Mastering the kitchen involves understanding healthy fat profiles, variety-specific grain preparation, and safe food handling techniques.
Simple sugars and starches are part of a large group of compounds known as carbohydrates. Sugars are monosaccharides, or single units of specific molecules such as glucose, fructose, and mannose. Starches, on the other hand, are polysaccharides, long chains of chains of single sugar molecule subunits linked together.
Read more →
Imagine rubbing petroleum byproducts on your baby's skin. That is exactly what you do every time you use baby oil. Baby oil and mineral oil are mixtures of petroleum distillation byproducts.
Read more →
Carob is not chocolate. You can, however, substitute carob in recipes calling for chocolate, although the texture and flavor is not the same. Carob contains about the same amount of fat and calories as chocolate, but there are some healthy advantages to carob.
Read more →
Splenda, an artificial sweetener, contains three different sweetening ingredients. While the manufacturer's website contends that many studies over the past 20 years prove the safety of its main component, sucralose, consumer groups argue just the opposite.
Read more →
Extracts made from Stevia rebaudiana, a tender perennial plant, provide a food and beverage sweetener rated 30 times sweeter than sugar. Similar to other artificial sweeteners, such as sucralose, your body does not metabolize the glycosides from the Stevia leaf or any of its processed forms.
Read more →