Can someone please explain 'Sugar in the Raw' to me?
Can someone please explain 'Sugar in the Raw' to me?
As far as I can tell, those packets of raw sugar have the same calories as refined sugar, with 1/10th the ability to sweeten. So if you wish to sweeten your coffee, for example, you end up consuming about 5x the sugar, than if your stupid coffee shop just offered regular damn white sugar. Why? Why does this stuff exist? Who prefers it?
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It's just sugar with a teensy bit of the natural brown color from unrefined molasses left in it. I don't find your observation that it takes 5 or 10 times as much of it to sweeten something to be true for me whatsoever, it's almost exactly the same, and leaves me wondering if perhaps you also find that today's low-flow toilets need to be flushed dozens of times to work, or that you turn on modern showers and just a tiny trickle comes out :)