I've been trying to do some research on whether or not a poorer community in Russia around the turn of the 20th century would have had any access to or knowledge of brown sugar. [more inside]
Please recommend your favorite pantry storage containers. [more inside]
If we assume the (increasingly accepted) view that sugar, in any decent quantity, is a highly unhealthy thing to eat, and that the main culprit is actually fructose, is there any good reason to not aggressively replace sugar or HFCS with dextrose? [more inside]
What was sugar like in Europe in 1631? If a recipe called for a couple ounces of sugar, was it conveniently granulated like it is now? [more inside]
I've been trying a no sugar/complex carbohydrates diet by dumping vegetables and canned salmon together with beans in a bowl, or dumping vegetables and canned salmon together with shirataki noodles in a bowl and then pouring in hot water. This gets old, fast. What are some ways to simply upgrade the taste of my meals, without added sugar, simple carbohydrates, or too much added salt? [more inside]
Which is worse in my diet? I know there are volumes of material on this subject (that's part of the problem) and that managing both of these is important. But which should I pay most attention to? Does fat really not make you fat (as the low-carb people say) or are both horrible? [more inside]
Really brief, dumb question about nutrition: How bad is sugar for you if you're not overweight/obese or diabetic? [more inside]
I found a very old box of Domino sugar cubes today and I am trying to get a better estimate on how old it is or what decade it is from. [more inside]
Pretty much what it says on the tin. What is a good sugar free (or as low sugar as possible) dessert I can make that travels well amd doesn't require refrigeration? [more inside]
Results from my annual show most things A-OK but one red flag -- a fasting blood sugar level of 108 mg/dl, which I read places me in pre-diabetes territory. This hit me like a sledgehammer because I simply cannot figure out how or why I would have this number considering my generally healthy, low-carb diet and decent weight. Some answers would be most welcome. Read on please. [more inside]
I'm not happy with the way I look or feel. I haven't been for a long time. I'm severely overweight, have high blood pressure with a family history of heart disease and diabetes, wake up with back pain every morning, have zero energy if it doesn't come in the form of an energy drink or shot, and just generally look like hell. What can I do to lose over 80 lbs and get myself to a healthy BMI for a 24yo 5'8' male when my brain acts like it really, really just wants to have me die of a heart attack by 35? Snowstorm inside. [more inside]
I have a large tupperware full of a crystalline white powder. It could be sugar, or it could be xylitol. How can I tell? So far I've found two possible ways: burn it and record the energy per gram; feed it to dogs. I would prefer not to do the second, as xylitol kills dogs. I'm open to the first, if someone wants to link me to a good experimental method for such. But I'd really love a third way.
Fruit juice is confusing. How do I figure out what's healthy versus what's not, and what about natural sugar? Even though the juices I'm using don't have sugar added, there's natural sugar, right? Are 3 pints of fruit juice and carbonated water each night, spread out between 7pm and midnight, bad for me? [more inside]
Sweets, that is. From the person who just ate an entire bag of Easter chocolate (which doesn't bother me, it's a rare occurrence) - I'm curious. Is there any scientific reason why "bad" foods like fats or sweets are better consumed spread out over time rather than consumed all at once? Assuming the same quantity of total consumption. Google has no answers except "don't eat lots of sweets." [more inside]
I'm trying to recreate this rainbow mosaic cake (by Cakes of Our Lives in Melbourne), and need candies for the sides. The best US possibility I've found is these rainbow tropical gum tabs from Sweetworks/Oak Leaf, but they seem to be available online only in bulk quantities, for use in mall gumball machines and the like. I need suggestions for either (1) other ways to source those chiclets (for instance, anyone know a large brick-and-mortar candy emporium that might be able to do a one-off mail order?), or (2) alternative brightly-colored square/rectangular candies that I could use to create the same effect. [more inside]
I already feel sheepish for asking this. I have a French colleague who swore up and down that there are places (prisons? He was vague, we were drinking) where sugar cubes are banned, because they are used to cut people in fights. A supposed bonus is that the sugar makes resulting wound heal poorly. This all sounds like the kind of BS I would be proud to make up myself, and it's surprisingly difficult to look up on Google. Has anyone else heard of this? Because if it's a thing, that is nutty.
I have a fairly good-size bag of very finely-granulated maple sugar. When I bought it at a farmer's market they told me I can use it "just like regular sugar!" but some googling implies that it works a little differently in baked goods. So given that I have very limited free time to experiment, I'm looking for some guidance on how to use it and recommended baked goods recipes that make use of the maple flavor. Extra bonus points for anything I can easily adapt to be nut-, egg-, and dairy-free.
Resolution time! I grew up eating junk food. Lots of it. My fruit/veggie intake is minimal to non-existent. Though my BMI is in the healthy range, I know I can't possibly be healthy with decades of this diet. Where do I even start to relearn how to eat? [more inside]
Why do I find a very low calorie diet easier than moderately low calorie diet? [more inside]
Most people have heard the mantra that wheat bread is "good" but white bread is bad. However, virtually all commercial wheat breads contain added sugars in some form (molasses, etc.) while it is possible to obtain commercial white breads with zero added sugars (e.g. scali or Italian bread) and sugar is meant to be "bad" for us, contributing to cancer, obesity and diabetes. From a scientific or evidence standpoint, how do the relative merits of sugarless white and whole wheat breads stack up assuming one buys the best quality option from each category?
Mefites who have given up sugar (or some other beloved but harmful substance): does it get any easier? [more inside]
Is it healthier to drink fruit juices or to avoid them? [more inside]
"Curing" bipolar II through diet (specifically, by giving up sugar, alcohol and caffeine). Is this BS? [more inside]
I cut out refined sugar for a week, and the results to my body have been rapid and dramatic. What could be metabolically going on here? [more inside]
Help me find tasty beverages that don't have caffeine, alcohol, or loads of corn syrup. [more inside]
What should I do in the immediate short term before my appointment to talk about blood sugar issues with my psychiatrist? [more inside]
My dad is around 70 years old and has subsisted on a steady diet of shortbread cookies (those ones in the yellow box from the convenience store) and vanilla Ensure drinks for the past 2-3 years. How can we help him to help himself and eat real, nourishing food? [more inside]
Is there any chewing gum available in the U.S. that does not use artificial sweeteners? Except for Clark's Teaberry, that is... [more inside]
Bakingfilter: What can I do with superfluous boiled browned butter + brown sugar? [more inside]
Can anyone recommend a great brand of coffee that will aid me in drinking my coffee black rather than with cream and sugar? [more inside]
Our sugar and carbohydrate consumption causes our bodies to store the glucose as fat. Why does the food pyramid tell us to eat more of that food? [more inside]
Where can I find a 2oz energy shot that's not made with artificial sweetener? [more inside]
Has anyone successfully given up refined sugar (long term)? What were the benefits you noticed? [more inside]
Mountains of sugar and fruit in glass jars in the pantry: What the heck is my mother making? [more inside]
Please scare the hell out of me with regard to sugar. I maintain a healthy BMI, cycle 100km+ a week and eat lots of fresh fruit and vegetables. My diet is primarily vegetarian with the occasional meal of fish. I also eat a metric crap-tonne of chocolate and other sugary foods. What specific health risks is my high sugar consumption exposing me to and how can I cut back? [more inside]
I'm curious about trying regular fasting for general health (not weight loss nor spiritual reasons) but I'm finding a lot of woo. [more inside]
Be gone, processed sugars! But I need some help, please. [more inside]
If I'm significantly short on white sugar in a recipe, can I make it up with other types of sugar? [more inside]
[recipe hunter for sugar free and splenda free sweets]: in search of recipes that are fun desserts but which contain no processed sugar or "artificial sweetners." [more inside]
BakeSaleFilter: I am a confident baker, but I'm a total novice at the art of exchanging baked goods for money. I have three bake sales to participate in the next week. What are your crowd-pleasing-est single serving recipes? (I should mention that two of these sales are giving a prize to the person whose goods sell the quickest. MeFi, I really want that 20% off coupon.)
If I combine two parts white granulated sugar and one part water (by volume), how much 2:1 sugar syrup will I end up with? Alternatively, if I boil down a 1:1 sugar syrup (say 16 cups water and 16 cups sugar), at what final reduced volume will I have achieved a 2:1 solution? [more inside]
I Lost 60 lbs and cured metabolic syndrome (insulin resistance) quickly on a modified Atkins diet. Can I start juice fasting without raising my sugar/insulin levels and "blowing up" again. I am down to about 5% bodyfat with normal blood sugar and LOVING it. How can I juice without upsetting my sugar/insulin balance again? Is it worth it? [more inside]
Market Spice tea is allegedly only sweetened with orange oil and cinnamon, but to me it tastes like sugar. Is there really no sugar in Market Spice? Does this vary by company/maker/country? Is the same for Decaf and Rooibos Market Spice? My wife is low-carbing and I'm pregnant - we both need to stay away from sugar, but love this tea. We buy it at a tea shop - no ingredients listed.
What does a fasting blood glucose of 102 mean? [more inside]
About 1/ week, I have a major sugar binge. It's always candy and never cake or other sweets. I usually end up eating more than a couple servings of candy in these binges. Now, I am a healthy weight, and my diet in every other way is balanced and healthy for the most part. I am wondering how bad of a health impact these sugar binges can have? Especially in the long term. I am in my mid-20's.
Please explain how these sweet-tasting teas are advertised as "no sugar added" ? Only some contain rooibos. Does that mean there is sugar present from other ingredients? If so, how much? [more inside]
Ways to dispose of 10kg of maltodextrin powder - not via my digestive system or the bin. [more inside]
Is the "sugar hangover" scientifically verified? I don't mean the kind of crash that happens when you eat too much candy, but an individual's reaction to any consumption of sugar whatsoever. [more inside]
Is sugar withdrawal a real thing, and is it the reason for my odd symptoms? [more inside]
There was a vaudeville dog act in the Broadway play "Sugar Babies" that I saw back about 1980. It was a comedian with a bassett hound. Does anyone remember who it was? Or a youtube link?