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Path: utzoo!utcsri!utai!utflis!chai
From: chai@utflis.UUCP (Henry Chai)
Newsgroups: net.cooks
Subject: Re: sugarless recipe (really: sugar)
Message-ID: <282@utflis.UUCP>
Date: Sat, 28-Sep-85 14:55:35 EDT
Article-I.D.: utflis.282
Posted: Sat Sep 28 14:55:35 1985
Date-Received: Sat, 28-Sep-85 16:47:49 EDT
References: <503@decwrl.UUCP> <317@bcsaic.UUCP> <391@ecn-pc.UUCP>
Reply-To: chai@utflis.UUCP (Henry Chai)
Distribution: net
Organization: FLIS, University of Toronto
Lines: 23
Summary: 

In article <391@ecn-pc.UUCP> wdm@ecn-pc.UUCP (William D Michael) writes:
>
>Honey is natural and sugar isn't?

Yeah, that's the idea!  Honey is `natural' because is a biological product
of the honeybee, (or it should be), whereas sugar is a highly refined 
product which is extracted from sugar cane and beets.
"But", you argue, "sugar is present in the beets and canes, and that
makes it natural!"  The fact is that when we say "sugar", it usually means
"white sugar", which is striped of other nutrients that accompanied
it when it was in the plant.  Thus `sugar' (= white sugar) is not natural.
In fact, in the book "The Supermarket Handbook", the Goldbergs called
white flour, white sugar and white bread the `Three Deadly Whites',
since they are highly refined and is bad for one's health if consumed
exclusively (I may not have the names correct; it's been a year since I
read it).  I have since switched completely to whole wheat flour and 
dark bread, but still use white sugar occasionaly when making icings,
whipped cream etc. because brown sugar and raw sugar just will not do.

-- 
Henry Chai 
Faculty of Library and Information Science, U of Toronto
{watmath,ihnp4,allegra}!utzoo!utflis!chai        


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