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From: jerem@tekgvs.UUCP (Jere Marrs)
Newsgroups: net.cooks
Subject: Re: Sugar-free Cookbook Wanted
Message-ID: <1220@tekgvs.UUCP>
Date: Wed, 18-Sep-85 00:19:01 EDT
Article-I.D.: tekgvs.1220
Posted: Wed Sep 18 00:19:01 1985
Date-Received: Thu, 19-Sep-85 06:26:20 EDT
References: <250@nrcvax.UUCP>
Reply-To: jerem@tekgvs.UUCP (Jere Marrs)
Followup-To: "Sugar"-Free Cookbook
Organization: Tektronix, Beaverton OR
Lines: 46
Keywords: sugars, disaccharides, calories, shibboleths,...
Summary: Yes, but...

In article <250@nrcvax.UUCP> terry@nrcvax.UUCP (Terry Grevstad) writes:
>
>My husband and I have decided it's time to lay off the sugar for a
>while, so we aren't eating *anything* that contains sugar. 
.
	Sigh. It is with some trepidation that I do this. I know I will
rue this day. What we eat is such an emotional issue. A little learning is
indeed a dangerous thing. Well, I've girded myself - let's get on with it.

	I think one can decide to lay off any part of one's diet whether it
be red meats or anchovies or whatever. That is one's choice. I strongly suspect
that the original article means "lay off the sucrose." The reasons must be
implicit. Sucrose is a disaccharide, of course, and is made up of two
elementary sugars glucose and fructose. When solid sucrose is dissolved in
water, saliva, bile, stomach acid, etc., it hydrolyzes to these simple sugars.
It, then, is no longer sucrose. If, however, the decision was to lay off
sugars, then there is very little else to consume. Starches, of course, are
largely polymeric sugars which hydrolyze rapidly in the body to the simple
sugars including glucose and fructose. Most other foods contain, to some
degree, sugars. What a spartan diet. Vegetables are out. Meats could be
eaten, I suppose.

	If the issue is caloric intake, one should avoid all simple sugars.

>Unfortunately, we both like goodies too much, and would like to find a
>cookbook for cookies, cakes, pies, brownies, etc, which don't use
>sugar--maybe honey or fruit.  
>
	Well, there goes the caloric intake theory. 

	Maybe the teeth are suffering. Honey & fruit can form plaque and
nurture decay bacteria also. Hmm.

>I've seen some that use sugar substitutes, but I'm not real crazy ....

	Many recipes rely on the physical characteristics of sucrose for
their proper cooking. The texture and browning (not carcinogenic, of course)
often are dependent on the use of sucrose. It rarely is used solely for
its sweetening qualities.

	OK. Now I'm gonna hit ZZ! [cringe, shudder] ;-} 

				Jere M. Marrs
				Tektronix, Inc.
				Beaverton, Oregon
		{decvax,ucbvax,ihnp4,allegra,hplabs,..}!tektronix!tekgvs!jerem


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