Very often today in the grocery departments of grocery stores, both large and very small, you can see not only the familiar beet sugar, but also the rarer one - cane sugar. Which one is better to choose and why do their prices differ quite noticeably? Are these species different in any way or “sugar is sugar in Africa too”? Let's try to figure it out.

Cane sugar– a food product made from cane.
Beet (more correctly - beet) sugar– a food product made from a special variety of beet.

Comparison of cane and beet sugar

What is the difference between cane and beet sugar? The question is not entirely correct. If you put it this way, then the answer will be: nothing. Having undergone maximum purification from impurities, refined cane sugar, like refined beet sugar, has a pure white color, absolutely the same taste and composition and is completely indistinguishable from one another. It is this type of sugar that is mainly present in the diet of millions of families every day. It is possible to determine what kind of raw materials served as the basis for this product only in a special laboratory, and even then the probability of success will not be too high, because both cane and beet refined sugar approximately 99.9% consists of a substance called sucrose (which is colloquially and called sugar). That is, they are simply identical.
If we are talking about an unrefined product, then the difference is present, and very noticeable. Let's start with the fact that the production of cane sugar is an older invention of mankind; it was known even before our era - in China, India, and Egypt. Later it was recognized in the Mediterranean countries, in America and, finally, in Russia, where in 1719, by order of Peter I, the first plant for producing sugar from cane was built. But the world learned about beet sugar only in the 19th century - thanks to the research of German scientists A. Marggraf and F.K. Akharda. In 1802, a plant for the production of refined sugar was opened in Germany.
In its unrefined form, beet sugar is not very edible, since the raw product, obtained after boiling the plant juice, has an unpleasant odor and specific taste. But unrefined cane sugar, on the contrary, is highly valued due to its beautiful brownish color and pleasant caramel flavor. The brownish color of cane sugar is explained by the admixture of molasses - black syrup-like molasses that envelops the crystals of the product. It contains a whole range of microelements beneficial to human health, such as calcium, potassium, iron, chromium, copper, sodium, phosphorus and magnesium, as well as B vitamins and plant fibers. In purified beet sugar, these substances are either not present at all, or they are present in microscopic doses. But don’t think that cane sugar is just an ideal low-calorie product for dietary nutrition and consume it in excessive quantities. Indeed, in fact, brown sweetness has even a little more calories than white refined sugar: 413 versus 409 per 100 grams. It is believed that the piquant flavor of molasses makes cane sugar great for making desserts and baking. It also perfectly complements the taste of tea and coffee.
Interestingly, a ton of cane yields more finished raw materials than sugar beets. Therefore, such a high (2-3 times more than the “usual” sugar) price for brown unrefined sweetness is not entirely justified. Perhaps this is due to the fashion for healthy eating and the positioning of cane sugar as an exclusively healthy product.

TheDifference.ru determined that the difference between cane sugar and beet sugar is as follows:

Refined cane sugar is almost no different from its refined beet counterpart. But if we talk about unrefined cane sugar, then there is a difference, and a very noticeable one.
Cane sugar is brown, beet sugar is white.
Thanks to molasses called molasses, cane sugar contains many microelements and B vitamins, which are practically absent from beet sugar.
Cane sugar is more ancient: it was known to mankind even before our era, while beet sugar began to be produced only in the 19th century.
Cane sugar is edible in both refined and unrefined form, while beet sugar is edible only in refined form.
Cane sugar is more expensive than beet sugar.
Cane sugar is slightly higher in calories than beet sugar.
Cane sugar has a more intense aroma and taste than beet sugar.

Adults and children love to eat sugar; it improves brain function and improves mood. In Russia and the CIS countries, they consumed mainly white sugar, but not so long ago brown sugar was brought to our country. And many sweet tooths have since been interested in the question: cane sugar and regular sugar - what is the difference between them? And does it exist at all?

How is beet sugar obtained?

To obtain everyone's favorite beet sugar, people use sugar beets. In the mid-eighteenth century, the German chemist Andreas Marggraf published his numerous observations on how sugar is extracted from sugar beets. The records of the talented scientist have survived to this day.

The French commander Napoleon Bonaparte tried his best to improve the production of beet sugar in France, so as not to buy sugar from Great Britain.

In 1802 Alexander Blankenagel opened the first white sugar factory in the Russian Empire. I. A. Maltsev, with the help of the count couple Bobrinsky, improved sugar production in the Russian Empire. In 1897, more than two hundred sugar factories operated in the Russian state.

How is cane sugar made?

Sugar cane is used to make cane sugar. At the end of the fifteenth century, the navigator H. Columbus brought to the island. Haiti sugar cane. Over time, sugar cane began to be grown in India and the United States. In the sixteenth century, a cane sugar factory began operating in Germany. But despite this, sugar remained an item of wealth and luxury for a long time.

It grows over several years. Sugarcane is harvested in two ways by hand or agricultural machinery. The stems are cut into small pieces and taken to processing plants. At the factory, the sugar cane stalks are finely crushed and the juice is extracted with pure water.

First, the juice is subjected to maximum heat in order to destroy numerous enzymes. The resulting syrup is passed through several evaporators, after this procedure all the water comes out. After the above procedure, sugar crystals begin to form. The resulting crystals have a brown tint and are completely ready for use.

What are the benefits of cane sugar?

Cane sugar is 88% sucrose. But in addition to sucrose, brown sugar also contains at least useful material:

• Potassium- improves heart function and strengthens blood vessels, lowers blood pressure. Promotes the absorption of proteins and fats. Cleanses the intestines and removes accumulated toxins from the human body;
• Calcium- improves the condition of bones and tooth enamel. Promotes blood clotting and has a beneficial effect on brain function;
• Zinc- keeps the skin youthful and makes the hair thick and shiny;
• Copper- improves the human immune system;
• Phosphorus- improves brain and heart function;
• Iron- strengthens blood vessels.

Brown sugar is extremely beneficial for the human body and should be included in your diet.

The harm of cane sugar

Unfortunately, sugar brings more disadvantages to our body than advantages. However, it should be remembered that sugar is harmful to a sweet tooth only if he consumes it in considerable quantities.

And eating even brown sugar can lead to such serious diseases as:

1. Diabetes;
2. Excess weight;
3. Atherosclerosis;
4. Allergic reaction.

If a person has diabetes, then he needs to try to completely eliminate sugar from his diet or at least sharply reduce its amount. For pancreatitis, bronchial asthma and oncology, you should also limit the consumption of any sugar.

When purchasing cane sugar in the store, give preference to sugar in transparent packaging. This way you can carefully examine its appearance. Carefully read the ingredients on the label; it should say sugar. unrefined.

Very often, colored beet sugar is sold under the guise of cane sugar. Of course, such a food product will not cause damage to your body, but you will not get much benefit from this sugar. And you will pay for it like you would for brown sugar, which costs much more than white sugar.

What are the benefits of beet sugar?

Our native white sugar also contains many useful substances. Beet sugar contains useful microelements, but manufacturers often do not write about this on the packaging. After making beet sugar, dark molasses remains. And dark molasses is used to produce livestock feed and alcohol.

Beetroot juice contains not only sugar, but also a lot of other useful substances:

• Protein;
• Pectin;
• Oxalic acid;
• Malic acid;
• Citric acid;
• Potassium;
• Sodium;
• Magnesium;
• Cesium;
• Iron.

But it is worth noting that the manufacturers of white granulated sugar are behind the times. In Soviet times, yellow granulated sugar was sold. If enterprises did not have time to produce white granulated sugar, then sellers put yellow sugar on store shelves. Nowadays, yellow granulated sugar would cost more than white granulated sugar, as it is enriched with organic elements.

The harm of beet sugar

Beet sugar is harmful to our body only if we eat in large quantities. Because granulated sugar, like any other food product, should be consumed in moderation.

Excessive consumption of beet sugar leads to serious consequences such as:

1. Decreased immunity;
2. Improper metabolism;
3. Increased cholesterol;
4. Oncological diseases;
5. Destruction of tooth enamel;
6. Excess weight;
7. Allergic reaction.

Now you know about the pros and cons of cane sugar and beet sugar. Now you can answer the question, “what is the difference between cane sugar and regular sugar”? Each of them has beneficial and harmful properties. The main thing is not to consume them in large quantities. And it’s up to you to decide which sugar to choose!

Video about the difference between cane and regular sugar

Sugar comes in different types: white, brown, palm, in the form of sand and refined sugar. Which one should we prefer so as not to harm our figure, health and wallet?

TYPES OF SUGAR

White sugar. Refined white sugar has been purified from black molasses. Together with molasses, unfortunately, almost all useful substances leave it. White sugar is the most popular for purely aesthetic reasons, while it has the highest calorie content and contains absolutely no vitamins. Therefore, experts and nutritionists do not recommend abusing white sugar.

Brown sugar. This type of sugar is much healthier than white sugar, because... it is not purified from vitamin-rich molasses. This sugar contains natural microelements and various vitamins: sodium, calcium, phosphorus, iron. Use brown sugar for desserts and coffee. The only downside is the price! This product is quite expensive.

Beet sugar. This type of sugar has a yellowish color. It tastes a little like caramel. Like brown sugar, it retains many beneficial elements. Compared to cane sugar, unrefined beet sugar is much cheaper.

Palm sugar. This type of sugar is mined in the south; one of the supplying countries is India. Palm sugar has a honey-like taste and is very pleasant, and the color is brown. This type of sugar is healthier than white sugar. Produced in the form of pieces or crystals. Goes great with tea and coffee. Gives baked goods a pleasant sweetish taste. Unfortunately, it is quite difficult to find it here.

CANE SUGAR

The main myth about this sugar is that it is supposedly healthier than regular sugar. This is not entirely true. If cane and beet sugar are identically refined, they will be absolutely equally useful. The inflated price of cane sugar is explained not by its usefulness, but by the fact that cane does not grow here - all sugar is brought from abroad.

Unrefined brown sugar actually contains more iron, copper, potassium, and various other beneficial substances. The darker the color of cane sugar, the more molasses it contains, which gives it an additional caramel taste and a special pleasant aroma, but the sugar is less sweet. It is not bought for baking and canning, but is served only with hot drinks, tea or coffee. Cane sugar takes the lead from beet sugar in terms of sugar content: in beets there are 14-16%, and in cane juice - 18-20%.

Refining cane sugar. Cane sugar, unlike beet sugar (edible only in refined form), comes in the following types:

1. Purified or refined

Refined sugar is prepared by steam washing, turning into syrup and filtering, after which the sugar turns into a beautiful white mass, which is evaporated and dried.

2. Unrefined sugar

Unrefined cane sugar is quite highly valued in cooking, and its brownish color, lively aroma, and unusual taste are explained by the impurities of molasses. This sugar is obtained through gentle purification. It is widely used for making puddings and spicy cakes with ginger and dried fruits. When baked, the sugar caramelizes well, giving the products a crunchy texture.

3. Unrefined Brown Sugar

The unrefined product benefits the human body thanks to molasses and contains a whole complex of microelements, although it is superior in calorie content to regular white.

4. Special varieties of cane sugar

Demerara sugar - named after the district and valley of the Demerara River in British Guiana (the state of Guyana in South America), from where it was originally imported. The crystals are hard, sticky, large, golden brown in color. Demerara is great for fruit pies, topping muffins, and grilled fruit. The shank or ham will taste excellent if it is generously moistened with Demerara sugar syrup before baking.

Muscavado sugar - unrefined sugar, has a strong molasses smell. The crystals are larger than classic brown sugar, but smaller than demerara, aromatic and very sticky. Its taste and color can add zest to culinary experiments. It is suitable for baking gingerbread and spicy muffins, for sauces and savory marinades. There is also a light muscavado on the market with a faint molasses aroma. It is honey-colored with a taste of creamy toffee, perfect for banana dishes, for making fondants and toffees.

Turbinado sugar — raw sugar is partially refined, a significant part of the molasses from the surface of the sugar is removed with steam or water. Color - from light golden to burm.

If the packaging says that this is a first-press product, this means raw sugar with the presence of non-food impurities.
Soft molasses sugar or Black Barbados sugar is soft, moist, thin raw cane sugar. It is very dark in color, bright in taste and aroma. Used in baking dark fruit muffins, gingerbread, and in marinades. One spoon of molasses sugar turns ordinary yogurt into a delicious dessert.

TYPE OF SUGAR

Crystalline sugar. The type of sugar most familiar to consumers around the world. This is granulated sugar, which consists of white crystals. Depending on their size, such granulated sugar provides the unique properties of granulated sugar. Crystalline sugar comes in a variety of crystal sizes.

Regular sugar. Mainly used in household use. It is this white sugar that is referred to in cookbook recipes. This sugar is widely used by food industries.

Fruit sugar. Finer and better quality than regular sugar. It is used in dry mixtures of various desserts, such as jellies, pudding mixtures and dry drinks. The increased degree of crystal uniformity helps prevent smaller crystals from separating and settling to the bottom of the package.

Pekarsky. This type of sugar is even finer and was specially created for industrial baking.

Ultrafine sugar. The smallest type of sugar. This sugar is great for baking pies or meringues with a fine texture. Due to its easy solubility, sugar is also used for frozen drinks and to sweeten fruits.

Confectionery powder. The base is granulated sugar, ground into powder. To prevent it from sticking, about 3% cornstarch is added to the sugar. Confectionery powder is available in varying degrees of grinding. It is used for glazing, in the production of whipped cream and in the confectionery industry.

Coarse sugar. The crystal size of this type of sugar is larger than usual. A special processing method makes sugar resistant to changes in high temperatures. This property is especially important in the production of fondants, liqueurs and confectionery.

Sugar sprinkling. This sugar has the largest crystals. Mainly used for coating products in the confectionery and baking industries. The edges of the large crystals beautifully reflect light, giving the product an unusual sparkling appearance.

Liquid sugar. This is a solution of white sugar, can be used equally with crystalline sugar. Sugar is amber in color due to the addition of molasses. Can be used to give products an unusual aroma.

Invert syrup or chemical breakdown of sucrose. A mixture of glucose and fructose. Used exclusively for industrial purposes.

RELEASE FORMS

The most common forms of sugar production: granulated sugar and refined sugar (even small cubes). Less known are candy sugar and lump sugar - they are mainly served with drinks in restaurants.

Refined sugar dissolves faster, because This is the most refined sugar. For this reason, it must be exclusively snow-white; any yellow inclusions are a sure sign of a fake or low-quality production.

Lump and candy sugar are made from regular sugar by adding water and boiling to the required consistency. Lumpy (it was also called “sugarloaf” in the USSR, when small pieces were sawed off from it) are large, uneven crystals. Candy sugar is smooth, transparent pieces. Both types are less sweet compared to sand or refined sugar because water is used in their production.

SUGEN REPLACEMENTS

Available on the market a large number of sweeteners. They are divided into 4 groups.

Xylitol and sorbitol. Substances of natural origin. Not recommended for overweight people due to their high calorie content. You should not consume more than 30 grams per day, because... xylitol and sorbitol irritate intestinal receptors.

Fructose. A substance of plant origin, obtained from fruits or berries. Like glucose, it contributes to a slight increase in blood sugar. It has no harmful effects on our body. Not recommended for overweight people due to calorie content. It is not recommended to consume more than 30 grams. in a day.

Saccharin. This is the oldest sweetener. Has a sweet taste. Does not affect blood sugar. It has no harmful effects on the body. Has no restrictions. Can be used for cooking or baking, because... resistant to heat.

Aspartame. The most commonly used modern sweetener. Does not increase blood sugar. Low in calories. It has no harmful effects on the body. People who are overweight and have diabetes can use it. When boiled, it is destroyed and loses its sweet taste.

HOME EXAMINATION

Take a close look at the packaging of the sweet treat. It should only be whole, granulated sugar should not fall out of it.

It is known that sugar perfectly absorbs water; unscrupulous traders often take advantage of this fact. Sugar is placed in a damp room, it gains weight there and when you buy it, you may overpay for water. To avoid this, twirl the plastic bag in your hands. At what speed do grains of sand move from corner to corner? If slowly and reluctantly, sticking to each other, then the sugar is wet, and when it dries, it will lose a fair amount of weight and stick together into one big lump, which is difficult to break.

Pour a couple of tablespoons of sand into a glass of clean water and stir. High-quality sugar will completely dissolve; there should be no sediment in the glass. By the way, the highest quality sugar is the most harmful for our figure - 100 g of refined sugar accounts for 400 Kcal.

Another experiment: mix 2 spoons of sugar and 1 spoon of water, boil. If sugar disappears in a matter of minutes, turning first into molasses and then into caramel, then there are no impurities in it. If the water has become cloudy or white with an incomprehensible consistency, then the sugar is of poor quality, or even with impurities.

You can check the quality of cane brown sugar like this: dissolve it in water and drop iodine into it. If the sugar is good, the water should turn blue.

PACKAGE

The packaging must indicate:

Name of the product, indication of raw materials (for example, white crystalline sugar of category II, made from sugar beets);
. trademark of the manufacturer or packer
. name, telephone number and legal address of the manufacturer, packer;
. calorie content;
. net weight (kg);
. storage conditions;
. composition of the product;
. mark of a normative document;
. date of manufacture and packaging;
. best before date;
. barcode (consumer packaging).
. place number (bag);

And finally, we note that according to a study by the World Health Organization, a person can eat no more than 50 g of sugar per day without harming his health. At first glance, this is enough: 10-12 pieces. But keep in mind that this includes not only pure sugar, but also sugar in other foods: soda, fruit, chocolate….
For example: a glass of soda is 20-30 g of sugar; 100 gram bar of regular milk chocolate - 40 g sugar; An apple contains about 2 g of sugar, a banana contains 7 g of sugar.

We wish you a good choice!

Most people actively use sugar in their daily lives. It is added to a wide variety of dishes and food products, and many do not even think about the benefits and dangers of such a substance. However, you can buy several types of sugar and sweeteners in stores, differing in composition and even in their taste characteristics. So sugar can be made from different plants, including sugar cane and sugar beets, as well as stevia. Let's look at this page www.. And also, which sugar is healthier: cane, beet or stevia?

Sugarcane composition

This plant has long been used for making sugar; many people are sure that sugar from it is much healthier than regular beetroot. It is believed that sugarcane contains 14-17% fiber, 63-65% water, approximately 17-22% juice dry matter. This plant is also a source of 0.1-1% reducing sugars, 1.5-2.5% soluble impurities and 12-20% sucrose.

Sugar beets - what is their composition?

As for sugar beets, this product is a source of 70-80% water, 3-5% fiber and hemicellulose, 20-22% carbohydrates (including 16-20% sugar), 1-2% nitrogenous substances and 0.5 -0.8% ash. One hundred grams of this vegetable contains 0.4 mg of vitamin PP, 0.1 mg of vitamin E, and approximately 10 mg of ascorbic acid. Sugar beets contain vitamin B9 (13mcg), B6 ​​(0.07mg), B5 (0.1mg), B2 (0.04mg) and B1 (0.02mg). It also contains 0.01 mg of beta carotene.

Sugar beets are a source of a number of minerals, including rubidium (453 µg), nickel (14 µg), cobalt (2 µg), vanadium (70 µg), boron (280 µg) and molybdenum (10 µg). It also contains fluorine (20mcg), chromium (20mg), manganese (0.66mg) and copper (140mg). Sugar beets contain a certain amount of iodine (7 mcg), zinc (0.425 mg), iron (1.4 mg), sulfur (7 mg) and chlorine (43 mg). It also saturates the body with potassium (288 mg), phosphorus (43 mg), sodium (46 mg), magnesium (22 mg) and calcium (37 mg).

Stevia - chemical composition

The herb stevia has a fairly diverse composition. It contains 18% diterpene glycosides, 30-45% flavonoids (more than twelve varieties), 10-15% chlorophylls and xanthophylls, 2.5-3% hydroxycinnamic acids. Also, this plant contains 1.6%-2% oligosaccharides, 3-5% free sugars, 1.5-3% amino acids (of which there are 8 essential). This herb also contains 0.18% mineral compounds (zinc, chromium, phosphorus, iron, calcium, magnesium, selenium, sodium and iodine) and 0.1% vitamin complex (A, C, D, E, K and P) .

Which sugar is healthier: cane or beet sugar or stevia?

Experts say that approximately a third of all sugar in the world is produced from sugar beets, and the remaining 70% comes from cane sugar, which grows in the tropics and subtropics. In principle, both of these types of sugar can be refined or unrefined. But it is basically impossible to find unrefined beet sugar on sale.

If we compare the beneficial qualities of refined beet sugar and refined cane sugar, they are practically the same and equal to “zero”. After all, the processing of such products during manufacturing leads to the elimination of the lion's share of useful substances from them. Also, both types of sugar have the same effect on the body.

If we talk about the beneficial qualities of unrefined cane sugar, then they are, of course, slightly higher than those of refined products. However, the unique properties of such a product are greatly exaggerated. Scientists say that the amount of vitamins and minerals in cane sugar is negligible - slightly more than in a glass of water.

In addition, cane sugar can be harmful to health if it is transported incorrectly (for example, next to rodent poison, which is often practiced on ships).

As for stevia, it is a plant that is popular among fans of proper and balanced nutrition. It is believed that such a product can have a positive effect on health, namely, strengthen the immune system, improve metabolic processes, etc. In addition, stevia is characterized by zero calorie content, and its sweetness is due to the presence of unique glycosides in its composition. Products based on it can be used as a sweetener for diabetes.

Some scientists claim that stevia can optimize blood pressure and digestive processes, prevent the development of cancer, and overcome allergies and other pathological conditions.

It is worth noting that today there is not a single fully confirmed negative quality of stevia, with the exception of allergic reactions. The only significant drawback of this product is its relatively high cost. Of course, it is better not to consume such leaves during pregnancy and breastfeeding. You also need to remember that there are often fakes on the market.

If you do not suffer from any health problems, you can easily consume regular sugar. But stevia, of course, is a worthy alternative to such a product and can be useful for diabetics and people suffering from obesity.

People learned to extract sugar from cane much earlier than from beets. The first mention of this product dates back to Ancient India, where the herbaceous plant of the genus Saccharum began to be cultivated more than 5,000 years ago. Cane sugar appeared in Europe during the time of Alexander the Great, who, along with the countless wonders of this ancient country, was attracted by “honey without bees.”

Industrial production

The beginning of industrial production of sugar from sugar cane is also associated with India. In the 16th century, Indians began to obtain so much sugar from the juice of cane stalks that the Indian kingdoms were able to provide them with all of Asia and Europe. Subsequently, the East India Company began to produce and sell sugar from cane. In our country, the first plant for the production of refined sugar from imported raw sugar appeared only at the beginning of the 18th century.

Currently, India remains one of the leading suppliers of brown sugar, second only to Brazil (342 thousand tons and 734 thousand tons, respectively). Also in the top five are China, Thailand and Pakistan. Among the supplying companies, the leading positions are occupied by: Acugar Guarani, Copersucar S.A. and the USJ group.

Cane sugar and regular white sugar - what's the difference?

Most of all, the average buyer is interested in how cane sugar differs from regular sugar. It turns out, practically nothing, if we are talking about a refined product. Apart from the slight difference between cane sugar and traditional sugar in terms of sucrose content and origin, these are two almost identical products with a minimal content of nutrients.

But if we are talking about raw sugar, then there are a lot of differences: from the appearance (the color of raw cane sugar is brown, and the structure is more viscous), to a whole list of useful properties, which will be discussed below. To be fair, it should be said that beet sugar is not produced in its raw form, so comparison can only be made with refined sugar common on the market.

The benefits and harms of cane sugar

The benefits of cane sugar primarily lie in its rich vitamin and mineral composition. It contains almost all B vitamins and substances that promote their absorption, calcium, magnesium, iron, zinc, and many other minerals. The calorie content of cane sugar is almost entirely that of white sugar. But thanks to the low glycemic index, all the energy received goes to support the body’s vital functions, and is not transformed into fats, as is the case with beet sugar.

Due to its high calorie content, nutritionists do not recommend consuming cane sugar in excessive quantities. Otherwise, you can become overweight, diabetes or atherosclerosis. To get only the benefits from cane sugar, choose an unrefined product and eat no more than 60 grams of it daily.

Unusual uses

Sugar can be used for more than just improving the taste of drinks and baked goods. In Sweden, for example, it is used as a unique spice. Everyone's favorite liver pate and pickled herring are prepared by Swedish chefs using cane sugar. It is also added to various sauces, soups and cold dishes.

In cosmetology, the properties of cane sugar for moisturizing, cleansing and whitening the skin are known. For example, you can prepare a face mask that has an instant effect. To do this, you will need a few tablespoons of fresh milk, a couple of drops of olive oil, and 1-2 tablespoons of unrefined sugar. By applying the finished composition to the skin and leaving it for 5 minutes, you will be surprised to discover how the skin will become more beautiful and silky.

Natural brown sugar is a unique product, the properties of which science is just beginning to reveal. Therefore, replacing the traditional beetroot sweetener with it is the only correct solution that will fill the body with rare vitamins and minerals.