Granulated sugar alternative for hot tea?

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Replies

  • aliciap412
    aliciap412 Posts: 170 Member
    White sugar is pure sucrose. There is nothing added to it.

    LOL that is far from true. let me explain

    Refined sugar (white sugar) will undergo the refining process. It is bleached with sulphuric acid then spun through a centrifuge to remove the outer coating. Then it has phosphoric acid and calcium hydroxide added to it which is absorbed and traps the impurities. Then it is put through a carbon filter to remove impurities, then crystallised by a vacuum and dried.

    I spent a good bit of time studying this and discussed it in depth with a nutritionist. Also, all of this info is just a google search away.

    I suggest that you Google and "study" harder then. Because those things are added and then removed, leaving only pure sucrose. You know...the filtering process you just described.

    my point was that more processing = more potential for pollution and chemicals, not that those chemicals remain after the process is complete although that has happened and is not always caught or recalled.

    And not processing in this case means more potential for other types of pollutants. :huh:

    And just for fun, sugar from sugar beets isn't even refined, yet white.

    organic and/or raw sugar is not unprocessed, its less processed or processed naturally (i.e. with lime not various chemicals)
  • Morn66
    Morn66 Posts: 96

    my point was that more processing = more potential for pollution and chemicals, not that those chemicals remain after the process is complete although that has happened and is not always caught or recalled.

    I don't know this for certain, but I would bet good money that there is more likely to be "pollution" added during the process of growing the cane or the beets or whatever is being used to make the sugar. Depends on growing conditions and all. Fortunately, the refining process will remove any of that "pollution," just as distilling water removes any "pollution" from water. Frankly, if I was worried about my food being polluted, I'd be more likely to worry about that organic sugar than I would about the highly-refined stuff, given that a good amount of sugar cane is grown outside of the US, where the USDA organic standards don't apply.

    In any case, I've spent time in a chem lab, back when I thought I was going to be a surgeon when I grew up; I know what such refining and distilling does to stuff. There is no "pollution" or chemicals left. Well, aside from the fact that sugar itself is a "chemical," of course. Good 'ol C12-H22-O11. Gimme!
  • aliciap412
    aliciap412 Posts: 170 Member
    And just for fun, sugar from sugar beets isn't even refined, yet white.

    it definitely is, or it would still taste like beets. its refined to remove the taste of beets, and takes all of the nutrients with it.
  • whierd
    whierd Posts: 14,025 Member
    And just for fun, sugar from sugar beets isn't even refined, yet white.

    it definitely is, or it would still taste like beets. its refined to remove the taste of beets, and takes all of the nutrients with it.

    /facepalm

    Nevermind.
  • becsnz1
    becsnz1 Posts: 85 Member
    ^^^^ go have your debate elsewhere. This is about Granulated sugar alternative for hot tea :devil: :drinker:
  • whierd
    whierd Posts: 14,025 Member
    ^^^^ go have your debate elsewhere. This is about Granulated sugar alternative for hot tea :devil: :drinker:

    Well I never! *offended face* :laugh:

    Well, the OP doesn't want to use artificial sweeteners, which leaves honey, stevia, and agave nectar. Or syrup...I guess.
  • EmilyTwist1
    EmilyTwist1 Posts: 206 Member
    I've cut back on the sugar I put in my tea by using Sugar-in-the-Raw. I find it has a more intense flavor, so I use less of it. When I used white sugar, I'd put 3 teaspoons in, but now I use less than one.
  • trijoe
    trijoe Posts: 729 Member
    If you need a sugar fix, you need a sugar fix. Tea is little more than your sugar delivery system. It doesn't matter what the sugar is in, you're STILL needing your sugar fix. Why not take a big deep breath, realize this is less about tea and more about needing sugar, and just switch to unsweetened?

    Unsweetened tea is downright delicious, no matter the type. Green, red, orange pekoe, black, oolong, iced, hot, you name it. We could get all "Forest Gump" with tea instead of shrimp. And it's all good, unsweetened.

    Getting the hang of unsweetened tea will get you one step closer to dealing with your true problem - your need for incredibly high amounts of sugar.

    Good luck. (If it helps, "Gramma's Tummy Mint" is my favorite. YUMMY!!!)
  • imakeyoukneel
    imakeyoukneel Posts: 278 Member
    I like stevia or coconut sugar is pretty tasty or just don't use it tea is pretty good just on its own :)
  • snazzyjazzy21
    snazzyjazzy21 Posts: 1,298 Member
    Stevia is good, just make sure you don't have lowish blood pressure if you use it. Stevia lowers BP, which is great for those who have high BP, but bad news if yours is already low.
  • yarwell
    yarwell Posts: 10,477 Member
    Refined sugar (white sugar) will undergo the refining process. It is bleached with sulphuric acid

    That doesn't happen. Sulphuric acid isn't a bleach, lowering the pH would lead to inversion losses so it's a non solution that nobody uses in the real world.
  • yarwell
    yarwell Posts: 10,477 Member
    it definitely is, or it would still taste like beets. its refined to remove the taste of beets, and takes all of the nutrients with it.
    I should stop digging if I were you. White sugar is made from beet in one facility, there is no raw / refined model like there is in cane sugar.
  • cardenalera
    cardenalera Posts: 18 Member
    If you're used to have your coffee/tea with that much sugar, I'm afraid nothing will help you cut it down except cutting it down.

    I was used to have all my drinks with granulated sugar and decided one day that it was enough, you know, cause it wasn't helping me get any lighter nor cheering for my health. What I did was cut 1/2 tsp in my coffee for every week or so until I got used to the change and then cut another 1/2 tsp and so on, until I reduced them to the minimum (for me that's 1/2 tsp granulated sugar for 1/2 cup of strong brewed coffee). As for my tea, which I also love, I took it down to zero. I cannot tolerate now any sweetener of any kind in any of my teas/infusions. I realize now it's not supposed to have any.

    Stevia, agave, Splenda, etc, will just trick your brain into thinking you're eating sugar and command your body to respond to it, which will not help you with your health. But they can help you cut down the granulated one real slowly until you get to a comfortable level.
  • aliciap412
    aliciap412 Posts: 170 Member
    Refined sugar (white sugar) will undergo the refining process. It is bleached with sulphuric acid

    That doesn't happen. Sulphuric acid isn't a bleach, lowering the pH would lead to inversion losses so it's a non solution that nobody uses in the real world.

    I'm trying to respect the topic at hand and avoid feeding the trolls here.

    but here is a link to a patent application from one of the sugar mills: http://www.faqs.org/patents/app/20120216799 it directly discusses the process and use of sulfuric acid and its lowering of the pH.

    this is my last post about this. I really don't care to discuss this with those who don't science well.
  • whierd
    whierd Posts: 14,025 Member
    Refined sugar (white sugar) will undergo the refining process. It is bleached with sulphuric acid

    That doesn't happen. Sulphuric acid isn't a bleach, lowering the pH would lead to inversion losses so it's a non solution that nobody uses in the real world.

    I'm trying to respect the topic at hand and avoid feeding the trolls here.

    but here is a link to a patent application from one of the sugar mills: http://www.faqs.org/patents/app/20120216799 it directly discusses the process and use of sulfuric acid and its lowering of the pH.

    this is my last post about this. I really don't care to discuss this with those who don't science well.

    Trolls? I'm sorry that you see someone who disagrees with you as a troll.

    And as far as I can tell, the refining process after the centrifuge is as follows:
    The remaining sugar is then dissolved to make a syrup (about 70 percent by weight solids), which is clarified by the addition of phosphoric acid and calcium hydroxide that combine to precipitate calcium phosphate. The calcium phosphate particles entrap some impurities and absorb others, and then float to the top of the tank, where they are skimmed off.

    After any remaining solids are filtered out, the clarified syrup is decolorized by filtration through a bed of activated carbon or, in more modern plants, ion-exchange resin.
  • whierd
    whierd Posts: 14,025 Member
    Also, lol@ your patent post. That is for a NEW type of refining.
  • aliciap412
    aliciap412 Posts: 170 Member
    Also, lol@ your patent post. That is for a NEW type of refining.

    new type thats been in use for our sugar production for 28 years? enough already dude.
  • snazzyjazzy21
    snazzyjazzy21 Posts: 1,298 Member
    Refined sugar (white sugar) will undergo the refining process. It is bleached with sulphuric acid

    That doesn't happen. Sulphuric acid isn't a bleach, lowering the pH would lead to inversion losses so it's a non solution that nobody uses in the real world.

    I'm trying to respect the topic at hand and avoid feeding the trolls here.

    but here is a link to a patent application from one of the sugar mills: http://www.faqs.org/patents/app/20120216799 it directly discusses the process and use of sulfuric acid and its lowering of the pH.

    this is my last post about this. I really don't care to discuss this with those who don't science well.

    It's my understanding that it's not bleached in sulfric acid, rather the acid is created as a by product through a reaction between the moisture in the air and the sulfur?
  • whierd
    whierd Posts: 14,025 Member
    Also, lol@ your patent post. That is for a NEW type of refining.

    new type thats been in use for our sugar production for 28 years? enough already dude.

    I thought that was your last post on it?
  • whierd
    whierd Posts: 14,025 Member
    Also, my hat > your hat.
  • Cadori
    Cadori Posts: 4,810 Member
    Also, my hat > your hat.

    I have been wanting this. The battle of the hats. Two enter, only one can leave.

    Mine is made with refined sugar. I'm probably gonna die soon.
  • whierd
    whierd Posts: 14,025 Member
    Also, my hat > your hat.

    I have been wanting this. The battle of the hats. Two enter, only one can leave.

    Mine is made with refined sugar. I'm probably gonna die soon.

    My hat won.
  • becsnz1
    becsnz1 Posts: 85 Member
    ^^^^ go have your debate elsewhere. This is about Granulated sugar alternative for hot tea :devil: :drinker:

    Well I never! *offended face* :laugh:

    Well, the OP doesn't want to use artificial sweeteners, which leaves honey, stevia, and agave nectar. Or syrup...I guess.

    :laugh:
  • becsnz1
    becsnz1 Posts: 85 Member
    Also, my hat > your hat.

    I have been wanting this. The battle of the hats. Two enter, only one can leave.

    Mine is made with refined sugar. I'm probably gonna die soon.

    My hat won.


    :noway:
  • knucklesammie
    knucklesammie Posts: 196 Member
    i use raw organic honey to sweeten my tea :)

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