I was at a demo by Mischel Nischan (the author of Taste, Pure and Simple), and he was talking alot about changes you can make to your diet to make it healthier and more environmentally responsible.
One thing that stuck with me was that he said turbinado sugar is better for you than refined white sugar--turbinado still has trace elements of minerals and nutrients.
I bought some turbinado, but I'm wondering if there is anything I need to know about substituting it in recipes? Can I just substitute it cup for cup in baked goods? And is there any difference in taste or texture?
If anyone uses Turbinado, I'd love some feedback.
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