This is a question I've been wondering about for a while as a home baker and amateur food scientist. Why do recipes for whipped, fluffy desert components like whipped cream or buttercream icing always seem to call for powdered sugar? If I want to add sugar to a something, why would I also want to add the anti-caking agent (usually starch I think) for powdered sugar as well? Is that starch actually something beneficial for a whipped desert? Because as far as I can tell, the only time powdered sugar makes sense is when it's dusted on top of something or incorporated into a desert that is being mixed by hand and doesn't have the shear of a mixer to dissolve or emulsify the granulated sugar. And I've never had any issues just using regular granulated sugar and honestly prefer it to powdered sugar for icings, whipped cream and the like. If a recipe calls for powdered sugar, but it's being combined with a mixer or beaters I just use regular sugar and the results are great.

Anyone have any thoughts or experience as to what I'm overlooking? Or is it just a hold over from a time when electric mixers weren't common and you needed a finer sugar to incorporate the sugar by hand?

In the last year I've made significant progress in my relationship with food. A massive part of it was simply cutting down calories and a little more exercise. And so far it's been pretty good. I'm down around 13kg(30lb), I'm fitting in a lot of my older cloths and issues like back pain and sleep apnea are getting back in line.

But for a while I've hit a plateau and it's feeling like a bit of a regression. Looks like the big blocker is my sugar consumption. I can stave off the craving for most of the day, but at 2.30pm on the dot I can't help but reach for chocolate, soda or an ice cream. And then I keep reaching for them till the end of the day. It's been getting worse lately and that slipping feeling really sucks.

I've tried cold turkey, fruits, alternatives, gum and a few other strategies but they all never stick.

I'm curious if anyone else has managed to make the cut and if there's any tips and tricks that helped keep you consistent. It's one thing to clear out the house, but the stuff seems to be at arms reach at all times. And there's always the weird blackout time between "I should not eat that" and "why the hell did I eat that".

Have you ever really looked at what you eat? If you have, you may notice one common ingredient present in everything from vegan sauces to certain ketogenic foods. Taking those specific diets into consideration, the widely accepted figure for keto is <100 grams, and similar in the vegan sphere as well(Often times you'll see a quoted 30 grams, but the kicker always comes in the comments where someone says fruit based sugars don't count towards this. They do, very much so, count towards it). This is far, far, far too much sugar for any one human to be taking in a day. The FDA has no recommended figure for their DV scale of food labels, but other groups certainly do. The World Health Organisation recommends no more than 5% of daily calories be from sugar of all types. This is equivalent to 25 grams for a 2000 calorie diet. The American Heart Association recommends the same figures.

Now, you may be asking yourself, why would the AHA bother themselves with sugar? Certainly that's more for a diabetes association to study than a heart disease one? Well, it's because sugar is heavily linked to heart disease. From the source:

participants who took in 25% or more of their daily calories as sugar were more than twice as likely to die from heart disease as those whose diets included less than 10% added sugar

So, not only are you at risk for heart disease, but there are new studies that suggest alzheimer's is nothing more than a 3rd form of diabetes.

I'm not hoping for much in posting this, except that someone somewhere looks at their diet and resists the stranglehold sugar has on our present society.