Cindy wrote:

> I don't use much white sugar. Usually saccharin in coffee and brown sugar
> most everywhere else.

I always used to think that brown sugar had not been processed as much as
white sugar, so it was somehow more healthy or "natural." In fact, the
opposite is true: Brown sugar is made by starting out with refined white
sugar and processing it *more*: Specifically, brown sugar is made by adding
molasses to white sugar.

Nowadays I just use whatever seems to best give me the taste I'm after.

Bob