The future of Michigan wine.

In May, researchers at Brigham Young University published the findings of their extensive new study in the journal.Advances in Nutrition.

, which explored the effects of dietary sugar intake and discovered that the source of sugar can make all the difference..The researchers undertook the enormous task of conducting a systematic review and meta-analysis of data from over 500,000 people across Asia, Australia, Europe, Latin America, and the United States to understand the "dose-response relationship between dietary sugar intake" and the incidence of type 2 diabetes.Moreover, they noted that they "found that risk was influenced by the form in which sugar was consumed.".

The findings indicate that sugars in products like juices and sodas are more consistently linked to higher rates of type 2 diabetes.However, not only do sugars from other sources, including fruit, show lower rates, but the researchers also demonstrated that they may actually protect against developing type 2 diabetes in the future.. “This is the first study to draw clear dose-response relationships between different sugar sources and type 2 diabetes risk,” Karen Della Corte, lead author and BYU nutritional science professor, shared in a. statement.

“It highlights why drinking your sugar, whether from soda or juice, is more problematic for health than eating it.”.

The authors further explained that with every additional 12-ounce serving of a sweetened beverage like soda, a person's risk of developing type 2 diabetes increases by a staggering 25%.Christopher Kostow.

She spent five years working her way up to become the first-ever chef de cuisine at Kostow's The Restaurant at Meadowood.So when Kostow opened this more casual restaurant nearby, she was more than ready to take the reins.At The Charter Oak, Hong draws from the same well of gorgeous Napa-grown ingredients she had access to at Meadowood, but the results here feel limber and spontaneous.

She smashes potatoes and fries them up like tostones, draping them in Mendocino seaweed, local honey, and brown butter.She reimagines ranch dressing as a tangy, funky blend of fermented soybeans and crème fraîche, served with a platter of vivid crudités.