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From: slack@ittvax.ATC.ITT.UUCP (Tom Slack)
Newsgroups: net.cooks
Subject: Re: Sugar-free Cookbook Wanted
Message-ID: <481@ittvax.ATC.ITT.UUCP>
Date: Fri, 20-Sep-85 14:02:59 EDT
Article-I.D.: ittvax.481
Posted: Fri Sep 20 14:02:59 1985
Date-Received: Sun, 22-Sep-85 05:46:21 EDT
References: <250@nrcvax.UUCP> <1220@tekgvs.UUCP>
Organization: ITT-ATC, Shelton Ct.
Lines: 22

> 	Many recipes rely on the physical characteristics of sucrose for
> their proper cooking. The texture and browning (not carcinogenic, of course)
> often are dependent on the use of sucrose. It rarely is used solely for
> its sweetening qualities.
> 
> 	OK. Now I'm gonna hit ZZ! [cringe, shudder] ;-} 
> 
> 				Jere M. Marrs
> 				Tektronix, Inc.
> 				Beaverton, Oregon
> 		{decvax,ucbvax,ihnp4,allegra,hplabs,..}!tektronix!tekgvs!jerem

I am glad someone had the guts to post this.
I like to think that the use of sucrose in the
diet is responsible in part for the rise
of western civilization.  It certainly is
coincident with it.

Getting a sugar high is certainly much healthier
than getting an alcohol low.
Excess in anything in one's diet is to be avoided.
Tom Slack