Made with sugar, the sculptures and installations of Joseph Marr

Friday, 29 May, 2015

Artwork by Joseph Marr

Berlin based Australian artist Joseph Marr crafts sculptures and installations whose primary ingredient is sugar.

Via the Australian Infront.

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I think we’re consuming far more sugar than we realise

Thursday, 18 April, 2013

I can’t account for the veracity of the information presented here but, no pun intended, it’s sure food for thought.

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For a sweeter life give up sugar

Friday, 29 March, 2013

Foodstuffs variously swing in and out of favour, but at the moment sugar appears to be well and truly on the way out.

Dr Robert Lustig, who was this month in London and Oxford for a series of talks about his research, likens sugar to controlled drugs. Cocaine and heroin are deadly because they are addictive and toxic – and so is sugar, he says. “We need to wean ourselves off. We need to de-sweeten our lives. We need to make sugar a treat, not a diet staple,” he said.

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Hyperactive children are not made of sugar and candy

Wednesday, 9 November, 2011

The notion that sugar consumption and hyperactivity in children are linked is a tenacious one, though not one of twelve studies in the subject have ever turned up such a connection.

Even when science shows time and again that it’s not so, we continue to persist in believing that sugar causes our kids to be hyperactive. That’s likely because there’s an association. Times when kids get a lot of sugar are often times when they are predisposed to be a little excited. Halloween. Birthday parties. Holidays. We may even be causing the problem ourselves. Some parents are so restrictive about sugar and candy that when their kids finally get it they’re quite excited. Even hyper. This does not mean that there aren’t a ton of great reasons why our kid should not ingest large quantities of sugar. As almost any parent knows, sugar has been linked to cavities and the obesity epidemic. Just don’t blame it for your child’s bad behavior.

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Fanciful Faces, by Lisa King, Sugar, Adelaide

Tuesday, 26 July, 2011

Fanciful Faces flyer

Whose work is on show?

That of Adelaide based artist Lisa King, of Paperhorse Studios.

What’s it all about then?

“Fanciful Faces” is a collection of new works by Lisa… “her characters take on an array of form through a variety of decks, longboards, canvases and print that scream a sense of escapism and fanciful personality through fashion and costume”. They’re playful and innocent, yet dark and angelic…

Where is it and when is it on?

The show takes place at Sugar, 274 Rundle Street, Adelaide, on Thursday, 4 August, 2011 from 6 to 9pm.

Check out the show’s Facebook page (login required) for more information.

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Sugar and soy ruins perfectly good coffee say Sydney baristas

Wednesday, 25 May, 2011

Sydney baristas are increasingly calling the shots when it comes to brewing what they consider to be ideal coffee, by refusing to accommodate requests to add sugar, use skim (low fat) or soy milks, and decaffeinated coffee, or make brews “extra hot”, a trend some customers see as being excessively heavy handed.

Bar Italia in Leichardt is famous for its ”No soy, no skim” stand. Customers have been known to storm out of Barefoot Coffee Traders in Manly which won’t do decaf or large cups. Kafenio Cafe in Cronulla declares: ”No skim or babycinos … Don’t even ask!” ”The guy behind the coffee machine … reminded me of the Soup Nazi off Seinfeld, but it wasn’t funny … get over the delicate genius syndrome,” said one Kafenio customer on online restaurant guide Eatability. Said another: ”The barista refused three separate times to make the coffee that was ordered. If this was a hard order I would have understood but nowhere else [finds] a double shot 3/4 latte hard.”

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A little sugar helps the medicine go down… and boosts its potency

Thursday, 19 May, 2011

Taking antibiotics with a little sugar may help kill off certain strains of bacteria, known as persisters, that are otherwise able to resist the effects of some drugs… it seems they find sugar too much to withstand, which they end up ingesting along with the antibiotic treatment, eventually resulting in their demise.

Adding some ordinary sugar to the antibiotic helps it kill off persisters. Bacteria, persister and not, feed on sugars. Persisters survive by shutting down their metabolism when antibiotics strike, but if they’re stimulated by sugar, they just keep feeding. This allows the antibiotics to destroy them exactly the way ordinary bacteria are destroyed.

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If sugar is toxic is anything sweet therefore actually sweet?

Tuesday, 19 April, 2011

Like anything else, an over abundance of sugar can cause all sorts of health related problems, but could its consumption in the first place be a gravely underestimated hazard?

It’s one thing to suggest, as most nutritionists will, that a healthful diet includes more fruits and vegetables, and maybe less fat, red meat and salt, or less of everything. It’s entirely different to claim that one particularly cherished aspect of our diet might not just be an unhealthful indulgence but actually be toxic, that when you bake your children a birthday cake or give them lemonade on a hot summer day, you may be doing them more harm than good, despite all the love that goes with it.

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Coffee is good, coffee with glucose may be even better though

Wednesday, 29 December, 2010

I’ve always maintained sugar ruins perfectly good coffee, but the addition of glucose might be a different story. Taken together, caffiene and glucose have been found to boost brain activity, a finding possibly of benefit to many, particularly, in my case, earlier in the day:

Specifically, the team found that individuals who consumed caffeine and glucose in combination showed reduced brain activation associated with the task in the bilateral parietal cortex and the left prefrontal cortex – two regions that actively participate in attention and working memory processes. The reduced activity and the fact that no drop in behavioural performance was observed during the task suggests that the brain is more efficient under the combined effect of the two substances, since it needs fewer resources to produce the same level of performance than required by those subjects who were administered the placebo or who took only caffeine or glucose.

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Made with sugar or corn syrup, Coke probably tastes the same

Monday, 8 November, 2010

Despite the fact Mexican made Coca-Cola (Classic Coke) is still brewed using sugar (as opposed to corn syrup) and bottled in glass no less, Jonah Lehrer was surprised to learn its perceived better taste was a just a figment of his imagination… the venerable soft-drink, it seems, tastes just the same regardless of the formula it is manufactured with

Mexican Coke has become my Coke. I see that glass bottle and I’m flooded with all sorts of dopaminergic associations, those smug feelings reminding me that I don’t drink that generic high-fructose corn syrup crap. I drink the real stuff, the cola made with old-fashioned sugar. But those associations are almost certainly an illusion – my tongue is too crude a sensory device to parse the difference between Coke and Pepsi, let alone between slightly different formulations of the exact same drink.

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