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How Much Sugar?

Dextrose in Tea & Coffee?

  • 07 Nov 2010 4:33 PM
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    Message # 458609
    Deleted user

    Hi all

    DH doesn't like artificial sweeteners in his tea & coffee. Can I recommend using dextrose instead so that I don't need to have sugar in the house at all?  I don't want to experiment on him as he is sceptical as it is, and I already think sweet coffee tastes wrong so are there any sweet tea drinkers who use dextrose now that they've "seen the light"?

    Regards, Donna
  • 08 Nov 2010 12:43 AM
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    Reply # 458780 on 458609
    Deleted user
    I cannot drink any hot drink without sweetener in it, I use dextrose all the time as well as glucose powder there both the same.
  • 07 Nov 2010 11:34 PM
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    Reply # 458802 on 458609
    Deleted user

    As well as using glucose/dextrose powder, it can be helpful to make coffee au lait. Heat your milk in the microwave. The milk (especially if you use skim) tastes sweeter the more you remove yourself from the sucrose/fructose treadmill. Coffee made on skim milk with no added water or dextrose, is quite pleasantly sweet.

    DF
  • 08 Nov 2010 9:46 PM
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    Reply # 459298 on 458609
    Deleted user

    Thankyou both for your input. That's very good news indeed!

    Regards, Donna
  • 15 Nov 2010 11:17 PM
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    Reply # 463162 on 458609
    Deleted user
    I'm intrigued by maltose. I'm led to believe that the more saccharides you have in your molecule the less sweet it is, so maltose should be less sweet than dextrose. Nevertheless, I'm sad that there isn't a large body of product out there containing one or other of these two sugars.

    I suspect that any opposition from the sugar lobby would be muted if they could be persuaded to undertake genetic engineering research to implant the yeast maltose gene into the sugar cane genome so that sugar cane would product maltose, not sucrose.
  • 15 Nov 2010 6:14 PM
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    Reply # 463854 on 458609
    Deleted user

    A note on the sugar lobby:

    Our leading sugar producer is Sugar Australia, better known as CSR. Around  5.5 million tonnes of raw sugar are produced in Australia annually. Sugar producers have a greater need to keep selling more product, than does the tobacco industry (The tobacco industry has seen the writing on the wall and has diversified far more than the sugar industry).

    CSR has some experience, through a 3rd party involvement, in flogging unpopular products. You may remember Midnight Oil's song Blue Sky Mine about asbestos mining in Wittenoom West Australia. CSR was the 'sugar refining company' referred to in the song.

    DF

    Last modified: 15 Nov 2010 6:21 PM | Deleted user
  • 16 Nov 2010 5:33 AM
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    Reply # 463946 on 458609
    Anonymous
    I use "Splenda" in coffee, nothing in tea. And I sprinkle a little on my Weet-Bix. It seems to be made from lacrose and therefore presumably harmless in the fructose sense. At 600xsugar sweetness you don't need much of it. David might like to comment on that.
  • 15 Dec 2010 6:06 AM
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    Reply # 480724 on 463946
    Deleted user
    John Neilson wrote: I use "Splenda" in coffee, nothing in tea. And I sprinkle a little on my Weet-Bix. It seems to be made from lacrose and therefore presumably harmless in the fructose sense. At 600xsugar sweetness you don't need much of it. David might like to comment on that.
    David does comment on it in the new book. Separately to that, Google Splenda and words like "kills" "dangerous" etc. it is pretty poisonous stuff!
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