There’s a lot of interesting science behind the fermenting, roasting, grinding and melting that turns chocolate into the bars, bonbons and baked goods you know and love.
Academic rigor, journalistic flair
Articles on Sugars
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Kids often crave processed sugary foods. But research shows that consuming too many treats during childhood and adolescence may lead to behavioral and emotional problems.
If you ever feel like you can’t stop eating sugar, you are responding precisely as programmed by natural selection. What was once an evolutionary advantage has a different effect today.
Researchers are starting to understand why the bones of diabetic people are more prone to fractures.
Top contributors
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Associate Professor of Health and Wellness Studies, Binghamton University, State University of New York
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Assistant Professor of Bioengineering, UMass Dartmouth
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Assistant Professor of Anthropology and Heritage Studies, University of California, Merced
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Professor of Food Science and Technology, The Ohio State University
