All about fruitarianism with a long-term fruitarian, Lena
Interesting and remarkable people answer fruitarian questions.
This is the fruitarian interview with gorgeous Margaret, a vegan youtuber, the host of ModVegan. Below is the follow-up video (1:20:00) of my live conversation with Margaret:
Part 1: Introduction
1. Please, introduce yourself.
My name is Margaret Lozano. I’m the host of the ModVegan YouTube channel youtube.com/c/ModVegan and author of the accompanying blog ModVegan.com. I’m a historian by training, but my real passion is learning, and YouTube has given me a chance to share my ideas with the world! My channel is a bit different from other vegan channels, because I have a very modern, skeptical approach to many issues related to veganism. I try to give people interesting things to think about and then provide a place to explore those ideas without judgement (well, maybe with a little judgement, I’m only human).
- Category: Fruitarian Interviews
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Leonardo da Vinci
I have from an early age abjured the use of meat, and the time will come when men such as I will look upon the murder of animals as they now look upon the murder of men.
- Fructose and glucose are simple sugars, monosaccharides, with the general formula C6H12O6.
- Fructose, or fruit sugar, occurs naturally in fruits, some root vegetables, cane sugar and honey and is the sweetest of the sugars.
- Glucose, dextrose or grape sugar, occurs naturally in fruits and plant juices and is the primary product of photosynthesis. Most ingested carbohydrates are converted into glucose during digestion and it is the form of sugar that is transported around the bodies of animals in the bloodstream.
- Sucrose is a compound sugar, disaccharide, with the general formula C12H22O11.
Sucrose is found in the stems of sugarcane and roots of sugar beet. It also occurs naturally alongside fructose and glucose in other plants, in particular fruits and some roots (carrots). A molecule of sucrose is formed by the combination of a molecule of glucose with a molecule of fructose, and it is split into these parts during digestion.
The different proportions of sugars found in plant foods determines their sweetness.