Science Of Sweetness – Pt. 1
Everything we eat and drink influences our bodies in some way.
No matter if it’s low fat, high fat, high protein, no protein, a carbohydrate, a sugar, an artificial sweetener, added sugar, no sugar, it doesn’t matter.
There is a metabolic response and with each response, there is an impact, be it good or bad. Don’t you think it’s time we better understood what that impact might be?
That is what our Science of Sweetness Series is all about and it is also the mission and the passion of the Brix Glycemic Impact Research & Science Institute.
This week on Krush Performance, the #KrushWarOnSugar continues with Episode number 1 of #TheScienceOfSweetness. For each episode, we will be joined by Krush Hall of Famer Dr. Ann de Wees Allen, Chief of Biomedical Research at the Glycemic Research Institute.
Each month, we will dedicate an entire episode to our Science of Sweetness Series where we will be investigating and attacking some of the most important questions concerning the foods we eat and how they impact our bodies our brains and our performance.
Let the adventure begin!
If you have any questions along the way about the Science of Sweetness or if you have something you’d like us to address, let us know! Write to us at info@krushperformance.
The Science of Sweetness Series is brought to you by The Brix Glycemic Impact Research & Science Institute. Check out their great information at https://www.brix-certified.com/