Crystals And Catalysts

New research published in the University of York shows that sugar has a significant effect in reducing the bitterness of tea and coffee, particularly by manipulating the essential chemistry. Sugar has a strong way of affecting chemical “water structure” and this enables it to suppress the bitter taste of tea. The researchers also look into how sugar is able to change the structure of caffeine – when it has additives and without additives.

“Everything is a poison, nothing is a poison. It is the dose that makes the poison.” Last week the statement “sugar is more addictive than cocaine” was spreading in the science news. I personally found this really strange and hard to believe, so I was directed to an article about a study conducted by the University of Edinburgh.