This Zoom session is from 11:00 a.m. to 12:30 p.m. EST: Combining Scholarship and Activism: An Intergenerational Exchange. Information about the session and registration is HERE. Bob Gottlieb and I will address how to combine food policy scholarship and activism in discussion with two much younger colleagues, Ivonne Quiroz and Lo Anderson.
Cane versus beet sugar–A difference?
As a result of yesterday’s post, readers asked questions about sugar. Here’s one:
Q: Is there a difference between cane and beet sugar?
A: It depends.
Both are 99.95% sucrose.
But the plants are different. Sugar cane is grassy; sugar beets are a root vegetable.
The sucrose is extracted and refined by different methods.
And that remaining 0.05%: chefs say it makes a difference in cooking properties.
The San Francisco Chronicle did some comparative baking and then ran blind taste tests.
These showed big differences, with cane sugar a clear winner.
Just for fun, here’s another difference: sugar beets are about 95% GMO; sugar cane is non-GMO.
Also for fun, here’s cane-plus-beet versus high fructose corn syrup:
You know the drill. Everyone would be healthier eating less sugar—no matter whether it comes from cane, beets, or corn.