Sugar is generally sucrose that is obtained through fruit, some plants (sugar cane, beet or corn), roots or honey. In scientific terms, each molecule of sucrose is composed of one molecule of glucose and another of fructose, these being united by an atom of oxygen. Sucrose has a sweet taste and is rich in carbohydrates which provides a high energy load to our body through glucose.
The point is that over time man has given up on a diet rich in whole grains and flours that offered him complex carbohydrates, that is, slow absorption sugars and rich in fiber, vitamins, and minerals. Alternatively, thanks to technological development over the centuries and the industrialization of food, especially over the past 70 years, man has preferred refined cereals and processed foods containing additives as sugars and sweeteners (simple carbohydrates, without nutrients, which our body quickly transforms into glucose).
Today the industrialization of sugar is worth many millions of euros. There are about 131 sugar-producing countries, of which 79 produce sugar from the cane sugar (Brazil and India are the major producers) and supply almost 75% of the world production [the bulk of the remaining slice is provided through beet, with the main operators to be European]. Global sugar output is expected to rise to 185 million tonnes in 2017, according to the US Department of Agriculture.
This text is an awareness. According to the season of the year and the moment in which you are, it is up to each one to feel if you should consume this food. The dosage and frequency depend on the nature and physical condition of each Human Being.
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