Refined white sugar is not found in nature so candid and, to make it such, is subjected to a specific industrial processing. The white color is obtained with the lime milk, which is then eliminated, but lacking the sugar of all the beneficial characteristics.
The sugar raw product is filtered with animal charcoal and then recolored with a dye which is derived from tar.
Italy in per capita consumption of white sugar is about 25 kg in a year, a figure still high considering that should be used very sparingly.
In time the sugar can cause diabetes with elevated blood glucose levels that, to be lowered, it requires massive amounts of insulin …
The sugar then causes overweight and obesity which, in turn, are the cause of cardiovascular disease.
Consumption of sugar in the body is used for digestion and synthesizing calcium and chromium, which if not properly replaced causing the deterioration of the teeth, bones, hair, nails, resulting in diseases such as osteoporosis.
No better fructose content in fruit, but often used instead of white sugar.
The high fructose corn syrup is in soft drinks but also in the food stored and tricks the body by stimulating the sense of hunger. Therefore it leads to obesity and the accumulation of fat on the abdomen especially because it is calorie rich: he could swallow no more than 20 g per day.
You have to learn to read well the label of the products to be aware than what you’re buying, because sugar is found in many foods, especially industrial ones.
400 times more effective than sugar, called “sicosina” (from the greek σγκον, sicon, fig) or “sucrina” and finally, “saccharin” was particularly successful in medicine in cases of diabetes mellitus. Too bad that in the end, left a bitter aftertaste, metallic, not pleasing to all but … patience.
Aspartame, in 1967, Karl Clauss, then dell’Hoechst chemist, accidentally discovered that the potassium salt, aka “Acesulfame K”, dolcificava half compared to saccharin, and even despite the bitter aftertaste, was at least 200 times sweeter sugar common. with a little ‘of nature and a bit’ of chemistry, today the industries of food and medicine are offered a wide range of other sweeteners derived from plants or less, or variously modified in laboratories. Think of the sugar alcohols (mannitol, maltitol, sorbitol, xylitol, lactitol, and others) or carbohydrates that are extracted from plants, fruits, milk, etc., Which are purified and concentrated for the most disparate (lactose, maltose, mannose , starch, inulin, etc.).
In this century, newcomers are the “protein sweeteners”, substances produced by plants that were previously only botanical curiosities, but where were discovered molecules able to fool the taste buds of man making him “look” sweet whatever is chewing and that certainly is not sweet. It ‘a new chapter in its infancy of food history, and it will be curious to investigate but, above all, to see how it turns out.
Sugar in any case should be introduced into the body through natural foods such as fruits, but always in moderation and could be replaced by honey and sugar cane, never exceeding 25 g per day.

Is Brown Sugar Really Better?

Molasses and brown sugar do contain more essential nutrients than white sugar so choosing brown sugar over white is technically healthier. For example, a tablespoon of molasses is a good source of dietary potassium — and provides small amounts of calcium, magnesium and B vitamins. However, the amount of these essential nutrients you’d be getting from brown sugar is very small and won’t do much to meet your daily nutrient needs. Furthermore, just like white sugar, molasses and brown sugar are added sugars that should be limited in your diet as much as possible to avoid unwanted weight gain and increased chronic disease risks.

 Paola Frizzarin

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