### food | sweetener:

Sugar
* All sugar comes from plants
  - contains trace amounts of moisture
  - is, really, simple carbohydrate, a molecule made up of carbon, hydrogen and oxygen
* All sugars are carbohydrates
  - demulcents, substances that coat and soothe the irritated mucous membranes
  - very soluble in water because of their many hydroxyl groups
  - contain four calories per gram
* Chow and German Shepherd mix.
* Combine the flour, salt, and sugar.
* Crystals Certain substances, such as sugar, are able to dissolve in water.
* Impairs the ability of the white blood cells ability to destroy bacteria.
* Most sugar adds to flavor.
* Most sugar attracts ants
  - bees
* Most sugar causes excretion
  - fermentation
  - potassium excretion
  - tooth decay
  - comes from beet fields
  - contains carbohydrates
  - enters bloodstreams
* Most sugar finds in everyday food
* Most sugar has calories
  - effects
  - many calories
  - properties
* Most sugar increases bacterial growth
  - fungal growth
* Most sugar increases internal fungal growth
  - viscosity
* Most sugar is consumed during fermentation, making wines dry
  - provided by plants
  - used in processed foods including cakes, candies, ice cream and breakfast cereals
  - leads to decay
  - provides carbohydrates
* Most sugar sold in grocery stores is made from beets or sugarcane
  - stores is made from the sap of sugar cane
  - sugars are quite soluble in water
* Some sugar causes cancer
  - fatigue
  - gases
  - inflammation
* Some sugar comes from plants
  - sugar beet plants
  - consists of fructose
* Some sugar contains energy
  - minerals
  - products
* Some sugar contributes to health
  - overall health
  - derives from corn
  - feeds ants
* Some sugar helps coronary diseases
  - heart diseases
  - obesity
* Some sugar helps prevent coronary diseases
  - includes nectar
* Some sugar increases concentration
  - sugar concentration
  - urination
  - interferes with excretion
  - leads to diabetes
* Some sugar produces products
  - smoke
  - promotes growth
  - raises insulin levels
* Some sugars are interconvertable via isomerization
  - occur in food naturally, while others are added
  - serve as natural preservatives, thickeners, and baking aid in foods
* adds empty calories to the diet and promotes tooth decay
  - flavor and rich brown color to a bread's crust
* adds nothing of value to the diet nutritionally
  - to the diet except carbohydrates
  - very little volume when added to water
* affects the brain's biochemistry and can cause nervousness and stress.
* also acts as an interfering agent to help keep the crystal size small
  - adds trace minerals to the soil
* also can cause tooth decay
  - lead to tooth decay and gum problems
  - causes tooth decay
  - contains calories without other important nutrients
  - feeds yeast overgrowth
  - functions as a preservative and thickener in foods
  - has strong drug-like effects in some people
  - help to preserve foods such as jams, cereals, cakes, candies, cookies and drinks
* also helps to keep the ice cream from becoming a solid block of ice
  - thicken, firm, or preserve foods such as puddings, jams, and jellies
* also increases calories
  - urinary excretion of magnesium
  - inhibits gluten formation, which means that sugar helps make baked goods tender
  - means fructose, corn syrup, and maple syrup
* also occurs naturally in a lot of food
  - fruits, vegetables, and dairy products
  - play an important role in food preparation
  - plays a further role in environmental protection
  - prevents the growth of microorganisms in the product and contributes to the taste
  - promotes cavities
  - raises the level of serotonin, a chemical found in the brain
  - robs the body of enzymes and minerals
  - slows the cooking process, so the fruit takes longer to cook and absorbs more flavor
  - takes calcium out of the bones
* always refers to white, granulated sugar.
* appears to disrupt the metabolism of insulin, a hormone that helps regulate blood pressure.
* are a class of carbohydrates
  - kind of carbohydrate
  - source of energy for the body
  - also important in the brewing and wine-making industry
  - an essential intermediate in the conversion process
  - broken down using oxygen, and carbon dioxide and water are given off
  - built up using carbon dioxide and the products of the light dependent reactions
  - called simple carbohydrates
* are carbohydrates , which serve as the main energy source for the body
  - derived from photosynthesis
  - that have no fiber, vitamins and minerals
  - carbohydrates, the greatest form of fuel for the body
  - cells' main source of fuel
  - crystalline carbohydrates, soluable in water having a sweet taste
  - food for candida and help it to grow
  - freely soluble in water
  - high energy carbon compounds used in cell growth and function
  - hydrocarbons with hydroxyl groups replacing at least one of the hydrogens on each carbon
  - important in foods
  - in fluids such a fruit juice and cordial, and surprisingly in milk and milk formulas
  - poly-alcohols and so are very soluble in water
  - polyols
  - pure energy
* are simple carbohydrates because they consist of one or two sugar units
  - small molecules which belong to the class of carbohydrates
  - small, simple carbohydrates that are found in foods such as fruits and milk
* are the best-known carbohydrates
  - building blocks of carbohydrates
* are the major energy storage molecules for living organisms
  - source of energy in most liquid feeds
* are the most basic carbohydrates, the building blocks of complex carbohydrates
  - important dietary factor contributing to dental caries
* are transported through a vascular plant through the
  - within the plants in the form of sucrose
  - usually the only substrate that can be used in fermentation
  - wasps
* basic element in starchy food.
* becomes a problem when candies, cookies, and other sweet foods replace more nutritious foods
  - necessity
* belongs to the carbohydrate group of foods.
* binds up the liquid in the product, making it difficult for bacteria to grow.
* breeding ground for yeast.
* builds up in the blood stream instead of going into the cells of the body
  - to high levels
  - without insulin
* builds up in the bloodstream and can be dangerous
  - causes health problems
* can actually help the bacteria to grow
  - adversely affect children's school grades
  - aggravate dehydration and cause bloating and cramps
  - aggravatee the very problems glucosamine helps
* can also be a part of a healthy diet if consumed in moderation
  - boost hyperactivity
* can also cause many emotional problems
  - contribute to the texture and mouthfeel of products, eg ice cream
  - drain vitamins and minerals from the body
  - help retain the flavor, color and integrity of fruit
  - play a role in the dog food as humectant
  - amplify bouts of depression or anxiety
* can be a risk factor in gall bladder cancer
  - different colours
  - either simple or complex carbohydrates
  - like a poison to our bodies, causing many dangerous consequences to our health
* can be part of a healthful diet
  - healthy eating
* can cause a decrease in insulin sensitivity
  - raw, inflamed intestinal tract in persons with gastric or duodenal ulcers
  - aging
  - appendicitis
  - arthritis
  - asthma
  - atherosclerosis
  - cardiovascular disease
  - cataracts
  - changes frequently found in person with gastric or duodenal ulcers
  - colon cancer, with an increased risk in women
  - constipation
  - copper deficiency
  - dental problems and health problems for diabetics
  - drowsiness and decreased activity in children
  - emphysema
  - free radical formation in the bloodstream
  - gallstones
  - headaches, including migraines
  - hemorrhoids
  - hormonal imbalance
  - hunger pains and overeating
  - hyperactivity, anxiety, concentration difficulties, and crankiness in children
  - hypertension
  - hypoglycemia
  - ischemic heart disease
  - kidney damage
  - liver cells to divide, increasing the size of the liver
  - loss of tissue elasticity and function
  - migraine headaches
  - multiple sclerosis
  - sharp mood swings and alters personality
* can cause tooth decay faster than any other food source
  - toxemia during pregnancy
  - varicose veins
  - wrinkles and dark circles under our eyes
* can change the structure of protein causing interference with protein absorption
  - compromise the lining of the capillaries
* can contribute to diabetes
  - eczema in children
  - osteoporosis
  - weight gain and obesity
  - decrease growth hormone
  - elevate glucose and insulin responses in oral contraception users
  - exacerbate the symptoms of multiple sclerosis
  - function as a control agent to minimize uneven heating
  - go by names such as fructose, sucrose, or corn syrup
* can increase blood platelet adhesiveness which increases risk of blood clots
  - cholesterol
  - fasting levels of blood glucose
  - kidney size and produce pathological changes in the kidney
* can increase the amount of fat in the liver
  - body's fluid retention
  - risk of coronary heart disease
  - systolic blood pressure
  - total cholesterol
  - indirectly cause hemorrhoids
  - inhibit the release of growth hormones as well as discourage optimum immune function
  - interfere with the absorption of protein
* can lead to alcoholism
  - periodontal disease
* can lead to the formation of gallstones
  - kidney stones
  - make our skin age by changing the structure of collagen
  - mimic serotonin or activate the pleasure center of the brain
  - only get into cells through the cells special entrances
  - overstress the pancreas, causing damage
* can produce a significant rise in triglycerides
  - an acidic stomach
  - promote tooth decay
* can raise adrenaline levels in children
  - energy in the short term
  - result in browning of a product even when no protein or enzymes are present
  - shield lower food layers from heating, as in microwavable ice cream toppings
* can speed the aging process, causing wrinkles and grey hair
  - up tooth decay even more in people who have a very dry mouth
  - suppress the immune system
  - upset the body's mineral balance
  - weaken eyesight
  - wipe out the immune system
* caramelize and burn easily.
* carbohdrate and fat lipid.
* carbohydrate, but it carbohydrate with only calories and no nutrients.
* causes cavities
  - fat storage
  - follow symptoms
  - food allergies
  - hyperactivity, anxiety, difficulty concentrating, and crankiness in children
* chemical, but it is also a food.
* coats the teeth as plaque, providing a breeding ground for bacteria.
* come in many forms.
  - sugar cane , which is also a plant in the grass family
* comfort food.
* common adjunct to unpleasant medicines
  - ingredient to use as a sweetener
* compound made from the elements, carbon, hydrogen, and oxygen.
* concentrated energy source, devoid of fiber which causes a tendency to overeat.
* consist of single units, or two units bound together with covalent bonds.
* consists of carbon, oxygen, and hydrogen.
* contain calories and no other nutrients
* contains calories without providing any other nutrients the body needs
  - the stored energy and serves as the raw material from which other compounds are made
* continuous enemy of dental health.
* contributes a great deal to the texture and stability of conventional jams and marmalades.
* contributes to a soft texture, flavor, and a brown crust
  - weakened defense against bacterial infection
  - saliva acidity
* contributes to serious health problems
  - tenderness, fine texture, moistness, crust browning, and flavor
  - the reduction in defense against bacterial infection
* convert to starches rapidly after harvest.
* covalent polar compound.
* creates conditions that favor the development of parasites, microorganisms, and tumors
  - infections in the body
* crop of strategic and social importance, especially in Upper Egypt.
* crystalline solid but comes from plants, sugar cane or sugar beets.
* damages teeth.
* decreases potassium absorption.
* depletes the body's vitamin B levels, making the person more susceptible to stress.
* depresses immune system function terrifically.
* dietary staple during the overnight hours.
* differ in how quickly they are absorbed into the bloodstream
  - reactivity, and in properties such as solubility and sweetness
* disappear progressively from winter to summer, glucose being the last to be removed.
* dissolves far less readily in cold liquids than in hot.
* dissolves in pure water
* enter the developing seed and are converted to starch.
* even has healing properties.
* exacerbates yeast problems because it causes yeast to multiply.
* feeds the bacteria that create the sulfur compounds found in bad breath.
* forms a special type of amine when it's cooked at high heat.
* give a temporary surge but then lead to a rapid fall off of serotonin.
* gives cells energy so they can do their work.
* goes by many names, including glucose, fructose, corn syrup, dextrose and sucrose.
* happens to be the primary form of energy for the brain.
* has a bad reputation for causing many health problems
  - high solubility in water, whereas gold has a low solubility in water
  - long history as a plantation crop
  - tendency to encourage bacteria
  - been produced in Jamaica for centuries, it is the nation's dominant agricultural export
  - calm effects
  - lots of calories and no vitamins or minerals, and it causes dental cavities
* has many calories
  - mildly antibacterial qualities
  - more calories
  - no stimulating effect
  - similar effects
  - the effect of depressing the white blood cells and thus reduces immune system function
* have a dual role in nutrition and in regulation of plant gene expression
  - high osmotic pressure
  - an aldehyde group and lots of alcoholic -OH groups that can react
  - relatively no nutritional value
  - several asymetric carbon atoms
* helps any bacterial infection to grow faster
  - preserve sweet spreads, contributes flavor and aids in gelling
  - to preserve the fruit in jams and jellies
* hinders the absoption of minerals, especially magnesium.
* immediately transforms into fat.
* includes sugar
  - white sugar
* increases anxiety.
* increases bacterial fermentation in the colon
  - blood viscosity as well as triglycerides
  - dental decay
  - transparency, which brightens the color of fruit
* inhibit white blood cells in their attempts to destroy bacteria.
* inhibits the production of a hormone called leptin which regulates appetite control.
* interferes with absorption of calcium and magnesium.
* is Cuba's main crop and a major source of hard currency.
* is Fiji's chief export
  - main export
  - Made with Blood
  - absorbed no faster than is any other carbohydrate
  - accused of causing both hypoglycemia and diabetes
* is added to addict the consumer to the taste of beverage
  - food more than in the other regions
  - many foods to improve flavor
  - the coffee in large quantities by people who can afford to buy sugar
  - addictive and promotes cravings
  - all natural and free of any synthetic chemicals, preservatives or additives
* is also a carbohydrate
  - signal of potential complications, such as diabetes
* is also an occasional concern in pregnancy
  - organic substance, but it is different than flour and does crystalize
  - important as the addition of it in a recipe results in a softer custard
  - part of a balanced diet when eaten in small quantities
  - rather high on the glycemic index
* is also the great teeth rotter
  - second most important cash crop in Pakistan after cotton
* is an absolutely necessary ingredient in the chemical reaction of baking
  - enemy to our healthy immune system
* is an energy source for body tissues
  - essential part of winemaking
* is an example of common organic crystal
  - such a molecule
  - immunosuppressant
* is an important export
  - fuel for cell function
  - osmotic agent, meaning it pulls water along with it as it passes out of the body
  - another type of carbohydrate
  - by far Fiji's largest export and accounts for more than one-half of all exports
  - capable of decay tooths
  - chiral, so are many drugs and pesticides
* is considered a carbohydrate
  - the largest contributor of tooth decay
  - contained in certain kinds of food , or it is added to give a sweet taste
* is converted into alcohol
  - to starch on storage
  - craved because it quick, easily metabolized energy source
  - created by plants
  - decomposed which contributes to color of beverage
  - derived either from sugar beets or cane, both vegetables
  - enemy number one of the immune system
  - entirely a natural product
  - extracted from certain plants , such as sugarcane or Sugar beet
  - fat free
  - formed by photosynthesis in the leaves, and is then stored in the root
* is found in all types of foods
  - most foods - candy bars, bread, potatoes, fruits and vegetables
  - fuel food for yeast
  - gluten-free
  - granulated or castor sugar
  - grown only in quantities sufficient to meet the domestic demand
  - harvested before plantations begin burning
* is highly acidic, destroys B vitamins and decreasing minerals, leading to unhealthy hair
  - caloric
  - hydrophilic because it dissolves in water
  - important for the body, especially for brain function - but too much can be lethal
* is in a natural form when it comes out of the cain
  - everything from soft drinks, to pastries, to catsup
* is just as effective as some plant growth formulas, because that's what they contain
  - one type of carbohydrate
  - less dense than the sweetners in diet soda
  - like an opiate drug that can make life manageable
* is located in bags
  - containers
  - cubes
  - cupboards
  - jars
  - kitchens
  - low in nutrients
* is made by processing
* is made up of crystals just like sand
  - oxygen, hydrogen, and carbon
  - merely a carbohydrate
  - natural and nontoxic
* is naturally present in most foods except meat
  - sweet and keeps the people less agitated
  - no more a problem to diabetes control than other forms of carbohydrate
  - now at the centre of the battleground between food and health
  - off limits in the vagina
  - often the primary endproducts of photosynthesis
  - one of the foods that has the highest glycemic index of all types of food
* is one of the main causes of dental problems
  - exports of Belize
  - preferred fuels of cancer cells
* is only an ingredient in other products
  - one of the many things that can cause a rise in blood glucose
* is part of candy
  - sweets
* is present in smokeless tobacco to improve taste, and sugar results in tooth decay
  - the urine in more or less quantities
  - winegrapes before fermentation
  - processed with charred cattle bones
  - produced by plants enroute photosynthesis and is stored for energy
* is produced in the bundle sheath cell
  - leaves during photosynthesis
  - pure carbohydrate, an important nutrient that supplies energy to the body
  - released into the blood stream for quick energy
  - remarkably effective at lowering the immune system's ability to work properly
  - software
  - soluble in polar solvent such as water
* is stored as starch in the bark and wood of the shoots and in the roots
  - in the tapering, white roots of the beet
  - sugar whether it occurs naturally in the juice or is added
* is the basic energy-providing molecule
  - food that yeast needs to survive
  - body's quickest source of energy
  - death of people
  - largest agricultural product, and government large employment sector
* is the main cause of dental decay when there are bacteria present
  - diabetes, hyperglycemia and hypoglycemia
  - export crop
  - source of fuel for the brain
* is the mainstay of Fiji's agriculture and employs about one quarter of Fiji's labor force
  - economic activity in tropical and sub-tropical Australia
* is the major cash crop
  - crop, and the second most important earner of foreign exchange after tourism
* is the most common carbon source
  - important product of Cuba
  - number one food additive used in America today
  - primary value of sugar beet as a cash crop
  - purest of all well- known, edible substances
* is the single most underrated cause of immune system impairment
  - taste human beings are born yearning
  - source of food used by most plants, and ultimately, by all other consumers
  - toxic, causing the body to release insulin and store excess body sugar as body fat
  - transported from cell to cell in the leaf
  - tree food
  - typically one of the most significant contributors to dietary energy supply
* is used as energy or stored as fat, and it's no longer lost in the urine
  - preservative for jams, jellies and squashes
  - by the plant to grow and fuel the necessary reproductive activities of the plant
  - for caramelisation - heating and then melting
* is used in baked goods, like cakes for example, to hold moisture and prevent staleness
  - curing tobacco and other food products
  - tanning leather and making some plastics
  - the preparation of various edible products in the market today
  - mainly as flavouring
* is used to prevent microorganisms from growing
  - rotate the plane of polarized light
  - useful in curing meats, leather, and tobacco
  - usually present in their urine, but all blood tests have been normal
  - very important-glucose is good for the heart
* is what feeds yeast
  - makes cakes, cookies and candies sweet and tasty
  - white table sugar, brown sugar, honey, maple syrup, corn syrup, sucrose, and fructose
* key factor in smoking cessation
  - ingredient in the preparation of custards, puddings, and sauces
* leads to cancer of the breast, ovaries, intestines, prostrate and rectum
  - chromium deficiency
  - decreased glucose tolerance
* leaves the blood more efficiently, reducing the chance of diabetes getting a foothold.
* link together via a glycosidic bond.
* lowers the enzymes' ability to function
  - freezing point of the sorbet
* major cause of hyperactivity and other childhood behavioral problems
  - factor in the growth of plaque and tooth decay
* makes a food stay fresh longer because it helps retain moisture
  - children hyperactive
  - enzymes work
* mixes with bacteria creating an acid, then the acid causes structural damage.
* mostly prefer to exist in ring form.
* natural antifreeze
* nutrient for flowers.
* occur as ring structures.
* occurs in greatest quantities in sugar cane and sugar beets
  - small amounts in most plants
* often break down into glycerin, making the liqueur thicker anyway
  - indicates diabetes
* play important roles in foods.
* plays a harmful role in tooth decay
  - many roles besides sweetening in baking
  - more roles in jams and jellies than just sweetening the fruit
* precise science used in making many kinds of candies.
* preserves jams, jellies and canned goods against the growth of yeast and molds.
* prevents the growth of microorganisms and enables gel formation.
* proceed through the glycolytic cycle and then to the citric acid cycle.
* produces a significant rise in triglycerides
  - surge if insulin encouraging the body to store fat
  - all our starches, fats, oils, waxes, cellulose
* promotes abnormal cell growth
  - tooth decay without adding much nutritional value to a meal
* provide calories and most people like their taste
  - energy for rapidly growing bacteria
* provides calories and no other nutrients
  - without much nutrient benefit
  - calories, but limited nutrients
  - glucose for the brain
  - quick energy and a concentrated source of calories
  - sweetness, tenderness, and color in cakes and cookies
* raises the level of a neurotransmitter called serotonin, which can narrow blood vessels
  - neurotransmitters called serotonin
* reduce the absorption of minerals considerably.
* reduces high density lipoproteins.
* reduces the immune system functioning by a HUGE percentage
  - moisture content which inhibits the growth of bacteria which spoil food
* refer to the natural fruit sugars in figs that give figs their sweetness.
* refined form of a whole food.
* requires B vitamins in order to metabolize and can cause a deficiency
  - certain nutrients to break it down
* result from formaldehyde, mesityl oxide from acetone self-condensations.
* retard collagen growth, which produces scars.
* seems to alter mood in only a tiny percent of people, if at all
  - be addictive for some children
* serve as energy sources to the cell
  - fuel and carbon sources
* serves as a preserving agent, contributes flavor, and aids in gelling
  - flavor, and is necessary for gel formation
* shows up on food labels in many forms.
* signaling in plants is particularly complicated due to their photoautotrophic nature.
* significantly interferes with the ability of white blood cells to kill germs.
* simply adds calories to the diet.
* source of calories but it has NO nutrients at all.
* special agricultural product.
* staple of the industrial world.
* starts converting to starch very quickly once the corn is picked.
* still accounts for nearly half of the nation's export revenue.
* stimulate yeast growth.
* stimulates the production of acid, which attacks normal teeth.
* stores in muscles.
* stresses the adrenal glands.
* substitutes when they're exposed to heat lose their sweetness.
* sucks up water so that it can flow from the body.
* supply a large amount of calories, with little nutritional value.
* symbol of sweetness and goodness.
* tends to be in processed foods with little other nutrition.
* then builds up in the blood.
* triggers the pancreas to secrete insulin.
* type of carbohydrate, in the same group as starch and fibre
* upsets the minerals in the body.
* usually curl up into rings in water solutions.
* utilize carbon and hydrogen.
* vary with variety but tend to be high in sucrose.
* very important vehicle for vitamin A fortification.
* weakens the body s natural immune system by robbing the body of essential nutrients.
+ Azuki bean, Recipe, Azuki bean jam: Beans :: Faboideae
  * The azuki are put in the pan and covered with a lid. The azuki beans are steamed and then heat is turned off. After steaming you have azuki bean mash, which is then dried on a cloth. The next step is putting them back in a pan to bring to a hot temperature. The azuki are taken out of the pan which is hot from flame. Sugar is added. The sugar and azuki are mixed and the water from the azuki is left. Finally, the azuki is cooled. When the beans are cold, it is finished.
  * Most of the time, it refers to either sucrose, lactose, or fructose. Sugar is contained in certain kinds of food, or it is added to give a sweet taste. Sugar is extracted from certain plants, such as sugarcane or Sugar beet.
  * Sugar can be different colours. For example, there is such thing as brown sugar, which is often used in baking.
+ Grass, Grass and people: Poales
  * Sugar comes from sugar cane, which is also a plant in the grass family. People have grown grasses as food for farm animals for about 10,000 years. Grasses have also been used to make paper for more than 4000 years. People use bamboo to build houses, fences, furniture and other things. Grass plants can also be used as fuel, to cover roofs, and to weave baskets.
+ Refining, Sugar: Industries
  * Sugar is washed, and treated with concentrated syrup. Its colored because most customers expect sugar to be white. The white sugar sold in shops in almost pure sucrose. It has an extent of 99,8 percent of its weight.