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A teaspoon of sugar has just 15 calories. Sweet by Nature® and perfected in sugar beets and sugar cane, sugar is called the "gold standard of sweeteners." Often imitated, never duplicated! |
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Sugar is brain food. Sugar-and carbohydrates in general-are converted to blood glucose, the fundamental fuel needed by the brain. |
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Sugar makes nutritious foods tasty enough to eat. Just imagine what healthy foods like oatmeal, grapefruit and bran muffins would taste like without a sprinkle of sugar. |
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Sugar helps heal wounds. Sugar has been used for centuries to successfully aid in the healing of wounds. Sugar dries the wound thus preventing the growth of bacteria. |
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Sugar has been an important food ingredient for centuries. Experts place the origin of sugar in the South Pacific about 8000 years ago. |
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Sugar caramelizes under heat. Caramelization gives cooked vegetables a pleasing taste, color and aroma. Sugar in glazes and sauces provides caramelized flavors for cooked meats. |
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Sugar softens acidity in foods. Sugar improves the taste of salad dressings, tomato sauces and many other acidic foods by balancing their tartness. |
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Sugar inhibits mold and yeast growth. Sugar increases the useful life of jams and jellies by binding the water needed by mold and yeast for growth. |
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Sugar helps foods brown. When bread is toasted or cookies are baked, sugar combines with proteins to produce the appetizing brown color and pleasing aromas. |
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