Sugar
It is prohibited to take sugar in breakfast or lunch, it is allowed at afternoon tea, but again not allowed at dinner.
Sugar in the breakfast or lunch, block your body from benefiting from other ingredients: bread, cheese, butter, meat, starchy foods... and turn eveything you eat into grease, that's why you look fat or you suffer diabetes, in the other hand, taking him in afternoon is good for health, it gives you energy, and there is an insulin that can burn it
Sugar is a sweet taste substance extracted mainly from sugar cane and sugar beet. It is mostly formed of a compound called sucrose.
The term "sugar" comes from the Italian word "zucchero", itself borrowed from the Arabic "sukkar" (سكر), a word of Indian origin, in Sanskrit "Çârkara".
Other plants also make it possible to produce products composed predominantly of sucrose.
However, other compounds of the same family of saccharides also have a mild flavor: glucose, fructose ... which are increasingly used by the agro-food industry and other sectors. In common parlance, the term "sugar" may refer to any kind of ose. On a nutrition label, the term "sugars" refers to all carbohydrates with a sweetening power, mainly fructose, sucrose, glucose, maltose and lactose.
In addition to honey and fruits (such as apples), which have been used as carbohydrate supplements since ancient times, various plants contain significant quantities of sugars and are used as raw material from which these sugars are extracted, often in the form of Syrup:
American agave from which the agave syrup is extracted;
sugar beet ;
sugar cane ;
Coconut: some Austronesians, like the Gilbertins, extract the sap and make it into syrup;
Maple (sugar and maple syrup);
Date palm: (sugar and palm syrup from the sap, sugar and date syrup from the fruit);
Sugar palm trees like the coconut palm of Chile give palm syrup;
Flowering plants whose bees convert nectar into honey;
Sorghum with which sorghum syrup is made (composition similar to glucose syrup from corn starch);
Sugar squash from Brazil.
Sugars have a flavor that has been said to be one of four basic flavors (sweet, salty, bitter, acid), but physiologists have refuted this classification in the eighteenth century.
On the cognitive and neurological level, sweet flavors seem to indicate to primates, humans or non humans, the energy value of plants, hence the pleasure associated with it. The first food of man is slightly sweet (lactose). Most toxic plants are bitter, so choosing a sweet food would be safe.
Certain sweet flavors are recognized by a family of receptors, located on the tongue, coupled to the G protein T1R1, T1R2 and T1R3; They are assembled into homodimers or heterodimers and allow the recognition of natural sugars or sweeteners.
Besides sugars, many other molecules, artificial or natural, possess a sweetening power, but these are not all recognized by all animals.
Naturally occurring molecules include amino acids (glycine), proteins (thaumatin, mabinline), heterosides (steviosides), and the like.
Synthetic molecules include dipeptides (aspartame), sulfamates (acesulfame potassium), and the like.
Sugar in the breakfast or lunch, block your body from benefiting from other ingredients: bread, cheese, butter, meat, starchy foods... and turn eveything you eat into grease, that's why you look fat or you suffer diabetes, in the other hand, taking him in afternoon is good for health, it gives you energy, and there is an insulin that can burn it
Sugar is a sweet taste substance extracted mainly from sugar cane and sugar beet. It is mostly formed of a compound called sucrose.
The term "sugar" comes from the Italian word "zucchero", itself borrowed from the Arabic "sukkar" (سكر), a word of Indian origin, in Sanskrit "Çârkara".
Other plants also make it possible to produce products composed predominantly of sucrose.
However, other compounds of the same family of saccharides also have a mild flavor: glucose, fructose ... which are increasingly used by the agro-food industry and other sectors. In common parlance, the term "sugar" may refer to any kind of ose. On a nutrition label, the term "sugars" refers to all carbohydrates with a sweetening power, mainly fructose, sucrose, glucose, maltose and lactose.
In addition to honey and fruits (such as apples), which have been used as carbohydrate supplements since ancient times, various plants contain significant quantities of sugars and are used as raw material from which these sugars are extracted, often in the form of Syrup:
American agave from which the agave syrup is extracted;
sugar beet ;
sugar cane ;
Coconut: some Austronesians, like the Gilbertins, extract the sap and make it into syrup;
Maple (sugar and maple syrup);
Date palm: (sugar and palm syrup from the sap, sugar and date syrup from the fruit);
Sugar palm trees like the coconut palm of Chile give palm syrup;
Flowering plants whose bees convert nectar into honey;
Sorghum with which sorghum syrup is made (composition similar to glucose syrup from corn starch);
Sugar squash from Brazil.
Sugars have a flavor that has been said to be one of four basic flavors (sweet, salty, bitter, acid), but physiologists have refuted this classification in the eighteenth century.
On the cognitive and neurological level, sweet flavors seem to indicate to primates, humans or non humans, the energy value of plants, hence the pleasure associated with it. The first food of man is slightly sweet (lactose). Most toxic plants are bitter, so choosing a sweet food would be safe.
Certain sweet flavors are recognized by a family of receptors, located on the tongue, coupled to the G protein T1R1, T1R2 and T1R3; They are assembled into homodimers or heterodimers and allow the recognition of natural sugars or sweeteners.
Besides sugars, many other molecules, artificial or natural, possess a sweetening power, but these are not all recognized by all animals.
Naturally occurring molecules include amino acids (glycine), proteins (thaumatin, mabinline), heterosides (steviosides), and the like.
Synthetic molecules include dipeptides (aspartame), sulfamates (acesulfame potassium), and the like.
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