चीनी शाकाहारी या गाय की हड्डियों से ? हमें क्या ? क्या फर्क पड़ता है ? फिजूल की बातें हैं।

चीनी शाकाहारी या गाय की हड्डियों से ? हमें क्या ? क्या फर्क पड़ता है ? फिजूल की बातें हैं। 

Sugar Filtered with Cow Bone Char
The question of sugar’s vegan-ness is one that usually comes from the already vegan-conscious- because what non-vegan is checking into the potential animal ingredients in seemingly un-animaly things, really?  Well the answer to this question is more complicated than a simple yes or no as it depends on a number of factors.  One of these is how you define the term vegan.  If you are speaking purely from a food ingredient standpoint then, yes sugar is vegan.  It does not contain animal products.   However, if you’re coming at it from a process perspective, then most commercial cane sugar is not vegan.
That leads us to the second factor of determining the vegan-ness of sugar.  And that is the sugar’s source.  There are two sources of commercial sugar: sugar cane and sugar beets.  Beet sugar is always vegan but cane sugar is sometimes filtered through a substance called bone char.  And just what is bone char?  It’s literally the charred bones of animals, cows in the case of the sugar industry.   According to Jeffrey Robinson, technical director of American sugar refining, to create bone char, bones are sun-dried and incinerated for 12 hours at more than 700 degrees Celsius. during the burning process, all organic matter that may be present—including viruses, bacteria, and proteins—is destroyed, leaving only an inert granular substance that is 10 percent elemental carbon and 90 percent calcium hydroxyapatite.
So why the heck are we using the charred bones of cows on our sugar?   Well for some reason, we like our sugar to be white and sugar naturally has a brown tint to it.  So, many decades ago we clever humans devised a way to use the charred bones of animals to take the color out of our sugar.  Bone char acts like a crude filter and is most often used first in cane sugar refining.  It is what’s called a ‘fixed bed adsorption’ filter and is the most efficient filter for removing colorants, most frequently amino acids, carboxylic acids, phenols, and ash.  The sugar then passes through other filters during the refining process, like activated charcoal, or an ion exchange system.
Just how much cow is in your sugar?  According to Paul Caulkins, the corporate quality assurance manager of imperial/savannah foods, very little bone char can be obtained from a single cow, “since only the dense bones of the animal, such as the pelvic bones, can be used.”  In fact, he says the average 1,500 pound cow will produce only 9 pounds of bone char.  With addition figures from Caulkins, Jeanne Yacoubou, the research director at the vegetarian resource group ran some figures and concluded that the bones of almost 7,800 cattle are needed to produce the bone char for one commercial sugar filter.

Now as a quick note, it’s important to also acknowledge the environmental impact of sugar cane.  While I’m not going to go into an extensive breakdown, as that is another video entirely, the sugar cane industry, like any agricultural commodity, has led to water pollution from fertilizers and effluents, industrial waste, soil erosion and degradation, habitat loss, and the death of countless marine species.  Some of the most biodiverse regions on the planet have been cleared for sugarcane production, particularly the threatened tropical ecosystems near the equator.  A 2004 report by World Wildlife Fund, shows that sugar may be responsible for more biodiversity loss than any other crop.  (Also check out this reportfrom the Food and Agriculture Organization of the United Nations for additional information.)
Should vegans avoid sugar at all costs? Honestly, this depends on you.  Personally, I believe that we should always be fully educated and aware of where our food comes from and how it is made, particularly when it is produced at the expense of others’ lives.  However, I would shy away from focusing on the bone char issue too intensely and instead place my energy towards avoiding and eradicating the main animal products industry.
When we are no longer slaughtering 150 billion sentient beings every year for our consumption, we won’t be so pressed to find new and different ways to profitably use their byproducts.  This is also my response for products that while vegan ingredient-wise will state they were produced in a facility that processes milk.  The solution isn’t necessarily boycotting these potential cross-contaminates but stopping the dairy, egg and meat industries as a whole.  If we aren’t senselessly killing animals and stealing their secretions, we won’t have to worry about it getting in our food.
In their extensive FAQ section, the nonprofit Vegan Outreach highlights the importance this focus has on creating new vegans stating, “we recommend that vegans concentrate their attention on the most obvious animal ingredients and the true meaning of veganism.  In our experience, concentrating on processing or on trace ingredients can make a vegan diet appear exceedingly difficult and dissuade people from adopting it.”
Of course this doesn’t mean that we avoid confronting every aspect of the animal products industry and our continued exploitation of other beings, nor that we simply don’t make any effort to eliminate products that aren’t produced with compassion.  I’m simply saying that our focus should be where we can make the greatest impact.
Luckily there are numerous sugar options that are 100 percent vegan.  As I stated earlier, any beet sugar is always bone char free as beet sugar requires as less extensive filtering process that never included bone char.  Unfortunately most mainstream sugar industries will source half of their sugar from beets and half from cane.  However, all organic sugars do not use bone char, nor do natural raw sugars like demerara or turbinado sugar such as sugar in the raw.  It’s important, however, to make the distinction that commercial brown sugar is not the same as natural sugar.  Commercial brown sugar is simply refined white sugar with molasses added for color and flavor.
There are also sugar companies that on the whole do not use bone char.  And of course organic sugars are going to be using a more sustainable method of agriculture not involving pesticides.  please refer to the links below for lists of bone char free brands and other resources.
Now if love to hear from you.  Do you avoid bone char derived sugar?  Or is this not even something on your radar?  Let me know in the comments!
See ya next nugget!
mysignature




चीनी गन्ने से बानी गाय की हड्डीओं से सफ़ेद की , हम भोले हिन्दू क्या जानें ? और क्यों जानेँ ? हम गुड़ क्यों खाएं ? हमें तो आधुनिक बनना है ,ये सब बेकार की बातें हैं।

The question of sugar’s vegan-ness is one that usually comes from the already vegan-conscious- because what non-vegan is checking into the potential animal ingredients in seemingly un-animaly things, really?  Well the answer to this question is more complicated than a simple yes or no as it depends on a number of factors.  One of these is how you define the term vegan.  If you are speaking purely from a food ingredient standpoint then, yes sugar is vegan.  It does not contain animal products.   However, if you’re coming at it from a process perspective, then most commercial cane sugar is not vegan.
That leads us to the second factor of determining the vegan-ness of sugar.  And that is the sugar’s source.  There are two sources of commercial sugar: sugar cane and sugar beets.  Beet sugar is always vegan but cane sugar is sometimes filtered through a substance called bone char.  And just what is bone char?  It’s literally the charred bones of animals, cows in the case of the sugar industry.   According to Jeffrey Robinson, technical director of American sugar refining, to create bone char, bones are sun-dried and incinerated for 12 hours at more than 700 degrees Celsius. during the burning process, all organic matter that may be present—including viruses, bacteria, and proteins—is destroyed, leaving only an inert granular substance that is 10 percent elemental carbon and 90 percent calcium hydroxyapatite.
So why the heck are we using the charred bones of cows on our sugar?   Well for some reason, we like our sugar to be white and sugar naturally has a brown tint to it.  So, many decades ago we clever humans devised a way to use the charred bones of animals to take the color out of our sugar.  Bone char acts like a crude filter and is most often used first in cane sugar refining.  It is what’s called a ‘fixed bed adsorption’ filter and is the most efficient filter for removing colorants, most frequently amino acids, carboxylic acids, phenols, and ash.  The sugar then passes through other filters during the refining process, like activated charcoal, or an ion exchange system.
Just how much cow is in your sugar?  According to Paul Caulkins, the corporate quality assurance manager of imperial/savannah foods, very little bone char can be obtained from a single cow, “since only the dense bones of the animal, such as the pelvic bones, can be used.”  In fact, he says the average 1,500 pound cow will produce only 9 pounds of bone char.  With addition figures from Caulkins, Jeanne Yacoubou, the research director at the vegetarian resource group ran some figures and concluded that the bones of almost 7,800 cattle are needed to produce the bone char for one commercial sugar filter.
Now as a quick note, it’s important to also acknowledge the environmental impact of sugar cane.  While I’m not going to go into an extensive breakdown, as that is another video entirely, the sugar cane industry, like any agricultural commodity, has led to water pollution from fertilizers and effluents, industrial waste, soil erosion and degradation, habitat loss, and the death of countless marine species.  Some of the most biodiverse regions on the planet have been cleared for sugarcane production, particularly the threatened tropical ecosystems near the equator.  A 2004 report by World Wildlife Fund, shows that sugar may be responsible for more biodiversity loss than any other crop.  (Also check out this reportfrom the Food and Agriculture Organization of the United Nations for additional information.)
Should vegans avoid sugar at all costs? Honestly, this depends on you.  Personally, I believe that we should always be fully educated and aware of where our food comes from and how it is made, particularly when it is produced at the expense of others’ lives.  However, I would shy away from focusing on the bone char issue too intensely and instead place my energy towards avoiding and eradicating the main animal products industry.
When we are no longer slaughtering 150 billion sentient beings every year for our consumption, we won’t be so pressed to find new and different ways to profitably use their byproducts.  This is also my response for products that while vegan ingredient-wise will state they were produced in a facility that processes milk.  The solution isn’t necessarily boycotting these potential cross-contaminates but stopping the dairy, egg and meat industries as a whole.  If we aren’t senselessly killing animals and stealing their secretions, we won’t have to worry about it getting in our food.
In their extensive FAQ section, the nonprofit Vegan Outreach highlights the importance this focus has on creating new vegans stating, “we recommend that vegans concentrate their attention on the most obvious animal ingredients and the true meaning of veganism.  In our experience, concentrating on processing or on trace ingredients can make a vegan diet appear exceedingly difficult and dissuade people from adopting it.”
Of course this doesn’t mean that we avoid confronting every aspect of the animal products industry and our continued exploitation of other beings, nor that we simply don’t make any effort to eliminate products that aren’t produced with compassion.  I’m simply saying that our focus should be where we can make the greatest impact.
Luckily there are numerous sugar options that are 100 percent vegan.  As I stated earlier, any beet sugar is always bone char free as beet sugar requires as less extensive filtering process that never included bone char.  Unfortunately most mainstream sugar industries will source half of their sugar from beets and half from cane.  However, all organic sugars do not use bone char, nor do natural raw sugars like demerara or turbinado sugar such as sugar in the raw.  It’s important, however, to make the distinction that commercial brown sugar is not the same as natural sugar.  Commercial brown sugar is simply refined white sugar with molasses added for color and flavor.
There are also sugar companies that on the whole do not use bone char.  And of course organic sugars are going to be using a more sustainable method of agriculture not involving pesticides.  please refer to the links below for lists of bone char free brands and other resources.
Now if love to hear from you.  Do you avoid bone char derived sugar?  Or is this not even something on your radar?  Let me know in the comments!
See ya next nugget!
mysignature




what to eat : choose between sugar and jaggery : चीनी या गुड Organic Facts


Image result for चीनी या गुडImage result for चीनी या गुडImage result for sugar bone charcoal
Sugar and jaggery are two common sweeteners used throughout the world. Although both jaggery and sugar are obtained from the same sources, they are much different in their properties and benefits.
Just as two identical twins born of the same parents are different in many respects; jaggery and sugar, born of the same sugar cane juice, are different from one another. These differences must be kept in mind for their proper use. Let us have a look at these differences.

Difference in Color

Sugar and jaggery are completely different in color.
Sugar: Sugar typically has a bright white color.
Jaggery: Jaggery shows some true Eastman colours, ranging from golden yellow to golden brown, brown, dark brown and like the color of dark chocolate, depending upon the extent to which it was cooked.

Difference in Texture

Sugar and jaggery vary greatly in texture as well.
Sugar: Sugar is solid, hard and crystalline.
Jaggery: Jaggery is semi-solid, softer than sugar, and amorphous.

Difference in Processing

The first stage of the manufacturing of jaggery and sugar is the same. This first step is the boiling of sugar cane juice. It changes from that point however, as explained below.
Sugar: After the initial boiling, in the case of sugar, this syrup is treated with charcoal (preferably bone charcoal) to absorb unwanted particles and to give a clear, transparent solution. This solution, once it condenses and crystallizes, results in the commonly known form of sugar.
Jaggery: In the case of jaggery, there is no treatment with any kind of charcoal, nor there is any kind of crystallization. That is why, in India, particularly among Hindus, jaggery is considered sacred, while white sugar is not. For jaggery, the mother syrup is boiled and boiled continuously until it is formed into a thick paste, which is then poured into molds to make blocks of jaggery of the desired quantity.

Difference in Composition

Both Jaggery and Sugar are predominantly made up of sucrose, but there are some differences.
Sugar: Only sucrose (C12H22O12).
Jaggery: Predominantly sucrose (C12H22O12), with traces of mineral salts, iron and some fiber.

Difference in Health Benefits

Although both jaggery and sugar are meant for providing energy for the body, their mode of energy release is somewhat different.
Sugar: Being one of the simplest available forms of sucrose, sugar is instantly absorbed in the blood and releases a burst of energy. This may prove harmful for some internal organs such as the kidneys, eyes, and brain, particularly for patients with diabetes. Again, for some unknown reason, sugar solution in water is considered cooling in nature. So, in some places, it is not recommended to consume sugar when someone has a cold.
Jaggery: Jaggery is far more complex than sugar, as it is made up of longer chains of sucrose. Hence, it is digested slower than sugar and releases energy slowly and not instantaneously. This provides energy for a longer time and is not harmful for the body. However, this does not certify it as fit for consumption by diabetics, because ultimately, it is still sugar. Jaggery also gathers a considerable amount of ferrous salts (iron) during its preparation, as it is prepared in iron vessels. This iron is also good for health, particularly for those who are anemic or lack iron. Again, jaggery also contains of traces of mineral salts which are very beneficial for the body. You might have experienced this when consuming jaggery, it leaves a hint of salt on the tongue.  These salts come from the sugar cane juice where it is absorbed from the soil. Furthermore, jaggery is very good as a cleansing agent. It cleanses the lungs, stomach, intestines, esophagus and respiratory tracts. Those who face dust in their day to day life are highly recommended to take a daily dose of jaggery. This can keep them safe from asthma, cough, cold, and congestion in chest.Read more about the benefits of jaggery

Difference in Cultural Aspects

Sugar and jaggery turn out to be just the opposite when it comes to the cultural aspects.
Sugar: It has almost no place in Indian culture or religious activities, perhaps because it is considered of foreign origin and made with the help of bone charcoal.
Jaggery: Jaggery has an important place in Indian culture, and perhaps also in the culture of any country where it is made, probably because it is indigenous. In India, it is offered to gods and goddesses and is used in many religious ceremonies because it is considered holy, as it does not involve any use of bone charcoal.

Jaggery1Difference in Industrial Aspects and Marketing

Again, there are some big differences.
Sugar: The sugar industry is very organized and highly mechanized, as almost all the sugar coming to the market is manufactured in sugar mills run by big companies. Hence, sugar is branded and it has a big influence on the CPI and thus on the economy.
Jaggery: Despite the fact that jaggery manufacturing has been practiced for centuries, much before sugar came into being and that there is a big market for it, this industry is still not organized and could not come out of the realms of the rural areas. Most of the jaggery comes from remote rural places and reach the market through agents. Unlike sugar, jaggery is known by the place of its manufacture and not by brands.
Difference in Culinary & Industrial Uses
Naturally, these differences are very interesting to discuss.
Sugar: You name it, and you have it! Sugar is found in almost every sweet thing. The whole of the sugar-boiled confectionery industry is dependent on sugar. It is used in bakery items like breads, cakes, biscuits, cookies and other bakery products. It is found in almost every sweet dish cooked in households and also in other dishes to boost the taste, including sorbets, syrups, jams, jellies, sauces, marmalade, squashes, soft drinks, packed fruit juices and sweetened milks, milk chocolates, ice creams, ice candies, condensed milks and….., this list can go on infinitely. It is also used in some medicines. Sugar is caramelized and mixed with a number of food items and beverages, including alcoholic beverages, to add taste, color and aroma.
sugarjaggeryinfographicJaggery: Although jaggery is not as widely used as sugar, it is still very popular in Indian culinary practices. It is used in curries, lentil soups and other preparations. It is an integral part of country sweets made by combining ground nuts, grams, sesame seeds, rice flakes, puffed rice, popped rice, cashew nuts, almonds, wheat, and gram flour snacks with jaggery. These sweets are extensively consumed during the winter all over India and they provide nutrition and warmth to combat the cold. There is one big industrial use of jaggery, and that is in the manufacturing of alcoholic beverages, particularly rum. Rum, in many cases, is made by fermenting jaggery.
Difference in Availability
This difference is huge!
Sugar: It is available almost anywhere in the world now, if you leave out the dense forests of the Amazon, parts of Africa, and Mt. Everest. Availability is never a problem with sugar. Just reach out your hand and you can probably find it.
Jaggery: If you are not living in a country where jaggery is manufactured, it might be very difficult to find. It is exported to very few countries from the countries where it is produced, due to the fact that since it contains a lot of moisture, often melts on heating, and contracts fungal infections quite easily. Hence, its transport and storage is a problem. Still, you may be able to get your hands on some if you search shops that keep Indian or Asian food articles. Date palm jaggery and Palmyra jaggery are even more rarely available than Sugar cane jaggery; the reason being its very limited production.
That was a comparative analysis of sugar and jaggery. Those who have not tasted jaggery yet, it won’t hurt to try. You will love its great taste and impressive health benefits.