From high-fructose corn syrup to lactose, there are many types of sugar with varying levels of sweetness. There are also numerous widespread questions when it comes to sweeteners—from which ones are best for diabetics to which ones are said to cause cancer.
The April issue of “Culinary Nutrition News: Sweeteners Exposed,” presented by the American Culinary Federation Chef & Child Foundation (CCF) and Clemson University, answers these questions and more.
In addition, author Dr. Margaret Condrasky, R.D., CCE, of Clemson, defines “all-natural sweeteners, including the dates they were approved for consumption in the U.S. and the number of times they are sweeter than sugar, from 180 times to 7,000 times.
To download your free pdf copy of the April issue click here
