Rapadura Health Question

[AliRo]

So I've been reading up on rapadura sugar recently.  I just have one question and I can't seem to find the answer by googling.  If I use it for baking, and therefore gets exposed to a high temperature, does it essentially negate all the goodness that was originally in it and therefore not really any better for me than white or raw sugar?  Just trying to weigh up the extra cost vs health benefit.

Thanks to anyone that might know 

[Tasty]

Don't know the answer myself but email Cyndi O'Meara (Changing Habits, Changing Lives website) or Quirky Jo. They might know.

[Kimby83]

Did you get an answer AliRo? I'd be interested to know what Cyndi recommends?

[AliRo]

no, I didn't contact them.  From my googling I couldn't come to any kind of answer either.

[judydawn]

Here's Quirky Jo's Rapadura discussion on her blog AliRo.

[AliRo]

yes, I have read that before and it great for telling me how rapadura is produced and the health benefits over other types of sugar.  But my main concern is, that once it gets put in a cake mix and then put in the oven, does it then lose all it's vitamins and minerals because it's been exposed to a high heat.

[Tasty]

Maybe try asking Cyndi O'Meara on her Changing Habits, Changing Lives website. I think she would know.

[AliRo]

ok, email is sent!  Hopefully she might have some insight

[AliRo]

I got a reply.  Here is what they said

You would certainly be reaping more benefits by utilising rapadura sugar. Only some vitamins and minerals are perished, or lowered during baking, so therefore a lot will still remain. It is mainly just Vitamin E and C that are destroyed by heat, therefore most will still remain.

[djinni373]

Oh I do love this forum. I had tried to research this before I bought some rapadura in bulk. No luck. (Went ahead and bought the radadura anyway because I figured even if it was altered by heat it still had to be better than processed sugar) Thanks for posting this Q&A AliRo .

[Kimby83]

Thanks AliRo!!