Quote:
Originally Posted by nomesque
It's kinda like comparing almond essence with almonds, or whey powder with whole milk. White sugar is so processed, and the molecule chain so much shorter (that right, people who've studied chem less than 15 years ago?) that it's in the same group (sugars) but quite a lot different in its nutritional effects.
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I don't quite agree and there is a lot of discussion about this in academic circles. Also disagree with the notion of "processed" (you say that like it is a bad word) when a better term is "purified" from a chemical perspective. From where I stand, little wrong with
sucrose (table sugar),
fructose,
glucose, and then there is
high-fructose corn syrup, a different beast altogether (which I think is currently popular in the US and increasingly so in the rest of the western world). Honey, a natural product, is actually a mixture of all the different sugars:
Typical honey analysis
* Fructose: 38.5%
* Glucose: 31.0%
* Sucrose: 1.0%
* Water: 17.0%
* Other sugars: 9.0% (maltose, melezitose)
* Ash: 0.17%
* Other: 3.38%
But hey, whatever floats your boat. I think sucrose is unfairly "criminalized"
