A Dutch study disagrees.
Nice cite, but there’s quite a few studies on Google scholar that seem to think otherwise. Admitedly it’s still in dispute.
I’m a little surprised myself, as a respected physician friend of mine who deals with the obesity epidemic does seem to think that HFCS has lower satiety than sucrose. I list that site because when I was searching for HFCS and sucrose double-blind studies, I came across a number of links that seemed to suggest what the above article reports. Admittedly, I was only skimming, so they may all cite the same study.
As others suggest, I thought there was a slight difference: evaporated cane juice to me sounds as though the molasses hasn’t been removed. The health differences would be virtually nonexistent (there might be a trace of a trace of trace minerals left behind), but there could be a flavor difference.
The evaporated cane juice still has some molasas taste, like brown sugar. To me that makes it seem a little sweeter, so I use about half as much.
Interesting. It looks like Pepsi will be launching sugar versions of their cola and Mountain Dew sometime in April.
Of course. What’s the meme? Sugar = gooooood. HFCS = baaaaaaad.
I WONDER how well this SHIT will SELL after I put my TASTE TEST VIDEOS on YOUTUBE and prove to everyone that they’re paying MORE for something that tastes EXACTLY THE SAME!!! MUHAHAHAHA!!!
<pulls cape over face, throws smoke bomb at his feet, and runs>
There’s absolutely no doubt it’s a marketing ploy. Still, I’m curious.
Plenty stupid. And they’re right, much of the time. I almost got into a shouting match with someone – a very educated, somewhat politically powerful person – at a party because he insisted that brown sugar was a healthier alternative to white.
Technically, theoretically, nitpickingly, he might have been a little bit right in principle although not to any detectable extent in practice. Most brown sugar is made by adding molasses to regular white sugar, and the molasses does have what LHoD called “a trace of the trace minerals” (iron, magnesium, potassium) that refined white sugar doesn’t have. But the amount of those minerals that you’re likely to get from the typical portion of brown sugar in baked goods or something is pretty minute.
However, now that you know this, you’ll never have to buy brown sugar again. Just get a jar of ordinary molasses, which keeps forever, and use 2 tablespoons of molasses to a half cup of white sugar: voila, one-half cup of brown sugar, fresh and tasty. (Double molasses amount if “dark brown sugar” is called for.)
Voila, no more having to buy wastefully packaged boxes of brown sugar that never contain exactly the amount you need so there’s always some left over that sits in the cupboard until it dries out and acquires the consistency of a brick so you can’t use it for anything requiring volume measurement.
Mix your freshly-made molassy-brown sugar with a little balsamic vinegar to make a glaze for sliced fresh strawberries: toss strawberries in glaze and let them sit for about half an hour. Oooooh yummy yummy yumyumyum (sorry, I skipped lunch today so I’m vulnerable to food thoughts).
Ewww. Sugar sweetened Mountain Dew tastes nothing like the chemically goodness of Mountain Dew. Really.
Every time I drink American Coke, it feels soft, almost blunted. It lacks the pleasant little “bite” I get from cane sugar Coke - glass *or *plastic bottled.
Alternately, brown sugar’s moistness can be restored by putting a piece of non-glazed terra cotta, soaked in water beforehand for maybe a half hour and then dabbed off, into the sealed container with the hard sugar and covered again. The sugar will absorb the moisture and be good to use again.
Apple slices or a slice of fresh bread, left overnight, will do the trick as well, but the terra cotta can be reused indefinitely and one “dose” of water will last quite a while.
Or if you need the brown sugar now. just carefully microwave it 30 seconds or so at a time, watching closely to make sure you don’t melt the sugar.