Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/17/84; site ittvax.ATC.ITT.UUCP Path: utzoo!watmath!clyde!burl!ulysses!ucbvax!decvax!ittatc!ittvax!slack 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