Q

What happens to the sugar content when fruit is dried?

From 5 years of verified research · Vassili Sandqvist
A

When you dry fruit, you remove 80–90% of its water but retain the sugar content. This results in a dramatic increase in sugar density and glycemic load per gram, making dried fruit significantly sweeter than its fresh counterpart.

This is one answer. The complete system — the psychology, the biology, and the method — is in the book.

Read The Willpower Lie →
Found an error? Let me know →