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Old 10-12-2018, 06:52 PM   #1
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Article: Subbing Honey for Sugar

I clicked on this article hoping to learn something I didn't know. I don't use honey a lot. However, after reading this article, I've concluded it's not worth the effort.


https://www.thekitchn.com/4-rules-fo...d-goods-230156
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Old 10-12-2018, 09:21 PM   #2
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Awwwwwwe, Honey, don't be so mean to me. ~signed Honey
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Old 10-12-2018, 09:36 PM   #3
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I can't leave my sugar for you.
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Old 10-12-2018, 10:41 PM   #4
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Old 10-13-2018, 04:57 AM   #5
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ahhh, you beat me to it

I was just doing a little research to make sure I got the lyrics right before I posted, and there it was
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Old 10-13-2018, 08:23 AM   #6
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Quote:
Originally Posted by Andy M. View Post
I clicked on this article hoping to learn something I didn't know. I don't use honey a lot. However, after reading this article, I've concluded it's not worth the effort.


https://www.thekitchn.com/4-rules-fo...d-goods-230156
I take "The Kitchn" with a big grain of salt They don't seem to know what they're talking about half the time. In that article, for example, she said honey is about 20 percent water, which is true. Then she went on to say that honey burns faster than sugar because it has more sugar in it. It's 20 percent water but has more sugar than sugar?!

Things that make you go "Hmmmm..."
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Old 10-13-2018, 09:38 AM   #7
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I take "The Kitchn" with a big grain of salt They don't seem to know what they're talking about half the time. In that article, for example, she said honey is about 20 percent water, which is true. Then she went on to say that honey burns faster than sugar because it has more sugar in it. It's 20 percent water but has more sugar than sugar?!

Things that make you go "Hmmmm..."
I assumed that meant honey is sweeter than sugar because its sugar is fructose rather than the sucrose that is granulated sugar.
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Old 10-13-2018, 11:40 AM   #8
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I assumed that meant honey is sweeter than sugar because its sugar is fructose rather than the sucrose that is granulated sugar.
Then she should have said that. I just think their writers and editors are not very good. I used to read the site regularly but I got tired of it. Check out the comments sometime. A lot of their readers are more knowledgeable than the writers.
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Old 10-13-2018, 02:54 PM   #9
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I swapped white sugar for agave nectar a long time ago. You use 2/3 part agave to replace 1 part sugar and agave doesn't spike your blood sugar index. The oly place where you can't swap agave for sugar, or honey for that matter, is where the sweetner needs to crystalize, such as the coating on candy apples.
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Old 10-13-2018, 03:12 PM   #10
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I clicked on this article hoping to learn something I didn't know. I don't use honey a lot. However, after reading this article, I've concluded it's not worth the effort.

I concluded the same thing decades ago in my nutritional studies. On the molecular level, the human body can not tell the source of glucose, can't tell if it came from molasses, honey, turbinado sugar, maple syrup....glucose is glucose. And since it was tricker to bake with honey than sugar and white granulated sugar is cheaper than honey, I exclusively use sugar for all needs.
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