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Originally posted by lonegurkha
reply to post by SyphonX
I wasn't refering just to you.Don't see why you thought so unless you know something about me that I don't know.By the way my generation growing up sweetened everything with"multiple spoons of sugar" a pitcher of kool-aid required a great deal of sugar. We didn't get fat.
I would just like for people to learn more about good and bad sugars. There is more to sugar chemistry than is ever covered in these threads.
Originally posted by DevolutionEvolvd
reply to post by lonegurkha
Yay for masters degrees. I, personally, have spoken with multiple dietitians, nutritionists, trainers, doctors and a few people with advanced degrees in related fields (biochemistry, etc.) and, although my experiences don't mean anything to you, I can honestly say that the vast majority do what they do to get those letters after their name or to get that certificate and thats it. There is no continued education regarding nutrition. They don't scour medical journals on a daily basis. They don't corroborate with other experts to learn more. They don't attend seminars, symposioms and conventions showcasing the latest in the research field. Nothing.
Putting the fact that most of the information being taught to dietitians, trainers, doctors and nutritionists is outdated and deeply flawed, the above alone is enough for me to remain skeptical when a "certification" or a "masters degree" starts talking to me about nutrition. I need more qualification than..."Well...I took the required tests and passed so I know what I'm talking about."
Sucrose is a sacchiride that consists of fructose and glucose
chemically bonded(50/50). HFCS is a mix of unbonded fructose and glucose (55 Fructose/45 Glucose).