• @Imgonnatrythis@lemmy.world
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    312 years ago

    Damn, I knew sugar was bad for you, but boy it looks like it can make you really irritable. Stop drinking so much sugar y’all. It’s nasty.

    • @sigh@lemmy.world
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      22 years ago

      honestly I’m straight up addicted to Nestea Zero. My teeth aren’t rotting out and I’m not worried about diabetes but I need to get off this stuff

  • @m625@lemmy.world
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    142 years ago

    Sweet tea is trash anyway. Might as well just dump sugar into the water and drink it why even have the tea in it at all

    • @cloudy1999@sh.itjust.works
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      52 years ago

      It really is. I was raised in South Carolina and drank sweet tea regularly as a child. In my college years, I had easy access to as much as I wanted and gained around 50 pounds. One summer, I realized how much better I felt drinking less of it and swore it off. By swapping sweet tea for water, I lost all that weight and have kept it off for 20 years.

      Nowadays, I’ve gained an appreciation for unsweetened iced tea. The initial sip is always a shock when restaurants accidentally serve me sweet tea.

      • @cloudy1999@sh.itjust.works
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        22 years ago

        Just a follow-up for my neighbors in the southeast: don’t fall for the sweet tea propaganda. Regardless of culture or tradition, it’s a bad habit.

    • @Hazdaz@lemmy.world
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      172 years ago

      Of course we have sweet tea, but they are from the South, so being stupid comes naturally for them.

    • Beefalo
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      52 years ago

      Texas Roadhouse and whatever is in the gas station cooler do not count.

      In case anyone needs it, Texas Roadhouse serves proper sweet tea, brewed hot, put over ice, all that. It’s kinda their gimmick.

      • @BabyBearPixie@lemmy.world
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        12 years ago

        I am not even referring to that. Sweet tea was never a southern thing, they just claimed it as theirs for no good reason. My grandmother makes her own, her grandmother made her own and they only ever lived in the North. I been to friends houses where their parents made it. This was in PA and NJ. I personally hate tea so I would get offered it and turn it down all the time.

  • Beefalo
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    122 years ago

    We got Union as hell on this post, didn’t we. Every time I come back it has more comments.

    I’m still mad as fuck that I can’t get my precious Lipton Instant Tea at Walmart, because I really was raised in a trailer park, so maybe that’s why I had to delete my own giant shitty comment about this.

  • @notatoad@lemmy.world
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    142 years ago

    the correct response to somebody trying to order sweet tea in the north is and always has been this quote from 30 rock:

    “I’m gonna come back in 5 minutes, if you try to order off menu again I will slap those glasses off your face.”

  • @MiddleWeigh@lemmy.world
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    142 years ago

    I kinda like the sugar at the bottom, but I’m a degenerate like that. (I’ve mostly excised my sweet tooth now. My dad is in his 50s and almost died from diabetic shock, with no knowledge of his condition)

  • @nomadjoanne@lemmy.world
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    112 years ago

    Lawl. There was a point somewhere in that rant. I went to university in the South and I do miss the food on occasion.

  • @ngwoo@lemmy.world
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    182 years ago

    Maybe the amount of sugar that cold water easily accepts is the correct amount to not taste like shit

    • @Elderos@sh.itjust.works
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      62 years ago

      Yeah, and if you saturate hot tea, won’'t the sugar simply materialize back as the tea gets colder? Seems to me that nothing about this has to do with saturation.

      • @Nommer@lemmy.world
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        2 years ago

        Yes. Not sure what the other person is on about. Hot water can have more sugar dissolved in it. When it cools it crystalizes but only if the saturation level is higher than what the water can hold. It’s how rock candy is made. This is like basic chemistry.

        • ℛ𝒶𝓋ℯ𝓃
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          42 years ago

          It’s not about achieving saturation, it’s about how quickly it dissolves. The sugar packets would absolutely dissolve, if you stir vigorously for half an hour… Rate of dissolving varies as temperature. 9th grade chemistry…

          • @Nommer@lemmy.world
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            12 years ago

            That wasn’t the original argument now was it? If you’re going to move goalposts then at least be halfway correct the first time.

        • @Elderos@sh.itjust.works
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          22 years ago

          And here I was happy to learn something new on social media contradicting my previous knowledge lol. But yeah, I definitely intend on having a basic chemistry refresher video now!

          • ℛ𝒶𝓋ℯ𝓃
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            32 years ago

            Hot water dissolves it much quicker, giving the illusion that it dissolved more. It’s not actually saturated when you’re trying to stir it into cold tea, it just dissolves extremely slowly. If you were to saturate it while hot (which would take an insane amount of sugar), then yes, it would recrystalise. But in pracrice, you need to dissolve it while hot because the more energetic molecular motion in the solution dissolves the sugar faster, since the heat is causing more effective collisions. Saturation point and the change thereof is, contrary to the proposal above, not a factor here, since everything is happening well below that point even with the sweetest teas commercially available.

      • squiblet
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        52 years ago

        Water can dissolve a ridiculous amount of sugar even at room temp. For an average 12 oz glass of tea, the most sugar that could dissolve is a whopping 700 grams. One packet of sugar is about 5 grams. At the saturation point it would be basically syrup thickness, too.

      • No, I can assure you sugar does not re-crystalize after being mixed in hot tea. It is super interesting how differently people view this subject just based on where they grew up.

        • ℛ𝒶𝓋ℯ𝓃
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          52 years ago

          You’re right with normal tea, but normal tea is never saturated. If you added another pound or so of sugar while hot, then let it cool, it would absolutely recrystalise (barring supersaturation). But you’re right, that’s not a factor in normal tea. It’s about the rate of dissolution (which also depends on temperature), not saturation point.

        • @Elderos@sh.itjust.works
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          22 years ago

          That is very interesting, and not something I remember from my very limited exposure to chemistry in school. Thanks for clearing that up!

          • ℛ𝒶𝓋ℯ𝓃
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            32 years ago

            That is only because it’s not saturated. If you added an ungodly amount of sucrose (and I like it ridiculously sweet but this would be undrinkable), it would recrystalise when chilled. That’s why there’s a controversy here. A saturated solution would recrystallise, but people are pointing out that tea obviously doesn’t do that. That’s simply because no one drinks it saturated. It’s hard to stir in while cold because the rate of dissolution varies as temperature. That’s why there’s some confusing as to thinking it’s about the saturation point. It’s actually below it in both cases (hot and cold). To learn more about that mechanism, read about how reaction rate is affected by temperature.