivative was present in the highest proportion (>10% of the total). The phenolic extract obtained from sugar cane juice showed a protective effect against in vivo MeHgCl intoxication and potent inhibition of ex vivo lipoperoxidation of rat brain homogenates, indicating a potential use for beneficial health effects and/or therapeutic applications.
   
   Key words: Sugar cane - Polyphenolics profile - Antioxidant activity
   http://www.springerlink.com/content/a78390tmll1k421p/
   
   
2. IN VITRO AND IN VIVO ANTICARCINOGENESIS OF SUGAR CANE VINEGAR
   Authors: M. Yoshimoto, R. Kurata, M. Fujii, D.-X. Hou
   Keywords: antimutagenicity, apoptosis, natural killer cell
   Abstract:
   This study describes the in vitro and in vivo anticarcinogenic effects of sugar cane vinegar. Sugar cane vinegar components more effectively depressed the reverse mutation in Salmonella typhimurium TA98 induced by the mutagens, Trp-P-1, Trp-P-2, QI and DEGB. Antimutagenic components were estimated to be phenolics. Components of sugar cane vinegar were separated into non-adsorbed and adsorbed fractions by Amberlite XAD2 column chromatography. The adsorbed fraction effectively depressed the proliferation of a promyelocytic leukemia cell line (HL-60) by the induction of apoptosis. Further stepwise fractionation of the adsorbed fraction by 40, 60, 80 and 100% ethanol indicated that the inhibitory activity was greatest in the 100%-ethanol fraction. Fractionation of this fraction by the Folch method revealed that the responsible component was estimated to be a simple lipid. Administration of the whole adsorbed fraction as 5% of a mouse diet significantly stimulated the activity of natural killer (NK) cells and showed a tendency to depress the proliferation of tumor cells. These results indicate that sugar cane vinegar may provide protection against carcinogenesis by several steps, such as antimutagenicity, depression of cancer-cell proliferation with apoptosis induction, and stimulation of NK cell activity. Therefore, sugar cane vinegar may be an excellent acid seasoning with higher levels of physiological function.
   
   
3. Reduced Lipopolysaccharide (LPS)-Induced Nitric Oxide Production in Peritoneal Macrophages and Inhibited LPS-Induced Lethal Shock in Mice by a Sugar Cane (Saccharum officinarum L.) Extract
   
   Kenji HIKOSAKA1)5), Yukari KOYAMA1)6), Maki MOTOBU1), Manabu YAMADA1), Kikuyasu NAKAMURA1), Kenji KOGE2), Kameo SHIMURA1), Takashi ISOBE1), Naotoshi TSUJI1), Chung-Boo KANG3), Hideki HAYASHIDANI4), Pi-Chao WANG5), Masatoshi MATSUMURA5) and Yoshikazu HIROTA4)
   1) National Institute of Animal Health
   2) Research Laboratory, Mitsui Sugar Co., Ltd.
   3) College of Veterinary Medicine, Gyeongsang National University
   4) Laboratory of Veterinary Hygiene, Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology
   5) Graduate School of Life and Environmental Science, University of Tsukuba
   6) Laboratory of Animal Health and Management, Tohoku University
   (Received May 1, 2006)
   (Accepted August 3, 2006)
   A sugar cane extract (SCE) has been found to have an immunostimulating effect in several animals. Lipopolysaccharide (LPS) is known to induce endotoxin shock via the production of inflammatory modulators such as tumor necrosis factor (TNF)-α and nitric oxide (NO). We examined in the present study the effects of SCE on the TNF-α and NO production in LPS-stimulated mice peritoneal cells and the endotoxin shock in mice. The supplementation of SCE to peritoneal macrophages cultured with LPS resulted in a significant decrease in NO production. All the mice injected intraperitoneally with LPS and D-galactosamine (LPS+GalN) died within 24 h. However, a peritoneal injection, but no intravenous or oral administration, of SCE (500–1,000 mg/kg) at 3 to 48 h before the LPS+GalN-challenge resulted in a significantly improved survival rate. These results suggest that SCE had a protective effect on LPS-induced endotoxin shock via one of possible mechanisms involving the suppression of NO production in the mouse peritoneal cavity.
   Key words: endotoxin shock; lipopolysaccharide; nitric oxide; sugar cane extract
   
   http://www.actahort.org/members/showpdf?booknrarnr=765_1
   
   
4. Antiproliferative and antioxidant activities of a tricin acylated glycoside from sugarcane (Saccharum officinarum) juice.
   Duarte-Almeida JM, Negri G, Salatino A, de Carvalho JE, Lajolo FM.
   
   Laboratório de Química, Bioquímica e Biologia Molecular de Alimentos, Departamento de Alimentos e Nutrição Experimental, FCF, Universidade de São Paulo, CP 66083, CEP 05314-970, São Paulo, SP, Brazil. maudal@usp.br
   
   From sugarcane juice, a flavone, identified by spectroscopic methods as tricin-7-O-beta-(6''-methoxycinnamic)-glucoside, was isolated, in addition to orientin. The tricin derivative was shown to have antioxidant activity higher than Trolox by means of the DPPH assay and lower by the beta-carotene/linoleic acid system. It showed in vitro antiproliferative activity against several human cancer cell lines, with higher selectivity toward cells of the breast resistant NIC/ADR line.
   
   http://www.ncbi.nlm.nih.gov/pubmed/17350657?ordinalpos=
   11&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVDocSum
   
   

In conclusion, taking sugar cane juice or organic sugar is good.

Do not confused if people are telling you that white sugar is also made from sugar cane. Yes, white sugar is also made from sugar cane, but it has been refined and processed to extract only the sucrose substances out, leaving out the antioxidant phenolics compounds of luteolin, apegenin and tricin.

Organic sugar is made from sugar cane that is unprocessed. The antioxidant properties remains intact in organic sugar. Looking into the nutrition all plant kingdom, most grains, fruits, vegetables and plants taken as whole consists of more nutrition compare to the extracts. For example, brown rice is more nutritious than white rice. Brown rice (or "hulled rice") is milled or partly milled rice, a kind of whole grain. Fruits eaten with skin has more nutritious values than just eating the inner part. Anthocyanins such as pelargonin, cyanin, delphinin,. malvin and petunin and flavonoids such as Quercetin, Kaempferol, Myricetin, Hesperetin, Naringenin, Apegenin, Luteolin are found most on the skin of most fruits and vegetables.