On food and cooking the science and lore of the kitchen ( PDFDrive ) 1245
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of colas, root beers and other soft drinks,
spirits, candies, and many prepared foods.
Inadditiontocolor,thepigmentmolecules
also have some antioxidant activity that
helpspreserveflavor.Caramelcolorswere
originallyproducedbyheatingsugarsyrup
inanopenpan.Withtime,closedvacuum
pans were introduced to control color
development
more
finely,
and
manufacturers began to add various
chemicals to obtain pigments with good
dispersingoremulsifyingproperties.
FoodSugarsandBloodSugar:TheProblem
ofDiabetesSomefoodsrichinsugarscan
contributetothedisruptionofthebody’s
systemforcontrollingitsownsugarlevels.
Glucoseisthebody’sprimaryformof
chemicalenergy,soit’sdistributedtoallcells
viatheblood.Ontheotherhand,glucoseisa
reactivemolecule,andexcessquantitiescan
damagethecirculatorysystem,eyes,kidneys,
andnervoussystem.Sothebodytightly
regulatesbloodglucoselevels,anddoesso
withthehormoneinsulin.Diabetesisa
diseaseinwhichtheinsulinsystemisunable
tocontrolbloodglucoseadequately.Anda
highintakeofsomefoodsugarsoverloadsthe
bloodwithglucoseandputsstressonthe
insulinsystem.Thisisdangerousforpeople
whosufferfromdiabetes.Thefoodsthatraise
bloodglucoselevelsthemostarefoodsrichin
glucoseitself,includingsuchstarchyfoodsas
potatoesandricethatourenzymesdigestinto
glucose.Tablesugar,acombinationof
glucoseandfructose,hasasomewhatsmaller
effect,andfructoseitselfhasamuchsmaller
effect,sinceitmustbemetabolizedinthe
liverbeforethebodycanuseitforenergy.
Onevaluablepropertyofmanysugar
substitutesisthattheydonotraiseblood
sugarlevels.
SugarSubstitutes
