CROUCHING TIGER;319716 wrote:DART, my friend, u always promoto articles about HEALTH. Don't understand u make publicity
for these products that attack a lot of our body-functions...DANGER OF TOO MUCH SUGAR!!!
You are right.
Unfortunatly I have got a weak character for Sugar.
Of course we should "Use Sugars Only in Moderation."
Sugar: The Bitter Truth
But we can't live without Sugar for example people who practice pro sport, need sugar as a source of energy after an intensive effort.
What Roles Does Sugar Play In The Diet?
a. Taste - Mary Poppins knew that "a spoonful of sugar helps the medicine go down." This principle applies to food as well as cough syrup.
Sugar makes many nutritious foods taste good enough to eat. The brown sugar we sprinkle on our morning oatmeal, the syrup that tops our pancakes, or the granulated sugar baked into a bran muffin contribute abundantly to eating pleasure.
b. Carbohydrates - Sugar (sucrose) is an important source of carbohydrate, the body's primary energy source.
Surveys indicate that we are eating more than enough protein and probably too much fat. Carbohydrates are the only calorie source in which an increase in consumption is recommended. Nutrition guidelines often suggest emphasizing complex carbohydrates, such as starch, because foods rich in complex carbohydrates usually are low in fat and are good sources of dietary fiber, vitamins and minerals.
Planning a low-fat diet is much easier if you use a little sugar to add taste appeal to low-fat foods, such as grapefruit or yogurt.
c. Food Technology - Sugar is a multi-purpose carbohydrate that contributes significantly to the flavor, aroma, texture, color and body of a variety of foods.
Sugar helps bread rise by acting as a food for the yeast. In all baked products, sugar contributes to flavor and crust color as well as prolonged shelf life.
In jams and jellies, sugar preserves against the growth of yeasts and molds. Sugar syrups protect frozen and canned fruits from browning and withering.
Sugar is an important contributor to bulk, texture and body in ice cream, beverages, baked goods and other products. Many condiments -- salad dressing, tomato sauce, ketchup, etc. -- rely on sugar to soften acidity, blend flavors and contribute mouthfeel.
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