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To: Just My Opinion who wrote (2268)	8/28/1998 1:15:00 AM
From: Cavewoman	Read Replies (1) \| Respond to of 26163

Anyone...long way back right now but... you said: <<One alternative is sugar, which has it's own problems. This is why they looked for a substitute to begin with, I believe.>> Sugar has been getting a bad rap in the press. It's a natural product, grown from cane but not good for Diabetics who have to watch their intake. Also, most of us use processed sugar...that's what makes it white. How many chemicals are added is anyone's guess. Also, sugar, processed and non-processed has an average of 15 calories per teaspoon. They are called empty calories because there is no significant food value to the calories. <<Another alternative is honey, but for some reason, honey never became the substitute that it possibly should have. I don't know why, maybe it doesn't "cook" well.>> Honey is used too but also has too many calories for the yuppies. About the same as sugar though the calories do carry some nutritional value with some vitamins and minerals. The biggest problem is calories and the taste. You can use honey as a substitute for sugar in most cooking but there is an added taste that isn't found in white sugar. I like honey in tea but not in coffee. Maple syrup can also be used as a substitute but I know I don't like it in my coffee. It adds too much taste though it is good in some bread recipes. And I'm not sure but I think from my research, maple sugar has more calories per teaspoon than white sugar. There is also sugar made from beets...that is also found in the white variety. The overweight yuppies and the overweight in this country seem to think that if they drink soda and coffee with calorie free sweeteners then they are doing something to controll their weight. I find that amusing...just like the people who think they are getting less fat in margaring than butter. Margaring has as much if not more and a worse kind of fat than butter. The butter versus margarine thing is a colesterol thing and everything should be used in moderation. That's the only way to lose weight. Anyway...a natural sweetener that is truly natural meaning grown from plants and not grown in a laborotory that would equal the somewhat non-taste but sweenening affect of white sugar is a great find though I think it has been used for years in remote areas. Also, if it could be used by diabetics in their cooking and other foods that would be great. Diabetics have to controll their comsumption of sugars so the don't have to take a lot of insulin. Also...for the overweight who think that they can drink a 6 pack of soda per day and not gain weight even though they eat lots of fatty foods...well...it will be a great seller. Sorry this is so long...this is something I've studied over the years, Ginger/Block Island's Cavewoman