What’s the difference between sugar (white granulated sugar) and high-fructose corn syrup? Should I limit one more than the other for health reasons?
High-fructose corn syrup is a corn-based sweetener. It’s about an equal blend of glucose and fructose and can be bought only by food manufacturers. Its use increased greatly around 1975 because of its low cost, and in the ensuing years it has replaced sucrose as the primary sweetener in processed foods.
Sucrose also contains equal parts glucose and fructose and is used by manufacturers in processed foods. People also use table sugar, a form of sucrose, to sweeten their foods and beverages and for baking. For the most part it comes from sugar beets and sugar cane. Fruit contains naturally occurring sucrose.
Recently concerns have been raised about potential health consequences of high-fructose corn syrup. But there’s insufficient science to vilify it. “Human studies, though short-term and small, consistently show no different impact on measures of health compared with other sugars. Though it’d be nice to have more research, we can confidently say people’s health will benefit most from limiting all sources of calorie-containing sweeteners,” says Cindy Fitch, a nutrition professor at West Virginia University and co-author of an Academy of Nutrition and Dietetics position paper on the topic.
High-fructose corn syrup, sucrose and other sweetening ingredients such as brown sugar, molasses, fruit nectar, cane juice, honey and agave nectar are added to processed foods. As a group they’re called “added sugars.” Those concerns about high-fructose corn syrup — unhealthy weight, high blood pressure, Type 2 diabetes, heart disease — relate to any kind of added sugars.
Now there’s the rub. Nutrition labels give the “sugars” count per serving. The Food and Drug Administration’s definition of “sugars” is all sugars naturally occurring in foods, such as those from fruit (sucrose) or milk (lactose), plus all “added sugars.” Where you can detect the sources of sugars in foods is on the ingredient list. Ingredients are listed in descending order of quantity by weight. Read the list. Count up the sources of sugars and see where on the list they appear.
Overall, Americans consume too much added sugars from all sources. Estimates reveal added sugars represent 16 percent of calories (that’s an average of 300 to 400 calories) or 21 teaspoons of added sugars per day. These calories offer no nutritional value. According to the US government’s 2010 Dietary Guidelines, roughly 45 percent of added sugars come from regularly sweetened soda and energy, sports and fruit drinks, 15 percent from grain-based desserts (that’s cookies, cake, doughnuts, pastries, etc.) and 15 percent from a mix of other foods.
So rather than sleuthing out foods sweetened with sucrose instead of high-fructose corn syrup, take the healthier tack recommended in the Dietary
Guidelines: Cut down on added sugars.
Try these ideas: 1. Avoid sugary drinks.
2. Limit sugary desserts and snack foods.
3. Read ingredient lists to detect and limit hidden sources of added sugars.
How the Michelin Guide will boost the culinary scene in Saudi Arabia
Updated 03 July 2025
Nada Alturki
RIYADH: The Michelin Guide — the restaurant industry’s most-respected guidebook — has finally come to Saudi Arabia. In a significant milestone for the Kingdom’s culinary scene, the guide — organized in partnership with the Saudi Culinary Arts Commission — will be released in three stages: on the 15th of each month from October to December this year, it was announced at the launch event last month.
The guide “will focus on the bustling cities of Riyadh and Jeddah, while also beginning to explore the diverse regions of the Kingdom, including Khobar, AlUla, and many more,” Michelin said in a statement, adding that its inspectors — who visit venues anonymously — are “already in the field.”
As it does throughout the world, Michelin will award one star to restaurants providing “high-quality cooking that is worth a stop,” two stars for “excellent cooking that is worth a detour,” and three stars for “exceptional cuisine that is worth a special journey.”
Alongside the much-coveted star ratings, the selection also includes the popular Bib Gourmand category, a distinction awarded to restaurants that provide good quality food at a moderate price.
The well-known Jeddah-based chef and restauranteur Nihal Felemban says the arrival of the Michelin Guide will raise the bar for chefs and restaurants in Saudi Arabia.
“It's a dream for most chefs to obtain that star. That will create a very healthy sense of competition,” she tells Arab News.
And Felemban believes the Kingdom’s local and homegrown concepts are more than capable of holding their own against the big-name brands that have been imported in recent years.
“These concepts deserve to be known. They deserve to be recognized outside the Saudi market,” she says.
“This will give a chance to these homegrown concepts to be on the international culinary map, similarly to what happened in Dubai,” she adds, referring to the 2022 launch of the guide in the UAE. “There were a lot of restaurants we didn't know about (then). The Michelin Guide gave them a voice, gave them a name abroad; it’s a beautiful thing.”
UAE-based Samantha Wood, founder of the impartial restaurant review website FooDiva.net, says the Michelin Guide has had a hugely positive impact on Dubai’s culinary scene.
“Since the launch, the number of independent homegrown concepts has grown every year, with the most recent 2025 guide featuring 29 independent homegrown concepts taking the lion’s share in the top cut of Michelin stars and Bib Gourmand.”
For the Saudi guide, Wood says, “I hope Michelin will prioritise dishing out stars and bibs for the homegrown concepts — like it has done in Dubai. This gives restaurateurs the incentive to develop their own (ideas), rather than rely on importing concepts and franchise agreements.”
Felemban is the founder of one of those homegrown concepts that will be hoping for recognition later this year. Her Jeddah restaurant, The Lucky Lllama, offers Nikkei cuisine, blending Peruvian and Japanese culinary traditions. “I would love to see The Lucky Llama (in the guide), because I believe it can compete on international levels,” she says.
Felemban predicts that the French Riviera-inspired Le Petite Maison — more commonly known as LPM — and top burger spot Marble will earn some recognition, as well as Jeddah’s Korean BBQ joint HWA-RO.
The guide isn’t just a boon to the restaurant industry either. Michelin-starred restaurants can offer a significant boost to tourism.
“Foodie travellers use these guides to plan holidays, often booking high ranking restaurants first before planning holidays around these reservations,” says Wood.
Lifestyle and food blogger Sarah Taha, who showcases the luxury food industry in Saudi on her page Swirl The Fork, also believes the guide could be a game-changer for tourism in the Saudi capital.
“The arrival of the Michelin Guide has the potential to spotlight both ends of Riyadh’s culinary spectrum — from its most luxurious dining rooms to its beloved casual gems — making it one of the most exciting food cities in the region,” she tells Arab News.
“Michelin’s presence won’t just put a global spotlight on our chefs and restaurants; it will also raise the bar for quality, creativity, and service across the board. It’s a powerful statement that Saudi is ready to be recognized as a serious player in the world of fine dining,” she continues.
Riyadh is home to several standout restaurants that Taha believes are strong contenders for Michelin stars. Her predictions include Japanese restaurants Zuma, Myazu, and Nozomi (the latter “remains a benchmark for upscale dining,” she says), and Italian restaurant Mamo Michelangelo.
When it comes to the Bib Gourmand category, which celebrates more affordable yet high-quality dining, Taha highlights Saudi staples like Mama Noura — concepts that “fuse authenticity with consistency and have built loyal followings. They may not be fine dining, but they’re rooted in culinary excellence and local relevance,” she says.
Like Felemban, Taha is confident the arrival of the Michelin Guide can only be a good thing for the Saudi food scene.
“From what I’ve seen running Swirl the Fork, there’s so much passion and creativity here. This kind of spotlight will not only validate that, but also inspire a new generation to invest — and believe — in local culinary ventures. It’s about putting Saudi flavors and stories on the world stage.”
Recipes for Success: Alexandre Thabard offers advice and a tasty ‘honey lemon pollen’ recipe
Updated 03 July 2025
Hams Saleh
DUBAI: At just 26 years old, Alexandre Thabard is responsible for the pastry program at one of the most high-profile kitchens in the UAE.
As executive pastry chef at Emirates Palace Mandarin Oriental in Abu Dhabi, Thabard manages everything from banquets and afternoon tea to the hotel’s cake shop, and has created custom desserts for members of the Abu Dhabi royal family.
As executive pastry chef at Emirates Palace Mandarin Oriental in Abu Dhabi, Thabard manages everything from banquets to afternoon tea. (Supplied)
Originally from Paris, Thabard trained at Maison Lenôtre, where he also taught pastry courses and honed his technical skills across pastry, chocolate and ice cream. In 2018, he received the “Best Young Pastry Hope” award from Relais Desserts.
Thabard told Arab News his goal is “to reduce sugar as much as possible and celebrate the natural flavors of each ingredient” when it comes to pastries.
“To maintain consistency and lower glycemic impact, I often use Nascita date sugar and allulose as alternatives,” he said.
Here, Thabard talks about learning to slow down in the kitchen, why balance matters more than sweetness, and offers a honey lemon pollen recipe.
When you started out, what was the most common mistake you made?
In the early days, I often found myself rushing — eager to be efficient and to see the final result. That sometimes meant I overlooked crucial steps. I’ve learned that great desserts demand patience and precision. Quality takes time. Cooking should be a joyful, sensory experience, not a race.
What’s your top tip for amateur chefs?
Keep it simple and let the quality of your ingredients shine. Follow the recipe and, most importantly, taste along the way.
What one ingredient can instantly improve any dish?
Lime, or any good source of acidity. A touch of lime zest can instantly lift a dessert, bringing balance, freshness and vibrancy. It can transform something pleasant into something memorable.
When you go out to eat, do you find yourself critiquing the food?
I try to enjoy the experience as any guest would, but, naturally, I tend to view things through a professional lens.
What’s the most common issue that you find in other restaurants?
Often, I see desserts that are visually stunning but not well-balanced in flavor. They’re either too sweet, lacking contrast, or missing freshness. For me, the priority should be flavor and emotional connection, not just presentation.
What’s your favorite dish to order?
I have a deep appreciation for plated desserts, especially those paired with sorbets or ice cream. The interplay of temperatures and textures — warm and cold, smooth and crisp — creates a dynamic and refined end to a meal.
What’s your go-to pastry when you want to make something quick at home?
A quick pavlova. I usually have baked meringues on hand, made from leftover egg whites. So, I top them with vanilla cream, fresh seasonal fruits, and a touch of lime zest. It’s a simple yet elegant dessert that delivers texture, flavor and freshness in under 20 minutes.
What customer request most annoys you?
When a guest asks to change a dessert entirely before tasting it, or dismisses it based on appearance. While we aim to accommodate, I believe in trusting the chef’s vision. Occasionally, I receive feedback that my desserts aren’t sweet enough, which I actually take as a compliment — it means I’ve succeeded in creating something balanced.
What’s your favorite pastry to make?
I particularly enjoy working with chocolate-based desserts. There’s a refined technicality and sensory depth to chocolate that allows for endless creativity — whether you’re exploring bitterness, sweetness, or contrasting temperatures and textures. I’ve had the opportunity to collaborate with (chocolate brand) Valrhona on a bespoke couverture, crafted specifically to reflect the luxury and distinct identity of Emirates Palace. The result is a unique chocolate with complex notes that elevates our plated desserts. I also work extensively with camel milk chocolate, which has become really popular in the region. Its naturally tangy flavor, combined with the use of date sugar as a sweetener, creates a beautifully balanced profile is perfect for guests seeking lighter, more mindful indulgence.
What’s the most difficult dessert for you to get right?
The soufflé. It’s technically demanding, time-sensitive and allows no margin for error. When executed well, it’s a true testament to skill and discipline.
As an executive chef, what are you like?
I’d say I’m demanding but nurturing. I believe in building strong, collaborative teams and mentoring young talent. A good dessert is often the result of a unified, motivated kitchen. My style is modern and refined, with a strong focus on health-conscious and sustainable practices — no additives, no artificial colors, and a respectful use of sugar. I aim to create pastries that are elegant, balanced, and meaningful — desserts that not only please the palate but tell a story.
Chef Alexandre’s honey lemon pollen recipe
Honey sponge
Ingredients:
Butter: 150 g
Egg yolks: 220 g
Whole eggs: 90 g
Honey: 270 g
Sugar: 170 g
Almond powder: 30 g
Sour cream: 170 g
Cream: 30 g
Flour: 350 g
Salt: 2 g
Baking powder: 10 g
Method:
Whip the egg yolks, whole eggs, sugar, and honey until light and airy.
Add the sour cream and cream.
Incorporate the melted butter (at 45°C).
Fold in the dry ingredients.
Pour into a frame or mould and bake at 170°C for 18 minutes. Cool and cut to fit your insert mould.
Honey mousse
Ingredients:
Milk: 72 g
Honey: 14 g
Egg yolk: 10 g
Gelatin: 2 g
Water: 9 g
Whipped cream: 143 g
Method:
Soak the gelatin in cold water.
Heat the milk.
Mix the honey and egg yolk, then combine with the milk and cook to 83°C.
Remove from heat and add the gelatin.
Cool to 25°C, then fold in the whipped cream.
Use immediately for assembly.
Lemon confit:
Lemon juice: 308 g
Sugar: 115 g
Lemon zest: as needed
Additional lemon juice: 77 g
Method:
Blanch the lemon zest three times to remove bitterness.
Cook the zest with sugar and lemon juice until translucent and candied.
Blend into a smooth confit.
Pollen shortbread:
Icing sugar: 40 g
Butter: 35 g
Egg: 20 g
Almond powder: 12 g
Flour: 92 g
Salt: 1 g
Pollen: 15 g
Method:
Mix all ingredients until combined.
Roll out to 2 mm thickness.
Bake at 160°C for 12 minutes. Cool completely.
Assembly:
Spread a thin layer of lemon confit on the honey sponge.
Pipe or pour the honey mousse into a mould.
Insert the sponge with confit into the mousse.
Freeze until solid, then unmould.
Place the entremets on the pollen shortbread.
Decorate with bee pollen, chocolate garnishes, and edible flower petals.
With a menu marrying the bold flavors of Asian and Mexican cuisine, Baco is a fusion restaurant with branches in Riyadh and Jeddah.
Known for their bao buns, tacos and tapas, the restaurants also show off their creative flair with signature dishes including kimchi rice and brisket birria tacos.
Arriving at the Riyadh branch, in the As Sulimaniyah neighborhood, I was struck by the sophisticated yet inviting atmosphere.
We began our culinary journey with the Asian fries, which were crispy and generously topped with a special sauce, cheese and brisket beef.
I also sampled the crispy prawn Japanese salad which, while visually appealing, I found lacking in flavor. The sauce was rather scant and it didn’t quite meet my expectations. However, the chicken bao, which had a special sauce with a hint of citrus, elevated the flavors beautifully.
The Thai chicken gyoza was served with a delectable peanut sauce that complemented the gyoza’s crispy exterior perfectly and this dish really highlighted Baco’s ability to blend flavors seamlessly.
Those who enjoy bold flavors will also appreciate the kimchi rice with beef and a runny egg, which is somewhat spicy.
Whether you crave a fusion dish or are simply looking for a stylish place to enjoy a meal, Baco is a destination worth exploring.
Where We Are Going Today: Mashwa Al-Balad Restaurant in Qatif
These wraps are so flavorful, you can taste the smokiness in every bite, and the meat is complemented by the sauces and salad toppings
Updated 01 July 2025
Tamara Aboalsaud
Mashwa Al-Balad in Qatif is a grill and shawarma restaurant that will have you dialing the delivery number any time your cravings make you want to recreate nights spent grilling under the desert skies.
My family and I love this place because it usually solves the “What are we having for dinner tonight?” feud when one of us wants a shawarma and others want kebab plates; rarely do restaurants offer such a wide selection of dishes and do them all well.
Let’s start with the classic shawarma plates: Arabic beef and, my personal favorite, the Arabic chicken, both of which come with fries. Well-seasoned, tender, and with a portion size that is great as a full meal. They sometimes put a little too much garlic sauce for my liking, but others might prefer it that way.
If you’re not a fan of the plates, they offer shawarma sandwiches in different styles as well, from classic to spicy to ones with a slight Mediterranean twist, served with pomegranate seeds and rocket leaves.
The stars of the show, however, are the kebab and grill wraps, including beef awsal (cubes), shish tawooq, beef kebab, chicken kebab, and chicken musahhab.
These wraps are so flavorful, you can taste the smokiness in every bite, and the meat is complemented by the sauces and salad toppings.
And of course, you can’t forget about the classic grill plates, which include separate or mixed combinations.
What I like about Mashwa Al-Balad is that you can mix and match your favorite plates, sandwiches, and all the traditional appetizers (hummus, tabbouleh, grape leaves, and more) and ensure there’s something for everyone at the table.
The tuna sandwich offered a twist with rosemary sauce and crisp greens, while the scrambled mixed cheese delivered just what its name promises
Updated 29 June 2025
Nada Hameed
In Madinah and craving a satisfying morning bite? Brunch is worth a visit.
Tucked away on Sultanah street, this cosy restaurant delivers a cheerful vibe and a menu that’s big on flavor.
We visited as a family and sampled a range of sandwiches, most of which are built around soft, buttery brioche bread.
The halloumi sandwich was a favorite, with grilled halloumi, sun-dried tomatoes, pesto, and arugula coming together in harmony.
The tuna sandwich offered a twist with rosemary sauce and crisp greens, while the scrambled mixed cheese delivered just what its name promises.
For those who prefer meatier bites, the turkey scramble was a good option, stuffed with fluffy eggs, sliced turkey, melted cheddar, and their house sauce all packed together.
We could not leave without trying the dessert. The Nutella French toast was just indulgent enough, topped with crunchy biscuit bits, while the banoffee French toast, filled with banana, creamy banoffee sauce and whipped cream, was rich and sweet.
Beverage choices, however, are simple: black coffee, fresh orange juice, and soft drinks. I was surprised to find no tea options. As a die-hard tea drinker, I had to make a quick run to a nearby cafe to fetch a cuppa to enjoy alongside the food.
Portions are on the smaller side, so extra items may be needed to feel full; I ended up going for two sandwiches, as well as dessert.
For more information, visit their Instagram @bruncharea.
