What is SUGAR?

I grew up eating a large portion of my calories from sugar. As a young kid, I had that addictive sweet tooth and still have to resist the urge to gobble down a “King-Size” candy bar. Sugar is so easily accessible, but yet I know nothing of its background. I would always hear conflicting results whether sugar was bad, or just needed to be controlled on the amount taken in. So, I did some research and found out the basics of sugar.

            Sucrose is the chemical name for sugar, and is simply a non-complex carbohydrate, that is easily digested and absorbed into the body (Sugar). There two types of sugars, single sugars (monosaccharides) and two molecules of sugar linked together (disaccharides). Monosaccharides, which are Fructose, Galactose and Glucose, are directly absorbed into the bloodstream (FDA). Disaccharides have to be broken down into single sugars to be absorbed by the body. These sugars are Sucrose (table sugar), made of glucose plus fructose. Lactose (milk sugar) which is glucose plus galactose. And last, is Maltose (malt sugar) with the combination of glucose plus glucose (FDA).

             Sugar provides energy (calories) for you, one gram providing four calories.  Sugar is broken down in the body into glucose, which is a major energy source for the body. Glucose in the blood is referred to as “blood sugar,” and can be stored in the live and muscles for later energy use. Naturally occurring sugars are found in fruit, vegetables, and low-fat milk.

               The majority of sugars in typical American diet are sugars added to foods during processing, preparation, or at the table (FDA). These “added sugars” sweeten the flavor of foods and beverages and improve their palatability. They are added to foods for preservation and to provide functional attributes, such as viscosity, texture, body, and browning capacity (FDA). Whereas, naturally occurring sugars has nutrients and dietary fiber, added sugars contain virtually none (FDA). Added sugars are basically empty calories that are easy to consume. Examples of add sugar include high fructose corn syrup, white sugar, brown sugar, corn syrup, corn syrup solids, raw sugar, malt syrup, maple syrup, pancake syrup, fructose sweetener, liquid fructose, honey, molasses, anhydrous dextrose, and crystal dextrose (FDA).

         Research is starting to show the damage added sugar is linked to. Most of the this is due to the fact that people in general, over consume too much added sugar. The Food and Drug Administration says, “Diets lower in added sugar and higher in nutrient-dense foods and beverages can reduce the risk of cardiovascular disease” (FDA). Sugar has also been associated with increased obesity (FDA).  They encourage individuals to look for added sugars on the ingredients list on package foods.

Sugar is in almost everything produced now. But we have yet to come to a final conclusion on sugar. In part,that is because sugar has only been widely available to the public for the last 100 years (Sugar). Overall, the FDA recommends to stay away from the empty calories (added sugar), and instead eat naturally occurring sugar (FDA ).

Work Cited

“Sugars,” https://www.accessdata.fda.gov/scripts/InteractiveNutritionFactsLabel/sugars.html Accessed on 2/12/2018

“What is Sugar?” https://www.sugar.org/sugar/what-is-sugar/. Accessed on 2/12/2018