White sugar characteristics and description of the variety. Sugar is

Sugar in its pure form is a plant disaccharide. In other words, these are carbohydrates, which consist of fructose and glucose. Translated from Sanskrit, the word “sugar” means “sand”. From the above we can conclude that the product in the above form has been known for quite a long time.

For us, it comes from beets. But the ancestor is considered to be a type of cane sugar. Today you can see several varieties of this product on sale.

What types of sugar are there? You most likely know a few of them, but not all. The article will discuss not only this, but also the features of each type. In addition, here you will find information about the types of sugar substitutes that exist.

What types of sugar are there depending on the raw materials for production?

In our latitudes, the most common varieties of this product are beet and cane. The latter is extracted from sugar cane stalks. It is considered the most ancient, coming to us from India.

Another type is obtained from the root crops of sugar beets. It appeared because some European countries did not want to depend on cane imports.

Sugar maple is considered a unique raw material for the production of the product in question. It was discovered by residents of Canada. It is here that a large volume of products of this variety is produced.

In countries where palm trees grow, local residents extract palm sugar from the sap of these trees.

There are also malt and sorghum varieties of sand. They are not common enough.

Each type of sugar and their characteristics will be discussed in more detail in the following sections.

What types of beet products are there depending on the degree of purification?

According to this characteristic, the product is divided into white and yellow.

The first type of sugar contains almost 100% sucrose. There is nothing here except this component. It contains a very small amount of useful microelements. The taste of the product is very sweet.

Yellowish sugar contains much less sucrose, about 87%. It contains more useful substances such as potassium, iron and calcium. But it is not as sweet as the first variety of the product.

Types of sugar by release form

There are two types in total. The first of these is granulated sugar. It is presented in the form of unpressed sucrose crystals. This product is sold in bulk. As a rule, you can buy it in stores in bags or bags.

Another variety is refined sugar. It is produced in pressed individual pieces. They resemble a parallelepiped in shape.

Types of granulated sugar

In other words, we will talk about a product in the form of sand. There are many types of granulated sugar, but they are mainly used in cooking. The varieties of this product differ in crystal size and functional characteristics.

We can talk a lot about sugar, its type and varieties. First, we will talk about the product that is used every day in any family. It is referred to as regular sugar. It is considered ideal for preparing most dishes. It is also used in manufacturing plants.

But another type of product is valued because of the sugar's appearance and one-dimensional crystal structure. Cooks use it in dry mixtures for making desserts. Due to its homogeneity, there is no settling of smaller crystals to the bottom of the package. This is one of the good qualities of dry mixes.

Baking sugar has a more homogeneous mass and fewer crystals than fruit sugar. This product is manufactured specifically for professional confectionery purposes. It is impossible to buy it anywhere in the store. This type of granulated sugar is used to sweeten cookies. It is also used to obtain the ideal structure of baked goods.

Ultrafine sugar has the smallest crystals. It dissolves easily at any temperature. It is used in the manufacture of thin-textured pies and meringues.

Ground and then sifted granulated sugar is confectionery powder. This product contains about 2% corn starch. This ensures that baked goods will not stick together.

Coarse sugar has larger crystals than regular sugar. It is used to create liqueurs and sweets. One of the properties of this type of product is that it does not break down into glucose and fructose at high temperatures.

The sugar sprinkles have the same large crystals as the previous type. As a rule, it is sprinkled on the top of the products. This gives the baked goods a beautiful sparkling appearance.

A little about the varieties of brown sugar

There are quite a large number of types of this product. They all differ in the amount of molasses they contain. The lighter the sugar, the less it contains.

The brown product is obtained from sugar cane. This happens by evaporating the extracted syrup.

Types of sugar and properties are reduced to its dissolution in water. Thus, Demerara is one of the popular varieties of the product, which is widespread in England. It has a rich molasses aroma and is made up of large, golden-hued crystals. As a rule, it is added to tea and baked goods.

Light brown soft sugar is used in fruit pies. The crystals of this product are small. It adds extra flavor to baked goods.

Dark brown soft sugar is also finely crystalline. It is mainly used in making ginger biscuits.

The next type of sugar is light muscovado. It has a specific aroma and taste of toffee. The crystals of this product are small, so it is used in caramel sauces and ice cream, as well as fudge.

Dark muscovado has a dark hue and a moist consistency and is finely crystalline. It is used in marinades and sauces and, of course, in baking.

What types of liquid sugar are there?

There are several varieties of this product.

Liquid sucrose tastes like regular granulated sugar, only liquid.

Amber liquid sucrose has a darker color. It serves as a substitute for brown sugar.

The next type of product consists of equal parts of glucose and fructose. It is referred to as invert sugar. Available only in liquid form. It is used in the production of carbonated drinks.

Where is palm sugar used?

This type of product has been used in cooking for several millennia as a sweetener.

How many types of sugar are there? Some people claim that there are a huge number of them. But not everyone has tried them, because they are not available to everyone. Some types of this product predominate in other countries.

However, palm sugar can also be purchased in Russia. It was first made from the sweet juice of Palmyra. Nowadays it is also obtained from coconut palms and sold as coconut sugar. One of the features of this product is that it does not dissolve very well in water.

This variety of product ranges in color from golden to brown. Sugar is minimally processed. Most people use it in cooking. This product can be ordered from specialty retailers. Palm sugar has a crumbly and granular structure. Sold in glass jars.

What types of sugar substitute are there?

They are usually used in products intended for people with diabetes, as well as in dairy and confectionery products and even in chewing gum in order to reduce their calorie content.

Sugar substitutes are divided into artificial and natural. Each of them will be discussed in more detail in the following sections. In them you will find a description of each variety and the name of each product.

Features of artificial sugar substitutes

They are obtained using chemistry. These include aspartame, saccharin, gemsvit, alitame, sucralose.

Thus, sodium saccharinate (saccharin) is one of the cheapest substitutes. It is almost 550 times sweeter than sucrose. This product comes in the form of a white powder that sometimes has a yellowish tint. It has a metallic taste. But unlike the main product discussed in this article, it has carcinogenic properties.

Sucralose is a chlorinated sucrose compound. It is 650 times sweeter than the original substance.

The synthetic sweetener is aspartame. It has 3 times less sweetness than sucralose. Not everyone is allowed to eat it, since when it breaks down in the human body, methyl alcohol is formed. One of the advantages of aspartame is its calorie content. This product has one hundred times less than sucrose.

What natural substitutes are there?

These include xylitol and sorbitol. They are found in plants. One of the advantages is that the enzyme insulin is not needed to absorb natural substitutes. They are used in the production of food products for diabetics.

In nature, sorbitol can be found in rose hips, apples and rowan. It is half as sweet as sucrose. Sold in stores in the form of crystals. It has a grayish tint and has no smell. Sorbitol is also completely soluble in water.

In turn, xylitol is produced from cotton husks and corn cobs. It is a white crystalline powder. Like sorbitol, xylitol is completely soluble in water and has no foreign odor. But in terms of sweetness it is the same as sucrose.

Sugar quality assessment

This product has a high energy value and a high sucrose content.

Crystals must be uniform in size and shape, with shine. A good product feels dry to the touch. There should be no lumps of unbleached mass in granulated sugar.

A regular product should have a sweet taste, without any foreign odor. It should dissolve completely in water. There should be no other impurities or sediments left in it.

Granulated sugar should be white. A slightly yellowish tint is allowed.

Product defects include gray color, loss of flow and moisture. Sugar is also bad if it contains foreign odors and tastes. As a rule, this happens due to the fact that the rules of commodity proximity are not followed.

In addition, a product is of poor quality if there are foreign impurities in the product. This is believed to be a result of poor sugar refining and the process of packaging it in bags made of poor material.

conclusions

Thus, from the above we can learn that there are a very large number of varieties of the product in question. There are cases where seemingly the same type of sugar is called differently in different countries.

Each of them contains sucrose, only in different quantitative proportions. Some types contain more useful microelements. One type of product is more soluble in liquid, while another is less soluble. But each of them is sweet.

In everyday life, people use regular granulated sugar or refined sugar. It, of course, does not contain as many useful substances as the brown form, but it is a more affordable product. Other types of sugar are mainly used in the manufacture of various baked goods, sauces and soda.

And finally: use this product in moderation, as it is very harmful to teeth. When sugar enters the oral cavity, bacteria are formed that produce acid that damages the enamel. Therefore, after using the product, do not forget to brush your teeth or rinse your mouth.

– an ordinary food sweetener that is obtained by processing sugar cane or sugar beets. Sugar production in our country, as in Europe, is almost entirely based on the use of sugar beets.

Europeans knew about sugar in wild sugar beets back in the 16th century, but they were able to obtain sucrose crystals only in 1747 thanks to the research of the German chemist Marggraf. After further experiments carried out in Achard's laboratory substantiated the economic feasibility of beet processing, sugar factories appeared in Silesia. Then the technology was adopted by the French and Americans.

The white color of sugar is achieved during the refining process, but its individual crystals remain colorless. Many types of sugar contain different amounts of plant sap - molasses, which gives the crystals different shades of white color.

Sugar production technology

The process of producing sugar from sugar beets includes several technological stages: extraction, purification, evaporation and crystallization. The beets are washed, cut into shavings, which are placed in a diffuser to extract sugar using hot water. Beet waste is used to feed livestock.

After which the resulting diffusion juice, which contains about 15% sucrose, is mixed with lime milk to remove heavy impurities and passed through a solution of carbon dioxide, which binds substances other than sugar. After filtering, the output is already purified juice - it undergoes a procedure of bleaching with sulfur dioxide and filtering through activated carbon. After evaporating the excess moisture, a liquid with a sugar content of 50-65% remains.

The crystallization procedure is aimed at obtaining the next intermediate processing product - massecuite (a mixture of sucrose and molasses crystals). Next, a centrifuge is used to separate the sucrose. The sugar obtained at this stage must be dried. It can already be eaten (unlike cane - a production process that does not end at this stage).

Use of sugar

Sugar is an essential ingredient in many drinks, dishes, confectionery and bakery products. It is a common additive to coffee, cocoa and tea; Confectionery creams, ice cream, glazes and sweets cannot do without it. As a good preservative, white sugar is used in making jam, making jelly and other products from fruits and berries. Today, white sugar can be found almost everywhere, even where you wouldn’t expect to find it. For example, it may end up in low-fat diet yogurt or sausages. Sugar is also used in tobacco production, in the leather industry or in the manufacture of canned meat.

Forms of sugar production and features of its storage

White sugar is sold in the form of granulated sugar and refined sugar in pieces. Granulated sugar is packaged in bags and sacks of different capacities, usually from one to fifty kilograms. Thick polyethylene bags are used, inside of which there is an additional film lined to protect the contents from moisture and spillage of crystals. Refined sugar is packaged in cardboard boxes.

The high hygroscopicity of white sugar determines certain requirements for its storage. The room where the product is located must be dry, protected from temperature changes. Storing it in high humidity will cause lumps to form. Sugar has the ability to absorb extraneous odors, so you should not keep it near foods with strong aromas.

Calorie content

White sugar is very high in calories - almost 400 kcal per hundred grams of product, and its composition consists entirely of carbohydrates. Therefore, when dieting, it is recommended to limit the use of this product both in its pure form (for sweetening coffee or tea) and in the form of various sugar-containing drinks, cakes, cookies, etc.

Nutritional value in one hundred grams (white granulated sugar):

Due to a higher degree of purification, refined sugar is devoid of ash.

Beneficial properties of white sugar

Composition and presence of nutrients

There are no additional microelements in refined sugar; this is the result of the actual refining technology to obtain a product that is as purified as possible from any impurities. Granulated white sugar contains small amounts of calcium, potassium, sodium and iron.

Beneficial features

The main feature of white sugar is its rapid absorption by the human body. When it enters the intestine, sucrose breaks down into fructose and glucose, which, when released into the blood, replace most of the energy losses. Glucose energy provides metabolic processes for both humans and animals. In the liver, with the participation of glucose, special acids are formed - glucoronic and paired gray acids, which ensure that the organ neutralizes toxic substances, therefore, in case of poisoning or liver diseases, sugar is taken orally or glucose is injected into the blood.

Our brain functioning is also entirely dependent on glucose metabolism. If the food you eat does not provide the body with the required amount of carbohydrates, it is forced to obtain them using human muscle protein or proteins from other organs for their synthesis.

With a lack of sugar (glucose), the tone of the central nervous system deteriorates, the ability to concentrate decreases, and resistance to low temperatures worsens. White sugar, being a very pure product, does not affect the microflora of the stomach and intestines and does not have a negative effect on metabolism. If consumed in moderation, it will not cause obesity, so it is even safer than fructose or artificial sweeteners. Sugar puts less stress on the pancreas than rice porridge, wheat bread, beer, and mashed potatoes. Sugar is a good preservative and mass filler; Without it, you won’t get a dairy dessert, cake, ice cream, spread, jam, jelly and preserves. When heated, white sugar forms caramel, which is used in brewing, sauces, and sodas.

The product has antidepressant properties - eating a piece of cake, or just a piece of refined sugar can relieve irritation, stress, and depression. When sugar enters, the pancreas produces insulin, and it stimulates the appearance of the happiness hormone - serotonin. White sugar is not only a finished product, it is also the basis for a number of sweet products - flavored sugars, brown, instant and soft sugar, syrups, liquid and fondant sugar.

Dangerous properties of white sugar

With excessive consumption of sugar in its pure form, also in sweets and sodas, the body cannot cope with its complete processing and is forced to distribute it throughout the cells, which manifests itself in the form of fat. Moreover, after “distribution,” the sugar level naturally decreases, and the body again sends a signal that it is hungry.

Excess weight is a common problem for lovers of sweet foods in large quantities. Regularly high blood sugar levels can lead to diabetes, as the pancreas stops producing the required amount of insulin. If a diabetic stops following a strict diet and consumes sweets uncontrollably, the consequences can be fatal.

When digesting refined sugar, the body actively consumes calcium. The rapid breakdown of sugar begins in the human mouth, which provokes the appearance of caries. Modern sodas, where the amount of sugar is simply enormous, are especially dangerous. To prevent consumption of sugar in excess quantities, it is advisable to study product labels in stores, give up sweet sodas and add large portions of white granulated sugar or refined sugar to tea or coffee.

A short video about the production of white sugar.

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PALM

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On average, people eat about 15 teaspoons of this product every day, although this figure varies among many sources. Most sugar is hidden in processed foods so that people don't even realize they're eating it. Most types of sugar may be a key factor in several major diseases, including heart disease and diabetes.

Sugar goes by many different names, so it can be very difficult to determine how much of it a food actually contains. This article lists 56 different names for sugar. But first, we'll briefly explain the different types and how the different types can affect your health.

Why is sugar added?

Unfortunately, food manufacturers often hide the total sugar content by listing it under several different names on the ingredient list.

Glucose or fructose - is it important?

Glucose can be metabolized in almost every cell of the body, while fructose is metabolized almost entirely in the liver. Research has repeatedly demonstrated the harmful effects of high fructose intake. These include insulin resistance, metabolic syndrome, fatty liver disease, and diabetes mellitus.

While it's a good idea to avoid all types of added sugar, it's especially important to minimize your intake of additives that are high in fructose.

1. Sugar, sucrose.

Sugar is typically extracted from sugar cane or sugar beets. It consists of half glucose and half fructose. These substances are connected to each other. Sucrose is found in many foods, including ice cream, candy, cakes, cookies, drinks, fruit juice, canned fruit, meat, processed breakfast cereals and ketchup. This list can be continued for a very long time.

2. Corn syrup (HFCS)

There are several different types of HFCS that contain varying amounts of fructose. Two famous varieties:

HFC 55. This is the most common type of HFC. It contains 55% fructose and 45% glucose, making it similar to sucrose.

HFC 90. This form contains 90% fructose.

This syrup is found in many products. These are primarily carbonated drinks, bread, cookies, candy, ice cream, cakes, breakfast cereals and much more.

3. Agave nectar

However, agave nectar contains about 70-90% fructose and 10-30% glucose. Considering the detrimental health effects of excess fructose consumption, agave nectar may be even worse for your health than metabolizing regular sugar.

It is used in many "health foods" such as fruit drinks, sweetened yogurts and breakfast cereals.

4-35. Other sugars with glucose and fructose

Here are some examples:

4. Sugar beet;
5. Molasses;
6. Brown sugar;
7. Buttered syrup;
8. Cane juice crystals;
9. Cane sugar;
10. Caramel;
11. Carob syrup;
12. Powdered sugar;
13. Coconut sugar;
14. Confectionery sugar;
15. Demerara sugar;
16. Condensed cane juice;
17. Florida Crystals;
18. Fruit juice;
19. Fruit juice concentrates;
20. Golden sugar;
21. Golden syrup;
22. Grape sugar;
23. Honey;
24. Powdered sugar;
25. Maple syrup;
26. Molasses;
27. Unrefined cane sugar;
28. Sugar Panela;
29. Unrefined sugar;
30. Melt syrup;
31. Sorghum syrup;
32. Candied fruit;
33. Molasses;
34. Turbinado;
35. Yellow sugar.

36-50. Sugars only with glucose

36. Barley malt;
37. Brown rice syrup;
38. Corn syrup;
39. Dry corn syrup;
40. Dextrin;
41. Dextrose;
42. Diastatic malt;
43. Ethyl maltol;
44. Glucose;
45. Solid glucose
46. ​​Lactose;
47. Malt syrup;
48. Maltodextrin;
49. Maltose;
50. Rice syrup.

51-52. Sugars with fructose only

51. Crystalline fructose;
52. Fructose.

53-54. Other sugars

55. D-ribose;
56. Galactose.

There is no need to avoid natural sugars

The negative health effects of high sugar consumption are due to the massive amount of added sugar that is present in unhealthy foods. The most effective way to reduce your sugar intake is to eat mostly whole and unprocessed foods. However, if you decide to buy packaged foods, pay attention to what sugars they contain.

Well, where would you put the comma? How can we figure out who sugar is for us - a friend or a sworn enemy, the “white death”, as many nutritionists call it?

Sugar benefits, harms

Until now, many nutritionists continue to sow panic and blame sugar for all mortal sins, that is, human diseases - ranging from neuroses in children to cancer in adults. Is everything really that terrible?

In fact, many of the “crimes” that sugar has been accused of are myths. Today, for example, it has been proven that children who eat a lot of sweets do not suffer from hyperactivity at all, as was previously thought.

But doctors are unanimous on one point: excessive consumption really provokes obesity. After all, sugar, after all, is a high-calorie product that contains virtually no vitamins, fiber or minerals. Accordingly, a person who eats a fairly large amount of sugar must also eat something else. And this, of course, is additional calories. As a result, sooner or later a person begins to gain weight.

What types of sugars are there?

We are all accustomed to thinking that sugar is nothing more than a white granular substance or cubes with which we sweeten tea or coffee. But this is only partly true. The family of sugars, or “simple carbohydrates” as they are often called, includes glucose, fructose, sucrose (those white cubes or sand), lactose (milk sugar), maltose (malt sugar), stachyose (found in legumes), galactose and trehalose (mushroom sugar). Of these, the first four have nutritional value. So it makes sense to dwell in detail only on those sugars that we encounter in everyday life.

Sucrose, or sugar, which is familiar to all of us, is a disaccharide, that is, its molecule is made up of glucose and fructose molecules connected to each other. It is the most common food component, although sucrose is not very common in nature.

It is sucrose that causes the greatest indignation among nutritionists. It, they say, provokes obesity and does not provide the body with useful calories, but only “empty” ones, and is dangerous for diabetics. So, in relation to white bread, the glycemic index of sucrose is 89, and in relation to glucose - only 58. The glycemic index is the rate of absorption of carbohydrates, in some cases white bread is taken as 100%, in other cases - glucose. The higher glycemic index, the faster your blood glucose levels rise after taking sugar. This causes the pancreas to release the hormone insulin, which transports glucose into the tissues. Too much sugar influx leads to the fact that some of them are sent to adipose tissue and are converted into fat there (forming exactly the reserve that most of us do not need at all!). On the other hand, high-glycemic carbohydrates are absorbed faster, meaning they can provide a quick boost of energy.

For a diabetic, sucrose is truly “white death”. By the way, there are two types of diabetes. In type 1 diabetes, insulin is simply not released in the required quantities; type 2 diabetes develops for other reasons. Type 1 diabetes can be caused by excess carbohydrates, which is why sucrose is called “white poison”.

Is there a long pause between traditional meals? It is not forbidden to start the meal with a spoonful of granulated sugar. After all, carbohydrates are a unique fuel for brain cells. They can quickly “saturate” a starving nervous system, suppress a voracious appetite and, thus, avoid overeating. But, again, you need to know when to stop!

Sucrose is also accused of damaging teeth. Yes, such a sad effect can occur, but only with excessive consumption.

Sucrose is recommended for acute nephritis, insufficiency of kidney or liver function, less often for acute hepatitis and cholecystitis or their exacerbation. Patients should drink a glass of tea with 30 g of sugar 5 times a day. But for a person with a normally functioning hormonal system, small (!) amounts of sucrose can even be beneficial. Sugar is our sweet salvation if, for example, you feel dizzy or have a headache on an empty stomach. The reason is still the same – low glucose levels in the body.

Glucose- the most common component found in various berries. This is simple sugar, that is, the glucose molecule consists of only one ring. Glucose is less sweet compared to sucrose and has a higher glycemic index (138 relative to white bread). Accordingly, it is more likely to be converted into fat as it causes a sharp rise in blood sugar levels. On the other hand, this makes glucose the most valuable source of so-called “fast energy”.

Unfortunately, an energy surge can be followed by a rapid decline, fraught with hypoglycemic coma (loss of consciousness due to insufficient supply of sugar to the brain) and the development of diabetes.

Fructose rich in all kinds of fruits, as well as honey. Due to its low glycemic index (31 relative to white bread) and sufficient sweetness, it has long been considered by nutritionists as an alternative to sucrose. In addition, the absorption of fructose by the body at the first stage does not require the participation of insulin, therefore, it can sometimes be used for diabetes. But it is clear that fructose is not effective as a source of “fast energy”.

Lactose, or milk sugar, found in milk and dairy products. Poorly purified milk proteins are also rich in it. The glycemic index for white bread for lactose is 69, that is, lower than sucrose, but higher than fructose.

It should be noted that approximately 5% of the population experience problems due to the lack of lactase, the enzyme that breaks down lactose. Lactose has the same effect on teeth as sucrose; in a word, it’s bad.

Maltose- one of the main simple products, found in some types of molasses, and some maltose is also present in beer. The glycemic index of maltose in relation to white bread is 152. As you probably already understand, there is no point in replacing regular sugar with it.

Allowable amount of sugar

So how much sugar should you eat to avoid gaining weight? Scientists around the world have been trying to answer this question for many, many years. And only in April 2003, the most authoritative World Health Organization issued its verdict. According to pundits representing the Organization, a healthy person should consume no more than 10% of their daily calories from sugar. If you convert the grams into pieces of refined sugar, it will be quite decent - 10-12 pieces.

But the fact is that the daily norm includes not only the sugar that we add to tea, coffee or porridge, but also the sugar contained in the rest of the food that we eat. Meanwhile, a can of carbonated drink, for example, can contain about 40 g of sugar! Having drunk such a jar during the day and drinking sweet coffee with milk in the morning, we are already exceeding the quota for the amount of sugar. What if we are offered a cake at work, but it’s awkward to refuse? That's it.

Tireless Americans have calculated that the average US citizen receives about 190 grams of sugar per day from food. This is 3 times the permissible limit. As for the average Russian, according to Soyuzrossakhar, on average, only in its pure form (sand and refined sugar) eats 100 g per day. Can you imagine?

Sugar substitutes

Many nutritionists hope that it will be possible to invent a unique sugar substitute that will be sweet, calorie-free, and safe for health.

In fact, sugar substitutes are artificially synthesized food additives, many of which are hundreds of times sweeter than sugar, but lack its calorie content. Most often, sugar substitutes are tablets that can be consumed instead of sugar with coffee or tea; they are also suitable for preparing compotes, jelly, and canning. Sugar substitutes allowed in Russia include potassium acesulfate, sodium cyclomate, aspartame and sucralose. It is officially believed that these substances that go on official sale are absolutely harmless. In pharmacies they hide behind the names “Sukralux”, “Sweetly”, “Susli”, “Tsyukli” and “Nutrisvit”. When purchasing sugar substitutes, carefully study the label - it should indicate the composition. And, it would seem, what could be simpler - you throw as many tablets as you want into your tea or coffee and enjoy life. But it's not that simple.

Firstly, it was discovered that sugar substitutes, although not as high in calories as simple sugar, significantly increase appetite. Thus, the person still begins to gain weight. Secondly, you shouldn’t consume them in large quantities at all, as this can result in stomach upset.

And finally, many doctors believe that sugar substitutes are, in principle, harmful to the human body. Thus, in many countries the use of a sugar substitute, cyclomate (30 times sweeter than sugar), is prohibited because scientists fear that it may cause kidney failure. Other sweeteners have also been repeatedly accused of being harmful - some doctors, for example, believe that saccharin has carcinogenic properties. However, not a single assumption has yet been proven.

Sugar consumption

An indisputable fact testifying in favor of the reasonable (!) use of sugar in the daily diet was the research of some British scientists, who dispelled the established myth that the “white death” makes you fat. “Sugar is not just a vital component of an active lifestyle, but also a way to control your own weight,” says the International Sugar Organization.

Consumption of sugar (within reasonable limits) does not provoke the development of obesity, and people should certainly eat it. But to say that in order to lose weight it is necessary to increase the amount of sugar consumed is absolute nonsense, scientists are convinced.

The most famous British nutritionists believe: the real reason for excess weight is that people in the modern world have become much less active and consume much more calories than the body needs. In addition to the obligatory breakfasts, lunches and dinners, we also eat while watching television programs! Plus we constantly take pieces, which also does not have the best effect on the figure.

Polish doctors conducted an independent study, as a result of which they found out the following indisputable fact: the human body, generally deprived of sugar, will not last long. By completely depriving yourself of sweets, a person risks turning into an idiot. This very “white death” activates blood circulation in the brain and spinal cord, and in case of complete refusal of sugar, sclerotic changes can occur.

In addition, scientists have discovered that it is sugar that significantly reduces the risk of plaque damage to blood vessels, and therefore prevents thrombosis. By the way, arthritis in people who do not deny themselves the pleasure of indulging in sweets is much less common. In addition, sugar improves the functioning of the liver and spleen and speeds up the process of bone healing in case of fractures. This is “bad” sugar...

From all that has been said, it becomes obvious: you can and even need to eat sugar, only for the umpteenth time we are convinced that the world is ruled by the principle of the golden mean.