Chinese medicine believes that brown sugar is warm, sweet and enters the spleen, which has the functions of invigorating qi and blood, invigorating spleen and warming stomach, relieving pain, promoting blood circulation and removing blood stasis.
Female dysmenorrhea caused by wind-cold and physical weakness or drinking brown sugar water after delivery has the effect of enriching blood and promoting blood circulation. When suffering from cold and abdominal pain, brown sugar ginger tea is often used to drive away the cold, and the elderly are weak, especially those who have recovered from a serious illness. Brown sugar water has a good therapeutic effect on tonic!
Brown sugar has a certain therapeutic effect on arteriosclerosis, and it is not easy to induce dental diseases such as dental caries. With people paying more attention to health care, brown sugar is selling well.
There are countless brown sugar on the market, which makes people pay attention. Buying bad brown sugar not only tastes bad, but also greatly reduces the nutritional effect. Then teach everyone how to identify good brown sugar!
1, raw materials
There must be good raw materials, good sugarcane varieties, good planting environment and good planting techniques.
Step 2 smell
If the bought brown sugar smells pungent and sweet, it means that chemical reagents have been added during the boiling process.
When the seal is opened, good brown sugar can smell the rich sugar fragrance of sugarcane, and the more it is cooked, the more fragrant it is. Inferior brown sugar will also have red wine flavor, sour taste or other bad smells.
3. Bubbles
Good brown sugar is granular or powdery, dry loosely, without impurities, and the foaming speed is relatively fast. The brewed brown sugar water is clear, without precipitation and suspended matter, and there will be obvious stratification.
Inferior brown sugar water will not appear obvious stratification, and sediment or suspended matter can be seen.
Step 4 taste
Put the brown sugar in your mouth and taste it. Really good brown sugar will melt quickly, without the sandy feeling of eating white sugar, and the taste is sweet. Inferior brown sugar has sandy taste and heavy sugar taste, which is because white sugar or glucose is added in the boiling process instead of 100% sugarcane juice.