Hello, friends,
A lady friend of ours that just began using our EIS/CS is trying to improve
her family's health. She has practically turned to raw fruts and vegetables,
coconut and other tropical nuts, low-gluten, no-transfats, no commercial
oils (only extra virgin cold pressed olive oil). She uses mostly unprocessed
raw honey or whole cristalyzed sugar cane syrup (¨panela¨/¨papelón¨), but
due to normal family addictions she is having trouble totally eliminating
white sugar. She wants to know if ground Caramelized sugar, as a transition,
is any better than white sugar. Since my chemistry knowledge is very
limited, I could not answer that, and therefore have to call call for help
from the chemistry knowledgeable members of the group.
Thanks in advance.
Carlos
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