Kris Sollid

Oct 27, 2024 | foodinsight.org | Kris Sollid

There are many different types of sugars. Some are monosaccharides, which are single units of sugar and are often referred to as “simple” sugars. Other sugars are disaccharides, which are made of linked pairs of monosaccharides. The three main monosaccharides that we consume are fructose, galactose and glucose. They combine in various pairs to form the three disaccharides that are most important in human nutrition: lactose, maltose, and sucrose.

Aug 18, 2024 | foodinsight.org | Kris Sollid

Chocolate has a long history, with origins dating back thousands of years to the ancient Aztec, Maya, and Olmec cultures of Central and South America. The Aztecs consumed a ceremonial drink called cacahuatl that they made from the beans of the cocoa trees that were indigenous to their region.

Feb 18, 2024 | foodinsight.org | Kris Sollid

Low- and no-calorie sweeteners (LNCS) provide sweetness to foods and beverages without the added calories contained in sugar. LNCS have a long history of safe use and are some of the most studied ingredients in the history of our food supply. Yet they are also among the most scrutinized. Debate often ensues about the safety and health implications of consuming LNCS—sometimes because of valid scientific inquiry, but mostly due to incorrect or misleading information.

Apr 10, 2023 | foodinsight.org | Kris Sollid

Curious about saccharin? You’re not alone. Conflicting information about low- and no-calorie sweeteners seems to be reaching new heights, so we’ve searched high and low for the facts. Here’s the lowdown on saccharin. Saccharin is the original zero-calorie sweetener, with roots dating back to the 19th century. It was discovered in the 1870s by Constantine Fahlberg, a researcher at Johns Hopkins University in Baltimore, Maryland. Saccharin has been used to sweeten foods and beverages since 1900.