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Country Discussion Topics
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Honey vs. Sugar
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Gyp-Wy    Posted 03-05-2003 at 09:31:43       [Reply]  [No Email]
Can anyone tell me the differences in using honey vs. sugar vs. brown sugar, etc? Just trying to do little things to stay healthy and this area has a lot of honey production. Is the brown sugar in grocery stores really more healthy than white sugar?


mo    Posted 02-03-2008 at 04:51:41       [Reply]  [Send Email]
You guys are all wrong, Sucrose is Sucrose!

White Sugar, Brown Sugar, Maple Sugar, Honey, Raw Sugar!

You can tell yourself whatever you want. They all have trace
elements of other stuff. WHen all these Sucrose products go
thru your body they end up as Sucrose in your Blood!

Maple trees, Beets and Bees are not filters for pesticides and
other chemicals that THEY consume.

Refined Sugar does go thru a charcoal filter trapping other
carbon-based impurities ("organic" chemicals).

If you must use sugar - WHite sugar may be the healthiest for
you. If you want to be Healthy dont use ANY added Sugar.

WHat you need to do is stay away from Fructose.

- Fructose has no enzymes, vitamins, and minerals… so it takes
micronutrients from your body to assimilate itself.
- Fructose is not converted to useable glucose, but instead is
removed by the liver.
- Fructose converts to fat more than other sugars leading to
greater weight gain.
- Fructose raises serum triglycerides.
- Fructose increases total cholesterol and LDL cholesterol.
- Fructose reduces insulin sensitivity.
- Fructose interferes with the metabolism of minerals and
chelates minerals out of the body including iron, calcium,
magnesium, zinc and copper.
- Fructose browns food more easily which decreases protein
quality.
- Fructose increase lactic acid in the blood.
- Fructose can cause bloating, gas and diarrhea.

What a note to end on!



No Sugar    Posted 04-24-2003 at 13:47:45       [Reply]  [No Email]
Honey from bees in your community is healthy and will help protect you from allergies. This is because compounds in the flowers from which the bees make honey prepare your system for later contact with them more directly.

More importantly, PROCESSED SUGAR IS POISON!! Eliminate it completely from your diet! Honey is a good alternative; so is nectar from the agave plant.


mo    Posted 02-03-2008 at 04:54:10       [Reply]  [Send Email]
any science behind your statement?



rhudson    Posted 03-05-2003 at 19:03:06       [Reply]  [Send Email]
Hi, might i suggest that you
stay away from imported honey. it very likely to have unrecomended chemicals in it.(pesticides), to be adulterated with sugar and cornsugars. from what i have seen, just about all the imports suffer from too high volume of water. not only is thin but this also causesfermentation (bubbles and foam at top of jar). pay the extra few cents to get good quality honey from a local producer. it will help keep him in a hobby and you'll appreciate the taste.


Lazy Al    Posted 03-05-2003 at 16:56:22       [Reply]  [No Email]
I alway thought white sugar was made from sugar
beets and brown was make from cane . I eat raw honey every day on toast . The stuff you get in the store has been pocessed I think, not
the same as raw honey . When Honey was being bought in from China I heard it had some bad stuff in it
that they were treating their bees with . I guess it's been banded for now anyway That's why it's selling for $10 a Qt now
I'm no expert on bees and honey though On any thing else either as far as that goes
Al


Ludwig - well    Posted 03-05-2003 at 14:31:51       [Reply]  [No Email]
I know I like honey/brown sugar/maple syrup better than white sugar.
Somebody said brown sugar is white with molassas added. I'm not sure thats right, I'd think that brown was rendered from molassas which is cooked out of sugar cane but again I'm not sure.
I like the flavor that honey/brown sugar/maple syrup adds to my tea so I use those exclusively. In the islands (we went to Barbados a few years ago) they give you raw sugar, which to my taste is alot like dark brown sugar...


Brown Sugar    Posted 03-05-2003 at 16:30:12       [Reply]  [No Email]
We just checked the ingrediants on a package of brown sugar. Guess what?? Molasses is listed with 2 kinds of sugar!!! What does your's say?


Tom A    Posted 03-05-2003 at 11:37:43       [Reply]  [Send Email]
OK, honey substitution first:

1/4 c sugar is replaced by 1/3 cup honey & reduce liquid by 1 T

1/3 c sugar is replaced by 1/2 cup honey & reduce liquid by 2 T

1/2 c sugar is replaced by 2/3 cup honey & reduce liquid by 3 T

3/4 c sugar is replaced by 1 cup honey & reduce liquid by 1/4 c

1 c sugar is replaced by 1 & 1/3 cup honey & reduce liquid by 6 T

Note that in baked goods like cakes, substituting large amounts of honey for sugar can make the product heavier in texture, so you should only substitute half the amount of sugar called for. When baking, reduce oven temperature by 25 degrees to keep it from getting too brown.
(Been keeping bees a little while!)

I understand that, opposite what I always thought, brown sugar is *not* less refined than white sugar, but is actually white sugar that has had molasses added to it!

Good luck with your honey!

Tom
Bkeepr@aol.com


donna in wv    Posted 03-05-2003 at 13:51:26       [Reply]  [Send Email]
are bees hard to get started? i've always been curios and now that i space and time i'd like to give it a try. how do you get started? neighbor said i'd get a lot more cukes with bees,how come? thanks for any help you can give me


Salmoneye    Posted 03-05-2003 at 13:00:56       [Reply]  [Send Email]
I stand corrected, Sir...

I was apparently quoting only the ratios for Maple Syrup...

For 1 Cup of cane sugar, use ¾ Cup Maple Syrup.

When substituting maple syrup, decrease other liquids by 2 to 4 tablespoons per 1 Cup of syrup used...



Hey Tom    Posted 03-05-2003 at 12:24:47       [Reply]  [No Email]
I know you are probably prejudiced (in a good way) but is Honey better for your health than sugar? It looks like white or brown sugar is the same as far as health is concerned if you guys are correct and molasses is the only dif.

Gyp


yep, I'm predjudiced    Posted 03-05-2003 at 13:00:00       [Reply]  [No Email]
but lots of folks really believe in the health benefits of honey. I've got enough "regular customers" that swear local honey helps their allergies to think there might be something to it. And it is a fact that honey kills germs, which is why it was used as a wound and burn dressing for at least two thousand years. But as far as "healthier" I don't know.

I just happen to like the stuff, so I eat it a lot and I look pretty darn good for 105, if I don't say so myself! ;-)

Tom


rhudson local pollen    Posted 03-05-2003 at 18:54:28       [Reply]  [Send Email]
I think i read somewhere that the pollen in the honey (all honey has pollen particles in it) May cause the body to form an immunity to the same spores that are inhaled. as you said, it has been used to heal wounds, but i think that has to do with an antibacterial emzine that is present in the honey.


Burrhead    Posted 03-05-2003 at 11:47:32       [Reply]  [No Email]
That's right Tom. Molasses is what brown sugar is.

I figgered some of them jug butt yuppies that watch Julia Child and Martha Stewart would have give the answer.

All the yuppies must be watching Bob Villa this year. That'll come in handy when we go to building new 2 story outhouses.


Tom A -- say Burr....    Posted 03-05-2003 at 11:54:03       [Reply]  [No Email]
you callin' me a yuppie?

Afraid I'm too old and definately not "upwardly mobile" anymore. :-)

Tom
But I *can* help ya with that 2 story outhouse, if you'd like!!


Burrhead    Posted 03-05-2003 at 14:30:07       [Reply]  [No Email]
you know I would'nt call ye a yuppie Tom.

I saw pix of a 2 story here while back. I think it was in Iowa. Some feller had a dozen or so kiddoes and built it joined onto the side of the main house which was also 2 story.


Salmoneye    Posted 03-05-2003 at 09:42:01       [Reply]  [Send Email]
I was always told to use 2/3 to 3/4 honey, syrup or molasses in relation to white sugar...

That would mean when a recipe calls for a cup of sugar you only use 2/3 to 3/4 cup of any of the above...

You are also supposed to use 4 tablespoons less liquid when you sub the above for dry sugar...

As for white vs brown sugar...Brown is just not bleached...

I think...

;-)


Michawn Giovannoni    Posted 11-08-2003 at 10:09:53       [Reply]  [Send Email]
Nope, RAW sugar is the unbleached version of sugar. White sugar is bleached, brown sugar is white sugar with light or dark molasses added, this adds the color, the different taste and the dark or light version of brown sugar that you can get in the store. RAW sugar is a bigger grain of crystal, usually can find it next to the regular sugar or in the natural food section of your store.


Michawn Giovannoni    Posted 11-08-2003 at 10:09:16       [Reply]  [Send Email]
Nope, RAW sugar is the unbleached version of sugar. White sugar is bleached, brown sugar is white sugar with light or dark molasses added, this adds the color, the different taste and the dark or light version of brown sugar that you can get in the store. RAW sugar is a bigger grain of crystal, usually can find it next to the regular sugar or in the natural food section of your store.


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