Chlorinated Sugar anyone?

[Bob in a quantum-state-of-faith]

Even tho this is humor, it IS real science.   Look a the organic chemistry steps below the cartoon, by clicking the link.



http://abstrusegoose.com/46

[Griffin NoName]

Thanks for the link which is very informative.

Now I can make Splenda for myself and sell it to all my friends

[Sibling Chatty]

I don't do chemicals of that kind.

No saccharin, no Splenda, no any-fake-sweetener, and I try to avoid HFCS as well.

I was raised on saccharin, and when I quit it, I stopped having headaches and muscle aches that I'd had all my life.

[Sibling Zono (anon1mat0)]

I was an addict and I stopped. Now I don't know if my weight loss have something to do with it or the fact that I'm trying to behave sensibly and avoid those lovely cans of condensed milk... 

[Swatopluk]

I would not trust anything I brewed myself, especially not, if stuff like methanol is involved.

[Aggie]

It's not the synthesis, it's the purification that you need trust in (and some spectrometric analysis).

Not sure how much I trust my purification, but I definitely do not trust my synthesis.  I stick to aqueous and/or alcoholic extractions for most kitchen chemistry.

[Swatopluk]

For me purification is part of the "brewing". That's also a general trend these days, combination of synthesis and separation(=purification), e.g. reactive rectification.

[Aggie]

I fear that I am far out of fashion, and sorely undereducated on the actual processes employed, especially on industrial scales.

Might pick your brain later on separating out an alkaloid from a high-tannin matrix.

[Swatopluk]

Oh, your tea was brewing too long, am I right?

[Aggie]

Right continent of origin and global scale of usage (and legal status, incidentally), wrong stimulant.

[Opsa]

I am toadily guilty of using sugar subs, but chlorine? Ew.

That does it, I may as well just have regu-sugar and butter and eggs and all that good stuff. At least the chemicals in them were put there by nature.

[Aggie]

That does it, I may as well just have regu-sugar and butter and eggs and all that good stuff. At least the chemicals in them were put there by nature.

If they are organic, anyways.  Otherwise....

I am a huge proponent of going organic for butter, since it's an animal fat and will tend to concentrate all the crap that the cow has been fed.  Sugar's not so much of an issue, I'm not quite sure about eggs - we buy them organic most of the time to be safe, but the prices are obscene.

[Sibling Chatty]

Heh...the very few eggs we use (since I'm allergic) are definitely organic, free range, etc. Maxine and her Mama, down the street, raise 'em for her son (bad allergies to enviro-toxins) and we get some of the excess production.

Also excess zuchinni and excess yellow squash this week!!

They're gonna hook me up with another good meat supplier, too---AND he does milk and butter, if you can afford it.

Max's Mom makes THE BEST almond butter. The heck with peanuts!! And almond butter cookies... She bought 25 pounds of organic almonds. Yum.

It's a more expensive way to eat, but worth every cent.