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?"