EPISODE · Apr 23, 2023 · 10 MIN
Kitchen Chemistry: Sweet Proteins May Be the Future of Sugar
from In Good Health · host Maayan Voss de Bettancourt | AURN, Greg Johnson, Elizabeth Westfield
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 Facebook: ingoodhealthpodX: @ ingoodhealthpodIG: @ingoodhealthpodYouTube: @ingoodhealthpodSpotify Apple Podcast In Good Health PodcastSubscribed to the newsletterFull ArchiveContact UsBecome an Affiliate Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
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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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Kitchen Chemistry: Sweet Proteins May Be the Future of Sugar
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