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Glycerin is widely used in the food industry for two main reasons: it has a sweet taste, but has fewer calories than sugar; and it is hygroscopic, that is, it absorbs moisture from the air. It is therefore used both to sweeten foods and to keep them moist. The compound is metabolized more slowly than sucrose — the type of sugar most commonly found in candy and in processed foods — and therefore does not have such a dramatic effect on blood sugar levels. It also does not contribute to bacterial tooth decay. Foods marketed as being low in carbohydrates are often sweetened with glycerin.
Chemically speaking, glycerin is an alcohol, but for food purposes, it is classed — in the USA — as a carbohydrate by the Federal Food and Drug Administration (FDA), because it provides calories and is not a fat or a protein.
All this sounds pretty safe, but it has never been tested using high temperatures inhaling when we sub ohm.
At what degree of temperature does vaping VG change the structure( chemical reaction)?
Are we FREE BASING SUGAR VG now?
Will it play a role in effecting your Hemoglobin or/and cause a spike in our body's sugar level? More testing is needed.
Chemically speaking, glycerin is an alcohol, but for food purposes, it is classed — in the USA — as a carbohydrate by the Federal Food and Drug Administration (FDA), because it provides calories and is not a fat or a protein.
All this sounds pretty safe, but it has never been tested using high temperatures inhaling when we sub ohm.
At what degree of temperature does vaping VG change the structure( chemical reaction)?
Are we FREE BASING SUGAR VG now?
Will it play a role in effecting your Hemoglobin or/and cause a spike in our body's sugar level? More testing is needed.