There are three types of sugar that we often eat in our lives: white sugar, brown sugar and rock sugar. But usually when using them, many people may not think about the difference between them. In fact, the role of sugar and sugar are very different and should not be used wrongly. For example, when you get cold and drink ginger sugar water, you must use brown sugar. There was a small way to treat a severe wind chill, which is to cook ginger together with white onion with beard and peel. In this little recipe, if you want to put sugar to taste, you should only put brown sugar. Once, a friend from the north said her child had a wind-cold cold. The expert then taught her that she should go home and boil water for her child with a few slices of ginger, add two or three white onions (with their roots) and one peel, and specifically instructed, “Because it’s a child, if you’re afraid he won’t like it, you can add a little brown sugar to the water.” After she went back and did it, she told the specialist the next day that the child’s cold was better, but why did he have a little cough? The expert then asked her, “What did you do yesterday? She said, “I used the ginger, white onion and peel you mentioned! Then my mother-in-law said, “If our child is sick, we should use some high quality sugar. Brown sugar is not good, let’s add some rock sugar. And my mother-in-law also thought, “Oh, my grandson is sick, it hurts, so use more sugar, so add a large block of rock sugar.” The expert told the friend that you are using the wrong sugar. Why? Because brown sugar is warm, while rock sugar is cool. If you use rock sugar, you are cancelling out the warmth of the medicine. And also use a large piece, which is overdose. After the child eats it, he coughs the next day because the sugar is too high and it affects the digestive function. So, each type of sugar has a different effect. When we use sugar in our diet, we should remind ourselves that sugar is not just a flavoring agent, not just a sweetener to taste, it has its own role. If you add the wrong sugar, not only ineffective, and sometimes counterproductive. So when to use sugar, with what kind of sugar? There are rules for this. When using sugar to flavor and match food, the first thing to grasp a general principle is to judge when to use what sugar according to the warmth and coolness of sugar. There is a role for sugar in medicine. All sugar has the effect of detoxifying and relieving pain, and different sugars have other different effects. Therefore, when you use some traditional dietary therapy prescriptions, small prescriptions, if the prescription does not say add sugar, you better not add at will. If the formula says to add sugar, then you’d better add it as required. This is not to add a sweet taste, I do not want to eat sugar, or I have any sugar at home I add any sugar. If so, there is a risk that the integrity of this recipe will be destroyed. Brown sugar can replenish and invigorate the blood When it comes to brown sugar, although it is not a refined sugar, you should not think that it is lower grade because of this. Brown sugar is a great thing, and women are generally more familiar with it as a tonic for qi and blood. A woman must drink brown sugar water after giving birth, not only to replenish her qi and blood, but also to help her drain the dew as soon as possible; in addition, we use brown sugar when regulating wind and cold, and brown sugar is indispensable when regulating weakness of the spleen and stomach. We can summarize the role of brown sugar into two main features: the first is to nourish the blood, and the second is to invigorate the blood and remove blood stasis. It is very rare for brown sugar to both nourish and invigorate the blood. Women want to replenish their blood, but sometimes they can’t do it well by taking expensive blood tonics, because they can’t get it right. We all know that “the old does not go, the new does not come” the truth, a single tonic is not possible, must be the old blood stasis off after the new blood to facilitate the production of brown sugar just have this effect. So, women usually eat more brown sugar is very good, both blood and blood, can make you look better. Moreover, brown sugar is another warm thing that can come in handy when regulating all cold diseases. Brown sugar is nutritious and low in sugar Brown sugar is not exclusively for women, people with physical weakness and the elderly have a tonic effect by eating brown sugar. Nowadays, people are generally worried that eating too much sugar is not good for their health and they have to control their sugar intake. But if you want to eat some sugar and want to control the sugar, what should you do at this time? Which kind of sugar will be relatively less sugar intake to eat? Of the three types of sugar we commonly use, white sugar, brown sugar and rock sugar, if you use the same amount, brown sugar has the least amount of sugar because it is the first extracted sugar and contains only 95 percent sugar, the rest is minerals and vitamins. Brown sugar is not just sugar, it actually contains a lot of nutrients, unlike white sugar which has been purified. Compared to white sugar, brown sugar contains more things that are good for our body. The trace elements contained in brown sugar have a strong stimulating effect on the body’s hematopoietic function, which is the key to its ability to replenish blood. So, brown sugar is not just a condiment, a good brown sugar can be eaten directly as a snack, while white sugar is not. How to cook with brown sugar In your daily life, you can totally consider using brown sugar instead of white sugar when cooking your diet as much as possible, so that your family can have more opportunities to eat brown sugar, both to control the overall intake of sugar and to take advantage of the nutrition of brown sugar. Usually, I use brown sugar in cooking at home. I will keep a jar of white sugar and a jar of brown sugar in the kitchen. Brown sugar should not be cooked for a long time, usually used to make cold dishes is more suitable. A little brown sugar in cold dishes will taste better. And, raw dishes are mostly cold, with a little brown sugar can also warm the stomach. For example, fishy herbs are especially good when eaten cold with a brown sugar dressing. Because brown sugar can balance the coldness of fishy herbs, and the taste of brown sugar matches well with fishy herbs. In my mother’s words, the fishy herb is very “convinced” by the taste of brown sugar. Especially the leaves of fishy grass, mixed with brown sugar can eliminate its astringent taste, eat a special flavor. Method: 1, the fresh fishy grass washed, put a little salt pickle 10 minutes. 2, use another small bowl, put brown sugar and vinegar, stir a few times to let the sugar melted, pour on the fishy grass. 3, sprinkle a little pepper powder, mix well, and you can eat. The ratio of salt, brown sugar and vinegar is 1:2:3. If you like spicy food, you can break the dried chili into small pieces and put them on the fishy grass, then heat a little hot oil in a frying pan and pour it on, so it will be more fragrant. This cold dish did not put soy sauce, because most of the soy sauce now put seasoning, will affect the flavor of cold dishes. The brown sugar is lumpy and does not dissolve as quickly as the white sugar, so it is best not to mix the dish directly, but to stir it into the sauce before putting it in. One thing to keep in mind is that brown sugar is rich in minerals and it can easily produce chemical reactions. If you use brown sugar to cook food, be careful not to let it heat up in the pot for too long. Especially when you use an iron pot, it is easier to have a chemical reaction with brown sugar, so brown sugar is generally better to put in the starting pot. How to choose the original brown sugar The bags of brown sugar sold in supermarkets are in powder form. The older people should remember that the brown sugar used to be in pieces, either square, piece by piece, or round, pile by pile, which needed to be cut with a knife when used. That is the original brown sugar, which is boiled by the traditional method, and now you can only buy it in the southern sugarcane production area. Raw brown sugar retains more nutrients and tastes better than powdered brown sugar. The brown sugar caramelizes during the boiling process, producing a characteristic burnt aroma that tastes similar to chocolate. Instead of eating fruit sugar with various flavors and colors, it is better to have a piece of the original brown sugar to be healthy. Brown sugar comes in several colors because of its origin and production method. Some of them are black, some places call it black sugar; others are yellow or even light yellow, some places in the south call it yellow sugar. But whether it is black sugar or yellow sugar, is what we call the universal sense of brown sugar, just because the production method and origin of the difference, so the color and shape is not the same, boiling fire old, the color is darker. The minerals in the soil and water of each place are different, so the brown sugar of different origins also has a little difference in the minerals they contain. If possible, we can choose more colors of brown sugar, so that you get a more comprehensive nutrition. Note: Brown sugar is warm in nature. People with a hot body should use caution and eat too much of it to easily produce damp heat. Children are also not suitable to eat more brown sugar. In all seasons of the year, brown sugar should be eaten sparingly in spring. Rock sugar can moisten the lungs and clear the fire. Contrary to brown sugar, rock sugar is cool. If brown sugar is used for wind-cold colds, what do we use for wind-heat colds? It is rock sugar. Brown sugar is suitable for summer and winter, while rock sugar is suitable for spring and autumn. In spring, when the weather starts to heat up slowly, there will be many people who are prone to coughing with fire and dry cough. If it is a dry cough without phlegm, you can use rock sugar. It can clear the fire and also moisten our lungs and clear lung heat. Therefore, we will use rock sugar more than brown sugar in spring. If you usually love brown sugar water, you can reduce the amount in spring, because brown sugar is warm and may cause fire. In autumn, when the lungs are dry and need to be moistened, rock sugar can also be used. Icing sugar clears lung heat and at the same time has the effect of moistening the lungs, so when there is heat in the lungs and a dry cough, we often need to use icing sugar. Let’s say a pear stewed with rock sugar, which not only moistens the lungs but also clears lung heat. Similarly, when we stew silver fungus, we must put rock sugar, because silver fungus is also lung moistening, it and rock sugar together have a “1 + 1 > 2” effect, if you put other sugar will not have this effect. White sugar can detoxify and treat acute illnesses White sugar is the most common condiment we use, but I don’t particularly recommend you use it in large quantities. Because white sugar is refined, there are very few nutrients in it, and it mainly plays a flavoring role. Moreover, white sugar also contains a lot of sugar, and eating too much of it can affect your health. Sometimes, we also use white sugar in our diet because it has a certain effect of moistening the lungs and clearing lung heat. However, icing sugar is more effective in clearing lung heat and is preferred in stews. White sugar, in addition, has a certain detoxifying effect. In fact, all sweet sugars have a little detoxifying effect, and white sugar has a faster effect because of its very high sugar content. In the past, if someone ate something toxic, in an emergency, people would give him white sugar water immediately to detoxify. Drinking white sugar water can also neutralize the poison of fish and shrimp. Let’s say if you eat crab, you shouldn’t put brown sugar. Why? Because crab is cold and brown sugar is in conflict with it. So, after eating crab, I suggest you can drink a bowl of ginger sugar water. Method: 1. Peel the ginger and cut it into fine shreds. 2, in this shredded ginger you put a little bit of sugar, and then with boiling water, a little stew for 1 minute, you can drink. After drinking, you will feel warm inside your stomach, very comfortable. Some people have sudden stomach pain, discomfort, immediately drink hot white sugar water, all have the effect of relieving pain. Of course, if you can identify that your abdominal pain is cold, you can drink brown sugar water. But if suddenly your stomach hurts a little and you can’t tell right away, then using white sugar is a more convenient option. Some people don’t eat all day and feel dizzy, which is a reaction to low blood sugar, so drinking a glass of white sugar water right away can also relieve it. It is customary to use white sugar in cooking, one reason is that it dissolves quickly, and another reason is that brown sugar is not suitable for long cooking, while white sugar does not have this concern. But I want to remind you that white sugar is an acidic food. The acidity I am talking about is not the acidity itself, but the fact that this food will make our blood more acidic after we eat it. Eating white sugar will make the blood more acidic, and this effect is very strong. We all know that the human body has to be alkaline to maintain a healthy state. If the blood is acidic for a long time, toxins will accumulate in our body and cancer cells grow in an acidic environment. Therefore, when you use white sugar, try to control the amount of it, so that it will be healthier. Comparatively speaking, brown sugar is better because it contains a lot of minerals, and the minerals keep our blood alkaline. So, when possible, we can try to consider using brown sugar to replace some of the white sugar when we cook.