william wrote:
> I did try honey, but don't remember how it was. The dark brown sugar 
> is (theoretically) for the sake of the minerals.

Ah, I see this post answered the question in my earlier post, which I sent
out before reading this--sorry about that. The iron in brown sugar comes
from the molasses, but it is in a form that is not well absorbed by the
human body. Iron from red meat is much more easily absorbed. So if you want
to eat the best form of cane sugar, my money would be on raw sugar, which is
at least less processed than white sugar and brown sugar.