The ultimate guide to sugars & sweeteners : discover the - download pdf or read online
By Alan Barclay PhD, Philippa Sandall, Claudia Shwide-Slavin MS RD CDE, Dr. Jennie Brand-Miller
An all-in-one connection with sugars and sweeteners—for any sweet-toothed buyer who additionally craves the facts
at the present time, supermarkets and ordinary nutrients shops characteristic a bewildering number of sugars and replacement sweeteners. The deluge of conflicting details doesn’t aid. If opting for a sweetener leaves you scratching your head, this convenient consultant will resolution your entire questions—even those you didn’t be aware of to ask:
- Which sweeteners practice good in baking?
- Will the youngsters observe if I sub in stevia?
- What’s the simplest choose if I’m staring at my waistline, blood sugar, or environmental impact?
- Are any of them particularly superfoods . . . or toxic?
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Additional resources for The ultimate guide to sugars & sweeteners : discover the taste, use, nutrition, science, and lore of everything from agave nectar to xylitol
Traditional stone-ground flours retain much more of the germ and bran and have more coarsely ground endosperm (where the starch is found), so the starch is still much harder to digest than that of modern roller-milled grains, giving it a lower glycemic index value. Okay, you say, got all that, but why does it matter how high our blood glucose level is raised? As with our blood pressure, there’s a healthy range and a risky range. Having blood glucose levels over the day in the normal range is good for our bodies because it also lowers our daylong insulin levels.
I expect many of you will find it surprising to hear a professor of nutrition express the view that sugars and sweeteners have a place in modern diets. Perhaps it comes from a university training in food science, combined with a passionate interest in diet and human evolution. A diet with a moderate amount of added sugars (about 5 to 10 percent of total energy, or 25 to 50 grams in a 2,000-calorie diet) is the amount considered commensurate with a nutritious diet by the World Health Organization.
We commissioned Chrissy Freer to report on how some of the most popular sweeteners measured up compared with granulated white sugar in baking a Vanilla Butter Cookie and Blueberry Bran Muffin. To entertain, inform and round out the story, we have included: BUZZ NOTES (or fact boxes) featuring snippets of science, ethnography, botany, biology, history, lore, and trivia Q&As to give you the answers to the most frequently asked questions about sugars and sweeteners To help you find what you are looking for as quickly as possible, the first time in any entry where the name of another entry is used, you will find it marked this way: →aspartame.
The ultimate guide to sugars & sweeteners : discover the taste, use, nutrition, science, and lore of everything from agave nectar to xylitol by Alan Barclay PhD, Philippa Sandall, Claudia Shwide-Slavin MS RD CDE, Dr. Jennie Brand-Miller