On Food and Cooking

of colas, root beers and other soft drinks,
spirits, candies, and many prepared foods.
In addition to color, the pigment molecules
also have some antioxidant activity that
helps preserve flavor. Caramel colors were
originally produced by heating sugar syrup
in an open pan. With time, closed vacuum
pans were introduced to control color
development more finely, and
manufacturers began to add various
chemicals to obtain pigments with good
dispersing or emulsifying properties.
Food Sugars and Blood Sugar: The Problem
of Diabetes Some foods rich in sugars can
contribute to the disruption of the body’s
system for controlling its own sugar levels.
Glucose is the body’s primary form of
chemical energy, so it’s distributed to all cells
via the blood. On the other hand, glucose is a
reactive molecule, and excess quantities can
damage the circulatory system, eyes, kidneys,
and nervous system. So the body tightly