Kitchen Chemistry: Sweet Proteins May Be the Future of Sugar

Dr. Jason Ryder, an adjunct professor of chemical and biomedical engineering, says humans weren’t designed to eat this much sugar every day. Many alternative sweeteners have tried to solve this sugar dilemma, but Ryder believes the best solution can be found in plant proteins.

Learn More: https://radiohealthjournal.org/kitchen-chemistry-sweet-proteins-may-be-the-future-of-sugar

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