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Why is sugar not as sweet as it used to be. Unsweetened facts about 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.

The granulated sugar produced at sugar beet factories, both from sugar beet and 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 almost pure sucrose. The latter has certain physico-chemical parameters. in particular the amount of sweetness. In accordance with the fact that cane and beet sugar contain the same amount of sucrose of the same sweetness, then naturally, the sweetness of solutions of both cane and beet sugar of equal concentration will be the same.

The sweetness of crystalline sugar, both beet and cane, in their sensory assessment, 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 cause the taste of a substance with the corresponding receptor.

The human sensory system includes several types of taste buds located in separate parts language and responsive various substances, which have four main types of taste: salty, sour, bitter and sweet. Sweet taste receptors are known to be found in mushroom-shaped outgrowths located at the front of the tongue. A protein receptor attracts a reactant molecule, which promotes a series of reactions that produce the sensation of taste.

At the same time, the more points of contact of a substance (product) with receptors, the stronger will be the sensation of taste. It is clear that the smaller the crystals of granulated sugar, the more points of contact, the sweeter it seems. This is typical for both beet and cane granulated sugar.

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

The granulated sugar produced in sugar beet factories from raw cane sugar, as a rule, has larger crystals. This is due to the fact that massecuite I, from which granulated sugar is obtained, is boiled down from purer solutions during the processing of raw sugar than during the processing of sugar beets. It is known that the purer the solution, the higher the crystallization rate, the faster the crystals grow. However, this is optional. Larger crystals of granulated sugar can also be obtained during the processing of sugar beets.

The different sweetness of prepared drinks, such as tea, can also be associated with the size of granulated sugar crystals. This is due to the fact that the bulk mass (weight) of granulated sugar with different crystal sizes is different. The smaller the sugar crystals, the greater their bulk density. It follows from this that if, for example, three teaspoons of fine sugar are put in a glass of tea, then its amount will be larger, respectively, and the tea will be sweeter than with three of the same spoons of coarse sugar. Thus, the apparent different sweetness of granulated sugar is due to the size of its crystals, and 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 sugar crystals. The fact is that caramelization 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 granulated sugar used in certain industries Food Industry as a raw material, it is associated with the presence of non-sugars, mainly substances that cause foaming and sedimentation. 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.

To distinguish cane (raw) granulated sugar from beet sugar appearance almost impossible. This can be done based on the identification of compounds that are specific to only one of these sugars.

Sweet substances

(ranked by sweetness)

Substance name	Sweetness
lactitol	0.3
d-mannitol	0.4
glycerol	0.48
ethylene glycol	0.49
trehalose	0.5
erythritol	0.6-0.7
d-sorbitol	0.6
alpha-D-(+)-glucose	0.7
xylitol	0.85-1.2
tagatose	0.92
sucrose
d-phenylalanine
4-(2-propenyl)-1-cyclohexenaldehyde
d-tryptophan	25-50
calcium cyclamate dihydrate
sodium cyclamate
ammonium abruzoside A
trichloromethane
glycyrrhizin	50-100
ammonium abruzoside C
ammonium pterocaryoside A
Gaudichaudioside A
ammonium abruzoside D
(+)-dihydroquercetin 3-acetate
periandrin I	90-100
2-amino-4-nitrophenol	100
ammonium abruzoside B	100
ammonium pterocaryoside B	100
1",4-dichloro-1",4-dideoxygalactosucrose	120
acesulfame-K	130-200
3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide	130
4-ethoxyphenylurea	150-250
aspartame	153
philodulcin	200-300
periandrin V	200
mogroside V	256
saccharin	300-350
stevioside	300
1-ethoxy-2-amino-4-nitrobenzene	330
N-(4-nitrophenyl)-N"-carboxyethylurea	350
perilartin	370
(E)-4-methoxymethyl-1,4-cyclohexadiene-1-carbaldoxime	450
3,4-dehydro-2-(3-indolylmethyl)-1-methylpiperidine-4-carboxylic acid	500-1000
sucralose	500-600
d-6-chlorotryptophan	1000-1300
neohesperidindihydrochalcone	1000-1500
(+)-hernandulcin	1000
N-(3-phenylpropyl)aspartic acid 1-methoxycarbonyl-2-phenylethylamide	1000
N-(alpha-aspartyl)-1-((1-phenylpropyl)aminocarbonyl)isobutylamine	1300
monelin	1500-2000
thaumatin I	1600
N-(N-(1-phenyl-1-(2-furyl)methyl)amino(4-cyanophenylimino)methyl)-5-aminotetrazole	2000
1",4,6,6"-tetrachlor-1",4,6,6"-tetradeoxygalactosucrose	2200
N-(alpha-aspartyl)-1-((1-phenyl-2-methoxyethyl)aminocarbonyl)propylamine	2500
osladin	3000
1-propoxy-2-amino-4-nitrobenzene	4000
N-(3-phenyl-3,3-dimethylpropyl)aspartic acid 1-methoxycarbonyl-2-phenylethylamide	4000
alitam	4500
N-(N-cyclooctylamino(4-cyanophenylimino)methyl)-5-aminotetrazole	5000
neotame	7000
1",4,6,6"-tetrabrom-1",4,6,6"-tetradeoxygalactosucrose	7500
N-(N-(1-phenylpropyl)amino(4-cyanophenylimino)methyl)-2-aminoacetic acid	20000
dl-alpha-aspartylaminomalonic acid methyl, fenchyl ester	22200-33200
N-(3-(4-methoxy-3-hydroxyphenyl)propyl)aspartic acid 1-methoxycarbonyl-2-phenylethylamide	25000
N-(N-(1-phenyl-1-(4-azidophenyl)methyl)amino(4-cyanophenylimino)methyl)-2-aminoacetic acid	50000
N-(3-(4-methoxy-3-hydroxyphenyl)-3,3-dimethylpropyl)aspartic acid 1-methoxycarbonyl-2-phenylethylamide	50000
N-(N-cycloheptylamino(4-cyanophenylimino)methyl)-2-aminoacetic acid	60000
N-(N-cyclooctylamino(3-chloro-4-cyanophenylimino)methyl)-2-aminoacetic acid	100000
N-(N-(1-phenyl-1-cyclohexylmethyl)amino(4-cyanophenylimino)methyl)-2-aminoacetic acid	100000
N-(N-(S)-alpha-methylbenzylamino(3,5-dichlorophenylimino)methyl)-2-aminoacetic acid	120000
N-(N-cyclooctylamino(4-cyanophenylimino)methyl)-2-aminoacetic acid	170000
N-(N-cyclononylamino(4-cyanophenylimino)methyl)-2-aminoacetic acid	200000
N-(N-diphenylmethylamino(4-azidophenylimino)methyl)-2-aminoacetic acid	200000
N-(N-diphenylmethylamino(4-cyanophenylimino)methyl)-2-aminoacetic acid	200000
N-(N-(1-phenyl-1-(2-thienyl)methyl)amino(4-cyanophenylimino)methyl)-2-aminoacetic acid	200000
N-((2,3-methylenedioxy-5-methylphenylmethylamino)-(4-cyanophenylimino)methyl)aminoacetic acid	200000
N-((2,3-methylenedioxyphenylmethylamino)-(4-cyanophenylimino)methyl)aminoacetic acid	205000

Founder, ideological inspirer of the Taste & Color project, adept healthy eating and lifestyle

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

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, entering the body, simply does not allow saving cells to do their job, slowing down their reaction by 75%.

More sweets - fatter ass

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It happens that the next morning after a heavy feast with cakes and other goodies, the stomach howls of hunger, despite the fact that the day before you ate more than one serving. On the “car” of sugar that entered the body yesterday, the pancreas threw out insulin - and the glucose level dropped sharply. This is how sweet addiction is formed: the brain received a signal about an alarming situation and launched a hunger signal to the endocrine system, demanding another portion of sweets. Each time, the previous portion will be small, and unburned calories will be deposited in the form of fat.

Hollywood smile and good mood, goodbye!

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

Sugar is the enemy of youth

And from sugar we age, rapidly and irrevocably. This occurs when glucose combines with proteins in the body to form a viscous fluid. In fact, these are slags 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 the drug of happiness

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

Today, 75% of products on the market contain sugar, even in ketchup and sausage. It is added not only to stabilize the taste, but also to create the very addiction so that we buy the product. Sweet makes us happy, because glucose makes us produce endorphins, dopamine and serotonin: if you eat a chocolate bar or two, you can live 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 a great alternative to sweets.

Sugar, I'll replace you!

People who eat irregularly and incorrectly are most often addicted to sweets. No wonder: when the body lacks carbohydrates, we automatically fill this shortage with sweets. But if you start to eat fully, 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 a glycated hemoglobin test. Normally, it should be less than 5.7%. If your indicator is higher, the slagging of the body is already threatening your health. Therefore, nutrition must be monitored! Remember that it is much healthier to eat a large portion of vegetables than fat-free yogurt, a glass of juice and a muffin. Train yourself to savor sweets - eat very little, for the sake of taste, and not for the sake of satisfying hunger. And to finally stop loving sweets, watch the film "Sugar", filmed back in 2014. This is a 100% vaccine against sugar addiction.

While it's not a good idea to cut sugar out of the blue, it's best to do it gradually, replacing synthetic sugar with coconut or other natural sweeteners. And it is best to cook 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 regular sweets. For example, oatmeal muffins with chocolate.

Recipe: Oatmeal chocolate muffins

Ingredients:

Coconut oil - 1-2 tbsp. spoons

Bananas - 3 pcs.

Vanilla liquid - ½ teaspoon

Almond flour - 50 g

Coconut flakes - 20 g

Oatmeal large - 75 g

Crushed oatmeal - 75 g

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

Salt - 7 g

Sweetener - to taste.

Cooking:

In a deep bowl, mix all the bulk ingredients: large and chopped oatmeal, almond flour, chocolate chips and coconut flakes, add a pinch of Himalayan salt. Then we send half a spoon of liquid vanilla and bananas there - it is better to knead them with your hands. Mix the cupcake mixture thoroughly with your hands to make a uniform dough. Add 1-2 tablespoons of coconut oil and any natural sweetener to it. Cocoa powder can be added to enhance the chocolate flavor if desired. Grease cupcake molds coconut oil and fill them with tests. Bake at 200 degrees for 20 minutes. Delicious dessert ready!

What is the harm of sugar?

Why brown sugar and not white?

We are often asked the question:
Why do we use brown sugar and not white sugar in video tutorials, at seminars?
What can be used instead of sugar? Why is sugar bad? 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 foods, or let's say "dead" foods. It was prepared by the method of complex chemical, thermal and other transformations at plants, factories and combines.

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

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

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

White sugar is an anti-natural substance obtained by chemical means. Sugar appeared on store shelves only in the 20th century.

Sugar is produced from sugar cane and sugar beets.
Sugar beet - biennial plant, root white color. One 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 beet with a high sugar content were bred. And recently it became known that beets were also genetically modified (!). The main world producers of sugar beet are Canada, France, Germany, Poland, Russia, Ukraine and the USA.

Consider the technology of sugar production (in brief) and then it will become clear to us why sugar is an artificial product.

Still remember, in a school textbook on chemistry, the process of producing sugar was described. It is strange why this did not cause bewilderment in children, even then it was surprising.

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

Use of this product results in tooth decay, vitamin deficiencies, obesity, diabetes, hypoglycemia, slagging of 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 enveloping the crystals. The resulting mixture, the so-called. affination massecuite, centrifuged. The crystals are washed with steam to give an off-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 impurities float to the surface in the form of flakes. Then it is filtered through bone charcoal (it is made from the pelvic bones of cattle). For refining 45 kg. dissolved raw sugar consumes from 4.5 to 27 kg. bone charcoal. At this stage, complete discoloration with sulfuric acid and deashing 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 the crystals of finished sugar, formalin is always present in polymerized form ...

Have you noticed that now sugar has become unsweetened?

A couple of years ago, we ran out of a bag of sugar, probably left over from the time of perestroika (that's how little sugar we eat). We used sugar only for jam and it ended, and the jam needs to be boiled ... So we bought “modern” sugar. We pour it and pour it into syrup for apple compote, but it is still unsweetened. We can’t understand anything what happened to sugar ... people were asked around, it’s true ... they also don’t have sweet

Why is sugar bad?

The assimilation of refined sugar consumes a huge amount of calcium and B vitamins, 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, spoiling the enamel of the teeth and causing 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 of not only calcium, but also other trace elements in the body, without which vitamins are not 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.

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

Our body itself extracts the sugars it needs from natural products. This function is performed by our pancreas, located behind 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.

Here's what white sugar does:

White sugar robs the body of B vitamins
- White sugar affects the heart
- Sugar depletes energy
- Sugar is a stimulant that increases the excitation of the nervous system
Sugar causes calcium to be flushed out of the body, leading to breakdown 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 clog arteries
Sugar undergoes fermentation (fermentation). Sugar fermentation is the process by which sugar 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 raises uric acid levels
- And etc...

About brown sugar...
How is brown cane sugar made?
Which brown sugar to choose?

Brown 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, and the second is colored.

What does dyed cane brown sugar mean?

Cane sugar is also predominantly refined.

Many sugars labeled "light brown sugar" or "dark brown" are made from refined white sugar... After cleaning, the sugar was again dyed with molasses. This is how crystals are made. the same size. Therefore, when dissolved in water, the water is 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 using old technologies. Such as "demerara", "turbinado", "muscovado" (Barbados sugar). Such sugars can be golden in color (light muscovado) and black in color (dark muscovado). They have a characteristic sweet fruity aroma, indistinguishable crystals, slightly sticky due to the high moisture content, which stony on drying. True, you will have to look for such sugar in stores ...

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

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

aspartame (E-951) and all other sweeteners that are 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. Convenient and cheap right?

Comparative table of calories and coefficient

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

How to give up white sugar?

Sugar is addictive. Once 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 longer in our mouth, 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 have aversion, an aversion to artificial sugar.

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 sugar as you used to.

For example, we refused to buy cakes, which we could hardly pass by before, we always bought at least a piece, although we knew that there were plenty of harmful things in this cake.

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.

Sugar is sweet. This is common knowledge. Why is he actually sweet? What is the reason for the sensation of sweetness that the molecules of sugar and some other substances cause? Two thousand years ago, Lucretius Carus, trying to explain this phenomenon, wrote that honey has a pleasant taste because it consists of smooth and round bodies, while substances with an unpleasant taste contain hooked particles. And how does modern science explain the sweetness of sugar?

One of the most widely famous sugars- glucose - is a molecule consisting of six carbon atoms, six atoms and twelve atoms.

The molecular structures of all sugars are very similar: they contain a chain of H-C-OH groups and a single oxygen atom that can form a cycle with carbon atoms. However, the taste of sugar can be very different - from "tasteless" or "bitter" to "extremely sweet". For example, glucose is twice as sweet as galactose.

Ethyl cannot be called sweet, while ethylene glycol tastes quite sweet. What does it depend on? Let us compare the structures of the molecules of these two substances. Apparently, part of the molecule imparts the sweet taste to sugars.

A characteristic feature of the OH group is the ability to form chemical, so-called hydrogen, bonds with similar groups. It is easy to guess that the "sweet" unit can cause a sensation of sweetness in the taste buds by forming hydrogen bonds with the corresponding groups on the surface of the C-OH or -NH group receptor. However, there is a real possibility of the formation of a single or even double hydrogen bond within the "sweetest" unit.

If our hypothesis is correct, the formation of such intramolecular bonds should reduce the "sweetness" of the molecule, especially if the intramolecular bond is a double bond. Hydrogen bonds can be detected by the absorption of infrared rays. Indeed, when comparing the infrared spectra of glucose and galactose, it turned out that galactose, which is half as sweet as glucose, has twice the number of hydrogen bonds.

A study of the spatial structures of both sugars shows that one of the OH groups of galactose is located in such a way that it can form a bond not only with the neighboring OH group, but also with the oxygen atom. And the resulting double hydrogen bond reduces the ability of the molecule to cause a sensation of sweetness. In a glucose molecule, the formation of a hydrogen bond with an oxygen atom is impossible.

One more piece of evidence can be given in favor of the hypothesis. Hydrogen bonds are not very strong and break down with increasing temperature. Therefore, it can be expected that if glucose and galactose are heated, they will become equally sweet. Try to do this, and you will be convinced of the validity of the proposed assumption.

And, finally, one more confirmation of the proposed hypothesis. The proximity of two OH groups in space should always lead to a reduction in sweetness.

Let's set up an experiment with fructose. If you put crystals of this sugar on your tongue, they will seem unusually sweet: fructose is the sweetest sugar known, it is about 80% sweeter than ordinary table sugar - sucrose. However, if you dissolve fructose in water and leave the solution for a few minutes, its sweetness will be greatly reduced.

Crystalline fructose consists of six-membered cyclic molecules. In solution, about 30% of these molecules are converted into five-membered rings.

In a five-membered ring, the two OH groups are very close to each other. Obviously, a double hydrogen bridge is formed between them, and as a result, the five-membered cycle lacks an active “sweet” unit. Sweetness in the solution will be created only in 70% of the fructose molecules. That is why it "drops" to the level of sucrose. All these facts suggest that OH groups are responsible for the feeling of sweetness.

P.S. What else are British scientists talking about: that, among other things, some of the molecules that make up sugar are in others interesting substances, for example, in e-liquids for refilling electronic cigarettes, such as on the site

Have you noticed that sometimes sugar is much sweeter at a party? If yes, then this does not mean at all that “at a party and vinegar is sweet”, it’s just that differences in sugar really exist, and sugar is different for sugar. This was also noticed by the hosts of the popular program about health, about the most important thing, Olga Budina and Sergey Agapkin. Today they decided to figure out why this is happening, and how to find and choose really sweet sugar in the store. Sergey promised to open terrible secret, about which both sellers and sugar producers are silent.

1. Sugar is made according to two state standards:
a.) GOST 21-94 - sugar-sand. Allows the content in its composition of various additives or ballast substances, making sugar less sweet.
b.) GOST 22-94 - refined sugar. Chemically pure sucrose, a substance purified from impurities. It turns out that refined sugar can also be in cubes, compressed, as we are used to seeing it, but it can also be in a crumbly form.
That is why sugar made according to GOST 22-94 is sweeter

2. More and more often began to appear on the shelves in stores and supermarkets cane sugar, darker color. Often it is even positioned much more usefully than usual. sugar made from beets. But, according to Sergei, if the sugar is well refined, then there should be no difference between sucrose obtained from cane and beetroot. Therefore, you should not overpay for advertising tricks.

3. When buying sugar, pay attention to its moisture content. It is important to understand that sugar is a very hygroscopic substance that can absorb a large amount of water. Therefore, buying dry sugar will provide your tea with more sweetness in smaller portions. You can check the moisture content of sugar in a closed, packaged bag by turning the bag over and drawing the appropriate conclusion from the grains of sugar remaining on the walls of the bag. Dry sugar will never stick to the wall.

4. The color of sugar also affects its taste. If you purchase refined sugar, then its color should be as white as possible. If its color changes from milky to darker, even grayish shades, then this sugar is poorly refined. However, many people find that slightly dark sugar is healthier due to its additives. However, in this case, there can be no question of the presence of vitamins, since with high temperatures they disappear, and other useful trace elements are contained in such meager amounts that they will not bring significant benefits to human health. Therefore, if the color of sugar is far from ideally white, then, according to Sergei Agapkin, it may contain substances that, on the contrary, are not safe for health.

Now you know what aspects you need to pay attention to when choosing this product, and you can choose and bring into your home the sweetest and safest sugar.

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