Low-calorie fruit?

by Nick Vagnoni, Posted Feb 18th 2006 @ 6:01PM

With the marketing of "low-carb" potatoes, it's no surprise that scientists are now working on low-calorie fruit. Researchers at the University of California, Davis, are working on producing apples with higher levels of sorbitol and lower levels of sucrose and fructose. Sorbitol apparently has nearly half the calories of sucrose and fructose, all of which occur naturally in fruit. Fruits like apples aren't particularly high in calories to begin with, so I'm a bit curious as to what the other goals of this research are.

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Filed Under: Science, Trends, Ingredients
Tags: apple, davis, diet, fructose, fruit, low calorie, sorbitol, sucrose, west coast

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Reader comments (Page 1 of 1)

2-18-2006 @8:04PM Hawk said... Sorbitol also has a laxative effect, depending on how much you eat and how sensitive you are to it. I was massively sensitive to it when I was a kid, which resulted in some very bad stomach problems when I'd eat anything with sorbitol. Unfortunately, the super amazing chocolate mousse at one particular restaurant my parents took me to had much sorbitol in it....
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2-18-2006 @11:09PM ils said... yum....more franken-food.
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2-19-2006 @2:28AM dennis marquis said... why is it that man kind finds it necessary to mess with mother natures candy and other foods which in the long run cause diease and other problems. people need to learn self control and take responsability for them selves.
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2-19-2006 @1:39PM Brian said... To be fair, this isn't exactly the same as putting a jellyfish chromosome in a tomato. This is just naturally breeding the plants to exploit certain natural characteristics. All supermarket fruit has been bred in this way to ensure it looks nice and can withstand shipping.
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