Originally Posted by Whiskadoodle
I do not care for beet sugar. I think it's granules are too granular.
Me too. When creaming my sugar & butter together at Christmas time last year it never quite reached the texture I was expecting, nor did the dough handle normally (was making kringla) using beet sugar.
Despite what the sugar beet industry tries to tell you ~ they're after your $$ and it's in their best interest to tell you is there "no significant" difference ~ I think there is. And sugar beet "brown" sugar is just plain gross, imo.
I don't have any white sugar here right now. If I absolutely have to use some sugar for something I'm using palm sugar which scores a very low GI @ 35 and has not had it's vitamins, minerals and phytonutrients which include potassium, zinc, iron, and vitamins B1, B2, B3 and B6 stripped away from it. Compare that to cane or beet sugar, which is highly processed, and they ring in @ a GI of 95.
I am learning to use honey, maple syrup, date puree, etc. You're obviously never gonna nosh on a bowl filled with palm sugar or any of the alternatives trying to fill any of your daily vitamin requirements ... but I dig the fact that there are alternatives out there that make way more nutritional sense. It's amazing how much our taste becomes desensitized to "sweetness" when it used in practically everything on the grocery store shelves. Making a conscious effort to avoid HFCS and the like has really almost eliminated any "sweet" cravings I had.
Wow, that ended up being a long-winded response & kind of soap-boxxy...