Sugar
Sir, — Professor Don Beaven’s food and' health article, “With or without refined sugar?” brings up an interesting problem. It is my experience that unrefined came sugar is best in coffee, and not white sugar. Tea, however, is different. Commonly available rich, full-flavoured dark teas require unrefined sugar whether or not you have them with milk. Light highflavoured teas are best improved by white sugar, and ruined by milk. — Yours, etc., TED HICKS. April 25, 1981.
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Press, 30 April 1981, Page 16
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76Sugar Press, 30 April 1981, Page 16
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