Fructose vs "Real" Sugar

[KC2UGV]

Nope, they taste the same to me too. However, when mixed with rum, I can tell the difference only with the first drink. One is essentially produced in a laboratory after adding enzymes. The other is about the same as always. I think of both of them as a drug. HFCS is thought by many to have the same effect on lab rat, and human brains as cocaine does. Many folks think there is a direct correlation to the rise in obesity in the USA to when it became a food additive in damn near everything. Why does soup, and bread need a sweeter? Monsanto says that it is good for us, they are never wrong. I also preferred the older tuna fish that had a bit of dolphin mixed in.

Bread needs sugar for the yeast. Soup needs sugar to reduce acidity.

Yes, sugar has a highly addictive effect on the brain. Primarily sucrose, since it's an evolved drive to seek out calorie-dense foods.

[suddenseer]

Bread needs sugar for the yeast. Soup needs sugar to reduce acidity.

Yes, sugar has a highly addictive effect on the brain. Primarily sucrose, since it's an evolved drive to seek out calorie-dense foods.

I was raised baking bread. I later learned that adding a simple carbohydrate as a flavoring is not needed. Ever have real french bread? There are several methods of baking that use complex carbs such as sprouted grains. Being a diabetic, I switched to sprouted grains a long time ago. In fact, the right mixture of sprouted grains results in all of the amino acids to be present in the bread to be considered as a complete protein. After the yeast consumes the carb, and gives off the alcohol it's work is done. It does not need to be added as a flavoring. I am not an award winning chef, but I have never found it necessary to add any kind of sweetener, as a flavoring to any of my homemade soups, or chili. My iced tea? Please pass the Stivia.

[KC2UGV]

I was raised baking bread. I later learned that adding a simple carbohydrate as a flavoring is not needed. Ever have real french bread? There are several methods of baking that use complex carbs such as sprouted grains. Being a diabetic, I switched to sprouted grains a long time ago. In fact, the right mixture of sprouted grains results in all of the amino acids to be present in the bread to be considered as a complete protein. After the yeast consumes the carb, and gives off the alcohol it's work is done. It does not need to be added as a flavoring. I am not an award winning chef, but I have never found it necessary to add any kind of sweetener, as a flavoring to any of my homemade soups, or chili. My iced tea? Please pass the Stivia.

Depends on the bread you're making. Regular white bread? Just enough sugar for the yeast to ferment a bit, and then a smidge more (Along with salt) for flavor.

I've added sugar to many a soup, chili included, if the acidity was too high for tastes.