[Sca-cooks] Re: Wafers was

[Jim and Andi]

There are completely period, unrefined sugars out there, but you'll have to
test any recipes you make with them. I have used gur before, it is unrefined
sugar cane sugar, it comes in blocks that you have to grate. It is
completely period, I can send documentation if you need it. You can get it
from Latin markets under the name "piloncillos" or in Indian and some ME
markets under the name "gur" or "black sugar". There's also "jaggery" which
is unrefined palm sugar and is mostly from SE Asia, but I have no idea how
you'd document it. Both have basically the same taste as brown sugar but not
the same smell. It's not unpleasant, but it may be one reason for Asian and
SE Asian sweets having aromatics in them like kewra, orange flower or rose.

Madhavi

-----Original Message-----
From: sca-cooks-admin at ansteorra.org [mailto:sca-cooks-admin at ansteorra.org]On
Behalf Of A F Murphy
Sent: Saturday, January 26, 2002 7:41 AM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Re: Wafers was

There is no real nutritional  difference between brown and white sugar,
and Huette, before making yourself crazy, make sure she will eat brown
sugar. Most people who won't eat "white sugar" won't eat brown, either,
but will eat honey. (Which also has no real benefits, but is, at least,
period...)

Whole wheat flour has not just the bran but also the germ.  Which means
not just fiber but also a wide range of B vitamins.

At one point, years ago, my husband was refusing to eat the whole wheat
bread I bake, but complaining that he needed more fiber in his diet, and
considering getting wheat germ because someone had told him it was
healthy. I ended up baking bread with white flour, to which I added bran
and wheat germ, because it made him happy... So the bread cost twice as
much, had the same values, he was happy and would eat it, and I felt
sort of stupid...

Philip & Susan Troy wrote:

>
> You know, I've been reading this and wondering if anyone else has
> noticed that brown sugar is simply white sugar mixed with a small amount
> of molasses, and is probably more of an emotional palliative than an
> actual, healthier alternative. But then one could say the same thing
> about whole wheat flour (white flour also being wheat flour): it is,
> chemically speaking, more or less white flour with bran added. No, it's
> not made that way, but its composition amounts to it in most respects.
> It _is_, for most people's needs, probably a healthier alternative to
> white flour.
>
> Adamantius (hey, that reminds me... I have a note here describing what
> the incoming Crown of the East will and won't eat...)
> --
> Phil & Susan Troy
>
> troy at asan.com
>
>


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