Digitising planning | Jack Ricketts, Principal Planning Officer, Southwark Council, and Miranda Sharp, National Digital Twin Programme at the Centre for Digital Built Britain. Part 1 of 2.

They were some of the first businesses to get shut down and customers missed going to them.

Moreover, they noted that they "found that risk was influenced by the form in which sugar was consumed.".The findings indicate that sugars in products like juices and sodas are more consistently linked to higher rates of type 2 diabetes.

However, not only do sugars from other sources, including fruit, show lower rates, but the researchers also demonstrated that they may actually protect against developing type 2 diabetes in the future.. “This is the first study to draw clear dose-response relationships between different sugar sources and type 2 diabetes risk,” Karen Della Corte, lead author and BYU nutritional science professor, shared in a. statement.“It highlights why drinking your sugar, whether from soda or juice, is more problematic for health than eating it.”.The authors further explained that with every additional 12-ounce serving of a sweetened beverage like soda, a person's risk of developing type 2 diabetes increases by a staggering 25%.

In contrast, with juice, the risk is lower but still elevated at 5%.. A New Study Finds That the Only Thing More Harmful Than Added Sugar in Drinks Is Not Consuming Any Sugar at All.However, it's important to emphasize that these numbers don't indicate that drinking four sodas in a day results in a 100% chance of developing type 2 diabetes.

The authors explained in their statement, "If the average person’s baseline risk of developing type 2 diabetes is about 10%, four sodas a day could raise that to roughly 20%, not 100%.".

As for why drinking sugar has such a different effect than consuming it in whole fruits and grains, the authors explained that it may be because these drinks isolate sugars without the added benefits of fiber, fat, and protein.No, we don't have ketchup for your prime rib, but yes, it's going to be OK.'".

Kate Williams is obsessed with the idea of tartare.It's scrappy; it's resourceful; it's a whole lot more than the sum of its parts.

And in exactly these ways, the dish also sums up the restaurant she's built.Lady of the House is a no-waste kitchen, a place where produce "seconds" cultivated in urban farms arrive by the crate.