http://articles.mercola.com/sites/articles/archive/2002/11/23/excessive-sugar.aspxBy Nancy Appleton, Ph.D. In 1912, a Frenchman by the name of Louis Maillard found out that the reason that some foods discolored and toughened when they were cooked was due to a chemical attachment of the sugar (glucose) in the food to protein. The MaillardenCommunityServer 2008.5 SP1 (Build: 31106.3070)