The 7. 6 Dangers of Sugar to Your Health. See all 906 sugar feature articles. Concept-related articles: Cancer: Cancer is not a Disease - It's a Survival Mechanism (Book Excerpt) The mineral selenium proves. You might think that someone who once packed up all of her belongings and moved, sight unseen, a couple of thousand miles away to a place where she had no job, no. Sugar - Wikipedia. This article is about the class of sweet- flavored substances used as food. For common table sugar, see Sucrose. For other uses, see Sugar (disambiguation). There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. Sugar is used in prepared foods (e. In the body, sucrose is hydrolysed into the simple sugars fructose and glucose. Other disaccharides include maltose from malted grain, and lactose from milk. Longer chains of sugars are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol may also have a sweet taste, but are not classified as sugars. Low- calorie food substitutes for sugar, described as artificial sweeteners, include aspartame and sucralose, a chlorinated derivative of sucrose. Sugars are found in the tissues of most plants and are present in sufficient concentrations for efficient commercial extraction in sugarcane and sugar beet. The world production of sugar in 2. The average person consumes about 2. Since the latter part of the twentieth century, it has been questioned whether a diet high in sugars, especially refined sugars, is good for human health. Sugar has been linked to obesity, and suspected of, or fully implicated as a cause in the occurrence of diabetes, cardiovascular disease, dementia, macular degeneration, and tooth decay. Numerous studies have been undertaken to try to clarify the position, but with varying results, mainly because of the difficulty of finding populations for use as controls that do not consume or are largely free of any sugar consumption. Etymology. The contemporary Italian word is zucchero, whereas the Spanish and Portuguese words, az. The Old French word is zuchre and the contemporary French, sucre. The earliest Greek word attested is . The easiest no knead skillet bread. Just mix all of the ingredients together, let the dough rise, pan and bake. You won't get your hands or counters messy! It was not plentiful or cheap in early times and honey was more often used for sweetening in most parts of the world. Originally, people chewed raw sugarcane to extract its sweetness. Sugarcane was a native of tropical South Asia and Southeast Asia. It is a kind of honey found in cane, white as gum, and it crunches between the teeth. It comes in lumps the size of a hazelnut. Sugar is used only for medical purposes. China then established its first sugarcane plantations in the seventh century. Early in the 1. 2th century, Venice acquired some villages near Tyre and set up estates to produce sugar for export to Europe, where it supplemented honey, which had previously been the only available sweetener. He became romantically involved with the governor of the island, Beatriz de Bobadilla y Ossorio, and stayed a month. When he finally sailed, she gave him cuttings of sugarcane, which became the first to reach the New World. The Portuguese took sugar cane to Brazil. By 1. 54. 0, there were 8. Santa Catarina Island and another 2,0. Brazil, Demarara, and Surinam. Sugar was a luxury in Europe until the 1. It then became popular and by the 1. This evolution of taste and demand for sugar as an essential food ingredient unleashed major economic and social changes. The demand for cheap labor to perform the hard work involved in its cultivation and processing increased the demand for the slave trade from Africa (in particular West Africa). After slavery was abolished, there was high demand for indentured laborers from South Asia (in particular India). The modern ethnic mix of many nations that have been settled in the last two centuries has been influenced by the demand for sugar. For example, Lieutenant J. Paterson, of the Bengal establishment, persuaded the British Government that sugar cane could be cultivated in British India with many advantages and at less expense than in the West Indies; as a result, sugar factories were established in Bihar in eastern India. By 1. 88. 0, the sugar beet was the main source of sugar in Europe. It was cultivated in Lincolnshire and other parts of England, although the United Kingdom continued to import the main part of its sugar from its colonies. Sugar cubes were produced in the nineteenth century. The first inventor of a process to make sugar in cube form was the Moravian. Jakub Kry. He began sugar cube production after being granted a five- year patent for the process on January 2. Henry Tate of Tate & Lyle was another early manufacturer of sugar cubes at his refineries in Liverpool and London. Tate purchased a patent for sugar cube manufacture from German Eugen Langen, who in 1. Monosaccharides are also called . Most monosaccharides have a formula that conforms to Cn. H2n. On with n between 3 and 7 (deoxyribose being an exception). Glucose has the molecular formula. C6. H1. 2O6. The names of typical sugars end with - ose, as in . Sometimes such words may also refer to any types of carbohydrates soluble in water. The acyclic mono- and disaccharides contain either aldehyde groups or ketone groups. These carbon- oxygen double bonds (C=O) are the reactive centers. All saccharides with more than one ring in their structure result from two or more monosaccharides joined by glycosidic bonds with the resultant loss of a molecule of water (H2. O) per bond. Enzymes must hydrolyze or otherwise break these glycosidic bonds before such compounds become metabolized. After digestion and absorption the principal monosaccharides present in the blood and internal tissues include glucose, fructose, and galactose. Many pentoses and hexoses can form ring structures. In these closed- chain forms, the aldehyde or ketone group remains non- free, so many of the reactions typical of these groups cannot occur. Glucose in solution exists mostly in the ring form at equilibrium, with less than 0. Through photosynthesis, plants produce glyceraldehyde- 3- phosphate (G3. P), a phosphated 3- carbon sugar that is used by the cell to make monosaccharides such as glucose (C6. H1. 2O6) or (as in cane and beet) sucrose (C1. H2. 2O1. 1). Monosaccharides may be further converted into structural polysaccharides such as cellulose and pectin for cell wall construction or into energy reserves in the form of storage polysaccharides such as starch or inulin. Starch, consisting of two different polymers of glucose, is a readily degradable form of chemical energy stored by cells, and can be converted to other types of energy. It is used by plants as a structural component in their cell walls. Humans can digest cellulose only to a very limited extent, though ruminants can do so with the help of symbiotic bacteria in their gut. Deoxyribose has the formula C5. H1. 0O4 and ribose the formula C5. H1. 0O5. The 2. 00. Georgia sugar refinery explosion, which killed 1. They have five hydroxyl groups (. They each exist as several isomers with dextro- and laevo- rotatory forms that cause polarized light to diverge to the right or the left. It is one of the components of sucrose or table sugar. It is used as a high- fructose syrup, which is manufactured from hydrolyzed corn starch that has been processed to yield corn syrup, with enzymes then added to convert part of the glucose into fructose. It is less sweet than glucose. It is a component of the antigens found on the surface of red blood cells that determine blood groups. Most ingested carbohydrates are converted into glucose during digestion and it is the form of sugar that is transported around the bodies of animals in the bloodstream. It can be manufactured from starch by the addition of enzymes or in the presence of acids. Glucose syrup is a liquid form of glucose that is widely used in the manufacture of foodstuffs. It can be manufactured from starch by enzymatic hydrolysis. They are formed by the combination of two monosaccharide molecules with the exclusion of a molecule of water. A molecule of lactose is formed by the combination of a molecule of galactose with a molecule of glucose. It is broken down when consumed into its constituent parts by the enzyme lactase during digestion. Children have this enzyme but some adults no longer form it and they are unable to digest lactose. A molecule of maltose is formed by the combination of two molecules of glucose. It is less sweet than glucose, fructose or sucrose. It also occurs naturally alongside fructose and glucose in other plants, in particular fruits and some roots such as carrots. The different proportions of sugars found in these foods determines the range of sweetness experienced when eating them. After being eaten, sucrose is split into its constituent parts during digestion by a number of enzymes known as sucrases. All data with a unit of g (gram) are based on 1. The fructose/glucose ratio is calculated by dividing the sum of free fructose plus half sucrose by the sum of free glucose plus half sucrose. Table 1. Sugar content of selected common plant foods (g/1. It is a biennial plant. It is cultivated as a root crop in temperate regions with adequate rainfall and requires a fertile soil. The crop is harvested mechanically in the autumn and the crown of leaves and excess soil removed. The roots do not deteriorate rapidly and may be left in a clamp in the field for some weeks before being transported to the processing plant. Here the crop is washed and sliced and the sugar extracted by diffusion. Milk of lime is added to the raw juice and carbonatated in a number of stages in order to purify it. Water is evaporated by boiling the syrup under a vacuum. The syrup is then cooled and seeded with sugar crystals. The white sugar that crystallizes out can be separated in a centrifuge and dried. It requires no further refining. They have been cultivated in tropical climates in South Asia and Southeast Asia since ancient times for the sucrose that is found in their stems. A great expansion in sugarcane production took place in the 1. Americas. The use of slavery meant that this was the first time that sugar became cheap enough for most people, who previously had to rely on honey to sweeten foods.
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