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The Sweetener Book Paperback – April 4, 2013
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About the Author
Dr. Eric Walters has a degree in Pharmacy and a Ph.D. in Medicinal Chemistry. There he learned how chemical substances interact with the human body, and he learned about metabolism, diabetes, and the ways that the human body handles xenobiotics (substances we encounter and consume in our environment). He spent 12 years working in the food industry, at Kraft Foods and at the NutraSweet Company. He carried out research into the discovery of new sweeteners, and looked in depth at the ways sweeteners work. When he left industry in 1992, he became a professor at Rosalind Franklin University. He has spent the last 21 years there doing research and teaching in the College of Pharmacy, the Medical School, and the Graduate School. His current areas of research include sweeteners, antiviral drugs, and antibiotics. He also teaches a course in communicating scientific information, and has written a book on that subject (Scientists Must Speak, co-authored with his wife, Gale Walters, who is a food scientist). Conducting research and communicating science are his passions. On several occasions he has been called on as an expert witness. The United States International Trade Commission, the United States Patent Office, and the U.S. District Court in Philadelphia have all recognized him as an expert in the chemistry and biology of sweeteners.
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Top customer reviews
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For a nextedition, the only thing I might add — as data are / become available — is some farmacologic info about potential interactions of the sweeteners with drugs and laboratory tests.
I recommend the book for anybody who's interested in Health & Fitness, as well as persons involved with special diets and Diabetes.
Food additives are something we all consume, whether we like it or not. It's good to know that there are safe guards in place to protect the mass population. And to think that it was the wild west for food manufacturers pre-1906.
We've all heard about the Glycemic Index, but how many of us really know what it is or how it works? Not only is G.I. discussed, we also get real world scenarios on how to calculate the Glycemic Load. By the way, it's much easier than one would think. All of this is invaluable to individuals that wish to stay informed about the foods they're consuming.
After the short 20 page introduction we get to the meat of the book (or candy rather). It quickly turns into a rolodex of data related to a wide array of sweeteners broken into four primary categories: Carbohydrates (sugars), Sugar Alcohol (polyols), High Potency Sweeteners, and Natural Sweeteners.
You may ask yourself what key points does the author touch on? This is a no nonsense, no fluff approach to deliver quality content about each of the most popular sweeteners by providing answers to common questions:
- What is it?
- How does it taste?
- How well does it work?
- How many calories?
- And the most important question, is it safe?
The book also provides information on historic sweeteners too.
The brain is a fascinating tool, whats even more interesting is that it is the only organ in the body which is carbohydrate-dependent. All other organs can survive by burning fat or proteins, as explained by Dr Walters. That said, the carbohydrates exhausted while reading this book vs. the knowledge gained was well worth it.
In a nutshell, Dr. Walters's book is short and sweet, a book which will always have a home on my shelf.