Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/17/84; site ittvax.ATC.ITT.UUCP Path: utzoo!watmath!clyde!burl!ulysses!ucbvax!decvax!ittatc!ittvax!slack From: slack@ittvax.ATC.ITT.UUCP (Tom Slack) Newsgroups: net.cooks Subject: Re: Sugar-free Cookbook Wanted Message-ID: <481@ittvax.ATC.ITT.UUCP> Date: Fri, 20-Sep-85 14:02:59 EDT Article-I.D.: ittvax.481 Posted: Fri Sep 20 14:02:59 1985 Date-Received: Sun, 22-Sep-85 05:46:21 EDT References: <250@nrcvax.UUCP> <1220@tekgvs.UUCP> Organization: ITT-ATC, Shelton Ct. Lines: 22 > 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 I am glad someone had the guts to post this. I like to think that the use of sucrose in the diet is responsible in part for the rise of western civilization. It certainly is coincident with it. Getting a sugar high is certainly much healthier than getting an alcohol low. Excess in anything in one's diet is to be avoided. Tom Slack Brought to you by Super Global Mega Corp .com