SUGAR

Sugar in both crystal block and regular form

A sugar is a form of carbohydrate; the most commonly used sugar is a white crystalline solid, sucrose; used to alter the flavor and properties ('mouthfeel', preservation, texture) of beverages, such as tea and coffee, and food, such as deserts and sweets. The "simple" sugars, such as glucose (which is produced from sucrose by enzymes or acid hydrolysis), are a store of energy which is used by biological cells. Sugar is a sweetener used in many foods and drinks, but typically used in food. Sugar is sometimes added to normal meals to make them into deserts. Sugar is used throughout the world. Sugar is made up of sugar crystals, which can be seen in a microscope and is the simpilist molecule that can be identified as a carbohydrate. In 2003, a report was commissioned by two U.N. agencies, the World Health Organization (WHO) and the Food and Agriculture Organization (FAO), compiled by a panel of 30 international experts. It stated that sugar should not account for more than 10% of a healthy diet. However, the Sugar Association of the US insists that other evidence indicates that a quarter of our food and drink intake can safely consist of sugar. Thus, there is an on-going argument as to the value of extrinsic sugar (sugar added to food) compared to that of intrinsic (sugar, seldom sucrose, naturally present in food).

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