On Apr 24, 6:00*pm, "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.

Me, too. And that's usually brown sugar. I tried Haagen Dasz' brown
sugar
ice cream, and it was everything the label promised.

My late brother-in-law worked in the sugar industry, and refused to
eat
"Sugar-in-the-Raw".

Cindy Hamilton