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Last updateJue, 03 Ago 2017 3pm

National Geographic Magazine

Fantastic pictures and well documented articles have National Geographic magazine. For example we recommend the article: Sugar Love: A Not So Sweet Tale in the September edition, because it is not as sweet as we thought.

We are aware that the overuse of sugar is one of the main causes of diabetes, obesity and high blood pressure but apparently we cannot resist it. This article is about the origins of sugar consumption, the damage caused in the body, explanation why it is so addictive and what the schools in United States are doing in order to promote healthier alternatives.

Check the gallerie. (This information is taken from the website of National Geographic and made ​​part of this article) you can read this and more articles by visiting the library or you can also do it online.

Photograph by Robert Clark

SYRUP
From soup to soda, viscous waves of high-fructose corn syrup wash over the landscape of processed food. HFCS is cheaper and usually sweeter than sucrose, sugar made from cane or beets. Is there any biological difference? “Not enough to fuss about,” says Marion Nestle, professor of nutrition at New York University. “Everyone would be better off eating less of either one.”

Photograph by Robert Clark

SODA
Things go better with bubbles—or so it was thought by spa-goers, who often drank sparkling mineral water as part of the cure for what ailed them. The 18th-century discovery that carbon dioxide put the fizz in fizzy water led to systems for producing soda water, then to sweet drinks like root beer, ginger ale, and cola. Today’s 12-ounce soda typically contains around ten teaspoons of sugar.

Candy Art by Victoria Granof

CANDY
Candy is dandy, particularly to Americans, who spent $32 billion on sweets in 2011; per capita consumption was 25 pounds. Formerly a luxury item for the rich, candy became affordable with the decline of sugar prices and rise of mass production in the 19th century. The word itself comes from qandi: Arabic for a sugar confection.

Photograph by Robert Clark

YOGURT
The happy accident of yogurt probably came about by the fermentation of milk left out in the heat, most likely somewhere in Asia. Commercialized by Danone in 1919, it was sold in pharmacies to ensure longevity. The addition of fruit and sugar boosted sales. So did freezing yogurt, which began in the 1970s. Americans initially rejected its tartness—remedied by adding more sugar.

 

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