[lhorie]

You can choose to put less sugar in your homemade pastries. I sometimes bake cookies at home and I use less than half the "recommended" sugar amount, and they still taste sweet. I've never really liked commercial sweet baked food because the high amount of sugar causes a "burning" sensation when I eat them.

[macspoofing]

You can also buy sugar free pastries. You can also add extra sugar when you bake your pastries.

I don't understand how this invalidates my point that sugar is sugar. That there is no difference between sugar in commercial goods, and sugar you add when you bake at home.

[lhorie]

Sure, I think the parallel you're trying to draw is that you can also buy diet coke instead of regular coke, but many will vehemently argue that it's not the same thing.

I'm sure given enough effort, I _could_ find cookies made with half the sugar and dark chocolate, but if you asked me right now, I honestly couldn't tell you where to find such a thing, let alone at a price comparable to run-off-the-mill chips ahoy (never mind the cost of baking them from scratch).

We can certainly be pedantic and say one molecule of glucose is identical to another, but the logistics of buying cookies on impulse at the supermarket vs taking out a mixer to make them on a saturday morning will realistically not likely yield identical amounts of sugar intake. There's also something to be said about the shock of learning how much butter goes into these things!