Sweet Food Facts

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Honey has twice the sweetness of granulated sugar.
Crystallized honey is easier to measure and spread, if you wish to liquefy it again, place it in the microwave for 30 seconds to two minutes depending on the size of the jar. Do not allow to boil.
To produce a one pound jar of honey, bees have to forage over a flight path equal to three trips around the earth and burn only one ounce of honey for fuel. That is seven million miles to the gallon.
If a product is labeled maple sugar, it must contain a minimum of 35 percent real maple syrup. The lighter the color the better the quality. Store in the refrigerator after opening; if it granulates just heat it slightly.
To soften brown sugar that has developed a case of lumps, place the sugar in a container in the microwave, and then add a slice of bread or one-half of an apple. Cover the dish tightly and cook for approximately 15 seconds. The moisture from the bread or apple will produce steam which will soften the sugar.
To remove hard brown sugar from a box, just add a few drops of water to the box and microwave on full power for a few seconds.
Adults purchase over 50 percent of all chocolate sold in the U.S.
Dark chocolate is the most sought after by chocoholics.
Ghiradelli is the top rated chocolate bar.
Chocolate bars were invented by Fry and Sons in 1847 in England.
Blackstrap molasses is higher in nutrients than other types of molasses. It is high in iron, calcium and potassium.
Candy and chewing gum cause the salivary glands to produce saliva at a higher than normal rate which causes more frequent swallowing. This may cause bloating and gas.
Milk chocolate must contain at least 10 percent chocolate liquor and a minimum of 12 percent milk solids.
Over 600 million dollars are spent each year on sugar related commercials.
Jams and jellies retain only a fraction of their vitamin C content after processing.
Most cough drops contain over 50 percent sugar.
Approximately 30 percent of all cough syrup contain over 25 percent sugar.
Pie, cheesecake and ice cream rank 1, 2, 3 as American favorite desserts.
If you have to satisfy a sweet craving, try eating a sugar cube. Only contains 10 to 16 calories, no fat and usually no preservatives or coloring agents.
Dark chocolate must contain at least 15 percent chocolate liquor and no more than 12 percent milk solids.
Brown sugar is chemically almost exactly the same as white sugar.
While honey is still a form of sugar, it contains a number of trace minerals, which makes it healthier. Honey can be used in place of refined sugar, using only half as much as the recipe calls for.
Americans are finally consuming less sugar than they used to, however, they are now eating more foods containing corn syrup and similar sweeteners, increasing their total sugar intake to a level that is the highest ever recorded.
Exercise will help you burn off excessive sugar you consume.
Purchase only jams and jellies made from the real thing and labeled light.
Bromine in chocolate may reduce the absorption of protein through the intestinal wall.
Commercial products usually only contain extracts of real fruit.
Smokers tend to consume more sugar than non-smokers.
Fluid movement in teeth is slowed to a crawl by a high intake of dietary sweeteners.
Studies suggest that sugar may raise cholesterol levels.
Nougat candy improves when frozen.
Never freeze clear hard candies, jellies, cereal, popcorn, candy, or candy dipped in chocolate. Hard candies may crumble, jellies get granular and the rest lose their original consistencies due to the expansion of their liquids.
Make sure you are purchasing real honey and not one that has been doctored with sugar or other ingredients.
Honey should be labeled creamed or spun for spreading on breads and muffins.
If you spoon your honey from a container, try running the spoon under hot water before placing it in the honey. It will flow off the spoon easier.
Another easy way to soften brown sugar is to place two marshmallows in with the sugar and seal in a plastic container overnight.
When you empty a jam or jelly jar, place it in the microwave for a few seconds or place the bottom of the jar in very hot water to melt the rest of the jam or jelly. Use another jar to save all the different ones until make a ham, lamb or other food that needs to be basted with a sweet substance.
When defrosting candy, the temperature should be raised gradually. Place the candy to be thawed, that are still in their plastic wrappers in a brown paper bag. This will absorb the condensed moisture that collects during the defrosting.
White chocolate is not really chocolate. It is made of sugar, milk powder and cocoa butter. When cocoa butter is pressed from chocolate liquor it loses its chocolate flavor.
Sugar is a natural product and may be labeled as such.
Candies that are frozen when fresh will taste better.
Candies tend to pick up foreign odors and should be stored properly in a closed container.
Sugar reduces the body's ability to destroy bacteria.
To keep sugar from caking up in your canister, try placing a few salt-free crackers in with the sugar to absorb the moisture.
If your candy tends to boil over, place a wooden spoon over the pan to break up the bubbles.
Sugar requires B vitamins and minerals to enable the body to metabolize it into glucose, yet it contains none of these. Therefore, it must take the nutrients away from other bodily functions where they may be needed more.
Sugar may also increase the rate at which we excrete the mineral calcium, making bones more fragile and may also weaken the heart action.
Sugar robs the body of chromium, which is a crucial mineral for the regulation of blood sugar levels.
Fructose takes longer to break down to glucose, allowing more time to burn it up and for the body to prepare for the sugar load. This is especially helpful to a diabetic. It can also be directly absorbed from the intestinal tract without the need for excess insulin.
Even though cocoa does contain certain minerals in higher proportions than carob, carob is by far the healthier choice to satisfy your sweet tooth. However, when carob is processed into a coating for a candy-type bar (health food variety), it increases its fat content to a point where it equals the chocolate.
Oxalates, contained in chocolate, unite with calcium carrying it through the intestines as an insoluble compound.
High sugar intake reduces the effectiveness of the heating mechanism in the body, causing a prolongation in the healing time. White blood cells which aid in the healing process tend to stay in the bloodstream and lap up the glucose, which is one of their preferred food sources, instead of going to work.

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