Why sugar is different in sweetness. Caution, white: why the body is not at all sweet from sugar. Hollywood smile and good mood, goodbye

In our country, there is an opinion that cane sugar is less sweet than beet sugar. However, this opinion is erroneous and unfounded.

Granulated sugar produced at beet sugar factories, both from sugar beets and from raw cane sugar, in accordance with GOST 21-94 has almost the same composition and contains 99.75% sucrose, i.e. granulated sugar in both cases is practically pure sucrose. The latter has certain physical and chemical parameters. in particular the amount of sweetness. In accordance with the fact that cane and beet sugar contains the same amount of sucrose of the same sweetness, then naturally, the sweetness of both cane and beet sugar solutions of equal concentration will be the same.

The sweetness of crystalline granulated sugar, both beet and cane, in their sensory evaluation, depends on the size of the sugar crystals.

It is known that the perception of the taste of a substance is a process associated with the interaction of molecules that determine the taste of a substance with the corresponding receptor.

the human sensory system includes several types of taste buds located in separate parts of the tongue and responding to various substances that have four main types of taste: salty, sour, bitter and sweet. It is known that receptors that respond to sweet taste are found in mushroom-shaped outgrowths located in the front of the tongue. The receptor, made up of protein, attracts the reagent molecule, which facilitates a series of reactions that induce the sensation of taste.

Moreover, the more points of contact of a substance (product) with receptors, the stronger the taste sensation. It is clear that the finer the granulated sugar crystals, the more points of contact, the sweeter it seems. This is true for both beet and cane sugar.

If the granulometric composition (that is, the size of the crystals) of beet and cane granulated sugar is the same, then their sweetness will be the same.

Granulated sugar produced in beet sugar factories from raw cane sugar usually has larger crystals. This is due to the fact that massecuite I, from which granulated sugar is obtained, when processing raw sugar is boiled from cleaner solutions than when processing sugar beet. It is known that the purer the solution, the higher the crystallization rate, the faster the crystals grow. However, this is not required. Larger granulated sugar crystals can also be obtained when processing sugar beets.

The different sweetness of the prepared drinks, such as tea, can also be associated with the size of the granulated sugar crystals. This is due to the fact that the bulk density (weight) of granulated sugar with different crystal sizes is different. The finer the sugar crystals, the greater their bulk density. From this it follows that if, for example, three teaspoons of fine sugar are put in a glass of tea, then its amount will be greater, respectively, and the tea will be sweeter than with three similar tablespoons of coarse granulated sugar. Thus, the seemingly different sweetness of granulated sugar is due to the size of its crystals, not "origin".

Speaking about the sweetness of sugar, one should also keep in mind one more point, namely the presence of traces of caramelization products on the surface of the sugar crystals. The fact is that caramelized products have a bitter taste and reduce the sweetness of sugar. The presence of the latter is possible on crystals of both beet and cane sugar. Therefore, this factor cannot be decisive in the identification of sugar.

As for the quality of cane or beet sugar used in certain branches of the food industry as raw materials, it is associated with the presence of non-sugars in them, mainly substances that cause foaming and sediment formation. Moreover, the latter can be contained in both types of sugar. The answer to this question can be obtained on the basis of special studies, i.e. here the main role is played not by the type of granulated sugar, but by its quality.

It is almost impossible to distinguish cane (raw) granulated sugar from beet sugar in appearance. This can be done based on the identification of compounds inherent in only one of these sugars.

Sweet substances

(ranking by sweetness)

Why is sugar sweet to varying degrees and salt salty? and got the best answer

Answer from ° N.S. ° [guru]
A person distinguishes between taste qualities - sweet and salty, which are rather well characterized by their typical substances: Quality Substance Threshold of perception, mol / g Sweet Sucrose Glucose Saccharin 0.010.080.000023 Salty NaClCaCl2 0.010.01 Sweet taste is associated mainly with natural carbohydrates such as sucrose and glucose, chloride sodium is salty, other salts are perceived as salty and bitter at the same time. There is no clear correlation between the chemical properties of a substance and its taste. For example, not only sugars, but also lead salts are sweet, and artificial sugar substitutes such as saccharin have the sweetest taste. Moreover, the perceived quality of a substance depends on its concentration. Table salt in low concentration appears sweet and becomes purely salty only when it is increased. The emotional components of gustatory sensations vary widely depending on the state of the organism. For example, a person who is deficient in salt finds the taste to be acceptable, even if its concentration in food is so high that a normal person would refuse to eat. The ability to discriminate tastes decreases with age. The consumption of biologically active substances such as caffeine and heavy smoking lead to the same. According to the mining method, rock salt, self-precipitating salt, evaporated salt and sea salt are distinguished. By the nature of the processing, salt is fine-crystalline, crushed, coarse and ground (fine powdery). Most often, ground salt gets on the table. It is not recommended to use such salt for pickles and marinades. For the preparation of products for future use, it is better to use either crushed salt or coarse salt. The fact is that salt is a good absorbent, and during storage, due to this phenomenon, some contamination of the product occurs. Salt of the finest grinding is more contaminated (absorption depends on the total surface of the substance) than salt in large crystals. In addition, it often happens that finely ground salt is iodized. And although the addition of iodine is very small, such salt is simply unsuitable for preparing food for future use. Iodine is chemically active and spoils the taste of products during prolonged storage. To check the amount of impurities in the salt, it is advisable to crystallize the salt from a saturated solution. If the salt contains a large amount of impurities, you will not be able to obtain large and transparent crystals. If the salt is clean enough, then transparent crystals will grow at the bottom of the dish when the water evaporates at room temperature. This method is good, but it is time consuming. Very often housewives restore salt by calcining it in a clean, dry frying pan. Salt is suitable for preservation if, during calcination, the crushed crystals stick together. After calcining, the salt should be coarser. Salt, obtained in different ways and in different places, initially has its own characteristic set of impurities, which also affects the "salinity" of the salt. So the salt of the Solikamsk deposit in solution seems to be less salty, since it still contains a certain amount of potassium chloride, despite the purification. The raw materials for sugar production are sugar beets and sugar cane. In Russia, the only raw material is sugar beet. At the same time, we process raw cane sugar. After multi-stage processing of sugar beet, the resulting granulated sugar is dissolved and sent to refining to remove impurities that give it a yellow color, a specific taste and smell. Ready, dried refined sugar must contain at least 99.9% sucrose, be white and free from extraneous taste and odor.

Answer from Vladimir Andreev[guru]
This is determined by the structure of the sugar molecule. For example, simple sugars are glucose and fructose. The trivial formula for both is C6H12O6, since they are isomers of each other. However, fructose contains a keto group, while glucose contains an aldehyde group. With such differences, fructose is sweeter than glucose. Even diabetics with not very high blood sugar levels are advised to drink tea with fructose, as less of it is required to obtain a sweet taste. The taste of different salts is determined by the combination of anions and cations. For example, NaCl (sodium chloride) is salty, and CaCl2 (calcium chloride) has a bitter taste.

Answer from Just Tatiana Sergeevna[guru]

Founder, mastermind of the Taste & Color project, an adherent of healthy eating and lifestyle

Even 50 years ago, the average Russian ate 15 kg of sugar a year, and today - more than 45. The number of oncology diseases (if there are cancer cells in the body, sugar contributes to their active growth), diabetes and obesity has increased proportionally.

It turns out that sugar reduces immunity by 17 times! The mechanism is simple: glucose replaces vitamin C in the body and cells saturated with it - phagocytes. But it is they, like a vacuum cleaner, that must absorb viruses, bacteria and other dangerous microorganisms that constantly attack a person. Glucose, getting into the body, simply prevents the life-saving cells from doing their job, slowing down their reaction by 75%.

More sweet - thicker butt

Popular

It happens that the next morning after a hearty feast with cakes and other goodies, the stomach howls with hunger, despite the fact that the day before you have eaten more than one portion. On the "train" of sugar that got into the body yesterday, the pancreas threw out insulin - and the glucose level dropped sharply. This is how dependence on sweets is formed: the brain received a signal of an alarming situation and triggered a hunger signal to the endocrine system, demanding another portion of sweets. Each time, the previous portion will be small, and the unburned calories will be deposited as fat.

Hollywood smile and good mood, goodbye!

Diseases of tooth decay in people who love sweets are several times more common than in those who avoid it. Because glucose also interferes with the absorption of calcium. Those with a sweet tooth constantly experience a feeling of irritation, fatigue, and mood swings. It's all about the vitamin B group. To assimilate a large amount of sugar, the body "pumps" vitamin B from all organs and systems. A deficiency of vitamin B affects mental balance and worsens the condition of the heart muscle.

Sugar is the enemy of youth

And also from sugar we age, rapidly and irrevocably. It happens when glucose combines with proteins in the body to form a viscous fluid. In fact, these are toxins that envelop the cells and prevent them from performing the function intended by nature. First of all, such harmful glucose-protein compounds "attack" collagen, which is responsible for the elasticity and density of the skin, as well as for a clear oval of the face.

Sugar is a drug for happiness

Rumor has it that by 2020 they want to equate sugar with a soft drug. Scientists have proven that sweets are addictive akin to cocaine and heroin. An experiment was conducted with rats, when one animal was injected with the drug and the other was given sweets: both of them returned with the same constancy for the supplement.

Today, 75% of the products on the market contain sugar, it is even found in ketchup and sausage. It is added not only to stabilize the taste, but also to create the very dependence so that we buy the product. Sweets make us happy, because glucose makes us produce endorphins, dopamine and serotonin: if you eat a chocolate or two, you can move on. It is not so important for us that then there will be a glucose jump, which in turn will lead to a breakdown, eating another chocolate bar and closing the circle. Sports, love, travel, hand made - everything that gives us a feeling of happiness can be an excellent alternative to sweets.

Sugar, I'll replace you!

People who eat irregularly and improperly tend to be addicted to sweets. Not surprising: when the body lacks carbohydrates, we automatically make up for this lack with sweet. But if you start to eat well, eat vegetables, cereals, fruits, you won't even want to look at sweets. The main thing is to create the right diet, because we can get sugars naturally, for example from fruits.

To make sure that everything is in order with your body, take an analysis for glycated hemoglobin. Normally, it should be less than 5.7%. If your indicator is higher, the slagging of the body is already threatening your health. Therefore, it is imperative to monitor the diet! Remember that eating a hefty portion of vegetables is far healthier than low-fat yogurt, a glass of juice, and a bun. Train yourself to savor sweets - there is very little, for the sake of taste, and not for the sake of satisfying hunger. And to finally stop loving sweets, watch the movie "Sugar", filmed back in 2014. This is a 100% sugar addiction vaccine.

While you shouldn't cut sugar abruptly, it's best to do it gradually, replacing synthetic sugar with coconut or other natural sweeteners. And it is best to prepare desserts yourself - with natural ingredients. Then you can be one hundred percent sure that they will not harm your health (and figure).

Desserts without refined sugar can be a great alternative to common sweets. For example, oatmeal muffins with chocolate.

Recipe: Chocolate Oatmeal Cupcakes

Ingredients:

Coconut oil - 1-2 tablespoons spoons

Bananas - 3 pcs.

Liquid vanilla - ½ tsp

Almond flour - 50 g

Coconut flakes - 20 g

Large oatmeal - 75 g

Chopped oatmeal - 75 g

Chocolate veg chips - 70 g (can be substituted with cocoa powder)

Salt - 7 g

Sweetener to taste.

Preparation:

In a deep bowl, mix all the loose ingredients: coarse and chopped oatmeal, almond flour, chocolate chips and coconut, add a pinch of Himalayan salt. Then we send half a spoonful of liquid vanilla and bananas there - it is better to knead them with your hands. Mix the cake mix thoroughly with your hands to get an even dough. Add 1-2 tablespoons of coconut oil and any natural sweetener to it. Optionally, add cocoa powder to enhance the chocolate flavor. Grease the muffins with coconut oil and fill them with dough. Bake at 200 degrees for 20 minutes. A delicious dessert is ready!

We are often asked the question:
Why do we use brown sugar and not white sugar in video tutorials, in seminars?
What can be used instead of sugar? Why is sugar harmful? What is the best brown sugar to use? etc.

Let's start with what is white sugar, refined sugar.

We see from the name that sugar is a refined product, i.e. the product is "dead", artificial.

Refined foods are semi-synthetic food, or let's say "dead" food. It was prepared by the method of complex chemical, thermal and other transformations in factories, factories and plants.

This means that foods are devoid of many trace elements, vitamins and enzymes. As a result, their shelf life increases, but not their nutritional value.

The same dead is food and bread with the addition of various leavening agents, sweeteners, improvers, gluten and others.

As a result of the consumption of such products, an incorrect metabolism occurs, on the basis of which various diseases arise.

White sugar is a chemically produced anti-natural substance. Sugar appeared on store shelves only in the 20th century.

Sugar is made from sugar cane and sugar beet.
Sugar beet is a biennial plant with a white root. A third of the sugar produced in the world is obtained from sugar beets. The production of sugar from sugar beet began not so long ago, because new varieties of sugar beets with a high sugar content were developed. And recently it became known that beets were also genetically modified (!). The main global sugar beet producers are Canada, France, Germany, Poland, Russia, Ukraine and the USA.

Let's consider the technology of sugar production (in short) and then it will become clear to us why sugar is an artificial product.

Still remember, in the school textbook on chemistry, the process of sugar production was described. It is strange why this did not cause perplexity in children, even then it caused surprise.

From Lee Dyubel's book "Separate Nutrition" we learn that: "After the extraction (isolation) of juice from sugar cane (from sugar beet - the principle is almost the same - author's note), lime is added to it and smoked with sulfuric smoke. Then it is treated with tin salts, and the resulting mass is placed in a centrifuge. Further, with the help of various phosphates (salts of phosphoric acid), sugarcane juice is purified, then bleached, and then the liquid is evaporated from it. The solid residue is the sugar that should be granulated. The end result is almost 99% sugar, that is, a completely unbalanced product that lacks mineral salts, vitamins and other accompanying nutrients found in natural food.

The use of this product leads to tooth decay, lack of vitamins, obesity, diabetes mellitus, hypoglycemia, slagging of the arteries ... "

The production of refined sugar in Russia is briefly reduced to the following: raw sugar is first mixed with sugar syrup, dissolving the remains of molasses that envelop the crystals. The resulting mixture, the so-called. affinity massecuite, centrifuged. The crystals are washed with steam to give an almost white product. Refining technology requires the use of chlorine. It is dissolved, turning into a thick syrup, to which lime and phosphoric acid are added so that the impurities float up in the form of flakes. Then it is filtered through bone charcoal (it is made from the pelvic bones of cattle). Refining 45 kg. dissolved raw sugar is consumed from 4.5 to 27 kg. bone coal. At this stage, complete decolorization with sulfurous acid and ash removal of the product are carried out. The resulting white mass is evaporated and, after crystallization, centrifuged, after which the refined sugar is dried, removing the remaining water from it. On crystals of finished sugar, formalin is always present in polymerized form ...

Have you noticed that sugar is no longer sweet now?

A couple of years ago, we ran out of a bag of sugar, which was probably left over from the perestroika period (this is how little sugar we eat). We used sugar only for jam and it ran out, but the jam must be cooked ... So we bought "modern" sugar. We sprinkle it and pour it into the syrup for the apple compote, but it's still unsweetened. We can’t understand anything, what happened to sugar ... people were asked around, it is so ... they are not sweet either

Why is sugar harmful?

A huge amount of calcium and B vitamins is spent on the assimilation of refined sugar, the lack of which leads to nervous diseases, and even to mental illness.

It is one of the reasons for the development of pathogenic bacteria in the oral cavity, which spoil the enamel of the teeth and cause caries. Brushing your teeth after eating may not even help in this case.

There is a lack of basic mineral salts and an imbalance of amino acids in the diet. And this already leads to an imbalance not only of calcium, but also of other trace elements in the body, without which vitamins cannot be absorbed, which causes a general metabolic disorder. Hence - obesity, diabetes and many other equally serious diseases of the blood, skin, blood vessels, brain, endocrine glands.

During the refining process, all mineral salts are removed from sugar, just as it happens when refining other products - flour, rice, cereals, oil.

Our body itself extracts the sugars it needs from natural products. This function is performed by our pancreas, located behind the duodenum. If the body receives a lot of refined and animal fats, the pancreas is forced to work especially hard. A person can get diabetes.

This is what white sugar leads to:

- White sugar deprives the body of B vitamins
- White sugar affects the heart
- Sugar depletes energy reserves
- Sugar is a stimulant that enhances the excitement of the nervous system
- Sugar causes calcium leaching from the body, which leads to the destruction of bone tissue
- Excess sugar affects the pancreas and leads to the development of diabetes
- Sugar is one of the causes of tooth decay
- Sugar can lead to blockage of arteries
- Sugar undergoes fermentation (fermentation). Sugar fermentation is the process by which it is broken down into alcohol and carbon dioxide in the presence of yeast.
- Sugar increases the acidity of the blood
- Sugar makes constipation worse
- Sugar interferes with the normal breakdown of starch
- Sugar increases uric acid levels
- And etc...

About brown sugar ...
How is brown cane sugar made?
Which brown sugar should you choose?

Raw sugar is produced in two ways:
- by crystallization of the syrup.
- by mixing molasses and pure white sugar crystals.

The first sugar is more natural, while the second is colored.

What does dyed cane brown sugar mean?

Cane sugar is also predominantly refined.

Many of the sugars with the words “light brown” or “dark brown” written on the packaging are made from white refined sugar ... After refining, the sugar was colored with molasses again. This produces crystals of the same size. Therefore, when dissolved in water, the water becomes colored, and at the bottom of the glass we see white crystals. The difference between such sugar and refined sugar is insignificant.

The best are sugars made with old technologies. Such as "demerara", "turbinado", "muscovado" (Barbados sugar). Such sugars can be golden (light muscovado) and black (dark muscovado). They have a characteristic sweet fruity aroma, indistinguishable crystals, slightly sticky due to their high moisture content, and they turn to stone when dried. True, you still have to look for such sugar in stores ...

How to replace sugar?
Another myth is that fructose and other sweeteners and sweeteners are healthy substitutes for sugar!
They, these sweeteners, are not just not useful, or useless, but harmful and even dangerous no less (and maybe even more) than sugar, since they are also synthetic.

Xylitol, sorbitol, saccharin (E-954), sodium cyclamate (E-952),

aspartame (E-951) and all other sweeteners recommended for diabetics are the same chemical synthetic substances as sugar. In general, the same chemistry, which is also life-threatening, produced for the sake of the flourishing of the chemical pseudo-food industry.

Here is a table of the ratio of the sweetness of these substances. The latter is already 600 times sweeter than sucrose. Is it profitable and cheap really ?:

Comparative table of calorie content and coefficient

Name Caloric content, kcal / g Sweetness coefficient
Sucrose 3.95 1
Fructose 3.76 1.2 to 1.8
Xylitol 2.4 to 4 Approx. 1
Sorbitol 2.4-4 0.3-0.5
Isomalt 2 0.45-0.60
Aspartame Very small About 200
Saccharin No About 300
Cyclamate No About 30
Acesulfame No About 200
Stevioside No About 200
Sucralose No About 600

How to get rid of white sugar?

Sugar is addictive. As you "get hooked" on it, it will be difficult to refuse. To give up sugar as an artificial substance, there is such a way: when we eat a fruit, or a carrot, a date, we keep the bitten piece in our mouth for a longer time, trying to feel all its taste and its sweetness, this is a completely different sweetness, very pleasant, natural. The more often we practice this, the faster we will develop aversion, aversion to artificial sugar.

Well, and most importantly, dear friend, we want to please you!

When you start eating your Healthy Bread, you will naturally not want to eat as much sweets as before.

For example, we refused the purchased cakes, which we could hardly pass by before, we were sure to buy at least a piece, although we knew that this cake contained a lot of all kinds of harmfulness.

Only by completely switching to your own bread, this "passion" for sweets is gone! Why? Yes, because from our healthy bread we get useful substances, saturate our body. Plus, the microflora of the gastrointestinal tract is restored.

Most likely, this article will outrage our beloved sweet tooth just as much as the vile, sugary phrase "favorite sweet tooth" infuriates us. Stop eating sweets, you’ll kill yourself! Who will read us then? The time has come to moderate the consumption of sweets, because it is called the "white death" for a reason. It's time to get out of his alluring sugary embrace and stop lapping the sweet poison flowing from white fangs.

Intrusive and harmful like a cigarette

Almost three quarters of the world's diseases are associated with poor nutrition. But sugar is at the head of these riders of the digestive apocalypse. This sweet scum does not activate cancer cells. And the main problem is that quitting sugar is just as difficult as quitting smoking. Moreover, it is even more difficult to refuse "sweet". So when you drink coffee with sugar in the morning and seize this charm with a cigarette, remember that in fact you are putting up a sign "Welcome, dear cancer" on your body. Even if you start drinking coffee without sugar, it won't get better. Do you know why?

A footprint in tobacco

Because even cigarettes contain sugar. It is everywhere, in any fruit, in any food, so you shouldn't use it in excess of the norm.

Sugar is like an influential gangster controlling the city. In all the affairs with which he is associated, he smells of death. About 17 million people a year die from obesity, from smoking - half a million. Cardiovascular disease kills more, and along with diabetes, that's an additional 4 million deaths. A total of 40 million die each year due to an inappropriate diet, led by sugar.

Russians sin

The Russians exceed the sugar norm by 5 times. Instead of the required 25 grams per day, they eat all 100-140 g of sugar. Only Americans absorb more - 190 g. To make it easier, a man should absorb no more than 9 spoons per day. It seems like a lot, but don't forget that beer, bread, cola and apples are also full of sugar.

Curious fact

In 1900, an average of 2 kg per decade. Nowadays, everything is much worse - by all 58 kg, if you count from 2007. And you say healthy lifestyle, diets ... And why? Because we eat sugar with spoons.

Sugar is everywhere

Butter, yogurt, tomato sauce, muesli, dried fruit, pasta, frozen pizza - what do these products have in common? Sugar, as you might have guessed, you saw the topic of the article. Sugar is everywhere, but somewhere there is more, and somewhere less. He's like an enemy spy network - watching you even when you can't see him. It is everywhere, in every drop, in every crumb, and it is impossible to get rid of it. All this will end up with a load of 500 calories in your belly.

Soft drinks are the main supplier of sugar to the body

Everyone has already spoken about this, but we will not be too lazy to repeat: carbonated drinks are a seed of evil and sugar vice on Earth. Recent studies have blamed Diet Coke for the development of dementia and stroke. In general, all high fructose drinks are extremely deadly.

One unfortunate can of cola a day increases your risk of heart disease by a third and your risk of developing diabetes by more than 25 percent.

Everything is bad

Among other things, the White Death causes food allergies, hair loss, decreased hormone levels, impaired vision, increased cholesterol levels, causes cancer, leads to liver disease, disrupts insulin production, destroys teeth and contributes to osteoporosis. Now, slowly, slowly, put down the candy and go eat normally.

Addiction with a sweet taste

Like alcohol or drugs, sugar can make you addicted. The unfortunate mice experimented on at Princeton University suffered from withdrawal symptoms when they did not receive sugar at the appointed time. Over time, in order to increase their blood glucose levels, they increasingly opted for alcohol.

This is because sugar is able to increase the production of dopamine, or the so-called hormone of happiness, is addictive and provokes the use of substances that cause even stronger addiction. For example, someone who constantly consumes beer and other weak alcohol may well switch to stronger drinks over time. Of course, sugar addiction does not proceed as brightly as drug addiction, but it does not pass without leaving a trace for the body.

Sugar gets stronger

Despite all these facts, sugar production is only increasing, the process itself has become much cheaper, which cannot but affect its quantity. Sugar consumption increases by about 1 percent every year. Who is to blame for this? Shadow government? Masons? Doctors who talk less about the dangers of sugar than they should? The damned Zionists who plague poor humanity? What's the difference, you know about the dangers of sweets? You know. So, show a civic position and reduce consumption. This is the only way you can defeat your “white death”.