A Brief History of Sugar
500 years ago, sugar was a rare spice or medicine, imported to Europe from India. Then it became an expensive commodity primarily produced in overseas tropical colonies. Later it grew into a less-costly commodity produced and traded among countries, and finally became a cheap everyday commodity, produced from both sugarcane and sugar beets. By about 1970, approximately 9% of all available food calories in the world were in the form of sucrose. No other food in world history has had a comparable performance.
Sugars
Sugars are one of the most misunderstood parts of our daily food supply. They are a common food ingredient and are found in many forms. Since sugars are carbohydrates, they contribute calories to the body - an important energy source.
There are no nutritional differences among sugars. The body uses all types of sugars in the same way. During digestion, sugars are broken down, they enter into the bloodstream and travel to the cells where they provide energy and help form proteins. As carbohydrates, sugars are preferred as a fuel during high-intensity activities.
Fructose (Fruit Sugar)
Highly soluble. It is much sweeter than cane sugar and is found in honey, ripe fruits, and some vegetables.
Glucose (Dextrose, Grape Sugar, or Corn Sugar)
Somewhat less sweet than cane sugar and is soluble in hot or cold water. It is found in sweet fruits such as grapes, berries, and oranges and in some vegetables such as sweet corn and carrots. It is prepared commercially as corn syrup.
Lactose (Milk Sugar)
Produced by mammals and is the only carbohydrate of animal origin of significance in the diet. It is about one sixth as sweet as sucrose and dissolves poorly in cold water. The concentration of lactose in milk varies from 2 to 8 per cent, depending upon the species of animal.
Maltose (Malt Sugar)
There are no nutritional differences among sugars. The body uses all types of sugars in the same way. During digestion, sugars are broken down, they enter into the bloodstream and travel to the cells where they provide energy and help form proteins. As carbohydrates, sugars are preferred as a fuel during high-intensity activities.
Fructose (Fruit Sugar)
Highly soluble. It is much sweeter than cane sugar and is found in honey, ripe fruits, and some vegetables.
Glucose (Dextrose, Grape Sugar, or Corn Sugar)
Somewhat less sweet than cane sugar and is soluble in hot or cold water. It is found in sweet fruits such as grapes, berries, and oranges and in some vegetables such as sweet corn and carrots. It is prepared commercially as corn syrup.
Lactose (Milk Sugar)
Produced by mammals and is the only carbohydrate of animal origin of significance in the diet. It is about one sixth as sweet as sucrose and dissolves poorly in cold water. The concentration of lactose in milk varies from 2 to 8 per cent, depending upon the species of animal.
Maltose (Malt Sugar)
Does not occur to any appreciable extent in foods. Maltose is produced in the malting and fermentation of grains and is present in beer and malted breakfast cereals; it is also used as a source of carbohydrates for some infant formulas.
Sucrose
The table sugar with which we are familiar and is found in cane or beet sugar, brown sugar, molasses, and maple sugar. Many fruits and some vegetables contain small amounts of sucrose.
#naturalfoods #healthy eating
Sucrose
The table sugar with which we are familiar and is found in cane or beet sugar, brown sugar, molasses, and maple sugar. Many fruits and some vegetables contain small amounts of sucrose.
#naturalfoods #healthy eating
No comments:
Post a Comment