ABSTRACT

More complex carbohydrates contain many sugar units bonded together and are referred to as polysaccharides. For canned goods sucrose blends well with the natural flavors of fruits and vegetables and protects flavors better than alternative sweeteners that may become undesirably bitter or sour with prolonged storage. Although mainstream Americans viewed sugar positively well into the twentieth century, occasional negative commentaries about products made from the sweetener have been evident for quite some time. George Washington employed his own French candy maker and Thomas Jefferson had a fondness for a certain personally perfected ice cream recipe. Given sugar’s reputation in the eyes of most Americans as a contributor to so many health problems, the lack of rigorous scientific evidence pointing to the contribution of sugars in the etiology of disease and misbehavior is astonishing. Any evidence suggesting that sugary foods cause disease or obesity is controversial at best and clearly some sweet foods contain reputable nutrients.