Absorption, metabolism, excretion, and health outcomes of sugar alcohols
Read more
What is allulose? Allulose is a low-calorie (0.2 kcal/g) monosaccharide present in some foods in very small amounts, and is currently mass-produced through enzymatic conversion of fructose (the enzyme tagatose 3-epimerase converts fructose to allulose). It has been considered a therapeutic agent towards metabolic syndrome and type-II diabetes due to having antioxidant effects, inhibitory activity…
Read more
Propylene glycol alginate (PGA) is an ester of alginic acid, derived from brown seaweed, and food additive used to stabilize, thicken, and emulsify [1]. Brown seaweeds have been used as a food for centuries but it is only since 1929 that alginates have been manufactured on an industrial scale [2]. Chemically, propylene glycol alginate is…
Read more
Monosodium glutamate (MSG) is composed of sodium and the amino acid glutamate. Sodium is an essential mineral, and glutamate is the most abundant amino acid in the human brain and the most common neurotransmitter in the body [1]. MSG is a popular food additive due to stimulating savory taste receptors and giving food a “meatier”…
Read more
One of the biggest challenges that people on the Keto, Paleo, or other low-carb diets face is finding alternatives for some of the food items that defined our eating habits for years. For example, while whole wheat bread is not compatible with people trying to limit their carb intake to 30 grams per day, it…
Read more
How many times have we been warned that if we “See an ingredient we don’t recognize, our body won’t either.” Many keto dieters and paleo dieters alike have adopted this food ideology, almost without question. However, if you’re on the ketogenic diet, you’ve likely seen some strange ingredients in recipes that you have never heard…
Read more