Ingeniería en Industrias Alimentarias ITESA
Etiquetas / Categorías / Temas
¿Alguna vez has consumido una papa así? Aunque no es muy común este tipo de intoxicación, las altas concentraciones de solanina pueden causar náuseas, dolor estomacal y vómito. La cocción de las papas no es suficiente, ya que es un compuesto que resiste hasta 243C .
Here are some of the most common forms of sugar you’d see on a food label or that you’d typically bake with at home: granulated sugar, organic sugar, raw/turbin...ado sugar, brown sugar, coconut sugar, honey, high fructose corn syrup (HFCS), agave syrup and maple syrup. Each of these versions of sugar are going to have around 4 calories per gram on a dry weight basis. Since wet ingredients like honey and syrups have a bit more moisture than the dry sugars such as granulated sugar, the amount of calories per gram is slightly lower, however, per gram of actual sugar (dry weight basis) the calories are the exact same and all are considered to be added sugars. Some of these sugars may contain low levels of additional nutrients, therefore you may see claims of those being healthier, but in order to get a significant amount of any of these nutrients you’d have to eat quite a bit of sugar in the process. The biggest difference between something like granulated sugar and honey or maple syrup is going to be the taste and functionality in specific applications, but swapping regular sugar for coconut sugar in a cookie recipe isn’t going to make them more nutritious. A common misconception is that HFCS is high in fructose compared to most sweeteners, but the truth is that it’s only high in fructose compared to the corn syrup it was derived from, which is purely glucose. You can see on the graphic that HFCS-55 contains a similar ratio of fructose to glucose as both sugar (sucrose) and honey, and HFCS-42 is even lower in fructose than all of the other options. Pure sucrose is 50% fructose and 50% glucose, which is chemically bound. This chemical bond is rapidly broken down by the sucrase enzyme in the intestine, which releases fructose and glucose for absorption. So, what’s the bottom line? There’s really no need to swap out regular sugar for natural or organic and oftentimes more expensive versions of sugar in your holiday baking. Sugar is sugar for the most part, and all of these forms of sugar are considered to be added sugars, which can be enjoyed by most people in moderation. Graphic adapted from the table in my AGDAILY article: https://www.agdaily.com//should-we-swap-childrens-candies/ More on HFCS: https://www.biolayne.com//high-fructose-corn-syrup-should/ #FactsNotFear
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