Yet another sugar beat up

Phred said:

The ninemsn "health" page has a spiel on sugar this evening.
<http://naturalhealth.ninemsn.com.au/News/Detail.aspx?ArticleId=9003>

Opinions are attributed at length to so-called author and health
expert Jennifer Jefferies.

<quoting an extract>
The average person consumes in excess of 50 kilograms of sugar per
year! So why do we continue to consume so much of it? Because sugars
are hidden in everything.
</quoting>

Now, I don't know about the good ole USA, but here in Oz the only
"hidden" sugars I'm aware of are those in fresh food -- especially
fruit and some vegetables.

All processed tinned/packeted food carries a label stating how much
carbohydrate is in the product -- values are provided for both total
CHO and the sugar component. If it's "hidden" it's because people
don't read the flamin' label!

And another line atributed to the good Jennifer: If you want to
sweeten foods stick with raw honey, molasses or real maple syrup...

Molasses? So "manufactured" sugar is death, but the molasses made in
the same process is okay?

Cheers, Phred.

At least in the US the concept of savory seems to have disappeared. It
seems almost everything has (lots of) HFCS in it and people have become
used to the idea that there is no other taste except sugar and salt.

I like to taste the food I am eating. Take tomatoes for example. If you
get say a typical pizza or anything with red sauce on it in a big box
restaurant or store its as if "tomato jam" was used because it is
impossible to taste anything except sugar.

So you are getting lots of sugar and probably not even realizing it.

(Phred) said:

The ninemsn "health" page has a spiel on sugar this evening.
<http://naturalhealth.ninemsn.com.au/News/Detail.aspx?ArticleId=9003>

Opinions are attributed at length to so-called author and health
expert Jennifer Jefferies.

<quoting an extract>
The average person consumes in excess of 50 kilograms of sugar per
year! So why do we continue to consume so much of it? Because sugars
are hidden in everything.
</quoting>

Now, I don't know about the good ole USA, but here in Oz the only
"hidden" sugars I'm aware of are those in fresh food -- especially
fruit and some vegetables.

All processed tinned/packeted food carries a label stating how much
carbohydrate is in the product -- values are provided for both total
CHO and the sugar component. If it's "hidden" it's because people
don't read the flamin' label!

And another line atributed to the good Jennifer: If you want to
sweeten foods stick with raw honey, molasses or real maple syrup...

Molasses? So "manufactured" sugar is death, but the molasses made in
the same process is okay?

Wait, it gets better. I've seen labels clearly intended to portray
the food
as more healthful than the standard variety. The one that comes to
mind was
barbecue flavored potato chips. One of the ingredients was:

evaporated cane juice

I burst out laughing. People really are clueless.

Cindy Hamilton

In article <[email hidden]>,

Cindy Hamilton said:

Wait, it gets better. I've seen labels clearly intended to portray
the food
as more healthful than the standard variety. The one that comes to
mind was
barbecue flavored potato chips. One of the ingredients was:

evaporated cane juice

I burst out laughing. People really are clueless.

Cindy Hamilton

Indeed they are... <sigh>

I'd dare say the vast majority or people have no clu' where food comes
from or how any of it is made.

Honey comes to mind. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

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

Quoted message said:

Honey comes to mind. ;-)
--
Peace, Om

Do you ever think about it while eating?
Sometimes I do when I see the white froth on top of the honey in the jar.
:-)))

I know I've said this hundreds of times, but I'll say it again:
My great -grandfather used to raise bees in shoe boxes. Even shoe boxes
were hard to come by in those days.
Dee Dee

In article <[email hidden]>,

Dee Dee said:

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

Quoted message said:

Honey comes to mind. ;-)
--
Peace, Om

Do you ever think about it while eating?
Sometimes I do when I see the white froth on top of the honey in the jar.
:-)))

Nah. I just consider it a gift from momma nature.
I love to chew on the wax too and the bees produce that from glands
under their wings.

Quoted message said:

I know I've said this hundreds of times, but I'll say it again:
My great -grandfather used to raise bees in shoe boxes. Even shoe boxes
were hard to come by in those days.
Dee Dee

Want some? <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Cindy Hamilton said:

Wait, it gets better. I've seen labels clearly intended to portray
the food
as more healthful than the standard variety. The one that comes to
mind was
barbecue flavored potato chips. One of the ingredients was:

evaporated cane juice

Very common with organic food. Also "dessicated cane juice."

--
Dan Goodman
"You, each of you, have some special wild cards. Play with them.
Find out what makes you different and better. Because it is there,
if only you can find it." Vernor Vinge, _Rainbows End_
Journal http://dsgood.livejournal.com
Futures http://dangoodman.livejournal.com
mirror: http://dsgood.insanejoural.com
Links http://del.icio.us/dsgood

On Mon, 20 Aug 2007 11:01:43 GMT, [email hidden] (Phred)

Quoted message said:

The ninemsn "health" page has a spiel on sugar this evening.
<http://naturalhealth.ninemsn.com.au/News/Detail.aspx?ArticleId=9003>

Opinions are attributed at length to so-called author and health
expert Jennifer Jefferies.

<quoting an extract>
The average person consumes in excess of 50 kilograms of sugar per
year! So why do we continue to consume so much of it? Because sugars
are hidden in everything.
</quoting>

Now, I don't know about the good ole USA, but here in Oz the only
"hidden" sugars I'm aware of are those in fresh food -- especially
fruit and some vegetables.

All processed tinned/packeted food carries a label stating how much
carbohydrate is in the product -- values are provided for both total
CHO and the sugar component. If it's "hidden" it's because people
don't read the flamin' label!

And another line atributed to the good Jennifer: If you want to
sweeten foods stick with raw honey, molasses or real maple syrup...

Molasses? So "manufactured" sugar is death, but the molasses made in
the same process is okay?

Cheers, Phred.

and sugar from a bee's ass is definitely o.k.

your pal,
blake

Dan Goodman said:

Cindy Hamilton said:

Wait, it gets better. I've seen labels clearly intended to portray
the food
as more healthful than the standard variety. The one that comes to
mind was
barbecue flavored potato chips. One of the ingredients was:

evaporated cane juice

Very common with organic food. Also "dessicated cane juice."

Growing up as the 3rd generation on a sugar cane plantation, I love
those new words too. "Desiccated, evaporated" --that happened in the
mill! The mill where the fabulous smells of warm sugar and molasses
wafted out all over the small town

Poor sugar gets such a bad rap. And we won't start a thread on the
nasty taste of super sweet high fructose corn syrup. That is bad
stuff. At least sugar from sugar cane tastes yummy and has only 18
calories a tablespoon IIRC. How can that be bad? It is the real
stuff.

aloha,
beans
roast beans to kona to email
farmers of Pure Kona

Phred said:

And another line atributed to the good Jennifer: If you want to
sweeten foods stick with raw honey, molasses or real maple syrup...

Molasses? So "manufactured" sugar is death, but the molasses made in
the same process is okay?

Cheers, Phred.

Perhaps that molasses also provides nutrients (iron) was her trade off
point? I dunno...?

In article <[email hidden]>,

Quoted message said:

Poor sugar gets such a bad rap.

That's because it tastes so good!

Quoted message said:

And we won't start a thread on the
nasty taste of super sweet high fructose corn syrup. That is bad
stuff.

I think it tastes like sugar, although I don't eat much of it (diabetic).

Quoted message said:

At least sugar from sugar cane tastes yummy and has only 18
calories a tablespoon IIRC.

I think that is per teaspoon, but still.

Quoted message said:

How can that be bad? It is the real
stuff.

We have refined sugar, and refined sugar. Why is one real?

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

Quoted message said:

Poor sugar gets such a bad rap. And we won't start a thread on the
nasty taste of super sweet high fructose corn syrup. That is bad
stuff. At least sugar from sugar cane tastes yummy and has only 18
calories a tablespoon IIRC. How can that be bad? It is the real
stuff.

aloha,

I buy Trader Joe's organic sugar -- I don't get fast heart beat from it.

Same fast heart beat and other symptoms from beet sugar -- if it's listed as
an ingredient, I pass.

Give me cane!
aloha,
Dee Dee

Dee Dee said:

I buy Trader Joe's organic sugar -- I don't get fast heart beat from it.

Same fast heart beat and other symptoms from beet sugar -- if it's listed as
an ingredient, I pass.

You know there is no logic in this...right?
I suspect the power of suggestion is strong though?

In article said:

Phred said:

And another line atributed to the good Jennifer: If you want to
sweeten foods stick with raw honey, molasses or real maple syrup...

Molasses? So "manufactured" sugar is death, but the molasses made in
the same process is okay?

Perhaps that molasses also provides nutrients (iron) was her trade off
point? I dunno...?

Could be. Provided the iron is still in a chemical state that can be
absorbed after it's been through the mill.

Cheers, Phred.

--
[email hidden]

In article <[email hidden]>,

blake murphy said:

and sugar from a bee's ass is definitely o.k.

your pal,
blake

Honey does not come out of a bees ass...

It's bee barf. They regurgitate it.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

On Tue, 21 Aug 2007 09:58:01 GMT, [email hidden] (Phred)

Quoted message said:

In article said:

Phred said:

And another line atributed to the good Jennifer: If you want to
sweeten foods stick with raw honey, molasses or real maple syrup...

Molasses? So "manufactured" sugar is death, but the molasses made in
the same process is okay?

Perhaps that molasses also provides nutrients (iron) was her trade off
point? I dunno...?

Could be. Provided the iron is still in a chemical state that can be
absorbed after it's been through the mill.

Cheers, Phred.

You can only get molasses by boiling the sugar cane juice. When you
are boiling sugar, it's a whole solution. The sugar crystallizes out
of it and you are left with molasses.

aloha,
beans
roast beans to kona to email
farmers of Pure Kona

In article <[email hidden]>,

Omelet said:

In article <[email hidden]>,

blake murphy said:

and sugar from a bee's ass is definitely o.k.

your pal,
blake

Honey does not come out of a bees ass...

It's bee barf. They regurgitate it.

Thanks. I feel a lot better now.

:-)

<[email hidden]> wrote

Quoted message said:

You can only get molasses by boiling the sugar cane juice. When you
are boiling sugar, it's a whole solution. The sugar crystallizes out
of it and you are left with molasses.

I wondered about this. Thanks.

smithfarm said:

You can only get molasses by boiling the sugar cane juice.

That's not true.... molasses is also made from sugar beets, sorghum...

When you

Quoted message said:

are boiling sugar, it's a whole solution.

<pondering unintelligible scrawl>

The sugar crystallizes out

Quoted message said:

of it and you are left with molasses.

"it"? A Bubba Bill wannabe.

English is not your primary language?

molasses [muh-LAS-sihz]
During the refining of sugar cane and sugar beets, the juice squeezed
from these plants is boiled to a syrupy mixture from which sugar
crystals are extracted. The remaining brownish-black liquid is
molasses. Light molasses comes from the first boiling of the sugar
syrup and is lighter in both flavor and color. It's often used as a
pancake and waffle syrup. Dark molasses comes from a second boiling
and is darker, thicker and less sweet than light molasses. It's
generally used as a flavoring in American classics such as
GINGERBREAD, SHOOFLY PIE, INDIAN PUDDING and BOSTON BAKED BEANS.
Blackstrap molasses comes from the third boiling and is what amounts
to the dregs of the barrel. It's very thick, dark and somewhat bitter.
Though it's popular with health-food followers, it's more commonly
used as a cattle food. Contrary to what many believe, blackstrap is
not a nutritional panacea. In truth, it's only fractionally richer
than the other types of molasses in iron, calcium and phosphorus and
many of its minerals are not assimilable. Sorghum molasses is the
syrup produced from the cereal grain SORGHUM. Whether or not molasses
is sulphured or unsulphured depends on whether sulphur was used in the
processing. In general, unsulphured molasses is lighter and has a
cleaner sugar-cane flavor. Light and dark molasses are available in
supermarkets; blackstrap is more readily found in health-food stores.
See also TREACLE.

? Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

In article
<[email hidden]>,

Dan Abel said:

In article <[email hidden]>,

Omelet said:

In article <[email hidden]>,

blake murphy said:

and sugar from a bee's ass is definitely o.k.

your pal,
blake

Honey does not come out of a bees ass...

It's bee barf. They regurgitate it.

Thanks. I feel a lot better now.

:-)

<snicker>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson