Available
Title: Spotlight on fructose: Reprinted from Food Insight, Jan/Feb 1995.
Subject:
diabetes sucrose fructose high-fructose syrup : HFS saccharinTags (biotech)
PR-AM
BIC468
SEARCA Library
Printed
Since the 1970s, there has been a significant shift in the type of sweeteners used in the United States. In many foods and beverages, sucrose has been replaced with high-fructose syrup (HFS), a sweetener produced primarily from corn. Fructose is combined with glucose to make sucrose or table sugar. But did you know it also occurs naturally in many fruits and vegetables? These sources alone contribute some 40 to 60 percent of an individual's total fructose intake.
Borrower's List
No Recent Borrowers
Confirmation
Are you sure you want to remove this book?
Kindly review the item before making any changes.