@phendrick Also, older (ahem) folks will remember parents’ relief in the 1950’s when Sabin polio vaccine became available to their clhildren, delivered via sugar cubes.
I still recall being in one of those lines. (Turned me into a sugar cube addict at a tender age.)
@heartny@kittykat9180@yakkoTDI An extended-family member says that maple sap is beneficial for treating his arthritis symptoms. He is educated and very level-headed, so I tend to listen to him. When I asked Google, I got this: Maple sap, particularly quebecol, a compound in maple syrup, has been shown to have anti-inflammatory properties and could potentially offer a therapeutic alternative for autoimmune diseases like rheumatoid arthritis. The molecule quebecol, found in maple syrup, suppresses the body’s inflammatory response, offering a potential avenue for treating arthritis and other inflammatory conditions.
@heartny@kittykat9180@macromeh@yakkoTDI
If you ever get to travel to the far North-East visit some maple farms. Vermont. Maine. Or to the great new 51st state of Canada! It will be glorious!
@heartny@kittykat9180@yakkoTDI I rarely order anything (like pancakes) in restaurants because I don’t want the HFCS stuff. Unless I’m in a place that makes it clear (and you trust them) that it’s 100% real. Years ago I remember a restaurant that offered a small bottle of genuine maple syrup for like $2 extra.
@pmarin I had an ex who liked going to Cracker Barrel once a month. I would bring my own maple syrup so I could get pancakes there. He was always embarrassed by that so I started using their little syrup jars to fill up with real maple syrup at home.
@kittykat9180 We just used up the last of a jug of Kirkland maple syrup that was made in Canada, It’s not the best I’ve ever had, but it’s decent, and $15 (US) for a liter.
@brennyn To me it was the metallic aftertaste that I especially noticed in “diet” sodas like Tab. Newer artificial sweeteners still had/have an artificial super-sweet taste, but managed to ditch the metallic property.
@DictatorChops By now you have discovered that Splenda is the yellow-packet stuff, and it’s sucralose. Stevia is the green-packet stuff, and is sold under a bunch of brand names that I can’t recall because I don’t like the aftertaste of stevia extract.
I do remember the old Tab soda. Was that saccharin, at least originally? I am just not into any sodas (regular or diet) these days.
Well there are the flavored seltzers without any sweeteners, like the Trader Joe’s ones. I use those sometimes especially on road trips. And then the ones with alcohol I use sometimes (tip: don’t use while on the road; wait till end of the day). Those tend to be slightly sweetened, some with a bit of pure sugar, some do have stevia which I can tolerate but usually avoid. Haven’t seen any of the “bad” artificials show up there.
@chienfou
monks fruit is technically a natural sweetener. So is Stevia. They are plant derived and very similar although Monks fruit tastes better to me.
@kittykat9180 Tea and coffee I drink black (once I decided, it only took me a week or two to adjust). For oatmeal, I usually mash up a ripe banana in it.
@macromeh I do banana in my oatmeal occasionally, if they get too ripe to eat by themselves.
I don’t drink coffee at all. But in my tea, I need a little bit of sweetener.
I like using honey or granulated honey, which is just honey mixed with cane sugar that makes it easier to use. The artificial stuff is a big no for me. I’d rather go without sweetener at all than use that stuff.
@Liga66 Maybe there’s a difference between granulated honey and granulated raw honey now. When I was a beekeeper 15 or so years ago, I remember granulated honey was simply dehydrated honey that was like sugar in consistency, but was not mixed with sugar of any kind. Hmmm…
@ItalianScallion I would love to have pure granulated honey but I’ve only ever seen it sold with sugar as an added ingredient. Maybe I’ll check with the local beekeepers.
@Liga66 I guess that goes with the cheap-ification of everything. I wonder if by law the packagers of such–ahem–crap are required to call it something like granulated honey blend.
Agave nectar is good.
I don’t use any sweetener. I use Saccharomyces boulardii, a probiotic yeast to eat all the sugar before I drink anything sweet.
Honey!
@nobile As a former beekeeper, I agree!!
Sweet n Low I’ve used forever
Equal, or other blue pack equivalent.
/youtube Mary Poppins, a spoonful of sugar
Not Splenda, Equal, etc.
@phendrick Also, older (ahem) folks will remember parents’ relief in the 1950’s when Sabin polio vaccine became available to their clhildren, delivered via sugar cubes.
I still recall being in one of those lines. (Turned me into a sugar cube addict at a tender age.)
@phendrick
If you haven’t done it yet, as an adult sugar cubes are great dipped in cognac/brandy!
In France they call it un canard (a duck).
@chienfou @phendrick
My preferred sugar cube with ethanol is Absinthe
@Cerridwyn @phendrick
Ahhh… Hi-test
Organic maple syrup
@heartny isn’t maple naturally organic?
@heartny @kittykat9180 Yes it is but some of the stuff at the store is not all natural.
@heartny @yakkoTDI depends on if you’re getting “pancake syrup” (aka corn syrup) or actual maple syrup.
@heartny @kittykat9180 @yakkoTDI An extended-family member says that maple sap is beneficial for treating his arthritis symptoms. He is educated and very level-headed, so I tend to listen to him. When I asked Google, I got this:
Maple sap, particularly quebecol, a compound in maple syrup, has been shown to have anti-inflammatory properties and could potentially offer a therapeutic alternative for autoimmune diseases like rheumatoid arthritis. The molecule quebecol, found in maple syrup, suppresses the body’s inflammatory response, offering a potential avenue for treating arthritis and other inflammatory conditions.
Interesting…
@heartny @kittykat9180 @macromeh @yakkoTDI
If you ever get to travel to the far North-East visit some maple farms. Vermont. Maine. Or to the great new 51st state of Canada! It will be glorious!
@heartny @kittykat9180 @yakkoTDI I rarely order anything (like pancakes) in restaurants because I don’t want the HFCS stuff. Unless I’m in a place that makes it clear (and you trust them) that it’s 100% real. Years ago I remember a restaurant that offered a small bottle of genuine maple syrup for like $2 extra.
@heartny @macromeh @pmarin @yakkoTDI I have maple syrup from the last time I visited the country of Canada.
@pmarin I had an ex who liked going to Cracker Barrel once a month. I would bring my own maple syrup so I could get pancakes there. He was always embarrassed by that so I started using their little syrup jars to fill up with real maple syrup at home.
@kittykat9180 We just used up the last of a jug of Kirkland maple syrup that was made in Canada, It’s not the best I’ve ever had, but it’s decent, and $15 (US) for a liter.
/youtube C&H pure cane sugar TV
All of these newer sweeteners taste terrible. If a sugar substitute is needed, what was wrong with good, old fashioned saccharin?
@brennyn To me it was the metallic aftertaste that I especially noticed in “diet” sodas like Tab. Newer artificial sweeteners still had/have an artificial super-sweet taste, but managed to ditch the metallic property.
I think it’s Splenda, it comes in green. Stevia, right? Wow, I’ve been living my life so loosely, brb checking
@DictatorChops By now you have discovered that Splenda is the yellow-packet stuff, and it’s sucralose. Stevia is the green-packet stuff, and is sold under a bunch of brand names that I can’t recall because I don’t like the aftertaste of stevia extract.
My digestive system knows how to process sugar. It’s not so good with all the other options.
I do remember the old Tab soda. Was that saccharin, at least originally? I am just not into any sodas (regular or diet) these days.
Well there are the flavored seltzers without any sweeteners, like the Trader Joe’s ones. I use those sometimes especially on road trips. And then the ones with alcohol I use sometimes (tip: don’t use while on the road; wait till end of the day). Those tend to be slightly sweetened, some with a bit of pure sugar, some do have stevia which I can tolerate but usually avoid. Haven’t seen any of the “bad” artificials show up there.
@pmarin a mixture of cyclamate and saccharin until the cyclamates were banned
@Cerridwyn I do remember cans labeled “contains no cyclamates”
Zevia is the only soda I can really drink, unless it’s Kosher Coke with cane sugar.
SWMBO is a monk fruit proponent…
I tend more towards other natural sweeteners: white sugar, brown sugar, honey, agave syrup, maple syrup, etc.
@chienfou
monks fruit is technically a natural sweetener. So is Stevia. They are plant derived and very similar although Monks fruit tastes better to me.
@Cerridwyn
Yep… That’s why I said other…
@Cerridwyn @chienfou
/showme monks eating sweet natural fruit
Honey for my tea and dark brown sugar for my oatmeal (or other hot cereal).
@kittykat9180 Tea and coffee I drink black (once I decided, it only took me a week or two to adjust). For oatmeal, I usually mash up a ripe banana in it.
@kittykat9180
Dark Brien sugar is the only way to go for oatmeal.
@macromeh I do banana in my oatmeal occasionally, if they get too ripe to eat by themselves.
I don’t drink coffee at all. But in my tea, I need a little bit of sweetener.
@Star2236 I have a friend named Brian who is a bit dark. He is dark compared to me, but light for a black man.
@kittykat9180 @Star2236 And is Brian a sweet guy?
@ItalianScallion @Star2236 yeah, mostly.
He is one of those people that can make friends anywhere he goes. I don’t know how he does it.
@ItalianScallion @kittykat9180 @Star2236 My son (also Brian) is the same way. I don’t know where he got that (certainly not from me
).
@ItalianScallion @kittykat9180 @macromeh @Star2236 Maybe it’s the name!
Honey or lemon.
Everybody’s so against sugar, it’s fine like all things, in moderation.
I like using honey or granulated honey, which is just honey mixed with cane sugar that makes it easier to use. The artificial stuff is a big no for me. I’d rather go without sweetener at all than use that stuff.
@Liga66 Maybe there’s a difference between granulated honey and granulated raw honey now. When I was a beekeeper 15 or so years ago, I remember granulated honey was simply dehydrated honey that was like sugar in consistency, but was not mixed with sugar of any kind. Hmmm…
@ItalianScallion I would love to have pure granulated honey but I’ve only ever seen it sold with sugar as an added ingredient. Maybe I’ll check with the local beekeepers.
@Liga66 I guess that goes with the cheap-ification of everything. I wonder if by law the packagers of such–ahem–crap are required to call it something like granulated honey blend.
Honey