Sugar and artificial sweeteners comes in many shapes and colors.
There is a huge variety of sugar substitutes available. What’s the difference? Is one better for controlling blood sugar levels for diabetes? Is one better for individuals trying to lose weight?
Genes not only influence how sweet you think something is, but also how much sugary food you eat.
People with a sweet tooth can (partly) blame their genes for their sugar habit. New research shows how the brain also gets involved.
Coca-Cola is the world’s most popular carbonated soft drink. The original is made with sugar, but the others contain artificial sweeteners that are now linked to a rise in obesity and diabetes.
Mounting evidence suggests that artificial sweeteners are linked to chronic health problems like obesity and diabetes. Should there be a tax on these foods?
A new study in rats adds to the evidence that artificial sweeteners may be bad for your health.
Sucralose increases the expression of genes linked with fat production.
Artificial sweeteners pose their own problems.
We know we need to cut back on sugar, and focussing on eating more whole foods can help change our desire for sweetness.
Diet drinks are even worse for our health than regular sugary sodas.
Artificial sweeteners used in diet sodas and other low-calorie foods can actually contribute to weight gain and type 2 diabetes. The more you use, the higher the risk.
A new study linking sweetened drinks to heart disease is more confusing than enlightening
Greeener than thou?
Coca Cola has begun carefully rolling out its green-labelled “Life” brand, filling its iconic hour-glass bottles with a new fizzy drink which has nearly a third fewer calories than Coke Original. It is…
It’s the quantity of sugar we consume that’s bad for us.
People have been eating sweet foods for eons. Fruit (fructose), milk (lactose), cane (sucrose), and honey (fructose and glucose) provide us with energy for growth and development. But in these days, we…
Aspartame contains virtually no kilojoules in the minute quantity needed to sweeten a beverage or solid food.
Everyone who works in a chemistry laboratory knows that you don’t use your taste receptors to check if an unknown chemical is safe or deadly poisonous (or if you do, you may do it only once). But if this…