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Comments

• [1] Dave Ruby from Bronxville May 04, 2007 - 01:04PM

  I've heard that fructose is not as good as sucrose. Is this correct and what is the difference between the two sugars?

  
  
• [2] JoshL from Joisey May 04, 2007 - 01:15PM

  Answers to any or all:

  Villification of HFCS fair? Is honey healthier? Sugar from cane tastier than that made from beets or corn? Can sugar be made from anything -- what is the most obscure sugar you've heard of and can you imagine an exclusivity attached to any sugar products that one can already find with many of the other cannisters in the spice rack, including salt & pepper? Finally, is there yet such a thing as "green" sugar and what does that involve?

  PS -- I find Turbido (sp?) sugar to be by far the best for carmelization during cooking -- could this be because of a lower melting point? I notice many SEAsian recipes specifically call for this type of sugar.

  
  
• [3] Robin R from NJ May 04, 2007 - 02:15PM

  I've discovered that having sugar in my morning coffee or cereal causes heartburn that lasts all day long. I have not suffered from that ailment since I stopped the practice. There must be some chemical reaction that was at the root of the problem.