That term, ‘evaporated cane juice’, is everywhere now — because it sounds more natural. But it turns out evaporating cane juice is simply how sugar is made: you get the juice out of some cane, dry it out (meaning, evaporate it), then separate the molasses from the crystals and voila: white sugar. The only difference with evaporated cane juice is that the molasses aren’t fully separated out — so all the evil sugar is still in there, plus some brown goo. And no, molasses are not good for you.
In fact, juicing anything is not good for you: it’s like extracting the crack from a cocaine plant. An apple, orange or what have you contains a lot of fiber, so when you eat it you get its fructose — which has a lot of energy but is not great for you — but all the fiber will keep you from eating too much of it. (The fiber will also do wonders for your digestive system.) But when you juice fruit, all you’re doing is getting rid of the great fiber and concentrating the high-calorie part of the plant into a liquid. So stop processing perfectly good plants: just eat the much healthier unjuiced fruit.
But back to the main point: sugar, high fructose corn syrup, evaporated cane juice — same poison, different names.
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