The Sweetener Book

by D. Eric Walters

Overview

You want to make the right choice for you and your family... But which sweetener is really the best? In reality, there is not a one-size-fits-all answer to this question. The right answer depends on a number of factors, because each sweetener has its pros and cons. Which sweeteners have a low glycemic index? Which ones can upset your digestive system? Which one can aggravate high blood pressure? Which ones work best for baking? This book gives you the science-based information you need to make the sweetener choice that's best for you and your family. This book tells you the advantages and disadvantages of sucrose, brown sugar, turbinado, molasses, fructose, glucose, lactose, isomaltulose, corn syrup, high fructose corn syrup (HFCS), honey, agave nectar, sorbitol, isomalt, lactitol, maltitol, mannitol, xylitol, inulin, fructooligosaccharides, tagatos, erythritol, glycerol, acesulfame, aspartame, neohesperidin dihydrochalcone, neotame, saccharin, sucralose, cyclamate, alitame, stevia (stevioside and rebaudioside), luo han guo (mogrosides), glycyrrhizin, thaumatin, brazzein, monellin, mabinlin, curculin, and miraculin. It tells you about the taste quality, calories, glycemic index, stability, and safety of each of these sweeteners.

Product Details

BN ID:	2940016429243
Publisher:	Gale Walters Publishing
Publication date:	04/05/2013
Sold by:	Barnes & Noble
Format:	eBook
Pages:	102
File size:	687 KB

About the Author

Dr. Eric Walters has a degree in Pharmacy and a Ph.D. in Medicinal Chemistry. There he learned how chemical substances interact with the human body, and he learned about metabolism, diabetes, and the ways that the human body handles xenobiotics (substances we encounter and consume in our environment). He spent 12 years working in the food industry, at Kraft Foods and at the NutraSweet Company. He carried out research into the discovery of new sweeteners, and looked in depth at the ways sweeteners work. When he left industry in 1992, he became a professor at Rosalind Franklin University. He has spent the last 21 years there doing research and teaching in the College of Pharmacy, the Medical School, and the Graduate School. His current areas of research include sweeteners, antiviral drugs, and antibiotics. He also teaches a course in communicating scientific information, and has written a book on that subject (Scientists Must Speak, co-authored with his wife, Gale Walters, who is a food scientist). Conducting research and communicating science are his passions. On several occasions he has been called on as an expert witness. The United States International Trade Commission, the United States Patent Office, and the U.S. District Court in Philadelphia have all recognized him as an expert in the chemistry and biology of sweeteners.