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Coupon Abbreviations
  • SC = Store Coupon
  • MC = Manufacturer Coupon
  • SS = Smart Source
  • RP = Red Plum
  • PG = Proctor and Gamble
Coupon Terms
  • WYB = When You Buy
  • B1G1 = Buy One Get One Free
  • .75/1 = 75 cents off one item
  • .75/3 = 75 cents off three items
  • EXP = Expiration Date

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The following is part of an Organic Living Journey Guest Post Series now written by Mariana who has a mother’s heart and scientist’s brain.

Last week, when we were talking about the Pumpkin Spice Latte (and its excessive 49g of sugar!) we came up with some more natural alternatives. We looked at a few options for sweetening the drink, and touched a bit on why organic sugar might be a better option. This week, we’re going to take a closer look at organic sugar. How is it different from white sugar? Is it really any better for you? Is it worth the price difference? Let’s see what the deal is with organic sugar.

What is sugar?
The white sugar we buy at the store is technically 99.99% sucrose. Sucrose is a combination of glucose and fructose, all in one handy little molecule (C12H22O11). There are two sources of sucrose: the sugar cane and the sugar beet. We’re going to focus on sugar from the sugar cane, since it’s the most popular here.

How is sugar made?
Well it depends. Like other foods, the USDA “organic” label means the sugar cane was grown without synthetic chemical pesticides and fertilizers. However, unlike other organic foods, organic sugar is processed differently from conventional sugar, guaranteeing an entire process free from synthetic chemicals or man-made compounds. The organically-grown sugar cane is washed, chopped, and crushed to extract the cane juice. The juice is then boiled, spun in a centrifuge, and dried into sugar crystals. To remove extra molasses (the dark brown liquid part of sugar cane juice), the crystals are then steam cleaned. The resulting sugar is a pale brown color and retains the trace nutrients (iron, calcium, vitamin B6, chromium, magnesium, selenium, and potassium) found in the cane juice.

I was surprised to learn how unbelievably different the conventional sugar refining process is from the organic process. BIG differences.

Conventional Sugar Refining Method: The sugar cane fields are first burned to remove extra leaves and debris. Then the sugar cane is harvested, washed, chopped, and juiced. The juice is clarified by phosphatation, sulfitation, or carbonation.

-Phosphatation: phosphoric acid, lime (the calcium oxide, not the fruit), and polyacrylamide are used to create a calcium phosphate floc (kind of like a scum layer at the top of a pond) to pull out impurities in the juice.
-Sulphitation: lime and sulphur dioxide are used to pull out impurities, sometimes leaving trace amounts of sulphur behind
-Carbonation: lime and carbon dioxide are used to pull out impurities and form a calcium carbonate precipitate.

All three clarification methods involve lime. Now, the sugar heads to decolorization to make it more white. The light brown sugar liquid is decolorized with the help of activated carbon and/or bone char. (It’s exactly what it sounds like: burned cow bones.) After being clarified, the sugar is sent to crystallization with the assistance of isopropyl alcohol and a low-grade sugar crystal seed (previously refined sugar). The newly-crystallized sugar is spun in a centrifuge to remove the molasses. The molasses liquid is then washed and recrystallized two more times to extract all the sugar physically possible. The third extraction of molasses is sold as blackstrap molasses and used in animal feed. (You can read all about the conventional sugar refining process on the EPA’s site.)

I was intrigued by the clarification process in conventional sugar refining. What “impurities” are they removing from the conventional sugar, and why isn’t organic sugar clarified? Conventional sugar is clarified for two reasons: 1. to produce a higher yield of refined sugar, and 2. to create a more pure product. Refined white sugar is 99.99% pure sucrose, a chemical marvel of cleanliness. Organic sugar is not. The “impurities” that are left behind in organic sugar are minerals…you know, the good stuff you pay money for in supplements.

To me, the whole clarification and refining process borders on ridiculous. It’s as if some chemists just kept betting each other to see who could out-refine the other. Just when you think the sugar is pure enough, they add in another step to extract even more sugar from the juice or make it even whiter.

How Does Organic Sugar Compare to Conventional Sugar?
After the sugar has been refined and packaged, the organic sugar and the conventional sugars are actually pretty similar. They have similar crystals and sweetness. The organic sugar is a little bit more brown and has a slightly richer flavor, courtesy of the remaining trace minerals. When you’re using organic sugar in a recipe, it will substitute 1:1 for conventional white sugar. One invisible difference hides in the glycemic index (GI): white refined sugar has a GI of about 80, and organic sugar has a GI of 47. On the glycemic index scale, that’s a pretty significant difference!

The Cost
There are several different brands of organic sugar you can find in the store. They average about $3-4 for 1 pound or $10 for a 4-pound bag. Conventional sugar will run around $1.50-2 for 1 pound or $5-6 for a 4-pound bag. So, the question is…where does organic sugar fall on your priority list? This is one instance where the organic product costs twice as much as the conventional product. However, organic sugar offers the superb benefit of a lower glycemic index. If you’re watching your sugar intake or trying to maintain stable blood sugar levels, organic sugar will be a better choice than conventional sugar.

The conventional method above is just one example of the many different ways you can make “sugar”. Several years ago, I heard about a different type of sugar: sucanat. This alternative form of cane sugar is one of the most natural sugars you can buy. Sucanat is made by crushing the cane, extracting the juice, heating the juice, and then drying it with hand paddles. Nothing is added to the cane juice at anytime, and only water is removed.

Unlike refined sugar, sucanat retains all those healthy nutrients that occur naturally in sugar cane. Thanks to its higher molasses content, sucanat also has a lower calorie count. Here are a few comparisons for you to enjoy:


(1 cup)

Refined White Sugar

(1 cup)





1125 mg

4 mg

Vitamin A

1600 IU



165 mg

2 mg


6.5 mg

0.1 mg


127 mg

0.08 mg

Glycemic Index



If you haven’t tried sucanat, give it a go! I use it in my baking and cooking. The sweetness is similar to refined sugar, but the texture is a little different, more coarse. It will still swap out 1:1 with conventional sugar. Sucanat will take a little longer to dissolve in a mixture, but otherwise, it’s a beautiful substitute. Price-wise, it’s comparable to organic sugar. I’ve started seeing sucanat in the grocery stores. Have you seen it locally? If not, you can always order in bulk from Amazon or other suppliers. My local supplier has a great price and also sells it online, $14.55 for a 5 lb bucket.

Sugar, in any form (organic, sucanat, conventional), should be limited…but if you’re going to enjoy it, choosing a more natural option may help you stay closer to your health goals. Organic sugar is not a “health” food by any definition, but it is a better option than refined white sugar. If reducing environmental impact is a priority for you, the organic process is significantly more eco-friendly, using healthy agricultural processes and a cleaner refining process. Where does sugar fall on your priority list?

Next week…
We’re going to begin taking a look at alternative sweeteners…the kind with reduced calories and lower glycemic indexes: artificial sweeteners, natural sweeteners, and everything in between!

    • ajawee83

      Great, informative article. We mainly use sucanat and enjoy it a lot. What did it for me was hearing while ago about the bone char used to purify sugar. I know that there are a lot of weird things done in processing of food, but I found that one to be pretty gross!

    • Rita

      Sounds like to me the sugar refiners were shooting for excellence and efficiency in what they were doing. I congratulate them. As long as the minerals that are removed during the refining process are just miniscule amounts anyway and can be gotten by eating other foods in a healthy balanced diet, I’d say just eat the refined stuff. Table sugar in any form should be consumed in moderation. (As in,-
      limit those sugary drinks.)

      • Heather

        Excellence and efficiency? What is excellent and efficient about taking out goodness to replace it with garbage? I am sorry but looks like you’ve been duped by the USDA and FDA along with the majority of America.
        Anyway, we love organic sugar and I have seen the Sucanat at my Publix but never tried it. Definitely trying it this week. Thank you, Mariana, for the great information, as always! You are awesome to research and share with us each week so we can take our little steps to better health.

    • Jessica

      I really really appreciate these Organic Living Posts!!!

    • tori729

      What brands sell sucanat, I’ve never heard of it! And does it just go by that name?
      Also, what about unrefined nonorganic sugar? I have gotten some good deals on the Florida Crystals brand and while they have the organic kind, you can get just the unrefined (brown) kind for about $1 cheaper and that’s the kind I’ve been buying. Honestly, I don’t use sugar a lot so it’s not a big deal to spend a little more on the better stuff.

    • TheChapLeigh

      Wow…. The cow-bones part…

      I also had learned a little about white sugar being made from beets, and those beets being genetically modified. When trying to get away from GMO foods, it’s a serious learning process about how our food systems have changed over the years!

      • Nicolai

        “Farmer Paul Schlagel grows genetically engineered — or GE — sugar beets outside Longmont, Colo. The sweet-tasting beets are turned into granulated sugar at a nearby plant. “Once it’s processed,” he says, “there’s no GE material in the sugar” because there’s no DNA or protein left in the final sugar product.
        “The sugar is identical to conventionally grown sugar, sugar cane, even organic sugar,” Schlagel says.”
        I’m no professional on the genetic makeup of sugar after processing and how much of this was true, but it made me curious.

        • Chezron

          not true!

    • David Strong

      Where do you shop for Sugar?!? I buy regular sugar for no more than $0.50/lb and have never seen it more than $0.75/lb (in 4 lb bags of course).
      Thanks fo the post. While some organic items may indeed be worth it, I’m going to have to pass on the organic sugar. Marginal benefit for 5X the price.

    • Silarial

      I’ve tried to find a website that shows white sugar as having a GI of 80 and all I can find is a listing of around 60. While that’s still a difference, I’m now wondering how much research goes into these posts. It would be helpful to have notations where facts can be found.

    • NW silk artist

      I love sucanat. I order a 50# bag every 2 years from PCC food co-op in Seattle, for about $75. I put it in coffee, baked goods, and homemade jams. In stores it’s almost $3 a pound. Has a nice caramel flavor. In moderation I don’t notice any effect on my health. If I eat more than a teaspoon of white sugar I can feel its effect on my body – almost like catching a cold, seems to weaken my immune system.

    • I only use organic raw honey..it’s healthy for you and it tastes good.

    • Chezron

      Here is my dilemma-Hummingbirds cannot tolerate iron in organic sugar, yet I hate the idea of pesticides and chemicals in super-cleaned non-organic sugar. Yet, if you want to feed a hummingbird, and not kill it, it seems like the only option. What do you think?

      • goddessofmusic

        I”ve been using organic sugar in my hummingbird feeders for years, and the hummers keep coming back – and more and more of them. So…I will research about the iron, but it doesn’t seem to have hurt them.