The Men Who Made Us Fat Jacques Peretti
A few questions/comments:
1. Does bread today have more sugar in it (corn syrup), than breads of yesterday? Talking hamburger buns. How or why would adding corn syrup to rolls make them last longer as Peretti claims?
2. Are soft drinks the largest single source of calories in the American diet? How do we define "source"...
3. If HFCS (55% fructose/45% glucose vs. 50-50 for sucrose) is sweeter than sugar, is it true what Lustig claims? If sweeter they should use less in substitute. Lustig claims they use more. True?
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