Search results
Results From The WOW.Com Content Network
Sucralose is an artificial sweetener and sugar substitute. As the majority of ingested sucralose is not metabolized by the body, it adds very little food energy (14 kJ [3.3 kcal] per gram). [ 3] In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose, selectively replacing three of the hydroxy ...
Oral rehydration therapy ( ORT) is a type of fluid replacement used to prevent and treat dehydration, especially due to diarrhea. [ 1] It involves drinking water with modest amounts of sugar and salts, specifically sodium and potassium. [ 1] Oral rehydration therapy can also be given by a nasogastric tube. [ 1]
Stevia (/ ˈ s t iː v i ə, ˈ s t ɛ v i ə /) [1] [2] is a sweet sugar substitute that is about 50 to 300 times sweeter than sugar. [3] It is extracted from the leaves of Stevia rebaudiana, a plant native to areas of Paraguay and Brazil in the southern Amazon rainforest.
Table sugar, honey, maple syrup and molasses are known as nutritive sweeteners, meaning they provide energy in the form of carbohydrates, according to the U.S. Department of Agriculture ...
The goal was only 500 milligrams of salt a day, a dramatic drop. The drop in blood pressure while on the low-sodium diet was quick and dramatic, according to the study.
Inverted sugar syrup, also called invert syrup, invert sugar, [ 1] simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic saccharification of the disaccharide sucrose. This mixture's optical rotation is opposite to that of the ...
That's about 1 teaspoon of table salt. However, in the United States, it's common to find the average person consuming closer to 3,400 milligrams each day. So where is all that salt coming from?
High-fructose corn syrup ( HFCS ), also known as glucose–fructose, isoglucose and glucose–fructose syrup, [ 1][ 2] is a sweetener made from corn starch. As in the production of conventional corn syrup, the starch is broken down into glucose by enzymes. To make HFCS, the corn syrup is further processed by D-xylose isomerase to convert some ...