As the holiday baking season approaches, let's delve into the sweet world of sugar. But what exactly is sugar? At its core, sugar, as defined by Sugar.org, is sucrose. This disaccharide is a combination of two simpler sugars, glucose and fructose, and is a natural product of all green plants. The sugar we commonly use in our kitchens is primarily harvested from sugar cane and sugar beets.
The process of making sugar is quite fascinating. It starts with crushing sugar cane or beets to extract their juice. This juice is then boiled into a syrup, which contains both sucrose and molasses. After removing the molasses, the remaining sucrose is dried and crystallized to form the granulated sugar we are familiar with.
When it comes to health, the World Health Organization advises moderation. They recommend limiting added sugar to 5 to 10 teaspoons per day, equivalent to about 20-40 grams.
Sugar, in various forms, is naturally present in all fruits and vegetables, usually accompanied by fiber. However, once sugar is extracted, like in juices, the absence of fiber leads to a rapid release of sugar into the bloodstream. Consuming such liquid sugar increases the risk of diabetes, insulin resistance, and metabolic diseases, which in turn can lead to other serious conditions like dementia, Alzheimer's, heart disease, and even cancer.
Brown Sugar: A Twist on the Traditional
Brown sugar is essentially white sugar with added molasses, giving it a distinct flavor and color.
The Not-So-Sweet Side: High Fructose Corn Syrup
One of the more controversial sugar forms is high fructose corn syrup, also known as glucose-fructose, fructose, isoglucose, and glucose–fructose syrup. This corn-derived sweetener is often debated for its health implications.
Sweeter Alternatives
Looking for healthier options? Honey is a great alternative with a lower glycemic index, meaning it doesn't spike blood sugar levels as drastically. It's also packed with vitamins, minerals, and antioxidants, including calcium, potassium, vitamin C, zinc, phenolic acids, and flavonoids. For baking, consider natural sweeteners like mashed bananas, applesauce, coconut sugar, or Monkfruit sugar, which can be used in a 1-to-1 ratio with regular sugar.
Molasses: A Sugary Byproduct
Molasses is a thick, brown syrup, a byproduct of sugar production. It's created during the boiling process of sugar cane or beet juice to form sugar crystals. Rich in flavor, molasses is often used in baking and cooking for its unique taste.
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As the holiday baking season approaches, let's delve into the sweet world of sugar. But what exactly is sugar? At its core, sugar, as defined by Sugar.org, is sucrose. This disaccharide is a combination of two simpler sugars, glucose and fructose, and is a natural product of all green plants. The sugar we commonly use in our kitchens is primarily harvested from sugar cane and sugar beets.
