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Thoughts on doughnuts
By Barbara Quinn - Monterey Herald
My daughter who loves doughnuts forwarded an article to me titled “12 Reasons Doughnuts are Good for You” (www.thrivegloable.com). I chuckled and promised her I’d do some “research” on it.
She responded with a link to another piece, “Do Donuts Really Make Me Happy? Mental health and the gut microbiome” (www.businessgrit.com.au).
Now I’m fully engaged.
First, though, I had to find out why one writer calls them “doughnuts” and the other “donuts.” According to Wikipedia, “doughnut” is the traditional spelling, while “donut” is the simplified version.
Should we fear fructose?
By Barbara Quinn - Monterey Herald
“Fructose is a simple sugar with a bad reputation,” says registered dietitian Carrie Dennett, MPH, in a recent review of this sometimes confusing topic. Here are some fructose facts.
Fructose is a component of table sugar (aka sucrose). In fact, the sugar we use in most sweetened foods including those labeled “pure cane sugar” is half-fructose and half-glucose. Fructose is also the main sugar that occurs naturally in fruit. And it is especially concentrated in agave syrup and honey, which contain even more fructose than high-fructose corn syrup.
Fructose is used in the body somewhat differently than other sugars, which some say is a plus and others say is a minus. For example, it does not increase blood sugars as readily as other sugars, which is good news for people with diabetes. However, because (unlike other sugars) fructose is broken down in the liver, some consider it to be a bigger detriment to our hea