所以,我的二斤红糖白存了？

To most everyone's dismay, eating refined white sugar can negatively impact us. Its effect on our bodies has been the subject of hundreds of studies, all of them painting a bleak picture of what happens to people who regularly consume sugar (read: almost all of us). Refined white sugar's been linked to obesity, heart disease, hypertension and cancer, and some scientists and dietitians have gone so far as to call it poisonous.

让大多数人沮丧的是，吃精制白糖会对我们产生负面影响。它对我们身体的影响已经成为数百项研究的主题，所有这些研究都描绘了一幅令人沮丧的画面，描绘了那些经常食用白糖的人们将会怎么样。精制白糖似乎一直与肥胖、心脏病、高血压和癌症有关，一些科学家和营养学家甚至认为它有毒。

In an effort to avoid white sugar, many of us reach for the brown variety. Brown usually equals healthier: less refined, less processed, right? It holds true for rice and bread, so why not sugar?

为了避免食用精制白糖，我们中的许多人会选择红糖。红糖的棕色让我们觉得比较健康:看起来不那么精致，没有经过太多加工。对于米饭和面包来说，这确实是正确的，但是糖就不同了。

Surprise! Brown sugar is more processed than white sugar. They're exactly the same through the refinement process, until the very end when brown sugar is created by coating white sugar with a small amount of molasses. (Earlier in the process, oddly enough, molasses is removed from the raw sugar crystals — themselves also sold commercially, often in brown packets.) Otherwise, the two types of sugar are chemical near-matches. They're both mostly sucrose (white sugar is 99.9 percent sucrose, while brown is 96 percent sucrose), and the molasses gives brown sugar one single calorie more per teaspoon

其实红糖比白糖经历了更多的加工工序，没想到吧!红糖和白糖的精制过程完全相同，只是红糖最后会被涂覆上少量糖蜜。令人奇怪的是，在精制加工的过程中，糖蜜需要从原始糖晶体中去除掉。直到最后，它们又回来了。从成份上来说，红糖和白糖也是一样的，两者都是蔗糖。唯一有区别只是纯度，白糖几乎是纯蔗糖(99.9%)，而红糖的纯度只有96%。

Our bodies process both white and brown sugar the same way. Sucrose is a disaccharide that's half glucose and half fructose (fruit sugar). Our bodies are normally efficient at converting glucose into energy, but when glucose attaches to fructose it becomes more difficult to process. Sucrose contains only scant amounts of vitamins or nutrients, so the digestive system doesn't process it — the sugar sails on through to the duodenum, the first part of the small intestine, where it's converted to glucose and fructose and absorbed into the bloodstream. While glucose is metabolized all over the body, fructose is metabolized in the liver -- and when the liver has too much fructose to deal with, it starts converting it to fat. Researchers have linked liver fat to that scary list of ailments above.

鉴于两者成份相差不大，所以我们的身体其实是以同样的方式在处理白糖和红糖。蔗糖是一种双糖，由葡萄糖和果糖构成。我们的身体能够有效地将葡萄糖转化为能量，但是当葡萄糖附着在果糖上时，它会变得更加难以处理。蔗糖在十二指肠里被转化为葡萄糖和果糖，并被吸收到血液中。当葡萄糖在全身代谢的同时，果糖则在肝脏中被代谢。当肝脏有太多的果糖需要处理时，它就开始将其转化为脂肪。而研究人员常常将肝脏脂肪与肥胖、心脏病、高血压和癌症联系在一起。

So, while it's true that both white and brown sugar are "pure" — they're without additives or preservatives, and the sugar cane they come from is a natural source — that doesn't necessarily translate to "healthy." And because they're basically the same thing, you can often substitute brown sugar for white in almost any recipe.

因此，虽然白糖和红糖的确都是“纯的”(没有任何添加剂或防腐剂)，但这并不一定意味着“健康”。而且两者基本上是同一种东西，所以棕色的红糖并不是更加健康的选择。