Jaggery vs Sugar - Which is more healthier??

In this busy world where we are inundated with advertising, processed foods, and confusing ingredient labels, it is worth taking the time to understand what type of sugar we are feeding ourselves and our families. However, reviewing the type of sugar and how much you are putting into your body can be a great first step. 

White sugar vs brown sugar or sugar vs jaggery, a common battle in the field of food and nutrition. Is jaggery a better option than white sugar? Most of us have such a question on a regular basis. But are you aware that not just these, there are more than ten types of sugar available in the market? Getting confused? No. Don’t worry, the intention of this blog is not to make you confused but to guide you to choose the right sugar for you.

Where does this magical sweetener come from???

Upon investigation, I learned that while 70% of the world's jaggery is produced in India, where it is commonly called "gur," jaggery is also produced in other parts of South Asia such as Bangladesh, Pakistan, Nepal, and Sri Lanka and used as an ingredient in both sweet and savory dishes in the cuisines of South Asia, Southeast Asia and some parts of the Middle East, too.

"Everyone uses it!"

Should you? 

Jaggery - like all its unrefined cousins - contains more nutrients than refined white sugar since its molasses naturally remain intact in its processing (actually, white refined sugar has zero nutrients, full stop). In addition to claims that jaggery helps with digestion and can stimulate bowel movements, it is also believed that jaggery is a natural detoxifier and can 'cleanse the body', especially by detoxifying the liver. Of course, no two bodies are the same and neither are the effects of foods on these bodies. Listen to what your body tells you about different foods - jaggery included - always.

#alwaysandforever

Back to business; should you replace refined white sugar in everything you make, everything you consume? Let's first consider a few things, shall we?

Let’s check out the comparison below for the evergreen question of “Is jaggery better than sugar?”

Sustainability

Jaggery, at Jivika Naturals, is still produced using traditional technology using sustainable processes. These processes protect both the environment in which the sugarcane is harvested and processed as well as the communities that traditionally produce this staple.

Economic Development

Jaggery is currently playing a crucial role in the economic development of rural communities. Of the total world production, more than 60 percent of the jaggery is being produced in India. The jaggery industry has been one of the most ancient and important rural-based cottage industries in our country. It provides jobs to unemployed rural people in their vicinity with minimum capital investment. It also has high medicinal and nutritional values and is easily available to rural people. Also, it may not be possible for sugar factories alone to meet the total demand for sweeteners with the increase of the population. It is, therefore, essential to safeguard the interest of jaggery manufacturing units.

Try Jaggery for Yourself!

Jaggery is a traditional raw sugar produced and consumed throughout the world. It is produced in almost 25 countries under different names. Derived from evaporated sugar cane juice, it’s a non-centrifugal sugar product that retains all the vitamins, minerals, and antioxidants of the sugarcane plant. A perfect alternative for everything from coffee and tea to baking and cooking, it’s also a sustainable product that’s produced with environmentally-conscious technologies.

Now that you know it is healthy, wholesome, environment-friendly, and promotes sustainability, it’s time to try it for yourself. 

As promised: The Making of Jaggery at Jivika Naturals - 

(I want to say 'do not try this at home' but I'm actually curious to see how it turns out if you do...keep me posted!)

Sourced directly from Kolhapur region of Maharashtra, famous for Sugarcane Production.

1. Extraction: The canes or palms are pressed to extract the sweet juice or sap
2. Clarification: The juice is allowed to stand in large containers so that any sediment settles to the bottom then strained to produce a clear liquid
3. Concentration: The strained juice is placed in a very large, flat-bottomed pan and boiled
4. Preparation: The sugar cane juice is boiled until it solidifies and then put into blocks

There is no separation of the molasses and crystals in this process,  

Ta da!

#goodlife, 

Swati Bagla

Nutritionist