From Wikipedia, the free encyclopedia.
Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose,[1] characterized by a sweet flavor Sucrose in its refined form primarily comes from sugar cane and sugar beet. It and the other sugars are present in natural and refined forms in many foods, and the refined forms are also added to many food preparations. The world produced about 168 million tonnes of sugar in 2011.[2] The world consumed an average of 24 kilograms of sugar per year for every human being of all ages, equivalent to over 260 food calories per day per human being.[3] In food, "sugars" refer to all monosaccharides and disaccharides present in food, but excludes polyols,[4] while in its singular form, "sugar" normally refers to sucrose. The other sugars are usually known by more specific names — glucose, fructose or fruit sugar, high fructose corn syrup, etc.
Hi everyone today I will Like to talk about the worlds next serious addiction after cocaine, that being SUGAR.
There are lots of sweet-tasting foods that don’t have the word ‘sugar’ in the ingredients list on their packaging, but still have sugar in them – its just labelled in a different way, for example ‘dextrose’ or ‘modified starch’. Check the nutrition information panel on the back of food labels for sugar content. The panel is usually found on the back of food products. Watch out for these hidden sugars, Here are just a few of the common sources:
1. Table sugar 2. Brown sugar 3. Powdered sugar 4. Cane sugar 5. Corn syrup
6. Sorghum 7. Maple syrup 8. Honey 9. Glucose, (aka dextrose) 10. Lactose
11. Maltose 12. Fructose - Even though fructose doesn't affect blood sugar as easily as sucrose, it is still a sugar and must be counted as a simple carbohydrate when you're keeping track.
There are other type of sugars found in chewing gums and breath mints such as,
13. Sorbitol 14. Xylitol 15. Mannitol 16. Maltitol
Here is how to monitor the sugar content of packaged foods on labels, If you see one of these near the top of the ingredients list then the product is high in sugars. Many food products labelled 'healthy', low sugar or no added sugar or 'herbal' may still contain sugar and most of them do anyway...
- 15g per 100g is a HIGH sugar content, 5g per 100g is a LOW sugar content
The other alternative and probably your best one is to include Stevia as your sugar replacement.
What is Stevia? "Stevia leaves – This is the natural and unprocessed variety of stevia. Chewing raw or fresh stevia will leave a strong, sweet taste that does not quickly dissipate as does sugar. There is little practical use for this variety of stevia, which is why it is typically first dried and processed. Dried stevia leaves – Dried stevia leaves are cultivated via a drying and crushing process, providing considerably more sweetness than fresh stevia leaves. This is the form most often used in herbal stevia tea – a tea with very distinct flavors of anise (or licorice) which can blend well with other strong spices such as nutmeg or cinnamon. These green leaves may be sold “whole” or wrapped and packaged similar to tea bags and some stevia manufacturers even offer a fine powdered variety. This form can also be used in a wide array of recipes – from coffee and other beverages to oatmeal, etc.Stevia extracts – The Japanese favor this form of stevia which is up to three hundred times as sweet as table sugar. (Read our stevia history for information on the glycosides found in this white powder). Not all stevia powders are created equal. You’ll find that the level of refinement, processing, area of cultivation, and brand create a wide variety of stevia tastes. Much the way vanilla and other extracts are incredibly potent, so too is stevia. Stevia extract can be diluted in water and refrigerated for more convenient use and application.Liquid concentrates – Several types of stevia concentrates (not to be confused with extracts above) exist, including a thick molasses-like black liquid resulting from the boiling of stevia leaves in water. A second type results from steeping of stevia in water or an alcohol/water mix. Lastly, you may find a liquid form which uses white stevia powder diluted in water and preserved".
"Many people on diets, or suffering from illnesses like diabetes, choose to use artificial sweeteners in place of sugar, but these also pose health risks. Aspartame, saccharin, and Splenda (sucralose), although approved by the FDA, still pose many dangers. In many places in the world-Japan the best example-a leaf is taking the place of sugar, in the form of stevia. It is a plant that has been in use in many parts of South America for centuries, and poses no health risks. Unfortunately, in the United States, stevia has been blocked from mass production by the sugar industry, and has yet to be accepted by the FDA. It has been approved for use as a food supplement, not as an additive, meaning that it can only be found in specialty stores. Perhaps, once more testing is done, stevia can be accepted as the norm-as it is in Japan, Brazil, and many other countries-and sugar will once again become the hard to find, delicious treat, to be enjoyed on special occasions".
for more reading information please visit www.steviacafe.com
Untill the next DIALOGUE I'm out.
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