The term "sugar" often refers to sucrose, which is known as refined sugar. Commercially produced sugar is exracted from sugar beets and sugar cane, and then goes through a refining process, according to Dayle Hayes and Rachel Laudan in the book "Food and Nutrition." They warn that refined sugar quickly increases blood glucose levels that can attribute to health conditions, such as diabetes. There are several types of refined sugars that you should be aware of and use in moderation.
Table Sugar
Table sugar is basic, white sugar procured through refining 60 percent sugar cane and 40 percent sugar beets, according to Hayes and Laudan. Health problems associated with excessive tablet sugar consumption include metabolism stress, digestive disruption, obesity, dental decay and arthritis, according to Lynne Melcombe in her book "Health Hazards of White Sugar." One teaspoon of table sugar contains approximately 15 calories. Roberta Dyuff of the American Dietetic Association writes in her book "American Dietetic Association Complete Food and Nutrition Guide" to extensively limit consuming refined granulated table sugar to health complications.
Molasses
Molasses, which is a sweet thick liquid, is a by-product of sugar refining. The quality of the molasses depends heavily on the maturity of the sugar cane or sugar beet, the extraction amount and the method of extraction, according to Frederic Miller in the book "Molasses." You can create brown sugar by coating refined tablet sugar with the liquid. Blackstrap molasses is the only refined sugar that has nutritive value, according to Laurel Robertson in the book "The New Laurel's Kitchen." Robertson says that molasses contains some minerals from the original sugar cane or beet, as well as calcium and iron from processing.
Confectioner's Sugar
Confectioner's or powdered sugar is pulverized table sugar. It is a common topping in many dessert items as well as the basis of frostings. Despite its light and feathery appearance, confectioner's sugar still carries the same health detriments as a refined sugar. This refined sugar contains no nutritional value and is considered an empty-calorie food, according to Robert Ronzio in the book "The Encyclopedia of Nutrition and Good Health." Ronzio states that confectioner's sugar can easily increase blood fat and that 20 percent of American are highly sensitive to sugar intake thereby increasing their risk of heart disease.
References
- "Food and Nutrition"; Dayle Hayes and Rachel Laudan; 2008
- "Health Hazards of White Sugar"; Lynne Melcombe; 2002
- "American Dietetic Association Complete Food and Nutrition Guide"; Roberta Duyuff; 2006
- "Molasses"; Frederic Miller; 2009
- "The New Laurel's Kitchen"; Lauren Robertson et al.; 1986
- "The Encyclopedia of Nutrition and Good Health"; Robert Ronzio; 2003
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