"organic" sugars

"T.R.H" <[email hidden]> wrote in message news:<mfD8c.4542$wg1.2074@edtnps84>...

Quoted message said:

I have forgone the usual bowl of Vector or any other quasi-
healthy dry cereal lately for good old fashioned slow
cooked porridge, for the most part rolled oats, but the
occaional bowl of red-river or cream of wheat as well. All
in the interests of better health of course...

But, as a kid I always topped these off with a generous
helping of brown or demerera sugar, and still find myself
doing that to make it more palatable. I've also noticed
there are so called "organic" sugars available now on the
shelf, which seem like a cross between white refined and
brown sugar.

Are these organic sugars that much "better" than white
refined?, or should I stick to raw sugars such as brown or
demerera?

Are even the brown sugars that desirable?, or would I be
better off using honey? (never tried that)

I've even heard of "health buffs" sprinkling nutra-sweet
on porridge, but thats something I avoid like the plague,
as well as white sugar.

thanks in advance!

Have you considered bacon, eggs, sausage, etc. once in a
while?

TC

Hi there T.R.H.,

I use Splenda when I crave sweetness. It's pretty
convincing, in my opinion, at least when in foods. And it's
better than no sweetener at all in beverages. I buy a big
bag of it at QFC or Safeway that contains the sweetening
equivalent of 5 pounds of sugar, and measures cup for cup
like sugar. I think it's generally far less (potentially)
harmful than aspartame. If it's any consolation, "It's Made
From Sugar, So It Tastes Like Sugar," to borrow their own
marketing phrase. It's sucralose.

-Chad

"T.R.H" <[email hidden]> wrote in message
news:mfD8c.4542$wg1.2074@edtnps84...

Quoted message said:

I have forgone the usual bowl of Vector or any other quasi-
healthy dry cereal lately for good old fashioned slow
cooked porridge, for the most part rolled oats, but the
occaional bowl of red-river or cream of wheat as well. All
in the interests of better health of course...

But, as a kid I always topped these off with a generous
helping of brown or demerera sugar, and still find myself
doing that to make it more palatable. I've also noticed
there are so called "organic" sugars available now on the
shelf, which seem like a cross between white refined and
brown sugar.

Are these organic sugars that much "better" than white
refined?, or should I stick to raw sugars such as brown or
demerera?

Are even the brown sugars that desirable?, or would I be
better off using honey? (never tried that)

I've even heard of "health buffs" sprinkling nutra-sweet
on porridge, but thats something I avoid like the plague,
as well as white sugar.

thanks in advance!

I think the claim is that unrefined sugars have more
vitamins, minerals, etc. They have a strong taste that
takes accomodation. Organic will supposedly ensure freedom
from pesticides, and that organic practices (supposedly
better for the environment) will be used in the creation of
the product. Personally I like a tablespoon of maple syrup
in my oats. Also, I find that a dash of salt makes it taste
better too. JC

tcomeau said:

"T.R.H" <[email hidden]> wrote in message
news:<mfD8c.4542$wg1.2074@edtnps84>...

Quoted message said:

I have forgone the usual bowl of Vector or any other quasi-
healthy dry cereal lately for good old fashioned slow
cooked porridge, for the most part rolled oats, but the
occaional bowl of red-river or cream of wheat as well. All
in the interests of better health of course...

But, as a kid I always topped these off with a generous
helping of brown or demerera sugar, and still find myself
doing that to make it more palatable. I've also noticed
there are so called "organic" sugars available now on the
shelf, which seem like a cross between white refined and
brown sugar.

Are these organic sugars that much "better" than white
refined?, or should I stick to raw sugars such as brown or
demerera?

Are even the brown sugars that desirable?, or would I be
better off using honey? (never tried that)

I've even heard of "health buffs" sprinkling nutra-sweet
on porridge, but thats something I avoid like the plague,
as well as white sugar.

thanks in advance!

Have you considered bacon, eggs, sausage, etc. once in
a while?

TC

Yup. lots of times I have an omelet etc..

But my question(s) have nothing to do with that, what I was
wondering is "organic,brown or demerera sugar that much
"better" than refined, or should I forgo the sugar
completely?

T.R.H said:

Are these organic sugars that much "better" than white
refined?

Your body doesn't care.

Quoted message said:

Are even the brown sugars that desirable?, or would I be
better off using honey? (never tried that)

They may have a more interesting taste than pure refined
sucrose, but the nutritional value is the same.

Quoted message said:

I've even heard of "health buffs" sprinkling nutra-sweet
on porridge, but thats something I avoid like the plague,
as well as white sugar.

I'd consider sugar healthier than a chemical like Nutra-
Sweet (R), at least for anyone in normal health.

--
Transpose hotmail and mxsmanic in my e-mail address to reach
me directly.

Quoted message said:

Yup. lots of times I have an omelet etc..

But my question(s) have nothing to do with that, what I
was wondering is "organic,brown or demerera sugar that
much "better" than refined, or should I forgo the sugar
completely?

Appreciably better, no. It might have a tiny bit more
micronutrients, but probably nothing meaningful.

I would recommend a non-caloric, non-insulin spiking sugar
substitute if you like its taste. Do you have any good
inexpensive method of procuring surcalose, xylitol, stevia
or other diabetes-friendly sweeteners in your country? In
the US, all are pretty pretty widely available. Sucralose is
commonly sold under the brand name of Splenda. I avoid aspartame-
based sweeteners because I hear they might have deleterious
side-effects. I also avoid sugar and other refined
carbohydrates because I'm trying to live more healthily.

T.R.H said:

But my question(s) have nothing to do with that, what I
was wondering is "organic,brown or demerera sugar that
much "better" than refined, or should I forgo the sugar
completely?

Sugar is fine in moderation, in any form. Too much sweet
stuff is bad, in any form.

--
Transpose hotmail and mxsmanic in my e-mail address to reach
me directly.

On Thu, 25 Mar 2004 15:52:50 GMT, "T.R.H" <[email hidden]> posted:

Quoted message said:

I have forgone the usual bowl of Vector or any other quasi-
healthy dry cereal lately for good old fashioned slow
cooked porridge, for the most part rolled oats, but the
occaional bowl of red-river or cream of wheat as well. All
in the interests of better health of course...

But, as a kid I always topped these off with a generous
helping of brown or demerera sugar, and still find myself
doing that to make it more palatable. I've also noticed
there are so called "organic" sugars available now on the
shelf, which seem like a cross between white refined and
brown sugar.

Are these organic sugars that much "better" than white
refined?, or should I stick to raw sugars such as brown or
demerera?

Are even the brown sugars that desirable?, or would I be
better off using honey? (never tried that)

I've even heard of "health buffs" sprinkling nutra-sweet on
porridge, but thats something I avoid like the plague, as
well as white sugar.

thanks in advance!

I personally use artificial sweeeteners coz I'd rather spend
the calorie allocation elsewhere where I can't substitute.

Many "brown" sugars are merely coloured with caramel.

White sugar is not evil per se, it is just avoidable
calories with nothing else coming with it. It's the absence
that is "evil".

On 25 Mar 2004 14:24:28 -0800, [email hidden] (tcomeau) posted:

Quoted message said:

"T.R.H" <[email hidden]> wrote in message
news:<mfD8c.4542$wg1.2074@edtnps84>...

Quoted message said:

I have forgone the usual bowl of Vector or any other quasi-
healthy dry cereal lately for good old fashioned slow
cooked porridge, for the most part rolled oats, but the
occaional bowl of red-river or cream of wheat as well.
All in the interests of better health of course...

But, as a kid I always topped these off with a generous
helping of brown or demerera sugar, and still find myself
doing that to make it more palatable. I've also noticed
there are so called "organic" sugars available now on the
shelf, which seem like a cross between white refined and
brown sugar.

Are these organic sugars that much "better" than white
refined?, or should I stick to raw sugars such as brown
or demerera?

Are even the brown sugars that desirable?, or would I be
better off using honey? (never tried that)

I've even heard of "health buffs" sprinkling nutra-sweet
on porridge, but thats something I avoid like the plague,
as well as white sugar.

thanks in advance!

Have you considered bacon, eggs, sausage, etc. once
in a while?

Are you advocating preserved meats? Wow!

On 25 Mar 2004 18:10:45 -0800, [email hidden] (John C) posted:

Quoted message said:

I think the claim is that unrefined sugars have more
vitamins, minerals, etc. They have a strong taste that
takes accomodation. Organic will supposedly ensure freedom
from pesticides, and that organic practices (supposedly
better for the environment) will be used in the creation of
the product. Personally I like a tablespoon of maple syrup
in my oats. Also, I find that a dash of salt makes it taste
better too. JC

Salt will enhance the sweet taste of the maple syrple.

Most brown sugar is just coloured sugar.

On Fri, 26 Mar 2004 15:41:50 GMT, "T.R.H" <[email hidden]> posted:

Quoted message said:

tcomeau said:

"T.R.H" <[email hidden]> wrote in message
news:<mfD8c.4542$wg1.2074@edtnps84>...

Quoted message said:

I have forgone the usual bowl of Vector or any other quasi-
healthy dry cereal lately for good old fashioned slow
cooked porridge, for the most part rolled oats, but the
occaional bowl of red-river or cream of wheat as well.
All in the interests of better health of course...

But, as a kid I always topped these off with a generous
helping of brown or demerera sugar, and still find myself
doing that to make it more palatable. I've also noticed
there are so called "organic" sugars available now on the
shelf, which seem like a cross between white refined and
brown sugar.

Are these organic sugars that much "better" than white
refined?, or should I stick to raw sugars such as brown
or demerera?

Are even the brown sugars that desirable?, or would I be
better off using honey? (never tried that)

I've even heard of "health buffs" sprinkling nutra-sweet
on porridge, but thats something I avoid like the plague,
as well as white sugar.

thanks in advance!

Have you considered bacon, eggs, sausage, etc. once in
a while?

TC

Yup. lots of times I have an omelet etc..

But my question(s) have nothing to do with that, what I was
wondering is "organic,brown or demerera sugar that much
"better" than refined, or should I forgo the sugar
completely?

If the colouring is due to molasses, OK. Most brown sugar is
coloured with caramel.

Moosh:) said:

If the colouring is due to molasses, OK. Most brown sugar
is coloured with caramel.

In other words, either it's sucrose colored with sucrose, or
sucrose colored with sucrose.

--
Transpose hotmail and mxsmanic in my e-mail address to reach
me directly.

Moosh:) said:

Salt will enhance the sweet taste of the maple syrple.

Most brown sugar is just coloured sugar.

And many "maple syrups" are mostly glucose with only a tiny
percentage of real maple syrup.

--
Transpose hotmail and mxsmanic in my e-mail address to reach
me directly.

Once upon a time, our fellow T.R.H rambled on about
""organic" sugars." Our champion De-Medicalizing in
sci.med.nutrition retorts, thusly ...

Quoted message said:

But, as a kid I always topped these off with a generous
helping of brown or demerera sugar, and still find myself
doing that to make it more palatable. I've also noticed
there are so called "organic" sugars available now on the
shelf, which seem like a cross between white refined and
brown sugar.

My choice is crushed pineapple straight out of the can.

Hark! My private health newsgroup beckons!
--
John Gohde,
Achieving good Nutrition is an Art, NOT a Science!

The nutrition of eating a healthy diet is the foundation of the
biopsychosocial model of natural health. Weighing in at 17 webpages,
Nutrition (food.naturalhealthperspective.comfood.naturalhealthperspective.comOpen ↗) is now
with more documentation and sharper terminology than ever before.

On Fri, 26 Mar 2004 15:28:37 -0800, "Chad C." <[email hidden]>
posted:

Quoted message said:

Quoted message said:

Yup. lots of times I have an omelet etc..

But my question(s) have nothing to do with that, what I
was wondering is "organic,brown or demerera sugar that
much "better" than refined, or should I forgo the sugar
completely?

Appreciably better, no. It might have a tiny bit more
micronutrients, but probably nothing meaningful.

I would recommend a non-caloric, non-insulin spiking sugar
substitute if you like its taste. Do you have any good
inexpensive method of procuring surcalose, xylitol, stevia
or other diabetes-friendly sweeteners in your country? In
the US, all are pretty pretty widely available. Sucralose
is commonly sold under the brand name of Splenda. I avoid
aspartame-based sweeteners because I hear they might have
deleterious side-effects.

Nope!

Quoted message said:

I also avoid sugar and other refined carbohydrates because
I'm trying to live more healthily.

Then eat eucalorically and balanced, and take regular
moderate exercise.

On Sat, 27 Mar 2004 11:39:04 +0100, Mxsmanic <[email hidden]>
posted:

Quoted message said:

Moosh:) said:

If the colouring is due to molasses, OK. Most brown sugar
is coloured with caramel.

In other words, either it's sucrose colored with sucrose,
or sucrose colored with sucrose.

Well not really. Either sugar coloured with burnt sugar or
sugar coloured with sugarcane juice colouring. The latter
contains some of the minerals and other things in the cane
plant. But as you say it's really just sucrose, and as I've
said, best to reduce or avoid.

On Sat, 27 Mar 2004 11:39:47 +0100, Mxsmanic <[email hidden]>
posted:

Quoted message said:

Moosh:) said:

Salt will enhance the sweet taste of the maple syrple.

Most brown sugar is just coloured sugar.

And many "maple syrups" are mostly glucose with only a tiny
percentage of real maple syrup.

I didn't know this. It is quite uncommon in Australia. I
don't think I've ever seen it.

Moosh:) said:

I didn't know this. It is quite uncommon in Australia. I
don't think I've ever seen it.

A lot of the commercial stuff is glucose or other sugar
syrups flavored with a small amount of real maple syrup.
Pure maple syrup has a far better taste (although yes, it is
mostly sugar, just the same).

Maple syrup is common in Canada and some parts of the U.S.,
including the good, pure stuff. I don't know how well known
it is elsewhere in the world.

--
Transpose hotmail and mxsmanic in my e-mail address to reach
me directly.

"Moosh🙂" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

On 25 Mar 2004 14:24:28 -0800, [email hidden]
(tcomeau) posted:

Quoted message said:

"T.R.H" <[email hidden]> wrote in message
news:<mfD8c.4542$wg1.2074@edtnps84>...

Quoted message said:

I have forgone the usual bowl of Vector or any other
quasi-healthy dry cereal lately for good old fashioned
slow cooked porridge, for the most part rolled oats,
but the occaional bowl of red-river or cream of wheat
as well. All in the interests of better health of
course...

But, as a kid I always topped these off with a generous
helping of brown or demerera sugar, and still find
myself doing that to make it more palatable. I've also
noticed there are so called "organic" sugars available
now on the shelf, which seem like a cross between white
refined and brown sugar.

Are these organic sugars that much "better" than white
refined?, or should I stick to raw sugars such as brown
or demerera?

Are even the brown sugars that desirable?, or would I
be better off using honey? (never tried that)

I've even heard of "health buffs" sprinkling nutra-
sweet on porridge, but thats something I avoid like the
plague, as well as white sugar.

thanks in advance!

Have you considered bacon, eggs, sausage, etc. once in
a while?

Are you advocating preserved meats? Wow!

Only in small amounts. Everything in moderation including
moderation.

TC