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From: sdyer@bbncc5.UUCP (Steve Dyer)
Newsgroups: net.cooks
Subject: Re: Sugar substitutes (or consistency is the hobgoblin of ...)
Message-ID: <565@bbncc5.UUCP>
Date: Sat, 5-Oct-85 17:59:58 EDT
Article-I.D.: bbncc5.565
Posted: Sat Oct  5 17:59:58 1985
Date-Received: Mon, 7-Oct-85 06:23:52 EDT
References: <1554@shark.UUCP>
Organization: Bolt Beranek and Newman, Cambridge, MA
Lines: 17

> Henry Chai wrote an article containing the above. I agree with his
> position on the use of whole wheat, and unrefined sugars.
> ...
> Also, fructose is
> available in most health food stores which is a good (read better)
> substitute for white sugar. For receipes which really need powdered
> sugar, use lactose also available in health food stores.

Um, perhaps someone could tell me why fructose and lactose, two chemically
pure entities, and hence about as refined as you can get, are somehow
"better" for you than white sugar (meaning, I assume, another chemically
pure entity, sucrose.)  Also, lactose isn't very sweet--I would think it
looks better than it tastes (or smells :-)).
-- 
/Steve Dyer
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