A Quote by Bill Mollison
Freezing concentrates sugar (maple sugar), alcohol, and salt solutions as efficiently as heating distils water or alcohol from solutions. Open pans of maple sugar can have the surface ice removed regularly (each day) until a sugar concentrate remains. Salts in water, and alcohol in ferment liquors can be concentrated in the same way.
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I propose to provide proof... that just as always an alcoholic ferment, the yeast of beer, is found where sugar is converted into alcohol and carbonic acid, so always a special ferment, a lactic yeast, is found where sugar is transformed into lactic acid. And, furthermore, when any plastic nitrogenated substance is able to transform sugar into that acid, the reason is that it is a suitable nutrient for the growth of the [lactic] ferment.
Did you know that there is growing scientific consensus that one of the most common types of sugar, fructose, can be toxic to the liver, just like alcohol? And unfortunately, this is the same type of sugar that you find in most sports drinks.
I always feel at home where the sugar maple grows.... glorious in autumn, a fountain of coolness in summer, sugar in its veins, gold in its foliage, warmth in its fibers, and health in it the year round.
I try not to have a lot of sugar in my system. If I have sugar for breakfast, whether that be fruit or some pancakes or French toast, they'll make sure all of the meals for the rest of the day have no sugar in them. I try to take the sugar out of my diet.
Doctors removed my gallbladder and pancreas, which are supposed to break down sugar and alcohol.
If a patient became sugar-free and blood sugar normal on a basal requirement diet, the caloric intake was gradually increased until sugar appeared in the urine. The tolerance was thus ascertained.
Lastly, tea--unless one is drinking it in the Russian style--should be drunk WITHOUT SUGAR. I know very well that I am in a minority here. But still, how can you call yourself a true tea-lover if you destroy the flavour of your tea by putting sugar in it? It would be equally reasonable to put in pepper or salt. Tea is meant to be bitter, just as beer is meant to be bitter. If you sweeten it, you are no longer tasting the tea, you are merely tasting the sugar; you could make a very similar drink by dissolving sugar in plain hot water.
In New York and New England the sap starts up in the sugar maple the very day the bluebird arrives, and sugar-making begins forthwith. The bird is generally a mere disembodied voice; a rumor in the air for two or three days before it takes visible shape before you.
Take a cup of coffee, keep adding sugar until you reach the point that you like it the most, and then when you add more sugar, you actually like it less. Well, the food industry knows that, and they spend huge amounts of effort finding the perfect spot, not just for sugar, but for fat and salt, as well.
Through the discovery of Buchner, Biology was relieved of another fragment of mysticism. The splitting up of sugar into CO2 and alcohol is no more the effect of a 'vital principle' than the splitting up of cane sugar by invertase. The history of this problem is instructive, as it warns us against considering problems as beyond our reach because they have not yet found their solution.
You look how much sugar is in a typical supermarket loaf of bread: it's a lot of sugar. It's just become one of those sugar delivery systems in our food economy.
Sugar is my friend, not my love. I always season sugar with a bit of acid or salt. Listen to your tongue.
Writing an informative yet compact thriller is a lot like making maple sugar candy. You have to tap hundreds of trees - boil vats and vats of raw sap - evaporate the water - and keep boiling until you've distilled a tiny nugget that encapsulates the essence.
Think of the actual physical elements that compose our bodies: we are 98 percent hydrogen and oxygen and carbon. That's table sugar. You are made of the same stuff as table sugar. Just a couple of tiny differences here and there and look what happened to the sugar: it can stand upright and send tweets.
I look at pastries and cakes, tarts and pies. My body craves sugar, always craves sugar. Years of alcohalism and the high level of sugar in alcohal created the craving, which I feed with candy and soda.
The three toughest fighters I ever fought were Sugar Ray Robinson, Sugar Ray Robinson and Sugar Ray Robinson. I fought Sugar so many times, I'm surprised I'm not diabetic.
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