Unrefined Cuban cane sugars and Glucose Tolerance Factor?

Alf Christophersen · medicine forum Guru Joined: 01 May 2005 Posts: 738

Since soil in Cuba is very rich in chromium, cane sugars grown there
are high in Chromium III and glucose tolerance factor.

Are there any way to get solidified (brown sugar) but unrefined sugars
produced there to use as supplement for GTF in US or other countries.
I would like to get some samples of that in order to have a good
intake of GTF naturally (since exact structure is still unknown,
synthetic GTF is probably worthless to use as a supplement)

outsor@citynet.net · medicine forum Guru Joined: 11 Sep 2005 Posts: 569

"Since soil in Cuba is very rich in chromium, cane sugars grown there
are high in Chromium III and glucose tolerance factor.

Are there any way to get solidified (brown sugar) but unrefined sugars
produced there to use as supplement for GTF in US or other countries. I
would like to get some samples of that in order to have a good intake of
GTF naturally (since exact structure is still unknown, synthetic GTF is
probably worthless to use as a supplement)"

If you are diabetic brown sugar has no advantage for you. Brown sugar is
already "refined" and is brown because it has molasses in it, the carb
count is no different. One readily available source for glucose tolerance
factor is brewer's yeast, which is also a good chromium source and some
vitamins as well. What value does gtf have for you and on what basis do
you
consider it so?

Juhana Harju · medicine forum Guru Joined: 06 May 2005 Posts: 1056

outsor@citynet.net wrote:

: Brown
: sugar is already "refined" and is brown because it has molasses in
: it

Real raw cane sugar is a different thing.

--
Juhana

outsor@citynet.net · medicine forum Guru Joined: 11 Sep 2005 Posts: 569

"Earlier it was possible to buy raw brown sugar that was not made the
way you mention."

Brown sugar is not made by adding molasses, it is brown because the
molasses has not yet been removed.

Alf Christophersen · medicine forum Guru Joined: 01 May 2005 Posts: 738

On 19 May 2006 13:44:41 GMT, outsor@citynet.net wrote:

Juhana Harju · medicine forum Guru Joined: 06 May 2005 Posts: 1056

outsor@citynet.net wrote:
: "Earlier it was possible to buy raw brown sugar that was not made the
: way you mention."
:
: Brown sugar is not made by adding molasses, it is brown because the
: molasses has not yet been removed.

Some information by American Sugar Alliance (after all, they should know how
it is processed):

http://www.sugaralliance.org/desktopdefault.aspx?page_id=97

To my knowledge brown sugar is frequently made by adding little molasses to
white sugar.

--
Juhana

Mr-Natural-Health · medicine forum Guru Joined: 01 May 2005 Posts: 1807

Alf Christophersen wrote:

outsor@citynet.net · medicine forum Guru Joined: 11 Sep 2005 Posts: 569

A reference sourcse defines "brown sugar":

" brown sugar
n.
1. Unrefined or incompletely refined sugar that still retains some
molasses, which gives it a brownish color.
2. A commercial product made by the addition of molasses to white
sugar."

One might presume the cuban brown sugar sought is of the former type.
Whatever the source, if one thinks the molasses is the key, then get it
and toss the sugar. I'm still concerned one with diabetes is seeking
chromium from a source that should be avoided completely.

outsor@citynet.net · medicine forum Guru Joined: 11 Sep 2005 Posts: 569

"The thing is that the unrefined Cuban sugar contain far more chromium
than is excreted and lost because the insulin action. So, for such a
sugar, it help insulin to function. White sugar, on the opposite and also

I'm sorry, this is not accurate and can be dangerous if someone is led to
use this path to glucose control. Brown sugar is so little different from
white in the amount of sucrose as to make no difference and the amount of
chromium at best will in no way even begin to balance the rise in blood
glucose such action will produce. At best chromium helps only at the
margins for glucose control only after more fundimental approaches are in
effect. It can be found in forms isolated so it need not be sought in
almost pure sucrose. By far the best approach to control of blood glucose
levels is control of how many carbs, including sugars, is consumed and
then the things at the margins like chromium can be added.

Alf Christophersen · medicine forum Guru Joined: 01 May 2005 Posts: 738

On 20 May 2006 19:32:46 GMT, outsor@citynet.net wrote:

Alf Christophersen · medicine forum Guru Joined: 01 May 2005 Posts: 738

On 20 May 2006 22:07:25 GMT, outsor@citynet.net wrote:

outsor@citynet.net · medicine forum Guru Joined: 11 Sep 2005 Posts: 569

"Unrefined, browned cane sugar is quite decreased in sucrose content since
the sucrose will fall out and solidify during the process. But the
chromium will be hold back."

I'm sorry, this is not accurate in any detail. It is molasses which makes
brown sugar before it is seperated from the "white" part. It also holds
the chromium. The important part is that molasses is almost all sugars
with a very small fraction of the nutritients being not sugars. If
molasses is combined before the white is extracted or by itself it is a
danger for a diabetic to consume it just to have a small amount of
chromium. May I suggest the following as a reliable source of information
about chromium, its food sources, various compounds available and other
factors related to nutrition and diabetes.

http://lpi.oregonstate.edu/infocenter/minerals/chromium/

outsor@citynet.net · medicine forum Guru Joined: 11 Sep 2005 Posts: 569

"Just to mention it. Chromium is found in only raw Cugan cane sap due
to high earthen content of Cr III in the ground. In other countries
there is no reason for believing it contain any chromium at all."

Could you please point me to a web source for this information.

Alf Christophersen · medicine forum Guru Joined: 01 May 2005 Posts: 738

On 24 May 2006 15:47:23 GMT, outsor@citynet.net wrote:

Mr-Natural-Health · medicine forum Guru Joined: 01 May 2005 Posts: 1807

Alf Christophersen wrote:

Google