people just seem to assume was given a fancy name to sound better but it really is quite different. For one, it *is* organic and it *is* cane not barley, beet or otherwise.

Sweeteners is another thing I think would make a great diary.

When I was a kid my mom would buy us pieces of sugar cane to gnaw on. I haven't seen those for sale in a long time. However, when I was in Toronto my friends (from the Caribbean) bought me fresh cane juice which I was afraid to try believing it would be sickeningly sweet. I watched as the guy ground the cane through a machine under his own power (he had beautiful muscles) and then gave me my cup of juice. It was WONDERFUL! Very light and refreshing. It's like the difference between Mrs. Buttersworth and real maple syrup (only of course more like a flavored water).

Cane sugar is not just processed through the bone char (which technically makes it not vegan) or charcoal but has much of the nutrients removed which gives us the by-product of molasses which does have a lot of healthy nutrients including iron and calcium in black-strap version which is what gives gingerbread part of it's distinctive flavor along with ginger but molasses cookies and shoofly pie can be yummy too..

The third boiling of the sugar syrup gives blackstrap molasses. The majority of sucrose from the original juice has been crystallized but blackstrap molasses is still mostly sugar by calories[1]; however, unlike refined sugars, it contains significant amounts of vitamins and minerals. Blackstrap molasses is a source of calcium, magnesium, potassium and iron. One tablespoon provides up to 20 percent of the daily value of each of those nutrients.[2][3] Blackstrap is often sold as a health supplement, as well as being used in the manufacture of cattle feed, and for other industrial uses.

[emphasis added]

Oh and molasses isn't as slothful as the idiom, slow as molasses in January since it can actually reach speeds of at least 35mph.

Brown sugar usually just has some molasses added back in and dark brown sugar just has a bit more than light brown but neither has so much that it's a lot healthier (though better flavor -- I did used to eat it straight though not a bunch)

Brown sugars come from the late stages of sugar refining, when sugar forms fine crystals with significant molasses-content, or from coating white refined sugar with a cane molasses syrup. Their color and taste become stronger with increasing molasses-content, as do their moisture-retaining properties. Brown sugars also tend to harden if exposed to the atmosphere, although proper handling can reverse this

World's Healthiest Foods site defines it further:

Evaporated cane juice is a healthy alternative to refined sugar. While both sweetners are made from sugar cane, evaporated cane juice does not undergo the same degree of processing that refined sugar does. Therefore, unlike refined sugar, it retains more of the nutrients found in sugar cane. Cane juice is available throughout the year.

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It may also be known by a variety of other names including dried cane juice, crystallized cane juice, milled cane sugar and direct consumption sugar. In Europe it is known as "unrefined sugar".

Evaporated cane juice is available in a variety of forms that vary in texture and flavor, although they share the characteristic of being darker in color than white refined sugar:

• Milled Cane: small grained crystals with a golden color and subtle molasses flavor
• Demerara: coarser grained, slightly sticky crystals that feature a noticeable molasses flavor
• Muscovado: very fine crystal sugar that has a very distinctive molasses flavor.

Although not technically considered an evaporated cane juice, raspadura (also known as rapadura or panela) is another alternative natural cane sugar that has its traditional roots in Latin American countries. Rapadura undergoes even simpler processing than evaporated cane juice with the sugar cane being simply boiled to remove its water content.

One source says this about evaporated cane sugar:

"Evaporated organic cane juice" is just that--the juice of the same sugar cane used to make refined white sugar, but in it's whole, natural state. Only the water is removed. As a whole food it still retains its vitamins and minerals. It also retains its natural balance of sucrose, glucose, and fructose instead of being straight sucrose. This is a dark brown sugar that contains molasses and has a slight caramel flavor.

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These natural cane sugars processed "low-tech" contain components essential for their digestion and are metabolized more slowly than white sugar.