The headline is broadly defensible, but the qualifications matter. Effect sizes vary by population, the strongest claims rest on shorter trials, and credible voices push back on how it's typically framed.
Maillard reactions are essentially reactions between fragments of proteins and fragments of carbohydrates and fats. ... Among those products are sugars. So you don't start out necessarily with sugars, but if you've got proteins and fats, you can make sugars, - Interesting. - simply with the alchemy of applying heat.
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So you don't start out necessarily with sugars, but if you've got proteins and fats, you can make sugars, simply with the alchemy of applying heat.
Anyway, the Maillard reactions are essentially reactions between fragments of proteins and fragments of carbohydrates and fats. The reaction pathways are really complicated. They still haven't been worked out completely, but they generate a bunch of different classes of products. Among those products are sugars.