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November 8, 2013 | By Melissa Healy
Responding to the Food and Drug Administration's move to banish trans fats from the nation's diet, some public health advocates grumped Thursday that the agency was playing catch-up to a trend already well underway nationwide. Still, many of the same experts expressed hope that the FDA's move will open the way to a new era in the agency's regulation of food additives. By setting several new precedents, the FDA's decision on trans fats may bring some of our most beloved ingredients -- salt and sugar -- under new scrutiny by the agency, they predicted.
February 1, 2012 | By Karen Kaplan, Los Angeles Times / For the Booster Shots blog, This post has been corrected, as indicated below
Move over salt. Step aside, saturated fat. There's a new public enemy in the pantry, and it's … sugar. In a provocative commentary coming out in Thursday's edition of the journal Nature, Dr. Robert Lustig  and two colleagues from UC San Francisco argue that the added sugars in processed foods and drinks are responsible for so many cases of chronic disease and premature deaths that their use ought to be regulated, just like alcohol and...
April 22, 2011 | By Diana Wagman
I love sugar. A box of cookies in my house lasts two days tops. A perfect dinner for me is a bag of Peanut M&Ms and a Creamsicle. I am way too old for this, but I have no control. Except for 40 days a year. For the last four years I have given up sugar for Lent. No cake, cookies, candy, pie, ice cream, not even jelly on my peanut butter sandwich. I go cold turkey. The first day isn't too bad. I am firm in my resolve. The next three are tough. I crave it. I have to take a walk or play the piano, keep my hands and my mind very busy.
April 22, 2010
Wild rice sticky puddings with brown sugar and bourbon Total time: About 1 hour Servings: 6 1/2 pound dried figs, chopped finely 1/2 cup bourbon 1/2 teaspoon baking soda 1/4 cup (1/2 stick) melted butter, plus 1 tablespoon butter, divided 1 egg 1 cup light brown sugar, divided, sifted after measuring to remove any lumps 3/4 cup flour 1/2 teaspoon baking powder 1 cup cooked wild rice, cooled and roughly chopped 1/4 cup heavy cream 1. Heat the oven to 350 degrees.
October 15, 2012 | By Tiffany Hsu
The food and beverage industry has made some major moves in recent days in the struggle over super-sweet products. Major cereal-makers Nestle and General Mills pledged to cut sugar and salt content in children's breakfast cereals abroad, while soda and restaurant trade groups sued to stop a New York City ban on sales of large sugary drinks. On Monday, Nestle and General Mills said that by 2015 , they will cut sugar content in 20 popular breakfast cereals by up to 30%. The two companies have a joint venture known as Cereal Partners Worldwide, which sells brands such as Honey Nut Cheerios and Nesquik outside North America.
April 14, 2010
  Danish wreath cookies Total time: 1 1/2 hours Servings: Makes about 8 dozen cookies (yield will vary depending on piping tip used and size of cookies) Note: Adapted from Henrik Gram of Hygge Bakery in L.A. This recipe works best using a cookie press or spritzer ; the dough can be piped by hand, though it can be very firm and difficult to pipe. The bakery pipes these cookies using a half-inch-size star piping tip. The cookies will vary depending on whether margarine or butter is used; the cookies will color a bit more quickly if using butter.
March 18, 2010 | Noelle Carter
Caramel crème brûlée at the restaurant at Cavallo Point! It is to die for, with smooth caramel brûlée and whipped cream. Would love the recipe. Angela King Pasadena Dear Angela: We loved the rich, deep caramel undertones to this crème brûlée. The restaurant serves it with whipped cream and a little chocolate sauce. Enjoy! Caramel crème brûlée Total time: 1 hour, 20 minutes, plus cooling and chilling time Servings : 8 Note: Adapted from Cavallo Point Lodge near Sausalito, Calif.
October 13, 1999
Having been raised buying cachapas from vendors on the street and at the beach in Venezuela, I was excited to see your article on them ("The Eternal Cachapa," Sept. 29). As a teenager, I liked cachapas so much that I experimented in the kitchen until I'd figured out how to make them (as a gringo, I had no family recipe to refer to). When I came to live permanently in the States, I tried to make cachapas the same way I had in Venezuela (i.e., fresh corn ground in a blender plus a little milk, sugar and salt to taste)
December 7, 2011 | By Jeannine Stein, Los Angeles Times / For the Booster Shots blog
Before you pour your child a heapin' bowl of sugary cereal, read this: The Environmental Working Group has just come out with its list of the 10 worst children's cereals. Your child's favorite might be on it. At No. 1 is Kellogg's Honey Smacks, coming in at 55.6% sugar by weight, followed by Post Golden Crisp at 51.9% and Kellogg's Froot Loops Marshmallow at 48.3%. The list also includes, in descending order of sugar, Quaker Oats Cap'n Crunch OOPS! All Berries (yes, that's really the name)
November 21, 2013 | By Inkoo Kang
In the fitfully moving "Sugar," director Rotimi Rainwater translates to the big screen his own nine months of living on the streets. Opening during Homeless Youth Awareness Month, his snapshot of teenage boardwalk-dwellers eking out an existence on Venice Beach is more successful as an instructive tool than as a narrative feature. Shenae Grimes stars as Sugar, the sole girl in a makeshift family of down-and-out teens, which includes her Mormon-runaway boyfriend (Marshall Allman) and a 13-year-old foster kid (Austin Williams)
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