It's hard to find local honey here these days. Too many bees dying. I read that raw honey is the best, but I don't like it. I hate Stevia too. Monk's fruit is a little better. It's okay.
It may be worth the drive to find one as nearby as possible. Usually agricultural cooperatives have listings for honey producers. You can find it various forms and flower bases. I have a diabetic family member who uses monk fruit. Bees are absolutely essential to survival as they are the major pollinators. We donтАЩt require sugar, you can get the same joy from organic fruitтАжin my opinion. Except my spouse and I enjoy quality dark chocolate and the occasional custard style ice cream.
Stevia is used as birth control in its local areas. Actually where I live Maple syrup is produced. It is better for us than sugar and use less (if you are smart) and adds a nice flavor. We all eat some sugars, and we need some. But starting your day with sugar pops and Cap'n Crunch and Cinnabons . . . not so much.
White in color (must be a supremacist according to Joe Blow Biden) but tases awesome. I take a tablespoon daily, and wash it down with a glass of water.
Unfortunately,
The bees follow me around all damn day, trying to get me to buzz back in their ears ! The nerve !!
No surprise. The U.S. doesn't have regulations on the food industry like other countries do. Many chemicals (e.g. pesticides) used here are banned in Europe. I think GMOs are banned there too, but not here.
IтАЩve been trying to remember the last time I drank a "soda,тАЩ had this conversation yesterday in Costco where they sell LOTS of sodas тАФ and Coca Cola from USofA AND Mexico, guess which one uses "sugar," - I remember buying a case or two of the Mexican Coca-Cola 20-30 years ago; and that was that. SinтАЩs mom loves her Diet Coke and I donтАЩt think IтАЩve seen sodas in sonтАЩs house.
Me: IтАЩm a litre of semi sweet honey tea in the morning.
If you compare a regular American coke and a Mexican coke made only with sugar, the taste difference is huge. Mexican cokes are so much better and taste like the cokes I remember from childhood. If you want an occasional coke as a treat, find one that is the Mexican version!
Yes, cane sugar is best. The word processed is so much an abused epithet. This is a marketing ploy and strategy to once again fool the hapless consumer. Processed means "refined, having impurities removed". Unprocessed food, IMO, should be black box labeled, such as: [Warning: Contains Unknown Impurities] or [Not PureтАФUse at Your Own Risk].
Acrylamide forms from frying, roasting and baking at high temperatures. People like the taste of grilled meat that has been darkened, but it contains acrylamide, which is toxic.
Barbara, thus has been flying around on the interwebs lately, finally took a look myself. The studies that I found date back to early 2000s (there are many more, just what I found) that looked at the formation acrylamide during cooking. 1) doesnтАЩt require HIGH heat, 180┬░C/~350┬░F is sufficient - so, normal baking/cooking temps; 2) mostly methionine and arginine that have the reactive group - interestingly, these are highest in plant sources (potatoes, flour,тАж); 3) the studies were carried out in aqueous solutions with free amino acids - I didnтАЩt find studies using proteins so I donтАЩt know how the formation of acrylamide is affected by the two amino acids present only as part of a protein (I also didnтАЩt look that hard); 4) the studies I saw had the free amino acids in equi-molar amounts with glucose - necessary for the reaction (Maillard reaction). I frequently came across "wiggle" words: "particular" conditions, the formation of acrylamide "may" occur,тАж
So, while itтАЩs possible and acrylamide probably can be detected, I wouldnтАЩt lose sleep over it.
This caught my interest first time тАШround because I use to use acrylamide back in the 80s when I was working on developing an in vitro glucose sensor for an synthetic pancreas - I was forming thin membranes of polyacrylamide containing an enzyme - had to come up with a protocol for polymerization that wouldnтАЩt destroy the enzyme. Fun stuff, fun days. Anyway, one of the issues I was concerned about up front, since this membrane would eventually go IN the body, was the issue of free acrylamide post polymerization. Turned out to be a non-issue, any neurological deficits I have today I came about naturally. Miss those days - my biggest worry these days is feeding the katz sufficiently so they donтАЩt eat my face at night. ЁЯСжЁЯРИ
BINGO !
Look up Acrylamide formation from refined sugars. Pure cane sugar, not so much
Thank you for the info about pure cane sugar. I keep it on hand. I don't use it much so it lasts a very long time.
I think, where you are ableтАж organic, locally sourced honey is best. Although, my father likes steviaтАж which I hate.
It's hard to find local honey here these days. Too many bees dying. I read that raw honey is the best, but I don't like it. I hate Stevia too. Monk's fruit is a little better. It's okay.
It may be worth the drive to find one as nearby as possible. Usually agricultural cooperatives have listings for honey producers. You can find it various forms and flower bases. I have a diabetic family member who uses monk fruit. Bees are absolutely essential to survival as they are the major pollinators. We donтАЩt require sugar, you can get the same joy from organic fruitтАжin my opinion. Except my spouse and I enjoy quality dark chocolate and the occasional custard style ice cream.
Stevia is used as birth control in its local areas. Actually where I live Maple syrup is produced. It is better for us than sugar and use less (if you are smart) and adds a nice flavor. We all eat some sugars, and we need some. But starting your day with sugar pops and Cap'n Crunch and Cinnabons . . . not so much.
I have also found local honey producers.
My VT neighbors make the syrup. Like godly goodness on my pancakes
YeahтАж I remember тАШpeanut butter captain crunchтАЩ.
I buy local RAW honey.
White in color (must be a supremacist according to Joe Blow Biden) but tases awesome. I take a tablespoon daily, and wash it down with a glass of water.
Unfortunately,
The bees follow me around all damn day, trying to get me to buzz back in their ears ! The nerve !!
https://pubmed.ncbi.nlm.nih.gov/27374529/
Thank you.
Thanks for the lead.
Anytime !
Why is the same soda sold in the US sold with cane sugar in Kenya, but not in the US? (I donтАЩt drink any soda, except on extremely rare occasions.)
No surprise. The U.S. doesn't have regulations on the food industry like other countries do. Many chemicals (e.g. pesticides) used here are banned in Europe. I think GMOs are banned there too, but not here.
Greece bands GMO's. So does France but they use tons of chemicals on the crops! Been to Greece and their food tastes wonderful!
Yes, I found a big difference in the UK many years ago while visiting.
IтАЩve been trying to remember the last time I drank a "soda,тАЩ had this conversation yesterday in Costco where they sell LOTS of sodas тАФ and Coca Cola from USofA AND Mexico, guess which one uses "sugar," - I remember buying a case or two of the Mexican Coca-Cola 20-30 years ago; and that was that. SinтАЩs mom loves her Diet Coke and I donтАЩt think IтАЩve seen sodas in sonтАЩs house.
Me: IтАЩm a litre of semi sweet honey tea in the morning.
There are undoubtably many differing regional/international names for carbonated beverages.
If you compare a regular American coke and a Mexican coke made only with sugar, the taste difference is huge. Mexican cokes are so much better and taste like the cokes I remember from childhood. If you want an occasional coke as a treat, find one that is the Mexican version!
Lcs is cheaper!
Same reason you can buy a brand new Ford F350 diesel overseas, with ZERO emission controls
Because tentacles of the blob dont reach that far
Yes, cane sugar is best. The word processed is so much an abused epithet. This is a marketing ploy and strategy to once again fool the hapless consumer. Processed means "refined, having impurities removed". Unprocessed food, IMO, should be black box labeled, such as: [Warning: Contains Unknown Impurities] or [Not PureтАФUse at Your Own Risk].
Dr Berg fan, eh?
Fan? No.
I'm really not a fan of much, other than a good cup of coffee, and a nice backrub, or big bowl of homemade chicken soup, on the rare occasion.
Acrylamide forms from frying, roasting and baking at high temperatures. People like the taste of grilled meat that has been darkened, but it contains acrylamide, which is toxic.
Barbara, thus has been flying around on the interwebs lately, finally took a look myself. The studies that I found date back to early 2000s (there are many more, just what I found) that looked at the formation acrylamide during cooking. 1) doesnтАЩt require HIGH heat, 180┬░C/~350┬░F is sufficient - so, normal baking/cooking temps; 2) mostly methionine and arginine that have the reactive group - interestingly, these are highest in plant sources (potatoes, flour,тАж); 3) the studies were carried out in aqueous solutions with free amino acids - I didnтАЩt find studies using proteins so I donтАЩt know how the formation of acrylamide is affected by the two amino acids present only as part of a protein (I also didnтАЩt look that hard); 4) the studies I saw had the free amino acids in equi-molar amounts with glucose - necessary for the reaction (Maillard reaction). I frequently came across "wiggle" words: "particular" conditions, the formation of acrylamide "may" occur,тАж
So, while itтАЩs possible and acrylamide probably can be detected, I wouldnтАЩt lose sleep over it.
This caught my interest first time тАШround because I use to use acrylamide back in the 80s when I was working on developing an in vitro glucose sensor for an synthetic pancreas - I was forming thin membranes of polyacrylamide containing an enzyme - had to come up with a protocol for polymerization that wouldnтАЩt destroy the enzyme. Fun stuff, fun days. Anyway, one of the issues I was concerned about up front, since this membrane would eventually go IN the body, was the issue of free acrylamide post polymerization. Turned out to be a non-issue, any neurological deficits I have today I came about naturally. Miss those days - my biggest worry these days is feeding the katz sufficiently so they donтАЩt eat my face at night. ЁЯСжЁЯРИ