Category Archives: Sugar

A Little Sauce?

Posted on July 11, 2024 by Robert Barrington

Many people choose to add condiments to their food to enhance the taste. The first thing to note about this is that if there is a requirement to add taste to food, it is likely that the food has not … Continue reading →

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Why Honey is Not The Same as Sugar

Posted on March 8, 2024 by Robert Barrington

Evidence shows that refined crystalline sugars, including sucrose and fructose are detrimental to the health. This relates to the way the fructose molecule is able to decrease the insulin sensitivity of cells, something that causes metabolic dysfunction, weight gain and … Continue reading →

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Is Sugar A Drug?

Posted on December 6, 2022 by Robert Barrington

Sugar is a colloquial term for the chemical sucrose. Nutritionally, sugar can refer to other simple carbohydrates such as glucose and fructose. Sucrose is present in a number of foods of natural origin, including fruits, vegetables and honey and so … Continue reading →

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A Spoonful of Sugar: On the Sugar Content of Honey

Posted on September 20, 2022 by Robert Barrington

Honey is a food with healing properties. This is paradoxical, because honey is nearly all sugar. The sugar content of honey varies depending on the bees that have produced it, but in general honey contains a mixture of sucrose, fructose … Continue reading →

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Some Often Overlooked Qualities of Fruit

Posted on September 15, 2022 by Robert Barrington

Fruit is a healthy group of foods and regular consumption of fruit provides significant health benefits. The benefits of fruit are despite the fact that it is a rich source of sugars including glucose, sucrose, mannitol, raffinose and fructose. Generally … Continue reading →

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Sugar Accumulation in Fruit

Posted on September 14, 2022 by Robert Barrington

Sugars are a product of photosynthesis. The plant uses electrons of light and carbon dioxide to create carbohydrates, which are sugars. This process occurs in the leaves as this is the point of photosynthesis in the plant. Once synthesised, the … Continue reading →

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Changes to the Nutritional Content of Apples

Posted on February 2, 2022 by Robert Barrington

Apples are an excellent source of nutrients including water, amino acids, sugars, vitamins, minerals and phytochemicals. However, within the fruit the nutrients are not homogenous, and therefore certain parts of the apple may be more or less nutritious than other … Continue reading →

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The Carbohydrate Content of Parsnips During Storage

Posted on February 1, 2022 by Robert Barrington

Parsnips are a traditional food in many countries and have the advantage over other vegetables in that they do not readily decay post harvest. Storage of parsnips at low temperatures allows a source of food throughout the winter, and for … Continue reading →

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Reducing Sugar Sweetened Drinks: Weight Loss

Posted on September 15, 2021 by Robert Barrington

Consumption of sugar in beverages can significantly contribute to overall energy intake. In addition, sugar is a metabolic poison that can disrupt normal metabolic pathways and hormonal control through its influence of the sensitivity of the insulin receptor. Limiting drinks … Continue reading →

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Good Types of Sugar

Posted on December 21, 2020 by Robert Barrington

Sugar is chemically called sucrose. Consuming sugar in its refined and crystalline form, as is found in granulated table sugar, is associated with a number of negative health effects including obesity, cardiovascular disease, type 2 diabetes, dental caries and cancer. … Continue reading →

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