It seems to me that I have to add more honey to food in order to get the sweetness I experience with cane surgar. Hot tea, for instance, tastes fine with a single rounded teaspoon of sugar, whereas , I find myself using a full rounded tablespoon of honey to get the same effect. It is a little confusing to compare sucrose levels honey/sugar, but my reading seems to suggest that honey has a lot more sucrose/fructose per volume. Honey has been "inverted" to allow immediate use in the bloodstream, I wonder if the inversion required with sugar causes us to consider sugar sweeter?

Any ideas?

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Linc