2 Can cause cataracts and skin not being as supple 3 less sugar in the system

2 can cause cataracts and skin not being as supple 3

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2.Can cause cataracts and skin not being as supple. 3.less sugar in the system in the body for longer periods of time isa good thing.34
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Lesson 2: Sugar-Video 1Columbus found in the West Indies sugar cane15% of the plant itself is sucrose-Activity 1: Sugar-Fact or Myth1g of sugar has the same number of Calories (kcalories) as 1g of carbohydrates.FactSucrose isolated from fruits and vegetables is healthier than sucrose refined fromsugar cane.MythBrown sugar is bleached to produce white sugar.MythIn the kitchen, the only reason to add sugar to a recipe is to provide sweetness.Myth. In addition to being used as a sweetener, it is also used to prevent foods such as jams from spoiling, supporting the leavening process in baking or to give foods such as ice cream a smooth consistency.Sucrose produced from sugar cane is the same as sucrose produced from sugar beets.Fact. Sucrose or sugar is a product of photosynthesis and there is no difference inthe sugar produced from these plants.-Video 2Beet sugar comes out of the growing of beets in a colder climate like RussiaCane sugar needs 21 degrees Celcius like in the West IndiesNarrowing gap between global sugar production and consumption, meaning it's being produced at about the same levels. And the consumption is increasing, meaning the prices are likely to go up.Main producers of sugar: Brazil, China, EU, India, USA, Australia-Video 3178 billion kg of sugar for a population of around 7 billion = 22-23 kg per capitaSucrose consumption/person/year varies 1.In the 1600: very low consumption because sugar was expensive35
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2.Consumption increased once the production increased in the West Indies (slavery)3.Brazil and Cuba consume the most and China consumes the least. Be aware of the data, these are estimates.-Video 4High Fructose Corn SyrupCorn starch is starch (glucose units) made in USA, Brazil and Canada3 enzymes to create HFCS: alpha-amylase, glucoamylase, and glucose-isomerase.1.Corn syrup is glucose2.Amylase breaks down the bonds between the glucose units3.Glucose-isomerase converts glucose into a higher percentage of fructose Relative sweetness done by taste. Sucrose is given the relative value of 1.0Glucose is less sweet than sucroseObesity is increasing with increasing amounts of corn syrup consumed-Activity 3: HFCSThe main reason for using HFCS in food products is because it is sweeter than sugar.Process to manufacture HFCS1. Corn starch and amylase enzymes are mixed together.2. The bonds forming chains of glucose molecules break resulting in 100% glucose syrup.3. An enzyme called glucose isomerase is added. 4. 55% of the glucose molecules are converted into fructose.
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