In the Future, Your Food Will Be Sweetened With Protein

There are many compelling reasons why using such ultra-sweet proteins instead of sugar would be much healthier for us, Samish explains. “They bind to the sweet receptor on our taste buds but are digested in our upper GI tracts like every other protein. They don’t initiate blood sugar or insulin response. They don’t make us fat by changing the microbiome, the huge army of microbes in our guts, in the same way that sugar does.”


Want to receive more content like this in your inbox?