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.

--
LID

Phred wrote:
> 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.

On Aug 20, 7:01 am, (Phred) wrote:
> 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 . com>,
Cindy Hamilton > wrote:

> 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 bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
>
> 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 >,
"Dee Dee" > wrote:

> "Omelet" > wrote in message
> news
> >
> > 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.

>
> 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 bitch" -- Jack Nicholson

Cindy Hamilton wrote:

> 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, (Phred)
wrote:

>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

On 20 Aug 2007 18:55:44 GMT, "Dan Goodman" > wrote:

>Cindy Hamilton wrote:
>
>> 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 wrote:

> 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 >,
wrote:


> Poor sugar gets such a bad rap.


That's because it tastes so good!


> 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).


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


I think that is per teaspoon, but still.


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


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

> wrote in message
...
> 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 wrote:

> 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 >, Goomba38 > wrote:
>Phred wrote:
>
>> 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.

--
LID

In article >,
blake murphy > wrote:

> 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 bitch" -- Jack Nicholson

On Tue, 21 Aug 2007 09:58:01 GMT, (Phred)
wrote:

>In article >, Goomba38 > wrote:
>>Phred wrote:
>>
>>> 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 >,
Omelet > wrote:

> In article >,
> blake murphy > wrote:
>
> > 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.

:-)

> wrote
>
> 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 wrote:
>
> 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
> are boiling sugar, it's a whole solution.

<pondering unintelligible scrawl>

The sugar crystallizes out
> 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
>,
Dan Abel > wrote:

> In article >,
> Omelet > wrote:
>
> > In article >,
> > blake murphy > wrote:
> >
> > > 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 bitch" -- Jack Nicholson

In article >, "cybercat" >
wrote:

> > wrote
> >
> > 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.

I thought that Mole-asses came from furry little underground critters?

Larn sumthin' new every day!
--
Peace, Om

Remove _ to validate e-mails.

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

"Omelet" > wrote
>
> I thought that Mole-asses came from furry little underground critters?

hahaha! I remember that joke!

In article >, "cybercat" >
wrote:

> "Omelet" > wrote
> >
> > I thought that Mole-asses came from furry little underground critters?
>
> hahaha! I remember that joke!

Bee barf and mole asses...

It's what's for breakfast served with hotcakes.

<g>
--
Peace, Om

Remove _ to validate e-mails.

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

Omelet wrote:
> In article >,
> blake murphy > wrote:
>
>> 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.

Ewwww! lol

Becca

On Tue, 21 Aug 2007 10:28:06 -0500, Omelet >
wrote:

>In article >,
> blake murphy > wrote:
>
>> 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.

well, that's different then.

your pal,
blake

In article >,
Becca > wrote:

> Omelet wrote:
> > In article >,
> > blake murphy > wrote:
> >
> >> 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.
>
> Ewwww! lol
>
> Becca

Amazing what we consider to be food. ;-D
--
Peace, Om

Remove _ to validate e-mails.

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

On Aug 21, 1:36 pm, Omelet > wrote:
> In article >,
>
>
>
> Becca > wrote:
> > Omelet wrote:
> > > In article >,
> > > blake murphy > wrote:
>
> > >> 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.
>
> > Ewwww! lol
>
> > Becca
>
> Amazing what we consider to be food. ;-D

I often feel that way when I read this NG. Especially when people re-
post recipes off the Food Network.

> --
> Peace, Om

--Bryan

On Tue, 21 Aug 2007 09:56:11 -0700, Sheldon > wrote:

>smithfarm wrote:
>>
>> 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
>> are boiling sugar, it's a whole solution.
>
><pondering unintelligible scrawl>
>
>The sugar crystallizes out
>> 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.
snipped....

Yes, been there, seen that a lot.

aloha
roast beans to kona to email
farmers of Pure Kona

Bobo wrote:
> Omelet wrote:
> > Becca wrote:
> > > Omelet wrote:
> > > > blake murphy wrote:
>
> > > >> and sugar from a bee's ass is definitely o.k.
>
> > > > Honey does not come out of a bees ass...
>
> > > > It's bee barf. They regurgitate it.
>
> > > Ewwww! lol
>
> > Amazing what we consider to be food. ;-D
>
> I often feel that way when I read this NG. Especially when people re-
> post recipes off the Food Network.

Nothing wrong with that... it's posting recipes without attribution as
if their own that sucks.

In article . com>,
Bobo Bonobo(R) > wrote:

> On Aug 21, 1:36 pm, Omelet > wrote:
> > In article >,
> >
> >
> >
> > Becca > wrote:
> > > Omelet wrote:
> > > > In article >,
> > > > blake murphy > wrote:
> >
> > > >> 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.
> >
> > > Ewwww! lol
> >
> > > Becca
> >
> > Amazing what we consider to be food. ;-D
>
> I often feel that way when I read this NG. Especially when people re-
> post recipes off the Food Network.
>
> > --
> > Peace, Om
>
> --Bryan

<snicker>
--
Peace, Om

Remove _ to validate e-mails.

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

In article >, wrote:
>On Tue, 21 Aug 2007 09:58:01 GMT, (Phred)
>wrote:
>
>>In article >, Goomba38
> > wrote:
>>>Phred wrote:
>>>
>>>> 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.
>
>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.

It's not just a matter of crushing, filtering, and cooking for hours.
There's also a "clarification" stage involving lime and flocculents
added to the juice to, well, err... clarify it before it goes to the
evaporators to begin the "cooking" stages.

Cheers, Phred.

--
LID

> wrote in message
...
> On Tue, 21 Aug 2007 09:58:01 GMT, (Phred)
> wrote:
>
>>In article >, Goomba38
> wrote:
>>>Phred wrote:
>>>
>>>> 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

Do you have a favorite brand of Molasses to recommend?

Thanks.
Dee Dee

> wrote in message
...
> On Tue, 21 Aug 2007 09:56:11 -0700, Sheldon > wrote:
>
>>smithfarm wrote:
>>>
>>> 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
>>> are boiling sugar, it's a whole solution.
>>
>><pondering unintelligible scrawl>
>>
>>The sugar crystallizes out
>>> 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.
> snipped....
>
> Yes, been there, seen that a lot.
>
> aloha
> roast beans to kona to email
> farmers of Pure Kona

When I was a kid, it was sorghum that we boiled down in huge long pans over
a fire pit; usually over night and somebody would stir. Tasted like
molasses. I don't know the technique, but all of it was raised on our farm.
Dee Dee

On Wed, 22 Aug 2007 15:40:05 -0400, "Dee Dee" >
wrote:

>
> wrote in message
.. .
>> On Tue, 21 Aug 2007 09:58:01 GMT, (Phred)
>> wrote:
>>
>>>In article >, Goomba38
> wrote:
>>>>Phred wrote:

>
>Do you have a favorite brand of Molasses to recommend?
>
>Thanks.
>Dee Dee
>

Sorry, I don't. I haven't lived on a sugar plantation for almost 20
years. We got it straight out of the mill at that time and I don't
think I have ever bought molasses- I had something called ?Brer
Rabbit? long long ago.

Sorry.

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