The Ultimate Guide To Sugars & Sweeteners: 185 A to Z Entrees

by Alan Barclay, Philippa Sandall, Claudia Shwide-Slavin, Jennie Brand-Miller (Foreword by)

Overview

“The very first compendium of the sweet substances we typically eat and what happens once they’re in our body.” —New York Journal of Books

Today, supermarkets and natural food stores feature a bewildering variety of sugars and alternative sweeteners. The deluge of conflicting information doesn’t help. If choosing a sweetener leaves you scratching your head, this handy guide will answer all of your questions—even the ones you didn’t know to ask:

• Which sweeteners perform well in baking?
• Will the kids notice if I sub in stevia?
• What’s the best pick if I’m watching my waistline, blood sugar, or environmental impact?
• Are any of them really superfoods . . . or toxic?

Perfect for foodies, bakers, carb counters, parents, chefs, and clinicians, this delightfully readable book features more than 180 alphabetical entries on natural and artificial sweeteners, including the usual suspects (table sugar, honey), the controversial (aspartame, high-fructose corn syrup), the hyped (coconut sugar, monk fruit sweetener), and the unfamiliar (Chinese rock sugar, isomaltulose). You’ll also find myth-busting Q&As, intriguing trivia, side-by-side comparisons of how sweeteners perform in classic baked goods, and info on food-additive regulations, dental health, the glycemic index, and more. Your sweet tooth is in for a real education!

“An honest, comprehensive book based on facts, for those who want to see the meeting of history, science, and common sense. It covers every sweetener you have heard of, plus many you may never encounter. One of the few books that put sugar and sweetness in context so you can make a wise judgment.” —Glenn Cardwell, author of Gold Medal Nutrition

Product Details

ISBN-13:	9781615192175
Publisher:	The Experiment
Publication date:	06/02/2021
Sold by:	Barnes & Noble
Format:	eBook
Pages:	288
File size:	1 MB

About the Author

Alan Barclay, PhD is a consultant dietitian who worked for Diabetes Australia (NSW) from 1998-2014. He is coauthor of The New Glucose Revolution for Diabetes and a member of the editorial boards of the Diabetes Australia’s consumer magazine, Conquest, and health professional magazine, Diabetes Management Journal. Barclay is currently Chief Scientific Officer at the Glycemic Index Foundation.Philippa Sandall is editor of the University of Sydney Human Nutrition Unit’s GI News newsletter (http://ginews.blogspot.com), which has more than 120,000 subscribers worldwide. She is also coauthor, with Jennie Brand-Miller, of several books in the New York Times–bestselling New Glucose Revolution series. A longtime book editor, she now runs her own editorial consulting agency, Philippa Sandall Publishing Services, in New South Wales, Australia.Claudia Shwide-Slavin, MS, RD, CDE, has been a registered dietitian and a certified diabetes educator for over 20 years. She runs a clinical private practice in New York City, prior to which she set up and coordinated three diabetes centers in the NYC area. Her writing on diabetes and sweeteners has appeared in various peer-reviewed journals.Dr. Jennie Brand Miller is a professor of human nutrition at the University of Sydney. She is acknowledged worldwide for her expertise on carbohydrates and health, as well as infant nutrition.

Editorial Reviews

The very first compendium of the sweet substances we typically eat and what happens once they’re in our body. The authors’ academic experience as diabetes specialists couldn’t be more timely.”—New York Journal of Books

“Recommended. All academic audiences; culinary program students; nutritionists; general readers.”—Choice

“Makes sense of the growing number of sugars and sweeteners appearing in our food supply both as products on supermarket shelves or ingredients added to manufactured foods.”— Sydney Morning Herald

“This book will be your first port of call whenever you need immediate access to information on sugars and sweeteners.”—Glycosmedia.com

“Whether you’re a healthcare provider, a chef, or simply a foodie, you’ll find The Ultimate Guide to Sugars and Sweeteners an accurate and complete resource.”
—Hope Warshaw, MMSC, RD, CDE, BC-ADM, best-selling author of The Diabetes Food and Nutrition Bible and Diabetes Meal Planning Made Easy

“In a world awash with nutritional dogma that’s loosely attached (if at all) to scientific facts, The Ultimate Guide to Sugars and Sweeteners provides sensible and truthful perspective. If you’re struggling to make sense of sugars, sweeteners, and health, this book belongs at the top of your reading list.”
—Ted Kyle, RPh, MBA, Founder and Principal ConscienHealth, Chair of the Obesity Action Coalition

“An honest, comprehensive book based on facts, for those who want to see the meeting of history, science, and common sense. It covers every sweetener you have heard of, plus many you may never encounter. One of the few books that put sugar and sweetness in context so you can make a wise judgment.”
—Glenn Cardwell, author of Gold Medal Nutrition (5th ed.)

From the Publisher