https://www.sciencedirect.com/science/article/abs/pii/S0899900721004135
When we look at carbohydrates and sugars we can plot them on a scale called the glycemic index (GI). The glycemic index tells us how much certain foods will raise our blood sugar. Pure glucose causes a blood sugar level of 100 mmol.min/L and so the scale is set between 0 and this number (100). This study looked at the effects of consuming white sugar and brown sugar on blood glucose levels in order to determine their glycemic index. They found that white sugar had a GI of 64, minimal refined sugar had a GI of 54 and brown sugar had a GI of 50. Therefore, brown sugar has a 25% lower glycemic index than white sugar and is a good substitution for people looking to lower the amount of high glycemic foods they consume.
