Rapadura...

[Tealelement143]

I've been looking for sweetners besides honey, and yesterday I bought some raw agave necter and a box of Rapadura...does anyone know if Rapadura is raw? I have The Complete Book of Raw Food and thats what they recomend, and reading about it, it doesnt seem to be heated at all...so i'm just curious.

Thanks :-D

[Texicalian]

Teale - look at the back of your box where it describes the process. There's a little pot with a fire underneath it that makes me think it probably is heated and so therefore not raw - it is the least of all processed cane sugars. However, you can always ask them to make sure:
http://www.rapunzel.com/products/rapunzel/rapunzel_baking_rapadura.html

[sweetgoddess]

Rapadura is squeezed, dried and ground. So it would depend on that drying temperature whether it was raw or not. I have seen some brands say "Raw Rapadura from Brazil" on the front.
But in order to be sure, you would have to contact the company and ask what temperature the juice is dehydrated at. And come to think of it-exactly how the juice is pressed from the cane, in case that creates heat also.

Blessings~

[asil]

I've seen rapidura listed in a few raw books, and other healthy eating books as a better alternative than white sugar because it's a bit less processed (maple syrup for this reason too) -- at least it's not bleached. But it's still way too processed and concentrated a sugar to me. And I think there's no way cane juice can become dried sugar without some serious heating. I also think there's no way agave juice can become a syrup without heating. But that's just me, I guess. I'm not a big fan of concentrated sugars anyway, but if you are and want to use rapidura I guess it could be your one "compromise" food -- mine is salt-cured olives; doubt if they're really cured without heat, but I turn a blind eye. ;)

[Tealelement143]

Well, I answered my own question...called the company and the woman on the other line said it is heated above the boiling point to get it to the consistency they want it...oh well, so much for that... I love dates and agave and honey for sweeteners, but i've been looking for something else just because...on with the hunt!