Think of all the kinds of sugar: white for cakes, brown for cookies, powdered for frosting, turbinado for single-origin pour-over coffee, simple syrup for brandy old-fashioned cocktails. Despite these different forms and uses, chemically speaking, they’re all the same, made of a molecule called sucrose. Sucrose and its even simpler component parts, fructose and glucose, are packed with energy—but also calories. The ubiquity of sugar is a growing problem for global public health, as obesity has reached epidemic levels in some parts of the world.
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