It’s just a high concentration of sugar dissolved in water. Not used in food really unless you need to sweeten some cold tea for some southerners, i guess. Very commonly used to make alcoholic mixed drinks though.
What’s called sweet tea in the US is overwhelmingly sweet. That was my reaction to it the first time I tried it. It’s so sweet, the only way you can get that much sugar in it is if you dissolve that sugar in hot tea.
I’m aware of the existence and superiority of maple syrup. I only use Aunt Jemima in this example because that’s what oversweetened tea tastes like to me: shit.
It should be taxed on the corporate side. Taxing sugar on the consumer side becomes a poor tax, because poor people will still want sweets from time to time, making those treats now more and more expensive. Well off people will just accept the tax because it’s marginal to them, but when your chocolate bar that you treat yourself to once a week goes from 1.29 to 3.29, then it really fucks your day up.
What should be done is incentives to provide less sugar/glucose-fructose on the product side and encourage companies to make snacks and beverages that have less sugar content.
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