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[Clansgian AT wmconnect.com]

> >Others?

Malt sugars from barley and corn.  Modern corn syrup and corn sweetener are 
chemcal products, but corn can be malted for a natural sugar.  Barley malt 
used 
to be a major kitchen sweetener.  That's why most American beer is piss-water 
Pilsner.  During prohibition all the malting facilites that turned out all 
that wonderful amber and dark malt had no market but the very light malt did 
as 
kitchen sweetener.  So when beer production was taken up again, the only 
malting technology in place was the very light malt.