As far as I can tell, those packets of raw sugar have the same calories as refined sugar, with 1/10th the ability to sweeten. So if you wish to sweeten your coffee, for example, you end up consuming about 5x the sugar, than if your stupid coffee shop just offered regular damn white sugar. Why? Why does this stuff exist? Who prefers it?
Health wise they’re the same thing. Flavor wise Sugar in the Raw (turbinado sugar) has a little bit of molasses in it so the flavor is slightly different. I think using it in coffee and tea is a waste personally, but it’s very good on top of baked goods.
I use it in coffee specifically because I don’t want the hyper sweetness that white sugar provides. I think that the molasses takes the edge out of the coffee which allows me to use less of it. It could also be a mental thing but I’m still using less sugar so…