India, April 3 -- I n the pursuit of healthier eating, many people look for better alternatives. When it comes to sugar, brown sugar is often chosen over white because it is widely marketed as the healthier option. However, while people assume it contains less sugar and causes fewer blood sugar spikes, that may not be the case always. In reality, brown and white sugar are far more similar than they're made out to be, and the "healthier" label is more marketing than fact. Clarifying this in an Instagram post, French biochemist-author Jessie Inchausp broke down the difference between the two. Debunking the popular belief, she explained, "Brown sugar is not better for you than white sugar. When you look at the glucose monitor, it creates exactly the same (sugar) spike in your body. If you look at the nutrients, they are exactly the same." So why is brown sugar actually brown, and does the colour offer any added benefit? She clarified, "The only reason that brown sugar is brown is that molluscs are added to it during processing to make it look healthier." Calling out the marketing narrative, she emphasised, "Do not fall for this. Brown sugar and white sugar are the same." Ultimately, you can pick either based on taste or preference. Nutritionally, it makes no real difference. Choosing brown over white sugar won't make you healthier; what matters more is how and when you consume it. As she noted, sugar choice is not "where the health happens". For people with diabetes or insulin resistance, who need to avoid sharp blood sugar spikes, focusing on everyday habits is far more effective than swapping sugar types. The biochemist recommends simple "glucose hacks", like eating fibre or having vinegar before sugar, or taking a walk after consuming something sweet: small steps that can make a meaningful difference....