PROGRESS MADE, OR THE END OF “THE SUGAR CONSPIRACY”
Sugar has never tortured humanity the way it does right now. Either we’ve become more sensitive to it, or we’ve been bound as “hostages” by the “conspirators”.
There’s an opinion that we only taste 20% of the sugar that’s in our food. The rest goes from the stomach and into the bloodstream unnoticed.
There, sugar is reduced to glucose. It weighs heavily on the insulin system, the breakdown of which leads to diabetes and obesity.
It turns out that we absorb an exponential amount more than necessary.
Those who have tasted chocolate with sugar, though, maintain that there’s no other option. Substitutes have never really worked.
A light, however, has dawned in Israel. Startup DouMatok created a sweeter sugar that allows companies to use less in its products.
The key is in the words silicon dioxide. It’s found in green beans, rice, whole grain breads, and raisins. It’s this dioxide that can provide both a base for sucrose molecules and their transport.
Enriched with reasonable sucrose, silicon dioxide doesn’t behave like ordinary, witless sugar. It tastes sweeter. It can help cut our enemy in food and beverages by 40% without sacrificing taste.
Standard sugar intake is around 26g per day. Nowadays, Canadians eat three times more than that, Germans four times, and Americans five times more.
IS THIS NEW SUGAR COMING SOON?
It will be soon. DouxMatok partnered with Südzucker, the leading producer of sweets in Europe. They’re about to start producing smart chocolate, corn flakes, pastries, and the like.
At first, it will be available only in Germany. Then everywhere else.
Photo by Ben White on Unsplash