Continued from Probiotics and Prebiotics As Ingredients in Functional Foods Polydextrose is a highly branched polymer of glucose. Its unique arrangement of glycosidic linkages makes it resistant to hydrolysis by human digestive enzymes. After ingestion it passes intact into the colon where it is partially fermented by the colonic microflora. ...
Read MoreContinued from Probiotics and Prebiotics As Ingredients in Functional Foods Since lactitol can pass the upper gastrointestinal tract without being hydrolyzed and absorbed, it is capable of promoting the growth of Bifidobacteria and Lactobacilli in the colon. The intestinal bacteria ferment lactitol, resulting in the establishment of an acidic environment...
Read MoreATLANTA (May 1, 2009) — New research indicates that fructose may be a beneficial part of the diet, contrary to recent reports. Fructose occurs naturally in fruits and vegetables as well as honey. Often confused with high fructose corn syrup (which contains nearly equal amounts of glucose and fructose and...
Read MoreIn a commentary featured in the April issue of Diabetes Care, researchers Kahn and Sievenpiper argue that blaming sugar, and specifically fructose, on the obesity and diabetes epidemics is misguided. In the article, the researchers note that much of the research linking sugar to obesity and diabetes is based on...
Read MoreATLANTA (April 13, 2009) — It seems the old adage; “You are what you eat” is a little off. According to research recently published in the New England Journal of Medicine, it isn’t what you eat, but how much. Results from the two-year study, which assigned 811 overweight participants to...
Read MoreATLANTA (January 20, 2009) The Calorie Control Council is concerned about findings published in the January 2009 issue of Diabetes Care. The study findings do not reflect the scientific literature confirming the safety and benefits of low-calorie sweeteners and the products that contain them. The following outlines concerns with the...
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