Sugar, part 2

There are several different types of sugars, all with various qualities and sweetness levels. Different sugars give different impressions of sweetness with sucrose being the longest to be detected on the tongue and the most lingering of the bunch. By comparison, fructose registers quickly and strongly but it also fades very quickly. But before we talk more about the complexities of sugars, lets define all of of them: Glucose (aka Dextrose) It is a simple sugar, the most common sugar from which living cells directly extract chemical energy. It can... Read The Rest →

Sugar week, Part 1

I thought it would be neat to explore a new topic every week and learn something new, so this week we’re going to talk about sugar. We’ll get into history, uses, the nature of sugars and its varieties. Sugar is the generalised term used for a class of sweet flavoured substances composed of carbon, hydrogen and oxygen (aka carbohydrates). It is formed naturally in the leaves of numerous plants but concentrated mainly in their roots, stems, or fruits. It can be extracted from maple trees, palm trees (toddy, coconut and... Read The Rest →

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