On Thu, 15 Jul 1999, Richard Keene wrote:
> isn't "Sugar in the Raw" unrefined cane sugar?
I guess it's just partially refined. The refinement process
begins when a food is separated from its natural source, as when
you render tallow from suet for making pemmican. Further
refinement is possible. In the case of table sugar, it is mostly
sucrose, plus anti-caking additives, etc. Although I'm not
certain of this, "Sugar in the raw" probably retains some other
sugars and matter from the source.
Todd Moody
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