Word: sugar
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Dates: during 2000-2009
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...Indeed, some of the wine's most passionate defenders have come from Britain. In 1831, a young Englishman, Joseph James Forrester, came to Porto, learned Portuguese, mapped the Douro region, wrote treatises on grape growing and exhorted the wine growers to stop adulterating their wines with sugar, elderberry and brandy. That legacy lives on in the large, dark, cool cave of Graham's, part of the Symington group and typical of the lodges open to tourists. Visitors learn every step of the wine-making process while taking in the strong smell of aging wine and grand views...
...carb craze hits the soda aisles this month with the arrival of Pepsi Edge and Coca-Cola C2. Both drinks boast about half the carbs, sugar and calories of regular colas while promising a fuller flavor than diet sodas. The balancing act is achieved with a mixture of corn syrup and artificial sweeteners. But how do they stack up to the originals? Both low-carb versions taste surprisingly close to their full-sugar progenitors, but in a head-to-head tasting, C2 seems a little less artificial and has less of an aftertaste than Edge...
...love affair with sugar--and also with salt, another crucial but not always available part of the diet--goes back millions of years. But humanity's appetite for animal fat and protein is probably more recent. It was some 2.5 million years ago that our hominid ancestors developed a taste for meat. The fossil record shows that the human brain became markedly bigger and more complex about the same time. And indeed, according to Katherine Milton, an anthropologist at the University of California, Berkeley, "the incorporation of animal matter into the diet played an absolutely essential role in human evolution...
...appetite for meat didn't mean we lost our passion for sweets, though. As Berkeley's Milton points out, the brain's growth may have been facilitated by abundant animal protein, but the brain operates on glucose, the sugar that serves as the major fuel for cellular function. "The brain drinks glucose 24 hours a day," she says. The sugars in fruit and the carbohydrates in edible grains and tubers are particularly good sources of glucose...
...really only in the past 100 years that cars and other machinery have dramatically reduced the need for physical labor. And as exercise has vanished from everyday life, the technology of food production has become much more sophisticated. In the year 1700 Britain consumed 23,000 tons of sugar. That was about 7.5 lbs. of sugar per capita. The U.S. currently consumes more than 150 lbs. of sweetener per capita, nearly 50% of which is high-fructose corn syrup that is increasingly used as a sugar substitute. Farmers armed with powerful fertilizers and high-tech equipment are growing enormous quantities...