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Protein revolutionizes ice cream recipes
The article focused on a new study showing that replacing sugar with a very sweet protein called "Brazine" can significantly reduce blood sugar levels after consuming sweets like ice cream. Experiments demonstrated that recipes containing "Brazine" lowered the sugar response by about half compared to traditional sugar-based recipes, especially among people with type 2 diabetes. The protein is capable of withstanding high temperatures and a wide range of acidity, making it suitable for sweetening foods. Its use leads to a reduction in the impact of desserts on glucose levels without the need to completely eliminate them, though longer studies are necessary to assess ongoing health benefits.
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