What do you use to sweeten hot tea ?
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Originally Posted By: Shannow
stevia is a chemical ?
No
stevia is a chemical ?
No
Originally Posted By: Stewie
Originally Posted By: Shannow
stevia is a chemical ?
No
So what is it?!
"Chemical" does not mean "synthetic", as someone above said: EVERYTHING is chemicals.
Here you go - here is the key compound in stevia that sweetens:
Looks like a chemical to me (a qualified chemist
).
Originally Posted By: Shannow
stevia is a chemical ?
No
So what is it?!
"Chemical" does not mean "synthetic", as someone above said: EVERYTHING is chemicals.
Here you go - here is the key compound in stevia that sweetens:
Looks like a chemical to me (a qualified chemist
I just use sugar, but honey or agave syrup will work as well. In both cases you need to make sure and stir well so that the sweetener is incorporated and doesn't just sit at the bottom. For sweet tea, I'll add the sugar to the water before boiling it to make the tea. That way it can dissolve completely.
Last edited:
Originally Posted By: Kaith
For sweet tea, I'll add the sugar to the water before boiling it to make the tea. That way it can dissolve completely.
I never tried that, but, for the OCD ring to it, you'll fit in fine here at BITOG.
For sweet tea, I'll add the sugar to the water before boiling it to make the tea. That way it can dissolve completely.
I never tried that, but, for the OCD ring to it, you'll fit in fine here at BITOG.
Originally Posted By: weasley
"Chemical" does not mean "synthetic", as someone above said: EVERYTHING is chemicals.
I agree, if it's not vacuum, then it's a chemical. But English is a living language, often more defined by it's common usage than it's formal rules.
Just like Pseudo has a silent "P" in front of it, when talking about food "chemical" has an invisible "synthetic" in front of it.
"Chemical" does not mean "synthetic", as someone above said: EVERYTHING is chemicals.
I agree, if it's not vacuum, then it's a chemical. But English is a living language, often more defined by it's common usage than it's formal rules.
Just like Pseudo has a silent "P" in front of it, when talking about food "chemical" has an invisible "synthetic" in front of it.
Originally Posted By: Garak
Originally Posted By: Kaith
For sweet tea, I'll add the sugar to the water before boiling it to make the tea. That way it can dissolve completely.
I never tried that, but, for the OCD ring to it, you'll fit in fine here at BITOG.
If we're doing pedantry (which it seems we are
) then by dissolving sugar in the hot water you:
(1) lower the temperature of the water both due to adding cold sugar and by the heat of solution of the sucrose crystals (plus also the cold spoon
and the time taken to dissolve the sugar), thus lowering the solubility of tea chemicals
(2) reduce the solubility of the tea chemicals in the water by introducing some solubilised species to the water
I would also add that unless you like your tea REALLY sweet, you will easily be able to dissolve your sugar in the post-brewed tea - it may take a few moments longer but you won't be anywhere near saturation point.
Originally Posted By: Kaith
For sweet tea, I'll add the sugar to the water before boiling it to make the tea. That way it can dissolve completely.
I never tried that, but, for the OCD ring to it, you'll fit in fine here at BITOG.
If we're doing pedantry (which it seems we are
(1) lower the temperature of the water both due to adding cold sugar and by the heat of solution of the sucrose crystals (plus also the cold spoon
(2) reduce the solubility of the tea chemicals in the water by introducing some solubilised species to the water
I would also add that unless you like your tea REALLY sweet, you will easily be able to dissolve your sugar in the post-brewed tea - it may take a few moments longer but you won't be anywhere near saturation point.
Originally Posted By: CT8
Originally Posted By: SteveSRT8
Raw agave syrup is a fine sweetener for tea if you need it...
Is like high Frutose corn syrup!!! .Really.
Actually agav has 3 times the amount of sugars as high fructose corn syrip
http://nutritiondata.self.com/facts/sweets/5600/2
http://nutritiondata.self.com/facts/custom/757544/1
Originally Posted By: SteveSRT8
Raw agave syrup is a fine sweetener for tea if you need it...
Is like high Frutose corn syrup!!! .Really.
Actually agav has 3 times the amount of sugars as high fructose corn syrip
http://nutritiondata.self.com/facts/sweets/5600/2
http://nutritiondata.self.com/facts/custom/757544/1
Originally Posted By: SR5
Originally Posted By: weasley
"Chemical" does not mean "synthetic", as someone above said: EVERYTHING is chemicals.
I agree, if it's not vacuum, then it's a chemical. But English is a living language, often more defined by it's common usage than it's formal rules.
Just like Pseudo has a silent "P" in front of it, when talking about food "chemical" has an invisible "synthetic" in front of it.
While I agree with that, I was responding to this
Originally Posted By: Brybo86
Originally Posted By: Merkava_4
When you say "chemicals," you're talking about something like Splenda, correct ?
Yeh or stevia, equal,etc
Originally Posted By: weasley
"Chemical" does not mean "synthetic", as someone above said: EVERYTHING is chemicals.
I agree, if it's not vacuum, then it's a chemical. But English is a living language, often more defined by it's common usage than it's formal rules.
Just like Pseudo has a silent "P" in front of it, when talking about food "chemical" has an invisible "synthetic" in front of it.
While I agree with that, I was responding to this
Originally Posted By: Brybo86
Originally Posted By: Merkava_4
When you say "chemicals," you're talking about something like Splenda, correct ?
Yeh or stevia, equal,etc
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