Cane, Beet or Splenda?

On 3/1/2011 11:50 AM, Terry Pulliam Burd wrote:
Molasses is mainly sugar anyway, isn't it?
--


James Silverton, Potomac

"Not": obvious change in "Reply To"
 
On Tue, 1 Mar 2011 05:53:23 -0800 (PST), Christopher Helms
wrote:


Huh. I imagined the sugar would melt and everything would be the
consistency of molasses. Thanks for your input.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 3/1/2011 6:50 AM, Terry Pulliam Burd wrote:

You'd get a Splenda sweetened syrup I'd have a hard time finding a use
for and wouldn't be sugar-free anyway.

There's a Splenda brand brown sugar blend that's a good product with
about a third less sugar which I guess won't be much help for you but
might be for others. I don't think it will be on the market for long.
 
In article
,
Christopher Helms wrote:




http://en.wikipedia.org/wiki/Brown_sugar

"Brown sugar is a sucrose sugar product with a distinctive brown color
due to the presence of molasses. It is either an unrefined or partially
refined soft sugar consisting of sugar crystals with some residual
molasses content, or it is produced by the addition of molasses to
refined white sugar."


[from same cite]

"Brown sugar can be made at home by mixing white granulated sugar with
molasses, using one tablespoon of molasses for every cup of white sugar
(one-sixteenth or 6.25% of the total volume). Thorough blending will
yield dark brown sugar; for light brown sugar, between one and two
teaspoons of molasses per cup should be used instead. It is, however,
simpler to substitute molasses for an equal portion of white sugar while
cooking, without mixing them separately."

--
Dan Abel
Petaluma, California USA
[email protected]
 
On Tue, 01 Mar 2011 11:45:48 -0600, "Pete C."
arranged random neurons and said:



Thought I'd give it a shot. Mixed in the molasses with the wet
ingredients. Thought it might affect the taste. Not.

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"
 
I've been using Stevia for a few years now. It tastes identical to
cane sugar and you use WAY less of it. I buy the powered version of
it, but intend to grow my own Stevia plants and make some to see if
its worth the bother.

Every other type of sweetener I've used EXCEPT Stevia has jacked up my
blood-sugar readings. Splenda measured out on the meter as if it were
sugar. I had to find something I could use to sweeten with that left
my blood-sugar alone. Stevia is it! I tested it many times and it does
absolutely NOTHING to my blood-sugar.

For those foods that sugar caused a thickening to, Stevia won't work
for that. It doesn't thicken anything and you have to use so little
that its almost not even there.

But for the sweetness, I swear, I cannot taste a bit a difference
between Stevia and sugar in anything it's used for as a sweetener.

Just thought you other diabetics may want to know that.

Oh yeah, if you eat a leaf of it or just chew it up in your mouth, it
will show you that is is an incredibily effective laxative when
consumed in that manner. Be careful....

After taking the leaves and boiling them, you simply reduce the water/
Stevia solution to about 5%-10% and then use it as a liquid with an
eye-dropper. It's STRONG stuff when made that way.
 
On Tue, 01 Mar 2011 08:50:58 -0800, Terry Pulliam Burd
wrote:


Just curious... was brown sugar intended as an ingredient in something
like chocolate chip cookies or did you want to use it by itself, as in
strawberries dipped in sour cream and brown sugar?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mar 1, 4:38?pm, dsi1 wrote:

It is very strong. It's natural to think "this much" should be
right...with Stevia, it's a much lighter touch.

When you get your "favorite" amount down, it doesn't take much. Great
stuff. I taste no bitterness, just cane-sugar-sweetness.

And my blood/sugar meter doesn't go crazy. It doesn't seem to *see*
Stevia. I like that.
 
In article
,
Christopher Helms wrote:


Well, to be fair, true brown sugar is just less processed sugar that
still has some molasses in it. The stuff most of us buy is processed,
refined sugar, with molasses added back to it.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
sf wrote:

Because powdered splenda is puffy it's about half as many carb grams as
regular sugar by volume. It's close to the same carb grams by weight.

Stevia has the same volume issue as the synthetic sweeteners - It's
small. Great for dissolving in stuff but baking recipes require volume.

Both splenda and stevia are a half gram per packet for the packet ones.
 
"Pete C." wrote:

Yes, it does. Quoting from that page:

"Formed using the traditional method of crystallization,
each C&H brown sugar crystal is brown all the way through.
If cane sugar is not specified on the label, the sugar may
be beet sugar. What beet sugar makers call "brown sugar"
starts out as white sugar crystals that are then sprayed
with a brown coating. Often the center of the crystal
remains white and the brown molasses coating can be rubbed
off in your hands."

That agrees with the earlier quote I cited from an
authoritative industry source.
 
On Tue, 01 Mar 2011 11:45:36 -0800, sf arranged
random neurons and said:


Almond cookies. The flavor did not come through.

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"
 
Mark Thorson wrote:

Nonsense, that quote talks about making brown sugar from beet sugar. It
have virtually nothing to say about the processing of cane sugar into
brown sugar. Find a relevant quote from the industry in question.
 
"Pete C." wrote:

You've already been given two quotes which disprove the nonsense
you've been spouting about brown sugar of cane origin.

The first described the process of "painting" used to make ersatz
brown sugar from white beet sugar and also described how this
was not necessary in a cane sugar refinery. The second also
described the difference between brown sugar from cane vs. beet,
the former being solid brown sugar and the latter being white
on the inside.

This compares with your citations, which as near as can be
determined, are wholly pulled out of your back pocket.
 
Mark Thorson wrote:

You have not provided any cite to the processes used to produce "brown
sugar" at any major cane sugar refinery. You claim I'm wrong, you find
the proof.
 
"Pete C." wrote:

That was already proven in the citation from C&H.
You are making an absurd contention in the face
of solid evidence, and you haven't got any evidence
to back up your claim.
 
On Tue, 01 Mar 2011 10:55:05 -0800, Terry Pulliam Burd
wrote:

Don't feel bad, I would have tried it too. Seems like it would work
if they were part of a bigger picture.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
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