No sugar or starch diet
A great expansion in its production took place in the 18th century with the establishment of slave plantations in the Americas. Since the latter part of the twentieth century, it has been questioned whether a diet high in sugars, especially refined sugars, is good for human health. Starch can be applied to parts of some garments before ironing, to stiffen them. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. There are various types of sugar derived from different sources. This article is about the class of sweet-flavored substances used as food. An exception is the family Asteraceae (asters, daisies and sunflowers), where starch is replaced by the fructan inulin. This polysaccharide is produced by most green plants as an energy store. They are composed of carbon, hydrogen, and oxygen. ) Other disaccharides include maltose and lactose. Unsourced material may be challenged and removed. In addition to starchy plants consumed directly, 66 million tonnes of starch were being produced per year world-wide by 2008. Persians and Indians used it to make dishes similar to gothumai wheat halva. For the Joanne Shaw Taylor album, see White Sugar (album). Dissolving starch in warm water gives wheatpaste, which can be used as a thickening, stiffening or gluing agent. The use of slavery meant that this was the first time that sugar became cheap enough for most people, who previously had to rely on honey to sweeten foods. In photosynthesis, plants use light energy to produce glucose from carbon dioxide. Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. Some are used as lower-calorie food substitutes for sugar, described as artificial sweeteners. Sugar beet, a cultivated variety of Beta vulgaris, is grown as a root crop in cooler climates and became a major source of sugar in the 19th century when methods for extracting the sugar became available.
(In the body, sucrose hydrolyses into fructose and glucose. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Chemically-different substances may also have a sweet taste, but are not classified as sugars. In industry, starch is converted into sugars, for example by malting, and fermented to produce ethanol in the manufacture of beer, whisky and biofuel. The biggest industrial non-food use of starch is as an adhesive in the papermaking process. The glucose is used to make cellulose fibers, the structural component of the plant, or is stored in the form of starch granules, in amyloplasts. Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. The root amyl is used in biochemistry for several compounds related to starch. Numerous studies have been undertaken to try to clarify the position, but with varying results, mainly because of the difficulty of finding populations for use as controls that do not consume or are largely free of any sugar consumption. Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. For the Urhobo cuisine dish known as starch, see usi (food). It is the most common carbohydrate in human diets and is contained in large amounts in staple foods such as potatoes, wheat, maize (corn), rice, and cassava. The world produced about 168 million tonnes of sugar in 2011. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. Please help improve this article by adding citations to reliable sources. It is processed to produce many of the sugars used in processed foods. For the South Korean film, see Lump Sugar. Sugar has been linked to obesity, and suspected of, or fully implicated as a cause in the occurrence of diabetes, cardiovascular disease, dementia, macular degeneration, and tooth decay. (January 2017) ( Learn how and when to remove this template message ). Most green plants use starch as their energy store.
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