Category: Sugar

Introduction

People consume sugar in many forms: they add it to their morning coffee, bake it into cookies, pastries, and cakes, and consume it in sodas, juices, smoothies, and candies. Many others sprinkle it over their breakfast cereal to make it more palatable. Sugar is a major component of the processed foods that people consume, such as meat, bread, ice cream, and condiments such as ketchup. In many families, sugary foods are viewed as tasty, sweet, and satisfying. They are consumed in large volumes because they are irresistible. However, the consumption of sugar in large quantities is toxic, deadly, and addicting. According to the World Health Organization (WHO), the daily intake of calories from sugar should not exceed 25 grams for adults (Alexander 64). This number is larger than what many people ingest when they consume a single can of coke that contains 39 grams of sugar. Excessive consumption of sugar is harmful to the human body because it causes diseases, insatiable hunger, addiction, high blood pressure, and increases the risk of high blood pressure and insulin resistance (Alexander 83).

Cavities

The consumption of sugar in limited amounts is recommended by dentists because it is the main cause of dental cavities. Research studies have created a connection between dental cavities and the consumption of sugar. They have shown that tooth decay occurs when residual bacteria found in the teeth breakdown simple sugars into acidic elements that destroy the enamel and dentine (Friedman par. 2). According to the National Institute of Dental and Craniofacial Research (NICDR), the mouth is inhabited by both beneficial and harmful bacteria. Dental cavities are caused by the harmful bacteria that feed on the sugars that people consume to produce destructive acids. If untreated, cavities can lead to tooth loss. One of the downsides of consuming sugar is that it is rich in calories but lacks nutrients such as proteins, vitamins, and minerals (Friedman par. 2). In that regard, it provides easily digestible energy for the harmful bacteria that line the teeth.

Insulin resistance

High consumption of foods rich in sugar increases the body’s demand for insulin (Taube’s par. 16). Insulin is a hormone that converts food into energy that is needed by the body. High demand for insulin results in the high secretion of the hormone and the consequent reduction of the body’s sensitivity to insulin (O’Connor par. 9). The reduction of sensitivity to insulin results in the accumulation of glucose in the body. The main signs of insulin resistance include fatigue, high blood pressure, and hunger (Taubes par. 17). Studies have shown that insulin resistance increases the risk of developing type 2 diabetes and a condition known as acanthosis nigricans. Acanthosis nigricans has no known cure and is characterized by dark patches on the armpits and the back of the neck. Insulin resistance also increases the risk of heart disease and stroke because it destroys the blood vessels of victims without their realization (Taubes par. 18). Insulin resistance is a serious condition because it gradually progresses into diabetes.

Diabetes

Sugar is a major cause of diabetes. Studies have shown that there is a relationship between sugar and type 2 diabetes (Friedman par. 5). Sugar alone cannot cause diabetes. However, it increases the risk of developing the disease. A study conducted by the Harvard School of Public Health found out that high-sugar diets increase the risk of developing diabetes (Taubes par. 14). The study found out that including a single serving of a sweetened beverage in one’s diet increases the risk of diabetes by 15%. This is primarily due to the high levels of added and unhealthy sugars found in the beverage. On the other hand, the study revealed that carbohydrates and fats also provide calories that cause overweight and obesity, which are two factors that contribute to the development of diabetes. As mentioned earlier, insulin resistance is another cause of diabetes. The body’s resistance to insulin results in increased weight and obesity (Taubes par. 10).

Obesity

According to the WHO, obesity is one of the major risks of consuming excess sugar (Lustig par. 9). Sugar leads to decreased satiety and makes people consume more. People who consume large amounts of sugar-rich foods are more likely to become obese than people who consume low-sugar foods (Alexander 78). In children, a single serving of sweetened beverages increases the risk of obesity by approximately 60%. Studies have shown the consumption of one can of soda for 365 consecutive days result in 15 pounds of weight gain (Alexander 93). Obesity is an epidemic because of the many deaths it causes every year. Obesity occurs from excessive consumption of sugar because the energy intake from food is greater than the energy expenditure through metabolism and physical activity (Taubes par. 19). Foods rich in sugars provide excessive calories that are not needed for the optimal functioning of the body (Alexander 60).

The excess calories lead to weight gain. Excess glucose is stored in the body in the form of fat (Lustig par. 11). The World Health Organization (WHO) and the Scientific Advisory Committee on Nutrition (SACN) recommend a 5% daily sugar intake. This is equivalent to the consumption of 30 grams of sugar daily for adults. The WHO and SACN recommend a daily intake of 24 grams for children. Currently, the average daily intake of sugar among children is between 11.9 and 14.7%. The WHO has suggested that limiting the daily intake of sugar to the recommended 5% would mitigate the obesity pandemic and halt its increase (Alexander 85). It is important for adults and children to consume foods that have low sugar levels in order to reduce calorie intake.

In a recent discovery, physicians have revealed that fruit juice contains high levels of sugars and should not be included in the recommended 5 portions of fruit and vegetables that should be consumed daily for healthy living (O’Connor par. 15). Sugar causes weight gain because it affects insulin and leptin signaling in the body (Alexander 254). Fructose interferes with the proper functioning of the body’s appetite control system by failing to stimulate the production of insulin. Low levels of insulin result in the body’s failure to suppress ghrelin, a hormone that suppresses hunger (Hozer et al.). In addition, it fails to stimulate the production of leptin that initiates satiation. As a result, people eat more than they require for their bodies.

Liver failure

The human body processes and utilizes glucose and fructose differently. The majority of cells in the body can breakdown glucose to produce energy. However, fructose is only broken down by liver cells. The accumulation of fructose in the body has severe consequences on the proper functioning of the liver, heart, and arteries (O’Connor par. 10). The liver converts fructose into fat through a process referred to as lopogenesis (Friedman par. 6). Too much fructose in the body leads to the accumulation of tin fat droplets in the liver that can lead to nonalcoholic fatty liver disease (O’Connor par. 10). The effect of the accumulation of fat in the liver is similar to the effect of too much alcohol consumption. Statistics show that the disease affects approximately 30% of adults in developed countries.

The disease is more common among diabetic and obese people. The disease is very dangerous because it is irreversible. At a certain stage of the disease’s development, the liver becomes inflamed and causes the low-grade damage referred to as nonalcoholic steatohepatitis (O’Connor par. 11). In cases where the inflammation is severe, liver cirrhosis develops. Moreover, liver function degenerates. The breakdown of fructose in the liver also causes an increase in blood pressure, bad cholesterol, production of free radicals that can damage body cells, and triglycerides (Friedman par. 6). It also contributes to the body’s resistance to insulin and promotes the buildup of fat around body organs.

Pancreatic cancer

Several studies have found out that the consumption of high-sugar diets increases the risk of developing pancreatic cancer. The studies have suggested that the development is due to the association of high-sugar diets with obesity and diabetes (Hozer et al.). Obesity and diabetes increase the likelihood of developing pancreatic cancer. A study published in the journal Cancer Research established a relationship between sugar and cancer. It showed that fructose increased the rate of growth of pancreatic cancer cells. The cells metabolize glucose and fructose differently but used the energy for cell division and growth. The study revealed that the cancer cells used fructose to produce energy for cell growth and division (Friedman par. 10). The findings of this study were invalidated by a study published in the International Journal of Cancer that rejected the suggestion that high-sugar diets contribute to the development of pancreatic cancer. Therefore, more research is needed to determine whether there is a relationship between sugar consumption and cancer.

High blood pressure

In the past, it was widely known that salt was the major cause of high blood pressure in humans. However, recent studies have confirmed that sugar is worse than salt in causing blood pressure. One of the causes of high blood pressure is associated with the production of high volumes of insulin and leptin due to the intake of high amounts of sugar (Taubes par. 21). An increase in the levels of insulin and leptin cause an increase in blood pressure. Studies have concluded that fructose many increase blood pressure and heart rate, and lead to insulin resistance and metabolic dysfunction. The recommendation to reduce processed foods in daily diets is more about lowering sugar intake that it is about lowering sodium intake (Friedman par. 12).

It is important for researchers and physicians to shift their focus from sodium as a cause of high blood pressure to the less-considered but more potent substance known as sugar (Lustig par. 13). Many people suffer high blood pressure because they rely on the knowledge that salt is the main culprit. Therefore, they focus on lowering the amount of salt intake and ignore the possible effect s of high sugar intake. A study conducted at Louisiana State University and published in the journal Circulation found out that reducing sugar intake lowers blood pressure significantly. Studying the effect of sugar on blood pressure is critical because high blood pressure increases the risk of heart disease and stroke (Hozer et al.).

Addiction

Sugar is addictive because its consumption causes massive dopamine release in the brain. Like hard drugs such as cocaine and heroin, sugar causes a release of dopamine from the nucleus accumbens and causes the malfunctioning of the system that regulates food intake (Alexander 134). Consumption of high-sugar foods induces down-regulation in the dopamine receptors in the brain. As a result, few receptors for the dopamine produced are available. This means that more consumption of sugary foods will be needed in order to get a similar effect from the same amount of food (Lustig par. 15). Some studies have shown that sugar and drugs have similar effects on the brain because of their dopamine-producing effect and the development of similar cravings and withdrawal symptoms (Alexander 138). The consumption of sweets and candies reinforces neuropathways that hardwire the brain to crave sugar and develop addiction. The largest percentage of daily sugar intake comes from alcoholic drinks, soda, fruit juices, cereals, candy bars, corn syrup, and sweetened coffee.

Heart disease

Heart disease is one f the leading causes of death in the world. The disease is largely misunderstood because many people believe that its major cause is saturated fat. However, research has shown that saturate fat is harmless and that sugar is the major driver of heart disease (Hozer et al.). This is primarily because of the harmful effects of fructose on metabolism, which raise the levels of triglycerides, blood glucose, and insulin in the body. These are risk factors for heart disease. High consumption of sugar is a health threat because it causes weight gain and supplies calories that are unaccompanied by vital elements such as fiber, minerals, and vitamins (Lustig par. 10).

It is not clear how excess sugar consumption causes heart disease. However, research has shown that high sugar consumption raises blood pressure and increase the risk of stroke (Hozer et al.). On the other hand, a high-sugar diet leads to the accumulation of fats into the blood stream, which increases the risk of heart disease (Lustig par. 13). According to the Centers for Disease Control and Prevention, people who obtain more than 15% of their daily calorie intake from sugar are at high risks of developing heart disease (O’Connor par. 13). Another cause of heart disease related to consumption of sugar is the increase in uric acid levels in the body. Research has shown that high levels of uric acid in the body increases the risk of heart disease. Physicians use uric acid levels as an indicator for fructose toxicity in the body.

Conclusion

As mentioned in the foregoing discussion, sugar is a toxic, deadly, and addicting substance that has severe implications on the health of individuals. The consumption of sugar in the United States and other developed countries is very high and above the amounts recommended by the World Health Organization. The affects of sugar on the human body include diseases (diabetes, heart disease, pancreatic cancer, and liver failure), obesity, addiction, high blood pressure, cavities, and insulin resistance. People take in added sugar in the form of sweetened beverages, sweetened coffee, candy, corn syrup, and processed foods among others. It is important for people to adhere to the recommendations of the Who regarding the daily intake of sugars in order to avoid its detrimental heal implications. Lowering the amount of sugar intake is as important as lowering the amount of sodium intake. Limiting sugar intake has positive health outcomes because it reduces the development of certain diseases and conditions.

Works Cited

Alexander, Ann. The Sugar Smart Diet: Stop Cravings and Lose Weight While Still Enjoying the Sweets You Love. Rodale, 2013.

Friedman, Lauren. “15 Terrible Things that Happen If You Eat Too Much Sugar.” Business Insider, 2014, Web.

Hozer, Michel, Nathalie Bibeau Dawe, and Nava Rastegar. “Sugar Coated Documentary.” Sugar Coated Documentary. Ed. Darby MacInnis, N.p., n.d. Web.

Lustig, Robert. “Sugar: The Elephant in the Kitchen.” The Singju Post, 2016. Web.

O’Connor, Anahad. “Is Sugar Really Bad for You? It Depends.” The New York Times, 2016. Web.

Taubes, Gary. “Is Sugar Toxic?” The New York Times. 2011. Web.

The first article published by (Leahy) in New York ‘brazil sugar production cost rise’; Supply is highly dependent on the prevailing price in the market. The two very directly where if the prices are higher, the suppliers will supply more to the market to maximize their profits. The prices of commodities are determined by several factors. On the part of the producer or supplier, the cost of production plays a major role in determining the quantity supplied to the market.

From the article “brazil sugar production cost rise” quoted, we have noted that Brazil has been, and is still the major exporter of sugar to foreign markets mainly including America, Europe, and Africa. Brazil’s sugar was mainly competitive based on price alone as sugar cannot be graded into various grades thus price is a major determinant on the quantity of sugar supplied. Brazil has been producing sugar at the lowest cost per pound worldwide due to its favorable climatic conditions.

This has enabled the sugar manufacturers to manage to produce sugar with minimal investment in infrastructure and new agricultural methods. However, emerging producers of sugar have emerged and have invested heavily in good agricultural practices thus making their sugar cheaper than that of Brazil. This has made Brazilian sugar less competitive in the global markets thus reducing the quantity Brazil supplies to the world.

This article shows that Brazil has to invest heavily in infrastructure and good practices of farming to enable it to recover its lost competitive edge in the global supply of sugar (Leahy).

The Brazilian government has also raised taxes levied on sugar production; this has highly increased the cost of production thus reducing the quantity supplied to foreign markets. Other producing zones like Europe, Asia, and Egypt are overtaking Brazil in the supply of low-cost sugar thus denying it the required revenue.

Consumers tend to develop a skewed preference for that kind of product and shun it all together and start courting other markets that supply the same product at a lower price. This is demonstrated by graph B as below.

The second article, published by the Cnn website “Higher fares and more mergers for the airline industry, (Hume). Airline transport is the most relied upon the mode of transport between continents, countries and also with countries. Millions of people use this mode annually. This is because of its efficiency, and the less time it takes to connect between destinations as compared to other alternative modes of transport like by sea or road.

The costs of jet fuel, in general, have been rising day by day. This has pushed the airfares to skyrocket and thus making air transport expensive and only a preserve of the few and only where necessary. other factors affecting the airline industry include slack demand from passengers and economic slowdown in most regions of the world all affecting the ticket sales Major airlines have tried to use the principle of economies of scale by lowering their ticket fares thus attracting more travelers and minimizing their cost.

This, however, has not been the case with all the airlines as most of them fly with empty seats to many destinations due to lack of passengers. This has even pushed some of the airlines out of business. case in study is the ever loss-making Scandinavian airline in Europe and the bankrupt air Zimbabwe However most of the smaller airlines are merging and hedging of passengers to avoid a situation of flying with empty seats or crashing out of business. (Hume).

Previously we have had every country running its national carrier where the governments subsidized the airfares. This concept, however, is facing more and more challenges as many countries construe that it’s not the role of the government to do business. This has led to mergers of the national airlines from several countries though they retain their identity as the national carrier for each of the countries. This was aimed at ensuring national demand is taken care of (Hume).

With this competitiveness airlines are coming up with differentiated products to create more desires and to attract more clients, some airlines are now offering additional flying hours to their frequent fliers, others are offering free accommodation in case of a stopover and some even refund a certain percentage of the airfare in case of delays in departure. With all these factors in mind players in these industries have to think outside the box to increase the ever slowing down demand. As has shown, price is not the only determinant of air ticket demand as shown in graph A below.

Works Cited

Hume Tim, CNN, Web.

Leahy Joe, Financial Times. Web.

The United States economy is still baring a prolonged influence of the COVID-19 pandemic and the second wave is predicted to happen soon. The unemployment rates are at their record high, and the effects of the Recession can be felt by every citizen. However, according to the Federal Reserve, it has not reached its peak yet – however, the present factors endangering the economical balance are examined well, along with their potential outcomes.

The effects are evident, albeit they have not unfolded to their full potential yet as the Recession is only expected to come. However, the interest rates have fallen by 0.37%, compared to August parameters, both in Treasury Bond and Treasury Notes (Barone). It is established fact that when a Treasure Auction is not as successful as it could be, the rates are expected to rise – so they downward trend in statistics is counter-intuitive. Retail sales are on the rise – which in turn, is subsequent to $1,200 government stimulus checks as well as “$600 per week unemployment benefits” (Barone). These measures grew personal income (PI) by 12% which resulted in increased spending – mostly on home goods (Barone). In addition to that, new home construction is prospering, contrary to other sectors of the economy. The savings rate also established a new mark – constituting 19% of PI (Barone). Yet, the most heavily discussed topic of the current time in economic circles is the size of the Fed sheet, which as of August 19, is at $7.01 trillion. It saw an 86% (Barone) increase since last year, when it was $3.76 trillion in August 2019.

The pricing of gold, and, subsequently, the value of the dollar is affected by the money stock, which is expected to grow by 42%, according the Fed (Barone). If the trend continues, the dollar is expected to fall significantly in relation to the economies of the rest of the world. The Fed is offering particularly pessimistic prognoses, giving two equally possible outcomes: “the GDP falls, more businesses close, and deflation will rise”, while the other talks about aggregate demand will be greater than inflation due to supply problems (Barone). Thus, in the near future, the economy will take such turn that the Fed will have no choice but to print more money, thereby inducing dollar value and interest rates drop.

Work Cited

Barone, Robert. “The Economy Is On a Sugar High, With 28 Million Unemployed”. Forbes, 2020, Web.

Introduction

The United States has two Tariff-Rate Quotas (TRQs) that govern the importation of several types of sugar. “Some of these sugar imported includes; refined sugar, sugar syrup and raw cane sugar” (Fas.usda.gov). According to the TRQs provided in the chapter 17 of the legal Harmonized Tariff Schedule (HTS) this tariffs absolutely allows all sugar importers in United States to either pay a nominal or zero duty (Fas.usda.gov).

Discussion

Raw sugar simply means sugar that is free from moisture and has only sucrose content (Fas.usda.gov ). The tariffs were developed simply to ensure that imported sugar is adequate to meet peoples demand and also be of affordable prices. The United States secretary usually established such TRQs rates precisely for raw and unrefined sugar imports in the months of August or September. This is always done on the beginning of every fiscal year in October (Fas.usda.gov ).

Additionally, the United States department of Agriculture have moved a step further and engaged in issuing certificates of Quota eligibility. Once the recipient has the certificate, raw sugar can be imported from any supplying countries at TRQ duty rates. The type of sugar imported can be either in refined form, or used as a major ingredient in a sugar product or used in production of alcohol (Fas.usda.gov ). Notable to mention is that, if the raw cane sugar producer country is one of the countries benefiting from special trade preferences, then that country is eligible to zero duty.

Impact of sugar import restrictions

One of the major importances of imported sugar restriction in the United States is that, the program fully empowers the US government to protect the income of sugarcane growers. Additionally, all firms that participate in processing other crops into sugar, are also protected from import competition. Nevertheless, this program also controls a uniform and minimum sugar prices that are entirely authorized by the 2002 farm bill. Sugar restriction also limits the amount of sugar being sold by processors domestically, especially when the product being imported is below the required amount (of about 1.532 million tons). Moreover, sugar import restriction tends to also support the domestic sugar prices by simply making the non-recourse loans easily available to sugar processors (Fas.usda.gov ).

All imported products that contain sugar and which are identified in the HTS chapter 17 are subjected to Tariffs Rate Quotas. On the other hand, Note 8 has clearly established a fair TRQ rate for any sugar product containing over 10% of dry weight sugar and which are over 64,709 metric tons (Fas.usda.gov ). Nevertheless, as (Fas.usda.gov ) stated, “some of this products imported include; cocoa powder and also blended sugar syrup.” Such fair tariffs automatically contribute to the availability of the product in market at affordable prices.

Other product containing sweet things that are imported and which are excluded from this TRQ tariffs include the sweetened ice tea mix. Products such as candy and chocolates are also imported under the same TRQ supported and identified in chapter 17, 18, 19 and 21 of the HTS (Fas.usda.gov ). This is why the product is always available in market and at affordable prices. USTR openly allocated 59,250 metric tons of the total sugar and sugar products being imported to the United States from Canada (Fas.usda.gov ). All this imports from Canada enter the United States duty free. The remaining imports, about 8% was to be freely imported by any supplier on first come first serve basis. Nevertheless, it is also subjected to duty free tariffs depending on the product and the country of origin (Fas.usda.gov ).

Conclusion

In summary, it is clear that the Unites States under the Agricultural department control all the forms of sugar and sugar product simply to protect their local farmers. The NAFTA agreement was also developed specifically to steer up free trade among the North American states.

Works Cited

Fas.usda.gov. U.S Sugar Program. 2008. Web.

Introduction

Chiavaroli, Ha, De Souza, Kendall and Sievenpiper (2014) allege that the term sugar “is the generalised name for sweet, short-chain, soluble carbohydrates, many of which are used in food” (p. 28). Therefore, the term sugar stands for a cluster of carbohydrates that constitute carbon, oxygen and hydrogen. There are numerous forms of sugars that are obtained from varied sources. Simple sugars are referred to as monosaccharides. The monosaccharides include dextrose, galactose, and fructose. The typical sugar, which is used as food is referred to as sucrose and it falls under disaccharides. Chiavaroli et al. (2014) argue that not all substances with a sweet taste are categorised as sugars. Instead, the substances are used in place of sugar and are referred to as artificial sweeteners. The majority of plant tissues contain sugar. There are believes that excess sugar is harmful to human health. Sugar is believed to cause numerous diseases, which include diabetes, Alzheimer disease, dementia, obesity, tooth decay and cardiovascular disease.

Facts about Sugar

There are assumptions that the sugar contained in fruits is better for human body relative to table sugar. Nevertheless, from the nutritionist’s perspective, there is no difference between natural and table sugar. They two contain the same substance. Besides, the body utilises the sugar found in fruits in a similar way that it uses table sugar. It changes all kinds of sugars into glucose, which is useful. According to nutritionists, “it does not matter what foods provide the sugars in our diet….all sugars are put to the same good use” (Chiavaroli et al., 2014, p. 32). Apart from vitamins and fibre, all vegetables and fruits have sucrose. Lakhan and Kirchgessner (2013) allege that sugar is one of the primary sources of energy for the body. The assertion that sugar does not provide calories undermines the importance of sugar in food. Lakhan and Kirchgessner (2013) suppose that sugar is eaten as one of the constituents of food rich in minerals and vitamins. Besides, sugar helps to boost the taste and appeal of the majority of wholesome meals. Study indicates that adding sugar to yoghurt, milk, and cereals promotes the value of adolescents’ food.

Forms and Uses

According to Lakhan and Kirchgessner (2013), “granulated sugars are used at the table to sprinkle on foods, to sweeten hot drinks and in home baking to add sweetness and texture to cooked products” (p. 115). In addition, granulated sugars are used to conserve fresh food. Apart from granulated sugars, there are powdered sugars that are used in confectionery. Furthermore, powdered sugars are used in preparing cakes and in confectionery. Other forms of sugars include screened sugars, brown sugars, liquid sugars, invert sugars and low-calorie sugars. Screened sugars are “crystalline products separated according to the size of the grains” (Lakhan & Kirchgessner, 2013, p. 118). They are used in baking, as ornamental table sugars and in confectionary. Lakhan and Kirchgessner (2013) posit, “Brown sugars have their crushed particles coated with molasses to form dark sugars” (p. 119). Brown sugars are mostly used in toffees and confectionery. According to Siri-Tarino, Sun, Frank and Krauss (2010), liquid sugars are made by dissolving at least 67% of crushed sugar in water. Liquid sugars are mostly used to prepare drinks, jam, ice cream and candy. Siri-Tarino et al. (2010) posit, “low-calorie sugars comprise a mixture of sweeteners and maltodextrin” (p. 507). Saccharin, sucralose, and aspartame are used to produce low-calorie sugars.

Health Effects

Blood Sugar Levels

The majority of enquiries about the health impacts of sugar are predominantly open to discussion. The World Health Organisation (WHO) and Food and Agriculture Organisation (FAO) have in most cases disagreed on health effects of refined and unrefined sugar. The two agencies conduct their studies only on people who consume sugar. Failure to carry out studies on people who do not consume sugar makes their findings inconclusive (Siri-Tarino et al., 2010). Indeed, numerous articles have been published to dispute the WHO and FAO findings. The articles allege that the findings are exaggerated and unreliable. Initially, people held that only sugar elevates the intensity of blood glucose in the body due to its simple chemical composition. However, nutritionists have confirmed that French fries and white bread contribute to increasing in blood sugar. On the other hand, they have alleged that fructose has no impact on blood sugar. Siri-Tarino et al. (2010) claim, “As far as blood sugar is concerned, carbohydrates are classified according to their glycemic index, a system for measuring how quickly a food that is eaten raises blood sugar levels” (p. 507).

Obesity and Diabetes

Doctors have confirmed that excessive intake of sugar-sweetened products, especially drinks raises body obese and leads to an individual becoming overweight. Besides, they have confirmed that artificial sweeteners help in weight loss. Studies on the correlation between diabetes and sugar are questionable, with some purporting that undue consumption of sugar does not expose an individual to dangers of suffering from diabetes (Stanley, Shah & Essop, 2009). However, the studies acknowledge that additional calories found in sugar may cause obesity, which may lead to a person developing diabetes. Some studies show that a person who consumes refined sugar is at risk of developing diabetes relative to an individual who consumes fibre. Stanley et al. (2009) alleged that sugar-sweetened drinks increase the risk of type 2 diabetes. According to Stanley et al. (2009), sugar-sweetened drinks amplify dietary glycemic load, causing irritation and insulin resistance. They alleged that insulin resistance exposes a person to diabetes.

Cardiovascular Disease

Enquiries in animals have proposed that constant intake of refined sugar can cause cardiovascular problems. Some nutritionists allege that chronic consumption of refined fructose raises the risk of suffering from cardiovascular disease. Besides, they allege that a change of diet from food rich in fibre to food with high-carbohydrate affects cardiac performance. Research shows that junk food contains high level of glycemic load (Stanley et al., 2009). That is why the majority of people who consume junk food are overweight. Besides, such people are vulnerable to coronary heart disease. Nutritionists associate persistent eating of added sugars with numerous factors that raise cardiovascular disease threats amongst youths and adults. Apart from cardiovascular disease, added sugars are said to cause Alzheimer’s disease. However, research is underway to determine if intake of sugar contributes to cognitive decline.

Conclusion

Fruits and vegetables contain sugar. Hence, it is hard for people to avoid sugar in their diet. However, they can regulate the amount of sugar they consume by avoiding sugary foods. Even though, sugar is one of the sources of energy, excessive consumption of sugar may expose one to a number of diseases. The diseases include diabetes, obesity, and coronary heart disease. Hence, it is imperative to minimise the amount of sugar intake.

References

Chiavaroli, L., Ha, V., De Souza, R., Kendall, C., & Sievenpiper, J. (2014). Fructose in obesity and cognitive decline: Is it the fructose or the excess energy? Nutrition Journal, 13(1), 27-36.

Lakhan, S., & Kirchgessner, A. (2013). The emerging role of dietary fructose in obesity and cognitive decline. Nutrition Journal, 12(1), 114-119.

Siri-Tarino, P., Sun, Q., Frank, H., & Krauss, R. (2010). Saturated fat, carbohydrate, and cardiovascular disease. American Journal of Clinical Nutrition, 91(3), 502–509.

Stanley, W., Shah, K., & Essop, F. (2009). Does Junk Food Lead to Heart Failure? Importance of Dietary Macronutrient Composition in Hypertension. Hypertension, 54(6), 1209–1215.

Introduction

A sweetener is a substance commonly used instead of sugar since it produces a sweet taste just like sugar. The difference between sweetener and sugar is its food energy which is usually less than that of sugar. There are two categories of sugar substitutes, namely: artificial and natural sweeteners. Seven basic artificial sweeteners are widely used. Sugar is sweeter than a non-sugar sweetener such as polyols.

Biochemical perception of sweetness

Sweetness is categorized as one of the five fundamental tastes and is commonly considered a pleasing experience. Foods that are commonly associated with sweetness have sugar which is in the simple carbohydrates. Sugar substitutes that have little or no calories consist of both natural and artificial compounds. On the other hand, some compounds are known to change the perception of sweetness. Perception of sweetness solely lies in the tastes buds (Coultate, 2009). It is vital to note that a compound with a smaller molecular weight is sweeter than a larger compound.

Natural Sweeteners

Xylitol and sorbitol are sugar substitutes that are naturally occurring since they are found in fruits and undergo an extraction procedure that is commonly known as catalytic hydrogenation. Honey, molasses, and stevia are a few of the various natural sweeteners known to substitute sugar.

Artificial sweeteners

A sugar substitute is commonly considered as a sweetener that is used in place of common table sugar otherwise known as sucrose. Some artificial sweeteners are extracted from herbs apparently which are naturally occurring. Intense sweeteners are artificial sweeteners that are approximately between 20 to 7000 times as sweet as sucrose. Currently, the Food and Drug Administration have approved five artificial sweeteners. They include Acesulfame potassium, Aspartame, Neotame, Saccharin, and Sucralose.

Artificial sweeteners are used as sugar substitutes since they do not add any calories to one’s diet. At the same time, only a small amount of an artificial sweetener is used to derive sweetness as compared to sugar itself (Whitney & Rolfes, 2005). Over time, sugar and corn syrup have been substituted by artificial sweeteners in the food and beverage industry since artificial sweeteners provide sweetness without adding any calories. These sweeteners are majorly used in products that have been processed; from soft drinks and beverages to dairy products as well as in jellies. They are also used domestically in both baking and cooking.

Artificial sweeteners have an advantage in weight control as well as diabetes management since they satisfy one’s cravings, yet they do not add any calories or raise one’s blood sugar. Over the years, the use of artificial sweeteners has brought about many anecdotal hullabaloos as some being hazardous but numerous agencies the world over has certified that artificial sweeteners are safe to use and hence consume. It is vital to note that some of these artificial sweeteners leave an aftertaste. There are several artificial sweeteners approved for consumption and they include:

Aspartame

Aspartame is an artificial sweetener that is crystalline in nature and white in color. It is derived from phenylalanine and aspartic acid. Since aspartame is sweeter than sugar by 200 times, it is used in frozen desserts and also in beverages. On the other hand, aspartame is not suitable as a baking sweetener since high temperatures break it down into amino acids; an undesirable outcome (Magnuson et al, 2007). It does not have a bitter aftertaste like saccharin and only a small amount of it is required to sweeten food or a beverage. Its common brand name is Nutra-Sweet and Equal.

Saccharin

Saccharin was initially synthesized by Remsen and Fahlberg in 1879 and it was the first artificial sweetener. This artificial sweetener is created from phthalic anhydride, and it is between 300 to 500 times sweeter than sucrose. This artificial sweetener has a bitter metallic aftertaste and due to this factor, it’s normally mixed with other sweeteners to minimize the bitterness. Saccharin is used in pharmaceuticals as well as in the manufacture of cosmetics and also in improving the overall taste of toothpaste. It’s popularly known as Sweet and Low.

Sucralose

Sucralose is an artificial sweetener that has three hydroxyl groups instead of its initial chlorine atoms. It is 600 times sweeter than sugar and is commonly used in a variety of products such as chewing gum, beverages, and also frozen desserts. Unlike aspartame, sucralose is stable and when subjected to high temperatures, it does not break down; this makes it suitable in baked as well as fried foods. The human body absorbs about 15 percent of sucralose ingested into the body. Sucralose, which is a chlorinated sugar, has sweeteners such as Splenda and Sukrana.

Acesulfame potassium

Acesulfame potassium is an artificial sweetener that is calorie-free and is a white crystalline powder. It is sweeter than sucrose by 200 times more and it leaves a slightly bitter aftertaste. In a bid to mask this bitter aftertaste, acesulfame potassium is blended with sweeteners such as sucralose and aspartame hence a sugary taste is obtained. And like sucralose, acesulfame potassium is stable in high temperatures as well as alkaline and acidic conditions hence it is widely used in baked food products. Also known as Acesulfame K, it is often blended with other sweeteners and added to make carbonated beverages. It is used in protein shakers as well as in pharmaceutical products as a sweetener. Acesulfame K is generally known and marketed as Sunset and Sweet One.

Neotame

Neotame is an artificial sweetener that is 8000 times sweeter than sucrose. It contains phenylalanine apparently which is never released during digestion. It is stable even under extreme temperatures hence it is used in baked foods. And just like the other artificial sweeteners, neotame has a bitter aftertaste.

Health benefits of artificial sweeteners

Artificial sweeteners have a couple of health benefits to their consumers such as weight control. These sweeteners control one’s weight since they virtually have no calories hence they are non-nutritive (Mattes & Popkin, 2009). It is therefore advisable for persons with the intent of losing weight to use artificial sweeteners as sugar substitutes instead of using high-calorie table sugar.

Artificial sweeteners are a good sugar substitute particularly for persons with diabetes. Artificial sweeteners have no calories like sugar hence they do not raise the levels of blood sugar in a diabetic patient’s body hence it is advisable for a diabetic patient to use artificial sweeteners as a sugar substitute. This mainly applies to persons suffering from diabetes mellitus.

Lastly, continuous consumption of sugar may result in dental cavities in the case where an individual does not take good care of his/her teeth. The occurrence of dental cavities is greatly reduced in the case where the sugar consumed is substituted by artificial sweeteners such as saccharin since it prevents dental cavities.

Health issues caused by artificial sweeteners

There are health concerns that have emerged due to the use of some artificial sweeteners. For instance, the use of saccharin has been associated to cause cancer. Studies carried out during the 1970s demonstrated that indeed saccharin caused bladder cancer in laboratory rats (Swithers & Davidson, 2008). However, this fact is different by the National Cancer Institute as well as health agencies as to there is not adequate evidence to prove that any of the artificial sweeteners cause cancer.

The sweetener aspartame is considered to be the most toxic and harmful to one’s health specially if taken in large quantities. There are fears that aspartame may cause a nervous breakdown, genetic alterations as well as cause more harm than good to the immune system. These health damages are caused by formaldehyde which is aspartame’s metabolite. Even at low levels, formaldehyde is prone to cause quite relentless health issues.

Legal issues associated with artificial sweeteners

Due to the speculations surrounding some of the artificial sweeteners such as aspartame, it is being claimed to cause cancer, lawsuits were prepared against Monsanto and Ajinomoto who are the previous and current manufacturers respectively. In the 1960s aspartame had been realized to have toxic chemicals and it was paradoxically eliminated from the market even after Searle aspartame producing company had tested and it had been approved for limited use. The Food and Drugs Administration had asked the grand jury to investigate aspartame. Later on, after a series of controversies, the sweetener was approved into the market.

Reference List

Coultate Taylor. (2009). Food: The chemistry of its components. Cambridge, UK: The Royal Society of chemistry.

Magnuson Anderson et al. (2007). Aspartame: a safety evaluation based on current use levels, regulations, and toxicological and epidemiological studies. Toxicol 37 (8): 629–727.

Mattes Dilan and Popkin Mase. (2009). Nonnutritive sweetener consumption in humans: effects on appetite and food intake and their putative mechanisms. The American Journal of Clinical Nutrition 89(1), 1-14.

Swithers Simons and Davidson Lee. (2008). A role for sweet taste: calorie predictive relations in energy regulation by rats. Behav Neurosci 122 (1): 161–73.

Whitney Nelson and Rolfes Reney. (2005). Understanding Nutrition. Thomson/Wadsworth Publishing Co: Belmont, CA.

It is not a secret that healthy aging requires a sound lifestyle throughout the whole life. Some bad habits and lack of physical activity may have negative consequences in the future. At the moment, I am 29 years old and lead a relatively healthy lifestyle. Instead of staying home in my spare time, I prefer to engage in sports, walking, or traveling. In terms of the diet, I consider myself a healthy eater since I avoid consuming junk food and high-fat meals. I limit eating dairy products since I have lactose intolerance. What is more, I do not smoke and rarely drink alcohol.

Nevertheless, my poor central habit is eating much candy. Too much added sugar increases blood sugar levels that may negatively affect kidneys, dental health, increases risk of depression, cellular and skin aging, and fatty liver. Moreover, it may lead to obesity which is highly linked with developing certain cancers and type 2 diabetes (Kubala, 2018). My mother has type 1 diabetes, while my father is healthy. My grandfather was diagnosed with cancer, and my grandmother is also diabetic. Hence, genes, together with environmental factors and poor habits, might trigger similar diseases. The mentioned cases encourage me to reduce sugar intake and substitute sweeties with whole fruits, natural sweeteners, and cereals.

I imagine my successful aging after age 65 in line with the activity theory. I hope to remain both physically and socially active instead of enjoying peace and solitude at home. I want to go on trips around the world with my family and engage in new challenges. In order to do that, now I should care about my health and economic welfare. I believe that the role loss is not a problem as there are many options to do in retirement, including learning new hobbies and volunteering.

Reference

Kubala, J. (2018). 11 reasons why too much sugar is bad for you.Healthline. Web.

In the modern world, every individual tries to take care of their health by various methods. One of these methods is diets aimed at losing weight, or on the contrary, at gaining weight. However, these are not the only reasons for the creation of specific eating behavior. Such processes are also related to the peculiarities of the body, diseases, and preventive purposes. Sugar substitutes play an essential role in developing diverse eating behaviors, making it safe to say that there have to be secondary options available to people willing to replace natural sugar with something else. A Keto diet can be described as a positive eating pattern that should be considered to identify the most efficient features of alternative nourishment and reach a relevant verdict about sugar substitutes and the necessity of their use during a keto diet.

Peculiarities of the Keto Diet

The purpose of the keto diet is to “start” the process of ketosis, in which the body begins to use energy not from the glucose present in the blood but stored fat. Typically, a person first uses up the carbohydrates from sugar, sweets, starchy vegetables, and white flour products in daily activities (Sachdev, 2018). These are eliminated from the keto diet, and the body uses up fat reserves (Johnson, 2021). Since the body loses weight quickly, up to five kilos in a month or more, a person does not feel intense hunger thanks to satiating foods in the diet (Taubes, 2020). Preference is given to foods with healthy fatty acids:

• Vegetable and animal oils;
• Sardines and other fatty fish;
• Walnuts and avocados (Johnson, 2021).

Fats during the keto diet are supplemented with proteins, such as eggs, seafood, and meat. To activate ketosis, a person needs to monitor blood sugar levels, minimize carbohydrates in the keto diet, and monitor all foods’ glycemic index (GI) (Koporc, 2018). The index reflects how much a food increases the proportion of glucose in the blood, and the index must be low to trigger ketosis. Therefore, the keto diet is one of the healthies ways to approach one’s health condition. This is the main reason why this diet is quickly becoming popular across the globe among people from various socioeconomic layers.

What Are the Most Popular Sugar Replacements within the Keto Diet?

When following a ketogenic diet, individuals need to choose a sugar substitute with this feature in mind. Many sweeteners have a high glycemic index even though they are low in calories, and they are not suitable for the diet (Moore & Nally, 2018). Sugar has 387 kcal per 100 g, and its GI is 63 (Kossoff et al., 2020). This is high (insulin has a maximum of 100), but even this is lower than many sweeteners that contain fructose (Moore & Nally, 2018). Therefore, corn syrup, “monk fruit,” agave syrup, honey, maltitol are not suitable for the diet (Taubes, 2020). Excessive blood sugar on this diet can lead to dangerous consequences:

• Insulin resistance and sudden spikes in blood glucose;
• Obesity of the liver (Sachdev, 2018);
• Increased hunger due to increased cravings for sweets.

Sugar substitutes on the keto diet should have a minimum GI (glycemic index) and, at the same time, be safe. Therefore, a person should not use, for example, aspartame with very controversial effects on the body. The following types of sweeteners can be used safely:

• A natural sweetener that is well tolerated in small doses (Koporc, 2018). The individual may experience nausea and diarrhea when using 65 g or more per day, so careful consumption monitoring is required (Johnson, 2021).
• Chicory root sweetener. It can be used, but with caution – its carbohydrates are partially digested, which is not suitable for the diet (Kossoff et al., 2020).
• Melon sugar, which has zero calories, does not change blood glucose values and is excreted from the body with urine. It also has side effects – many diet followers note nausea, bloating, diarrhea.

Adverse Effects of Sweeteners on the Keto Diet

Although sweeteners have little effect on blood sugar levels (and weight), their excessive use can harm the body. All sweeteners support cravings for sweets. In addition, adding them to calorie-dense foods (such as a cupcake) increases the sense of enjoyment. Adding sweeteners to the keto diet can make individuals eat more than they need (Taubes, 2020). Adding even non-caloric sweeteners to diet drinks can make it difficult to lose weight.

This means that all sweeteners, including those non-caloric ones mentioned above, have potentially harmful effects (Moore & Nally, 2018). It is advisable to avoid them if possible because the presence of sugar in one’s diet is a counterbalancing measure that makes it harder for people to live a healthier lifestyle. It is worth emphasizing that people on a keto diet tend to have cravings for sweets that decrease over time (Koporc, 2018). However, most people cannot do without sweets, so the rationale behind the existence of sweeteners is clear.

Natural Sugar

Natural sugar comes in many forms: white, brown, cane, coconut sugar, and maple syrup. Raw sugar comprises 50% glucose and 50% fructose, making it a 100% carbohydrate (Sachdev, 2018). Consuming natural sugar will result in higher blood sugar levels and weight gain. These sugars are forbidden to be destroyed on the keto diet, as they will prevent them from achieving the desired effect (Kossoff et al., 2020). It is worth noting that sweeteners such as white and brown sugar, coconut sugar, maple syrup, and dates received 100 points each (Taubes, 2020). This is because they are 100% natural sugar and should be avoided on the keto diet.

Fructose

Some sweeteners are even worse than sugar due to their chemical composition. Regular sugar contains 50% glucose and 50% fructose (Koporc, 2018). On the other hand, sweeteners contain more fructose than glucose (Kossoff et al., 2020). Although these sweeteners raise blood glucose levels more slowly, resulting in a deceptively low blood glucose index, they have an even more significant adverse effect on the body. Getting too much fructose into the body on a keto diet can lead to liver obesity and insulin resistance, increasing the duration of carbohydrates’ adverse effects (Sachdev, 2018). Fructose-based sweeteners include high fructose corn syrup, fruit juice concentrate, honey, and agave syrup (Taubes, 2020). The listed fructose sweetener options on the keto diet are even more harmful than pure sugar. The fructose content of agave syrup is over 60% and is the worst listed option (Ferguson, 2019). Sweeteners with high fructose content are not recommended on the keto diet.

Sucralose

Before analyzing sucralose, there is a little controversy about the glycemic index. Many sources show different numbers, but the average is about 80 GI in powdered form (Dalenberg et al., 2020). The negative effect is that this glycemic index is higher than in sugar and can cause a substantial rise in blood sugar – so a person should avoid the powdered form. Sucralose is the most questionable sweetener that can be included in the keto diet. It could be a valuable add-on to a detailed keto diet where a person will be ready to rely on sugar substitutes. There are many reasons why one could side with sucralose when engaging in a keto diet, but numerous drawbacks have to be considered.

The Point of Sugar Substitutes on the Keto Diet

On a keto diet, an individual should consume plenty of fats and moderate amounts of protein. Carbohydrates are recommended to be no more than 5% of the daily food composition, but hardly anyone can give up sweets resolutely (Ferguson, 2019). It has been proven that people instinctively choose sweet foods to comfort themselves or to reward themselves for a job well done. It is important to note that the keto diet does not restrict the consumption of sweets, as long as the percentage of pure carbohydrates in them is kept to a minimum (Ferguson, 2019). People who follow the ketogenic diet can add a sugar substitute to drinks or healthy desserts: this is not dangerous and has no adverse consequences (Moore & Nally, 2018). Nevertheless, it should be understood that many of the usual sweeteners do not meet the principles of the keto diet because they contain too many carbohydrates.

Conclusion

The current paper reinforces the idea that the keto diet is a positive trend that helps people alter their eating behaviors to allow for more efficient nourishment and better understand how sugar substitutes could contribute to one’s diet. As a recap of the current research, it should be noted that sugar substitutes do not do any good during the keto diet, but only some of them can be called harmful. One of the keto diet principles is to reduce a person’s carbohydrate intake, and sweeteners violate this principle. Nevertheless, if there is a need for sweets for objective reasons, it is essential to choose the most harmless sweetener, for example, zero glycemic indexes. Otherwise, there will be no weight loss, and, consequently, the diet will be useless.

References

Dalenberg, J. R., Patel, B. P., Denis, R., Veldhuizen, M. G., Nakamura, Y., Vinke, P. C., Luquet, S., & Small, D. M. (2020). Short-term consumption of sucralose with, but not without, carbohydrate impairs neural and metabolic sensitivity to sugar in humans. Cell Metabolism, 31(3), 493-502. Web.

Ferguson, L. (2019). Keto diet. Burn more fat and boost our metabolism faster. Self-Publisher.

Johnson, V. (2021). Keto diet for women. Intermittent fasting and ketogenic dieting tips for rapid weight loss. Self-Publisher.

Koporc, Z. (2018). Ethics and integrity in health and life sciences research. Emerald Publishing Limited.

Kossoff, E. H., Zahava Turner, R. D., Cervenka, M. C., & Barron, B. J. (2020). Ketogenic diet therapies for epilepsy and other conditions. Springer Publishing Company.

Moore, J., & Nally, A. (2018). The keto cure. A low-carb, high-fat dietary solution to heal your body and optimize your health. Victory Belt Publishing.

Sachdev, R. (2018). Sugar substitutes & their role in dentistry. Lulu.com.

Taubes, G. (2020). The case for keto. Rethinking weight control and the science and practice of low-carb/high-fat eating. Knopf Doubleday Publishing Group.

Reflection

During writing the essay, several sources were studied to maximize the objectivity and reliability of the information. An excellent example of this is that the harmfulness or neutrality of sweeteners is evaluated by the glycemic index, which was taken from a study and comparison of the works of Sachdev, Kossoff, and Dr. Nally. The analysis reveals characteristics that are of vital importance to know when classifying the sweeteners.

Moreover, the entire work is accompanied by a literature analysis of competent experts, which ensures there are no pieces of work in which there can be any doubt. No facts have been invented independently; the authoritative opinion of researchers predetermines everything. Nevertheless, refinements and corrections may be necessary after the work has been checked. I am prepared for this, and I notify you that the best way to provide feedback is to send an e-mail to me.

It took me two full days to revise the draft and ensure that there were no problems with the paper’s overall flow and the vocabulary used to appeal to the audience. The first and foremost revision strategy for me was to eradicate all the sources of distraction and focus on the contents of the work. I have re-read the essay slowly to understand better what worked for the current paper and paid exceptional attention to the elements of formatting and referencing.

The first revision related to removing any typos or logical disconnections across the paper to improve the flow. The second revision was to add missing sources and format the reference list appropriately so that it would remain in line with the APA7 guidelines. The ultimate revision was to run several spell checks and grammar analyses to ensure that the readers’ attention will not be carried away by the prevalence of hard-to-read sentences and inappropriate wording.

After taking this course, I believe that I started paying much more attention to how I deliver my thoughts and what kind of language I use to convey the idea to the audience. Good writing plays a crucial role because it complements the research and adds to the overall value of the effort exerted by the author. Therefore, relevant knowledge concerning the writing process might become a helping hand instead of an obstacle on the way to a detailed essay.

Introduction

Sugar is an essential component of many products that people consume. However, the concern about sugar, particularly its negative effects on human body, is growing, which leads to a wider use of sugar substitutes, or artificial sweeteners. Sugar substitutes have the same taste as sugar while having a lower energy level. The views on sugar substances vary: some researchers believe that they are safe whereas others speak of its dangerous impact on health.

The Effect of Sugar on Health

Even though sugar is a valuable source of food energy for the human body, many scientists are sure that its damage to health overweighs its advantages. Among the most widely known negative outcomes of sugar consumption is obesity. For instance, a study conducted by America on the Move has demonstrated that taking sugar out of the diet along with a moderate amount of physical activity leads to a significant decrease in BMI in obese children (Rodearmel, Wyatt, Stroebele, Smith, Ogden, & Hill, 2007). Another study has established a link between the consumption of carbohydrates, to which sugar belongs, and the emergence of cardiovascular disease (Siri-Tarino, Sun, Hu, & Krauss, 2010). In addition, sugar is proven to be the cause of dental problems such as caries (Moynihan & Petersen, 2004). What is more, a study argues that the symptoms of excessive sugar consumption strongly resemble those of addiction, including such symptoms as specific behavior and neurochemical changes. In other words, sugar can cause unhealthy dependence (Avena, Rada, & Hoebel, 2008). Sugar

Sugar Substitutes: Advantages and Disadvantages

Artificial sweeteners are considered a worthy alternative of sugar. Not only do they allow to perform weight control, but they are also safe for individuals with diabetes (Mayo Clinic Staff, 2015). In the USA, the manufacturing of sugar substitutes is conducted according to the standards established by the Food and Drug Administration. The FDA ensures that the production is safe for consumption. Nevertheless, some concerns exist regarding the impact of sugar substitutes on health. Firstly, sugar substitutes must be consumed according to the norm of acceptable daily intake; neglecting this rule may cause health problems such as diarrhea. Secondly, many natural sweeteners do not differ from sugar in the impact on the human body (Mayo Clinic Staff, 2015). Finally, studies on animals have demonstrated that sugar substitutes are the cause of brain tumors, as well as weight gain (Tandel, 2011). It should be said, though, that some researchers do not consider the evidence sufficient (Tandel, 2011). The specialists from Mayo Foundation for Medical Education and Research claim that moderate consumption of sugar substitutes can spare a person from health problems (Mayo Clinic Staff, 2015, p. 2).

The Implications for Nutritional Trends

Due to the current popularity of weight control, fitness, and healthy lifestyle, many individuals are concerned about sugar consumption. This trend has a serious influence on the everyday food choice on an individual level: even individuals without diabetes prefer artificial sweeteners to sugar. Furthermore, the trend has affected food production: a variety of food items, such as soft drinks, yogurt, fruit juice, chewing gum, and ice cream are produced with the use of sugar substitutes (Mayo Clinic Staff, 2015, p. 1). Manufacturers often care to present this fact in the advertisement to attract consumers. Since it is a mass tendency, it is highly important that future medical specialists study the impact of sugar and sugar substitutes on special courses such as Health and Medicine.

Conclusion

In recent years, substituting sugar with artificial sweeteners has become a trend. Sugar substitutes offer multiple benefits for health. While the negative impact of sugar is sufficiently examined, the disadvantages of sugar substitutes definitely need further research.

References

Avena, N.M., Rada, P., & Hoebel, B.G. (2008). Evidence for sugar addiction: Behavioral and neurochemical effects of intermittent, excessive sugar intake. Neuroscience & Biobehavioral Reviews, 32(1), 20-39.

Mayo Clinic Staff. (2015). Artificial sweeteners and other sugar substitutes. Web.

Moynihan, P., & Petersen, P.E. (2004). Diet, nutrition and the prevention of dental diseases. Public Health Nutrition, 7(1A), 201-226.

Rodearmel, S.J., Wyatt, H.R., Stroebele, N., Smith, S.M., Ogden, L.G., & Hill, J.O. (2007). Small changes in dietary sugar and physical activity as an approach to preventing excessive weight gain: The America on the Move family study. Pediatrics, 120(4), e869-e879.

Siri-Tarino, P.W., Sun, Q., Hu, F.B., & Krauss, R.M. (2010). Saturated fat, carbohydrate, and cardiovascular disease. The American Journal of Clinical Nutrition, 91(3), 502-509.

Tandel, K.R. (2011). Sugar substitutes: Health controversy over perceived benefits. Journal of Pharmacology and Pharmacotherapeutics, 2(4), 236-243.

Sugar Production, from Raw Sugar to Refined Sugar Crystals

There are eight stages of sugar production. They range from raw to refined white sugar grains.

The Stages of Sugar Production

Stage 1

Once raw sugar is received in the factory, it is weighed and transported to storage facilities.

Stage 2

Sugar is stored in large storage facilities. Afterward, it is moved to the refinery using transport belts (conveyors).

Stage 3

Sugar refinery begins in stage three. Raw sugar mixed with heavy syrup and centrifuged. Revolving machines that are known as centrifuges are used to accomplish the refining process. In this phase, the plan is to filter raw sugar particles from the syrup. The sweet liquid passes through perforated basket cylinders before it is sent to large storage tanks. The raw sugar remains in the centrifuge basket. Any residual foreign elements are removed using water. The crystals are dissolved in water to obtain clean sugar as a partially purified liquor juice. The product is refined further to ensure the production of high-quality sugar particles. This objective is achieved by mixing the partially filtered juice with lime.

Stage 4

The muddle is then refined further using a number of pressure filters. This process ensures the removal of any foreign residual materials. Color is removed completely by filtering the liquor twice. The resulting decolorized solution is called a thin sugar juice.

Stage 5

The thin sugar juice undergoes different processes to separate the sugar from the solution. Water is first removed by evaporation to obtain a thick sugar juice that comprises 74% solid matter.

Stage 6

The subsequent stage after evaporation is crystallization. During this phase, the thick sugar juice obtained after evaporation is put in large vacuum pans. It is then heated using steam to form sugar crystals.

Stage 7

After crystallization, the sugar particles are detached from the syrup using centrifuge equipment. This process leads to the production of molasses and pure sugar particles. The molasses are crystallized again to obtain any remaining traces of sugar.

Stage 8

The white sugar crystals from the centrifuges are dried to remove any remaining moisture. The moisture content of the crystals is estimated to be 1%. The process entails dehydrating the white sugar crystals using a spinning drying device that takes in two phases. Drying is further done when conveying the sugar in silos or packing areas.

Final Product

The item for consumption is realized in either coarse or fine particles. The fine grain sizes make 95% of the produced sugar.

Types of Maintenance Efforts in United Sugar

Planned Maintenance

Planned maintenance comprises subgroups such as preventive measures, instrument calibration, shutdown management, condition monitoring, and project modification. The primary aim of this program is to prevent work stoppage due to unscheduled breakdown and downtime. By adopting planned maintenance, USCE enjoys benefits such as even distribution of costs and easy planning.

Preventive Maintenance Programs

The major aim of preventive maintenance programs is to prevent or mitigate the consequences of failures. It entails care and servicing of equipment to maintain them in proper operating conditions. It is done by personnel who inspect, detect, and correct failures prior to their occurrence or at their initial stage before they develop. This kind of maintenance also entails activities such as analysis, repair, and fine-tuning of production machines to reduce the probability of botched operations in the firm.

Types of Material Handling Equipment Used in USCE

Material handling equipment in USCE comprises Boilers, centrifuges, chillers, compound and reclaim extrusion, dryers, evaporators, filters, refiners, slitters, tanks, and transporter belts. The following section presents a brief description of the types of material handling equipment used in USCE.

Sugar evaporators

The heaters remove water from the sugar juice solution. The liquid mixture is heated using steam at about 80^oC. Large vacuum pans are used to heat the sugar juice. The use of vacuum vessels and low temperatures reduce the coloration of sugar particles. After evaporation, the remaining solution contains 74% solid matter.

Sugar crystallizers

Sugar crystallizers are used for cooling crystals of sugar juice after evaporation.. Large vacuum pans are used to heat the sugar juice. The use of vacuum vessels and low temperatures reduce the coloration of sugar particles.

Centrifuges

Centrifuges are used to remove solid matter from sugar juice. These are perforated cylindrical baskets machines driven by an electric motor. The centrifugal force applied to the solution helps to separate the solid from the molasses.

Dryers

Dryers are used to remove the moisture from sugar crystals derived from the crystallization. They are used in the last stages of production and help in maintaining whiteness and crystal size. Drying is done in a hot rotary. Next, cool air is blown through a centrifugal fan in conditioning silos.

Filters

Filters are used at different stages of sugar production. They are used to remove impurities from the sugar to obtain a good color of sugar.

Belt and Screw Conveyors

Belt and screw conveyors are used for transporting sugar from storage areas to refinery machines.

How the USCE maintains the Quality of its Products.

Quality maintenance is maintained through certifications from relevant quality bodies such as the International Organization for Standardization (ISO). Product checks are also ensured in various production points. Its product is verified in terms of the required standards for color and crystal size.

Certification from Occupational Health and Safety Management Systems (OHSAS)

OHSAS – 18001:2007

The Occupational Health And Safety Management Systems (OHSAS) is an international British standard requirement for work-related fitness and protection. Its chief objective is to assist organizations to establish proper health and safety performance. To ensure sound health and safety performances, USCE has collaborated with the Occupational Health and Safety Management Systems (OHSMS). As a result, the organization has seen improved overall performance, minimization of potential accidents, compliance with legal institutions, and the establishment of proper control of health and safety risks.

Certification from the International Organization for Standardization (ISO)

ISO 9001:2008

To ensure consistently high-quality products and services, USCE uses ISO 9001:2008 certification to management system standards. Production standards are guided by various quality management philosophies such as consumer concentration, sustainable development, apt leadership, and process strategies among others.

ISO 22000:2005

This ISO emphasizes the safety of food to alleviate instances such as contamination. By obtaining the ISO 22000:2005 certification, USCE ensures global standards for food management systems. As a result, it increases the effectiveness of its food management system.

Production Quality Maintenance Techniques

Automatic online analyzers

Automated online analyzers are machines designed to perform various tasks in the production process with minimal human assistance. The machines perform such tasks under the supervision of expert personnel. They assist in minimizing errors, staffing concerns, timesaving, and ensuring high safety standards.