Tagged With sugar

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You may have noticed a subtle change on your food ingredients list. Big, bad sugar is being replaced by the fresher, greener sounding evaporated cane juice. But how does this ingredient differ from sugar? It doesn't, says the FDA.

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Scientists assumed there is just a single type of taste receptor on the tongue responsible for our perception of sweetness, but now researchers from Monell Chemical Senses Center have found that those cells also contain gut enzymes, which also contribute to sweet tastes. They describe their findings in a new paper published today in the Proceedings of the National Academy of Sciences.

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Video: Play with your food. That's the moral of the story from Crazy Russian Hacker. He put marshmallows in one of those vacuum food containers, pumped out the air, and watched the squishy little white puffs balloon into ginormous monsters. It's all silly fun.

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Video: Most reasonable people can generally agree on two things: the Earth is round and soft drink is bad for you. And though we know the first to be absolutely true, what's so bad about soft drink? Asap Science explains as only they can in this hand drawn animation. Basically, it erodes enamel on our teeth, pumps too much sugar into our bodies, increases liver fat, makes us obese, brings on diabetes and ages the hell out of us.

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Video: A helluva lot of sugar and a helluva lot of machinery. That's what it takes to make candy canes and it's very close to being a magical process, as taking something as large as what candy canes start at and shaping it down to the classic skinny hook is so very impressive.

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Two foods are left out on the counter — fresh tomatoes and a bowl of sugar. Within a week or so, one will develop black spots and the other remains pristine, albeit perhaps a little clumpy depending on the humidity of the air. But why?

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They're what stimulate your sweet tooth without adding girth to your waistline; they give diet colas and sugar-free snacks a saccharine kick without the consequences. At least that's the idea. But these sweeteners have been the subject of hoaxes and misinformation for years, slowly discrediting their wondrous health claims. Can you really, as Dr Susan Swithers of Purdue University quips, "have your fake cake and eat it, too?"

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Our favourite destroyer of objects, the red hot nickel ball, is back. This time it's torching artificial sweeteners like Splenda, Sweet N' Low and Truvia. Splenda and Sweet N' Low put up honourable fights but essentially caramelizes. Truvia, however, starts shooting out these weird spider web looking things when burned.

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A quick online search of Aspartame will provide you with numerous opinions about this artificial sweetener. Some claim it causes things like cancer, seizures, multiple sclerosis, lupus, memory problems and brain tumors. Just about every governmental organisation in the world, regulating food products, have deemed it safe for human consumption. (But, you know, just about every governing body in the world still gets the "sodium raises blood pressure" myth wrong, despite overwhelming scientific evidence to the contrary, so let's not take their word on the whole Aspartame thing!)

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In November of 2011, American commercial airlines consumed 1.83 million litres of fuel — every day — and paid a total of $US49.8 billion that month to do so. And with increasingly tight operating budgets, fuel efficiency has quickly become a primary concern for the airlines. Boeing thinks one possible solution is its new plug-in hybrid jet concept that burns 70 per cent less gas per flight with the help of local power grid.

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I once loved everything about soft drink. Its amazing refreshing ability, its sweetness, its bubbles — it was magic in liquid form. But of course it came with the cost of ridiculous amounts of sugar and calories. So I cut back. But for people who don't cut back on soft drink? Watch out. Here's what would happen if those cute Coca-Cola polar bears really drank soft drink.

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Lithium-ion batteries are the most common technology powering modern devices. But lithium itself is a rare metal that's hard to come by, so countries that have to import it are developing alternatives. In Japan, researchers have discovered a way to make a sodium-ion battery that can be made with plain old sugar.