A fasting blood sugar level of 190 mg/dl is not considered good. It is higher than the normal range, which is typically between 70-100 mg/dl. A level of 190 mg/dl may indicate hyperglycemia, which can be a sign of diabetes or other health issues. It is important to consult a healthcare professional for further evaluation and management if you have a fasting blood sugar level of 190 mg/dl. **

The usual sugar in an American baking recipe is granulated sugar. This type of sugar is the most commonly used in baking due to its fine texture and ability to dissolve easily. It is often referred to simply as "sugar" in recipes, and is used in a wide variety of baked goods such as cookies, cakes, and muffins. **

A blood sugar level of 109 mg/dl after eating is not considered too high. In fact, it is within the normal range for blood sugar levels after eating. Typically, blood sugar levels can rise after a meal, but a level of 109 mg/dl is not a cause for concern. However, it's always best to consult with a healthcare professional for personalized advice and to monitor blood sugar levels regularly, especially if there are concerns about diabetes or other health conditions. **

Powdered sugar is actually a type of sugar that has been finely ground into a powder. It is commonly used in baking and dessert recipes to provide a smoother texture compared to granulated sugar. While powdered sugar can be used as a substitute for granulated sugar in some recipes, it is important to note that the two sugars have different properties and may affect the texture and taste of the final product. It is always best to follow the recipe's specific instructions for the best results. **

Instead of granulated sugar, you can use alternatives such as honey, maple syrup, agave nectar, or coconut sugar. These alternatives can add a different flavor profile to your dish and may also have different levels of sweetness, so you may need to adjust the amount used in your recipe. Additionally, some of these alternatives may have different textures, so it's important to consider how they will affect the overall texture of your dish. **

Preserving sugar is not the same as fruit sugar. Preserving sugar is a type of sugar that is specifically formulated for making jams and preserves. It contains pectin, which helps the jam to set. Fruit sugar, on the other hand, refers to the natural sugars found in fruits. While both types of sugar can be used in preserving fruits, they are not the same thing. **

Belgian pearl sugar can be found in Germany at specialty baking stores, gourmet food shops, or online retailers that specialize in baking ingredients. Online platforms like Amazon, eBay, or specialty baking ingredient websites may also carry Belgian pearl sugar for purchase and delivery in Germany. It is recommended to check with local baking supply stores or conduct an online search to find the most convenient option for purchasing Belgian pearl sugar in Germany. **

Powdered sugar can be used as a substitute for regular sugar in some recipes, but it is important to note that powdered sugar contains a small amount of cornstarch, which can affect the texture of the final product. It is best to use powdered sugar in recipes where a smooth texture is desired, such as in frosting or glazes. Additionally, powdered sugar may not be suitable for recipes that require the sugar to be creamed with butter, as the cornstarch can interfere with the creaming process. **