All about the world’s favorite sweet.
Oh they knew…
Bad news, everyone.
This could have significant fiscal and health benefits.
People frequently overindulge, sometimes to the point of developing sugar addictions. There has been a lot of interest in the pharmaceutical industry in finding treatments that can combat this effect, with little results up to now. But, a world-first study led by QUT might change that.
UK has announced the introduction of a tax on sugary drinks, based on the amount of sugar in the beverages. The main goal is to “help tackle childhood obesity, by incentivising companies to reduce the sugar in the drinks they sell [and] to fund a doubling of the primary schools sports premium to £320 million per year from September 2017.”
More than half of American’s calories come from ultra-processed foods, a new study finds. The data also indicates close to 90% of total added sugar intake can be traced back to these foodstuffs.
University of Montreal Hospital Research Centre (CRCHUM) scientists have identified a new enzyme that could protect the body from toxic levels of intra-cell sugar. When there is too much sugar in the body it gets processed to glycerol-3-phosphate, a buildup of which can damage internal organs. The team behind the study proved that G3PP is able to extract excess sugar from cells.
A new study looking into how Mexico’s soda tax is impacting consumer habits one year after implementation. The results show a decrease in sugar-sweetened beverage consumption accompanied by an increase in sales of untaxed drinks throughout the country.
Swapping out a single daily sweet drink for water or unsweetened tea or coffee can lower the risk of diabetes by up to 25%, a new research suggests.
It’s increasingly hard to eat less sugar, as market shelves are filled with sugary products. In the past ten years alone, global sugar intake has risen by ten percent. In what’s not the first and surely not the last appeal of the sort, the Wold Health Organization reports adults and children from the Americas to Western Europe and the Middle East must halve their daily sugar intake to reach acceptable levels. Otherwise the risk of obesity and tooth decay, to name a few, will skyrocket. In terms of daily energy intake, the new guidelines means that people should keep sugar at a maximum of 10% of equivalent energy.
I always find it funny when something says “zero fat”, but has tons of sugar in it. Sugar is addictive, it’s teeming in your cereal, it’s in your soda, it’s almost everywhere – and we need to get off of it; not to say we shouldn’t eat any sugar, but we really need to lower our consumption. Why? Because sugar
In what is a slap in the face of science, scientists at the University of Illinois have demonstrated that in fact, sugar doesn’t melt, it decomposes. “This discovery is important to food scientists and candy lovers because it will give them yummier caramel flavors and more tantalizing textures. It even gives the pharmaceutical industry a way to improve excipients, the
I was writing a while ago that major biofuel production is not really that far away and the good news is things seem to be moving in that direction. The importance of biofuels has been underlined as a possible solution to fight the crisis, but the big problem was that creating such alternative fuels required too big amounts of power,
This month, two independent teams have announced that they have succesfully converted sugar-potentially derived waste from agriculture and non-food plants into gasoline, diesel, jet fuel and other chemical substances of high importance. Randy Cortright, a chemical engineer at Virent Energy Systems of Madison, Wisc. announced that carbohydrates and sugars can be processed into a number of substances used as petroleum,
Green fuels are a really hot topic, with every single day bringing a new (claimed) discovery or breakthrough, but many of them are just minor improvements. Still, every once in a while you hear about something that sounds really promising (like green gasoline). Now it seems that chemists are describing development of a “revolutionary” process for converting plant sugars into