Sugar

Question: Sugar????? Does sugar really make you hyper, or is that just what parents say???? I wanna know!

Answer: yes/no I think that it could make most children kinda hyperactive, but think about this when u give ur body sugar only, it will give you energy for a few hours but then throughout the day u will feel more tire. so is good to keep a good balance with sugar and the nutrients we need. it also, depends ex; if u are a lazy person that stays in the coach and eat lots of sugar u will get more tire, than a person that goes running after eating chocolate.

Question: SUGAR!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!? How much sugar should a 19 year old female have a day?? Anyone???

Answer: Eat all sweets sparingly

Question: What is the diffenence between regular sugar and sugar alcohol? My grandfather has diabetes and he try's to find stuff to eat with low sugar but if he finds something with like 1 gram of sugar it has 8 or 9 grams of sugar alcohol. Could someone please explain the difference and tell me if the sugar alcohol will make his blood sugar sky rocket the same way regular sugar does. Thanks. P.S. if anybody knows some good snacks or recipies for people with diabetes that would be great :) Also...he has Diabetes type 2.

Answer: Check out this link: "What Are Sugar Alcohols?" http://lowcarbdiets.about.com/od/whattoeat/a/sugaralcohols.htm Sugar alcohols are all very very different from each other, and will each have very different effects on your blood glucose levels. Once, purely in the interest of scientific research, I decided to see how my body reacts to different types of sugar alcohols. So I got some regular candy, and then some different types of "sugar-free" candy that was sweetened with different types of sugar alcohols. Over a period of several days, I tried a measured amount of each product, and then recorded my BG levels every 15 minutes for several hours, and compared each sugar alcohol to the baseline regular candy. What I found was that maltitol was almost as bad as regular sugar -- it raised my BG almost as high, and actually look a little longer than regular sugar to go back down to normal. Lactitol, on the other hand, had no visible effect on my BG -- but it gave me the most painful intestinal cramps and diarrhea I have ever had. No more lactitol for me! Xylitol and sorbitol were both pretty good -- they cause slight rises in BG, but significantly less than either maltitol or sugar. The best one I tried was erythritol: I could detect NO increase in BG at all, and had no unpleasant intestinal effects either. Anyway, based on that, if I see maltitol or lactitol in a product, I don't eat it at all. (Unfortunately, maltitol seems to be everywhere!) If I see that it has erythritol, I feel safe in discounting those carbs completely. But different sugar alcohols may (and probably will) affect your grandfather differently, so he shouldn't assume that they will affect him the same way that they affect me. The only way that he would be sure would be test himself after eating.

Question: Whats the difference between sugar in fruit and table sugar? I recently heard that sugar in fruit is the same as table sugar. I just have not been able to accept that. I mean if it is the same then why not have a cookie instead of that fruit smoothie. If the sugar in fruit is the same as table sugar then does that make fruit fattening? Please give me some input on this as I am totally confused.

Answer: Yes, sometimes fruit can be a worse choice than something else. It depends on the fruit. Some is good for you, like plums, nectarines, peaches, or bananas and apples. But others are not a good choice to eat a lot of, like pears, when you digest them they turn into sugar when they break down so they are not as healthy as other fruit, but they are better than eating a piece of cake or a cookie. Just eat them in moderation. I just recently found this out and It shocked me too! I hope this info was helpful.

Question: How do you get powdered sugar to not melt on chocolate truffles? My girlfriend made her first batch of chocolate truffles today (soooo good!). She coated some with cocoa powder, coconut, and others with powdered sugar. The powdered sugar ones soaked through the white powdered sugar, like the powdered sugar melted partially or got wet or something All of the truffles were cooled, they were in the fridge to firm up before they were formed into balls so we know heat wasn't the problem. Does anyone know how to coat them and have the powerdered sugar stay it's regular bright white color? Thanks!

Answer: The moisture in the chocolate is weeping into the dry sugar. The solution is to dip your truffles in Couverture Chocolate, that puts a nice shield on them and adds a great coating, or you could try and temper some bitter-sweet and see if that would hold up

Question: How much white sugar can i replace with brown sugar in my cookie recipe without screwing up the recipe? I want to make softer, chewier cookies and i want to use more brown sugar cause it makes them softer. How much of the white sugar can i replace with brown sugar? Also, any other tips to make my cookies softer?

Answer: In your cookie recipe you can replace up to half of your granulated white sugar with brown sugar. When you pack the brown sugar in your cup, it will replace an equal amount of white. In other words, 1 c. white sugar = 1 c. packed brown sugar. Replacing more than half of your white sugar with brown sugar would probably make your cookies too rich. Watch your baking time. Remove cookies when golden brown. Longer baking times usually mean crispier cookies. When cool, store tightly covered. Good luck !

Question: What will happen if you replace white sugar with brown sugar for sugar cookies? My sister and I are making sugar cookies and we ran out of white sugar. However, we have regular brown sugar and light, brown sugar. Can we substitute that for the white sugar? What will happen?

Answer: I just did that a couple months ago, used brown sugar in place of white when I was making some chocolate chip cookies. They were fine, in fact, I liked them better.

Question: Can you explain the difference between sugar and sugar alcohol? My mom is diabetic so we try and get her sugar free candy sometimes. Some of the candy the sugar free chocolate has sugar alcohol. I know alcohol can also lead to diabetes, so what is the difference between sugar - sugar alcohol - and alcohol. Thanks. Can someone answer the question and explain the difference?

Answer: Sugar alcohol is derived from sugar but has an alcohol chemical make-up. They have sweetening properties but provide fewer calories therefore they don't impact blood sugar in the same way that sugar does.

Question: What is the difference between sugar and natural sugar? For example, what is the difference between sugar in pudding, and sugar in an apple. Is natural sugar good for you? Also, how many grams of sugar should the average person take in per day?

Answer: Non natural sugar is made of chemicalss

Question: What is the difference between sugar and alcohol sugar? Have a diabetic friend that buys "sugar free cookies" but the label shows alcohol sugar. What is alcohol sugar and how is it different than regular sugar? Does it have an adverse effect on the diabetic?

Answer: Sugar Alcohol is a sweetener that is not sugar (sucrose) and doesn't raise blood sugar like sucrose does. It is an acceptable substitute for diabetics. However, be warned, there is a real possibility of severe gas with this substitute.

Question: Can I use brown sugar instead of granulated sugar? I'm making a gingerbread house and the recipe asks for 1 and a quarter cups of granulated sugar. It also asks for 1 and three quarters of brown sugar. Would I be able to just add 3 cups of brown sugar? Would I be able to use white sugar then? I've no idea where to get granulated sugar.

Answer: white sugar = granulated sugar follow the recipe as written so gingerbread is strong enough to stand up and bear the weight of the decorations

Question: How Do You Add Sugar to Carbonated Water Without an Explosion? How do you add sugar to carbonated water? I recently got a soda maker from a company called Soda Club. It's really just a fancy water carbonator, but they sell flavored syrups to make soda. That's fine and good, but I want to make my own flavors of soda using fresh squeezed juice and sugar. Problem is, when I try to add sugar to plain carbonated H20 the carbonated water explodes out of the bottle, and the soda is then flat. Boo! So, does anyone know a trick/solution for this? Do I need to make a syrup myself? I am trying to use sugar - I prefer the taste of it to corn syrup (yes, I can tell the difference). Any cooking or science tips would be appreciated!

Answer: Add the sugar first, then the carbonation.

Question: What are the different types of sugar and where do they come from? I know of cane sugar, beet sugar, and brown sugar, but I have no idea what they are or where they come from, or if there are other kinds of sugar. Also, could anyone tell me the difference between golden-brown and dark brown sugar? Thanks!

Answer: Cane sugar is made from sugar cane and beet sugar is made from sugar beets. A sort of elegant logic there. Brown sugar is just white sugar that hasnt been refined yet. Although today a lot of brown sugar is made by adding back molasses to white sugar. Most of the differences in sugar that you get from the store is in how much they were refined and processed. If you are concerned you should worry more about sucrose, fructose and anything that ends with -ose. These all digest differently. The worst of the lot is Corn Syrup. That stuff should be banned.

Question: If plants make less sugar due to impaired photosynthesis, will it affect the sugar concentration in the fruit? I'm thinking of doing a science fair on this. If you pollute a small fruit tree and clog the stomata in the leaves, the plant would make less sugar. But would that affect the amount of sugar in the fruit? Since sugar is transported from the plant to the fruit.

Answer: There is logic and economic value in your hypothesis. If it is valid, then there is more reasons for a producer to try to prevent pollution of their crops. It would take an entire growing season and multiple plants to test the hypothesis. You would have to have control plants to compare the sugar concentrations in the fruits. You will need to have a device or method to determine the sugar concentrations. There are devices that are used in making wine (refractometers) that would be the easiest method.

Question: How much sugar can you have per day without it affecting your health? We normally take sugar with tea and soft drinks etc.. and we all know this is harmful.. can anyone tell me how much sugar we can have per day? and what are the bad effects to health sugar can cause?

Answer: Yes, sugar is harmful - nobody can dispute it - but besides eating as little as possible, it's important to know when it's best to eat sugar at all. The answer is: as a dessert, therefore twice a day. When you eat something sweet just after your meal, you somehow minimize the ill effects of sugar (the release of insulin into your blood is smaller and slower), and your tendency is to eat less, since you are already satisfied. Now, if you eat something sweet between your meals, not only will you disrupt the digestion that is going on, but also you will make your insulin level peak very high and very suddenly, and that's very bad for you. And you may end up eating more than you should. So the trick is: if you eat sugary things at all, have them after your meals. And try to eat homemade desserts, if possible, for they contain less additivies. Never eat between your meals. As for soft drinks, I would suggest: avoid them completely.

Question: How did sugar gliders get to America and the UK in the the first place? OK, so Australia bans the export of its native wildlife, and sugar gliders are pretty recent pets. So were the original sugar gliders smuggled out of the country to America, does anyone know? Also, because you can get gliders legally out of the country, does this mean all the pet sugar gliders out there are likely to be really inbred?

Answer: Possibly some were exported legally to zoos or research institutions. Then, if they proved to be prolific breeders, their offspring may have been sold or given to persons outside these institutions, and so forth. Whether or not exported populations may be inbred might depend on the size and genetic diversity of the original exported populations. Or they may have been smuggled illegally. Such things happen.