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13 Dec 2019
(biochem)
refering to the paper "The case against sugar" by Stephen K. Ritter.
It was published in Chemical and Engineering News, August 4, 2014 issue (page 11-17).
The ratio glucose:fructose is very similar in sucrose and in HFCS, both get hydrolyzed resulting in the same caloric count. Why is then dangerous to consume too much HFCS?
Which natural sweeteners can you list? What is their advantage compared to artificial ones? Which of them do you prefer? Why (chemical/health benefit reason)?
Why, according to present day theory, replacing sugar (sucrose) with artificial sweeteners does not result in significant weight loss or even had the opposite effect in some cases?
(biochem)
refering to the paper "The case against sugar" by Stephen K. Ritter.
It was published in Chemical and Engineering News, August 4, 2014 issue (page 11-17).
The ratio glucose:fructose is very similar in sucrose and in HFCS, both get hydrolyzed resulting in the same caloric count. Why is then dangerous to consume too much HFCS?
Which natural sweeteners can you list? What is their advantage compared to artificial ones? Which of them do you prefer? Why (chemical/health benefit reason)?
Why, according to present day theory, replacing sugar (sucrose) with artificial sweeteners does not result in significant weight loss or even had the opposite effect in some cases?
Casey DurganLv2
17 Dec 2019