I started out this post intending to outline some various natural sweeteners on the market today. Then I started reading about conventional and raw sugars out there, and found out some interesting stuff.
Why do people usually choose raw sugar? Same reason you choose anything unrefined, I suppose. It's less, well... refined, which usually indicates a more healthful product (after all, that premise applies to rice, flour, oils...). So imagine my surprise when I realized that the stuff being marketed as "raw" is actually quite refined. And that the difference between the level of pure sucrose in conventional table sugar versus so-called raw sugar is as little as 2%.
Showing posts with label sugar. Show all posts
Showing posts with label sugar. Show all posts
25 May 2010
The Science Behind Sweet
Enter: The Villain
So, recent history would paint sugar as the big-bad ugly of our times. Carbohydrates are the enemy, not fat! Well, that's what they say. I, however, would tend to disagree. I think Dr. Atkins was a quack (sorry, that's just how I feel). Seriously, anybody that tells me I should cut out all carbohydrates (and advises against eating fruit) is a quack in my book. Just like most other natural nutrients, carbohydrates have a time and place where they are appropriate.
Luckily, most of the world has caught on, and realized carbs are not the enemy. Just like with fats, we've discovered that it's the refining and isolation of specific compounds that causes the most problems (trans-fats, anyone?). What has me baffled, though, is sweeteners. In all honesty, the concept of sweetening is entirely man-made. So how do we determine what's "good" or "bad" in this case?
So, recent history would paint sugar as the big-bad ugly of our times. Carbohydrates are the enemy, not fat! Well, that's what they say. I, however, would tend to disagree. I think Dr. Atkins was a quack (sorry, that's just how I feel). Seriously, anybody that tells me I should cut out all carbohydrates (and advises against eating fruit) is a quack in my book. Just like most other natural nutrients, carbohydrates have a time and place where they are appropriate.
Luckily, most of the world has caught on, and realized carbs are not the enemy. Just like with fats, we've discovered that it's the refining and isolation of specific compounds that causes the most problems (trans-fats, anyone?). What has me baffled, though, is sweeteners. In all honesty, the concept of sweetening is entirely man-made. So how do we determine what's "good" or "bad" in this case?
24 May 2010
This Week's Theme: Carbohydrates
Carbohydrates, probably the most controversial of all the macronutrients. Eat them, don't eat them?... Avoid corn syrup, well, it's OK in moderation... Dr. Atkins, South Beach, is there any real merit?... Who can you trust?!
We'll explore all these ideas, and much more. But I have a bit of an ulterior motive for this week's theme...
The truth is, I have a secret. I. Love. Cake.
My name is Shea, and I am a cake addict... whoo, I feel so much better!
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