Last week, I was in my favorite “natural foods” store, staring at an endless row of organic, all natural, mostly natural, and “passed by something organic” honey jars. Next to that was agave nectar and stevia. (I can’t really tell you want either of those are, but one’s an herb, I think.)
This, all because of an article by Gary Taubes in the New York Times Magazine about the EVILS of sugar.
After having the fear of death by multiple types of cancer driven into me, I drove to the grocery store to pick up what other websites tell me is a “better” alternative to sugar: honey. So, I happily picked up a cute little bear full of nature’s sweetener. Only later did I read elsewhere that grocery store brand honey can contain up to 20% water.
The bear hosed me.
So, later in the week, while picking up dishwasher detergent guaranteed not to ruin all the waterways after it kind of cleans my dishes, I looked at the natural food store’s selection of “natural” sweeteners. Can someone tell me why I need honey to come in four different shades? Buckwheat honey just sounds like something the bottler came up with to make their product sound like the Pottery Barn version of honey.
I think what burns me the most about the article is that it doesn’t tell you what you should use instead of sugar. And, there’s enough conflicting information on the Web to give me a migraine for the long haul, too. Are they seriously suggesting that if I still want my coffee kick in the morning, I should get used to it black?
I’m all for eating healthy, and I agree that there’s way too much sugar added to most things we eat (you know when they add it to commercial French fries, things have taken a turn for the absurd). But, tell me what I can eat. Don’t just tell me to ditch all sugar and enjoy the dull food life.
-- Statler, Moderator
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