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History Of Sugar
Magnified sugar crystals.
Sugar comes from either a Sugar Beet or Sugar Cane.
Sugar Information:
A teaspoon of sugar has just 15 calories.
Sweet by nature and perfected in sugar beets and sugar cane, sugar is called the "gold standard of sweeteners." Often imitated, never duplicated!
Sugar is brain food. Sugar-and carbohydrates in general-are converted to blood glucose, the fundamental fuel needed by the brain.
Sugar makes nutritious foods tasty enough to eat. Just imagine what healthy foods like oatmeal, grapefruit and bran muffins would taste like without a sprinkle of sugar.
Sugar helps heal wounds. Sugar has been used for centuries to successfully aid in the healing of wounds. Sugar dries the wound thus preventing the growth of bacteria.
Sugar has been an important food ingredient for centuries. Experts place the origin of sugar in the South Pacific about 8000 years ago.
Sugar caramelizes under heat. Caramelization gives cooked vegetables a pleasing taste, color and aroma. Sugar in glazes and sauces provides caramelized flavors for cooked meats.
Sugar softens acidity in foods. Sugar improves the taste of salad dressings, tomato sauces and many other acidic foods by balancing their tartness.
Sugar inhibits mold and yeast growth. Sugar increases the useful life of jams and jellies by binding the water needed by mold and yeast for growth.
Sugar helps foods brown. When bread is toasted or cookies are baked, sugar combines with proteins to produce the appetizing brown color and pleasing aromas.
Sugar comes from either a Sugar Beet or Sugar Cane.
Sugar Information:
A teaspoon of sugar has just 15 calories.
Sweet by nature and perfected in sugar beets and sugar cane, sugar is called the "gold standard of sweeteners." Often imitated, never duplicated!
Sugar is brain food. Sugar-and carbohydrates in general-are converted to blood glucose, the fundamental fuel needed by the brain.
Sugar makes nutritious foods tasty enough to eat. Just imagine what healthy foods like oatmeal, grapefruit and bran muffins would taste like without a sprinkle of sugar.
Sugar helps heal wounds. Sugar has been used for centuries to successfully aid in the healing of wounds. Sugar dries the wound thus preventing the growth of bacteria.
Sugar has been an important food ingredient for centuries. Experts place the origin of sugar in the South Pacific about 8000 years ago.
Sugar caramelizes under heat. Caramelization gives cooked vegetables a pleasing taste, color and aroma. Sugar in glazes and sauces provides caramelized flavors for cooked meats.
Sugar softens acidity in foods. Sugar improves the taste of salad dressings, tomato sauces and many other acidic foods by balancing their tartness.
Sugar inhibits mold and yeast growth. Sugar increases the useful life of jams and jellies by binding the water needed by mold and yeast for growth.
Sugar helps foods brown. When bread is toasted or cookies are baked, sugar combines with proteins to produce the appetizing brown color and pleasing aromas.