Lyle, Marie-Hélène
(Lethbridge Undergraduate Research JournalUniversity of LethbridgeUniversity of Lethbridge, 2006-04)
Sugar is traditionally classified as a food “used to improve the palatability
of many foods” (ISMA, 2005). As such, it is the “cheapest instant source of
energy” (ISMA, 2005) containing no nutritional value. Recent ...