First there was sugar, squeezed from sugar cane and white beets. Dentists blame it for damaging the teeth; it makes people gain weight, and some cardiologists now suspect that its excess use may be a factor in heart-artery diseases. Then, 90 years ago, chemists hit upon saccharin, which is 500 times as sweet as sugar and does not add calories to the diet. But saccharin has the disadvantage of leaving a bitter aftertaste in many people's mouths, and it cannot be widely used in cooking because it breaks down under heat. When...
To continue reading:
or
Log-In
