Ludwig, David S. "Are Artificial Sweeteners A Good Alternative To Sugar?." Harvard Health Letter 37.2 (2011): 1. Academic Search Premier. Web. 5 Nov. 2013 Humphries, P., E. Pretorius, and H. Naudé. "Direct And Indirect Cellular Effects Of Aspartame On The Brain." European Journal Of Clinical Nutrition 62.4 (2008): 451-462. Academic Search Premier. Web. 5 Nov. 2013. Roy, Anitha, et al. "Edible Fruits - Nature's Gift For Diabetic Patients - A Comprehensive Review." International Journal Of Pharmaceutical
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your body uses blood sugar also known as glucose. Glucose is beneficial to one’s health because it is an important source of energy for the cells that make up your muscles and tissues.” There are two types of diabetes there is Type 1 and Type 2 diabetes. The main difference between the two is Type 1 your body is unable to produce insulin, in Type 2 it can be cured through diet and exercise. Hypoglycemia is a major fear for among diabetics this is when you are low on blood sugar and this triggers symptoms
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Glucose Regulation Glucose Regulation Case Study What point should the nurse focus on regarding the importance of foot care for patients with type 2 diabetes mellitus? Educating the patient on how the disease process affects the feet can lead to proper self-care. Blood vessels in the feet become compromised, causing a decrease in potential blood flow circulation. Motor neurons are compromised as well causing a decrease in pain sensation. Patients should be taught to examine feet including
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Not So Grrreat! Cereal is the most popular breakfast choice today. However, the cereal aisle is a parent’s worst nightmare of bright colors and cartoon characters floating in a sea of sugar. Cereal boxes are littered with promises of health and nutrition; but these are just empty promises used to trick parents into believing they are feeding their children the right foods. Cereal companies use catchy tunes and slogans to grab the attention of young children. The children then proceed to beg and
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Threats of Aspartame Article Review Aspartame is widely used through out the world. It is a product used to replace sugar in a diet. Accourding to Dr. Joseph Mercola’s October 2009 article “Artificial Sweeteners – More Dangerous than You Ever Imagined” on Mercola.com the product is very dangerous. I chose this topic as a way to prove myself right. I was hopping to find more information on why Aspartame is not bad but I was not able to. I chose this article in particular because of the in depth
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from a bee’s nest. (Blachford, 2002). Aspartame is the name for a non-carbohydrate, non-nutritive artificial sweetener. It is synthesized from two amino acids, aspartic acid and the essential amino acid phenylalanine. It is the most commonly used sugar substitute on the market. It was first isolated and discovered in 1965 by James M. Schlatter. Schlatter was a chemist working for G.D. Searle & Company. It was an incidental finding while Schlatter was in the process of making an anti-ulcer
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Jam * The latest addition we have is: sugar free Jam. These are the product in which our company deals with. But the most demanding product amongst all is Mix fruit, Pineapple & Sugar free jam. The other products are demanded as per the season and hence they are our seasonal products and come under “Silver pool of our company” where as the “Golden pool of the company” which consist of ever increasing demand consist of: Mix fruit Pineapple & Sugar free jam. Customer is the king of the
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Introduction Sugar is only one type of sweetener. The other types of caloric sweeteners include corn syrup, honey and other edible syrups like sorghum. In the United States, the most frequently consumed sweeteners are sugar and high-fructose corn syrup (HFCS). Sugar, or sucrose, is a carbohydrate that occurs naturally in every fruit and vegetable. It is the major product of photosynthesis, the process by which plants transform solar energy into food. Two plants that produce large amounts of sugar from this
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countries and is used worldwide in over 4,000 commercial products such as no-sugar added fruit, diet soft drinks, and reduced-sugar juices. Splenda is a mixture of dextrose, malt dextrin, and sucralose. Ten grams of Splenda contains 9.00 g of carbohydrates. This consists of 8.03 g of sugars (dextrose) and 0.96 grams of starch (malt dextrin). 10 grams of Splenda has 33 Calories compared to 39 Calories for an equal amount of sugar. The calories in Splenda come from the carbohydrates in it. Studies of a
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Since many individuals in The United States is on a low-carb diet, many companies have started to use Splenda in their products, rather than actual sugar. This sweetener has substituted sugar even in the norms of foods and beverages. Like such in sports drinks, breakfast bars, frozen goods, and sweets (Company, 1998). This product has great taste, and extremely strong chemical bonds which make it a great use for baking. Splenda was discovered in the year of 1976 by Tate and Lyle and researchers
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