所以,我的二斤紅糖白存了？

To most everyone's dismay, eating refined white sugar can negatively impact us. Its effect on our bodies has been the subject of hundreds of studies, all of them painting a bleak picture of what happens to people who regularly consume sugar (read: almost all of us). Refined white sugar's been linked to obesity, heart disease, hypertension and cancer, and some scientists and dietitians have gone so far as to call it poisonous.

讓大多數(shù)人沮喪的是，吃精制白糖會對我們產(chǎn)生負面影響。它對我們身體的影響已經(jīng)成為數(shù)百項研究的主題，所有這些研究都描繪了一幅令人沮喪的畫面，描繪了那些經(jīng)常食用白糖的人們將會怎么樣。精制白糖似乎一直與肥胖、心臟病、高血壓和癌癥有關(guān)，一些科學(xué)家和營養(yǎng)學(xué)家甚至認(rèn)為它有毒。

In an effort to avoid white sugar, many of us reach for the brown variety. Brown usually equals healthier: less refined, less processed, right? It holds true for rice and bread, so why not sugar?

為了避免食用精制白糖，我們中的許多人會選擇紅糖。紅糖的棕色讓我們覺得比較健康:看起來不那么精致，沒有經(jīng)過太多加工。對于米飯和面包來說，這確實是正確的，但是糖就不同了。

Surprise! Brown sugar is more processed than white sugar. They're exactly the same through the refinement process, until the very end when brown sugar is created by coating white sugar with a small amount of molasses. (Earlier in the process, oddly enough, molasses is removed from the raw sugar crystals — themselves also sold commercially, often in brown packets.) Otherwise, the two types of sugar are chemical near-matches. They're both mostly sucrose (white sugar is 99.9 percent sucrose, while brown is 96 percent sucrose), and the molasses gives brown sugar one single calorie more per teaspoon

其實紅糖比白糖經(jīng)歷了更多的加工工序，沒想到吧!紅糖和白糖的精制過程完全相同，只是紅糖最后會被涂覆上少量糖蜜。令人奇怪的是，在精制加工的過程中，糖蜜需要從原始糖晶體中去除掉。直到最后，它們又回來了。從成份上來說，紅糖和白糖也是一樣的，兩者都是蔗糖。唯一有區(qū)別只是純度，白糖幾乎是純蔗糖(99.9%)，而紅糖的純度只有96%。

Our bodies process both white and brown sugar the same way. Sucrose is a disaccharide that's half glucose and half fructose (fruit sugar). Our bodies are normally efficient at converting glucose into energy, but when glucose attaches to fructose it becomes more difficult to process. Sucrose contains only scant amounts of vitamins or nutrients, so the digestive system doesn't process it — the sugar sails on through to the duodenum, the first part of the small intestine, where it's converted to glucose and fructose and absorbed into the bloodstream. While glucose is metabolized all over the body, fructose is metabolized in the liver -- and when the liver has too much fructose to deal with, it starts converting it to fat. Researchers have linked liver fat to that scary list of ailments above.

鑒于兩者成份相差不大，所以我們的身體其實是以同樣的方式在處理白糖和紅糖。蔗糖是一種雙糖，由葡萄糖和果糖構(gòu)成。我們的身體能夠有效地將葡萄糖轉(zhuǎn)化為能量，但是當(dāng)葡萄糖附著在果糖上時，它會變得更加難以處理。蔗糖在十二指腸里被轉(zhuǎn)化為葡萄糖和果糖，并被吸收到血液中。當(dāng)葡萄糖在全身代謝的同時，果糖則在肝臟中被代謝。當(dāng)肝臟有太多的果糖需要處理時，它就開始將其轉(zhuǎn)化為脂肪。而研究人員常常將肝臟脂肪與肥胖、心臟病、高血壓和癌癥聯(lián)系在一起。

So, while it's true that both white and brown sugar are "pure" — they're without additives or preservatives, and the sugar cane they come from is a natural source — that doesn't necessarily translate to "healthy." And because they're basically the same thing, you can often substitute brown sugar for white in almost any recipe.

因此，雖然白糖和紅糖的確都是“純的”(沒有任何添加劑或防腐劑)，但這并不一定意味著“健康”。而且兩者基本上是同一種東西，所以棕色的紅糖并不是更加健康的選擇。