Latest Sucrose Stories
More than 350 million people worldwide are believed to have diabetes, and for years health experts have debated on what the exact driver of the illness is. While sugar intake has been viewed as a culprit in many eyes, scientists have long refuted that conjecture and attributed the global health crisis to too much overall food intake and obesity.
A study published today in the Journal of Applied Physiology, Nutrition, and Metabolism presented compelling data showing the consumption of both high fructose corn syrup (HFCS) and sucrose (table sugar) at levels consistent with average daily consumption do not increase liver fat in humans, a leading cause of non-alcoholic fatty liver disease (NAFLD).
NSG Precision Cells with the assistance of Atago now can offer customers a brix refractometer for almost every situation imaginable.
The sweet taste of sugar may provide some comfort for babies during immunizations, according to a new Cochrane systematic review.
According to Penn State food scientists, green tea and starchy food could help to lower blood sugar spikes.
Preventing activity of a key enzyme in potatoes could help boost potato quality by putting an end to cold-induced sweetening, according to U.S. Department of Agriculture (USDA) scientists.
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