Tag: Khand

Over 5,000 years of history support the use of traditional sweeteners in Indian cuisine, but many people are confused about their modern equivalents. Uncovering the truth about whether raw sugar and khand are the same reveals important differences in processing and nutritional content.

Over 5,000 years of history support the use of Khand as an essential part of Indian cuisine and Ayurvedic medicine. As many seek healthier alternatives, the question arises: Is khand a good substitute for sugar in modern diets?

Recent studies have shown that while unrefined sweeteners like khand retain more nutrients than white sugar, they can still cause a significant rise in blood glucose levels. Therefore, the question of whether a person can eat khand in diabetes is not as simple as it seems and requires a careful, nuanced approach to dietary management.

Khand, a traditional Indian sweetener with centuries of history, is often mistaken for other types of sugar due to the lack of a single, direct English translation. While its production process is significantly different from that of modern refined sugar, it's commonly referred to as unrefined sugar, raw cane sugar, or khandsari in English. This guide explores what khand is, its English equivalents, and why it's a popular alternative to processed white sugar.

While both sweeteners have a brown hue and originate from sugarcane, brown sugar and khand are not the same due to their fundamentally different processing methods. A key distinction lies in whether molasses is naturally retained during production or added back later.

According to the World Health Organization, adults should reduce their daily intake of 'free sugars' to less than 10% of their total energy intake. When comparing traditional khand (or khandsari) to common refined sugar, this guidance on moderation becomes even more critical due to significant differences in processing and nutrient retention.

In India, traditional sweeteners are often favored over refined white sugar for their purported health benefits and richer flavor. But when comparing khand or bura sugar, the differences in processing methods, texture, and taste are key to making an informed choice for your culinary and nutritional needs.

White sugar undergoes an extensive chemical refining process that strips it of all its natural minerals, a stark contrast to how desi khand is traditionally made. This has led many health-conscious individuals to question, 'can we eat khand instead of sugar' as a healthier alternative?.

Khand, a traditional unrefined sugar, has a lower glycemic index (GI) than its refined counterpart, which influences its glycemic load. Understanding the glycemic load of Khand is crucial for managing blood sugar levels and making informed dietary choices.

Despite being considered natural alternatives to refined sugar, khand and stevia are fundamentally different substances. While one is a form of unrefined sugar from sugarcane, the other is a non-nutritive, zero-calorie plant extract with a distinct chemical composition.