Study finds differences between sugar, HFCS

02/1/2012 | Food & Drink Digital

New research from the University of Colorado finds "subtle differences" in the way the body processes sugar versus high-fructose corn syrup. In the study, participants who drank soft drinks with high-fructose corn syrup had higher blood pressure and uric acid levels than subjects who drank soft drinks sweetened with sugar.

View Full Article in:

Food & Drink Digital

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA