Honey provides a good source of glucose and fructose, and is produced by bees from the nectar obtained from various flowers. Bees go from flower to flower collecting nectar which is a solution of water, sucrose, glucose and fructose. Enzymes in the bee’s’ body convert the nectar into glucose and fructose.
Imagine the two most potent antioxidants. Now imagine drinking them in one sip. The first one, as we all know, is Matcha, but the second one – blueberry – needs no introduction.
We know a lot about food but little about the food choices that affect the nation’s health. Researchers have begun to devise experiments to find out why we choose a chocolate bar over an apple – and whether ‘swaps’ and ‘nudges’ are effective.
Imagine the two most potent antioxidants. Now imagine drinking them in one sip. The first one, as we all know, is Matcha, but the second one – blueberry – needs no introduction.
We know a lot about food but little about the food choices that affect the nation’s health. Researchers have begun to devise experiments to find out why we choose a chocolate bar over an apple – and whether ‘swaps’ and ‘nudges’ are effective.
Honey provides a good source of glucose and fructose, and is produced by bees from the nectar obtained from various flowers. Bees go from flower to flower collecting nectar which is a solution of water, sucrose, glucose and fructose. Enzymes in the bee’s’ body convert the nectar into glucose and fructose.
The resilient, fresh, sweet “vegetal” matcha has is because of the amount of L theanine it has. Its naturally sweet taste is brought on by its powerful antioxidants. The more matcha leaves spent their time growing in shade, the more antioxidants they have and thus a richer, fuller taste.
