On Fri, 24 Apr 2009 15:00:55 -0700, "Bob Terwilliger"
> wrote:

>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
>
>
A few decades ago, brown sugar was the sugar that came out of the
mill, before being sent to California to be made into white sugar.
That's what you remember. It was soft and irregular bits, but tasted
of molasses. It was sent to the refinery for the making into white
sugar.

aloha,
Cea who came from a 3rd generation sugar cane family and we hated beet
sugar:^)