Sugar has had so much bad press of late, you’d be forgiven for thinking twice about drinking sugar cane juice.
There is, however, a huge difference between your common variety of table sugar and the raw juice that is squeezed from fresh sugar cane.
According to local grower and cane juice seller, Aner Yeffet, it all comes down to processing.
“The sugar that ends up on our shelves in our kitchen goes through a long and gruelling process that involves boiling the juice around 12 times,” Aner said.
“It loses every trace of vitamins and minerals.”
Fresh cane juice, on the other hand, is sugar in its natural, unprocessed state; full of B vitamins, vitamin C and trace elements, which add up to a healthy, refreshing drink.
In Pakistan, cane juice is the national drink, enjoyed by millions every day, and in Brazil, it’s used by marathon runners for its hydration and slow release energy. Cane juice has a low GI, which means you avoid the blood sugar spike that happens with refined sugars.
Cane juice is also known for its ability to soothe a sore throat, fight off colds and flu, aid digestion, help cleanse the liver and boost the immune system.
Aner’s cane juice comes from his spray-free sugar cane crop near Myocum, and is harvested fresh each week for his stall at the Mullumbimby Farmers’ Market.
At the market, the cane is crushed just moments before it is served, and blended with flavourings such as passionfruit, lime and ginger, or used it in green smoothies made with market fresh produce.
Aner uses all waste from the cane to make his own biochar and mulch, which is then used to feed the sugar cane crop and keep the soil healthy.
Aner, who has a background in horticulture and landscaping, says he loves being able to work on the land, but enjoys his days at the market just as much: “The market is super friendly,” he said.
