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Around 80 percent of the worlds sugar is produced by boiling down sugarcane juice. Filtering and purification result in white sugar, mainly composed of powder. Further boiling and the addition of dark, sticky impurities called molasses results in pbrown sugar. Some syrups are made by splitting sucrose into glucose and fructose.

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Several compounds many times sweeter than sucrose have been discovered. Some are natural, some are synthetic. They have low or no calories and little or no direct effect on blood sugar. Although most research suggests they are safe, some recent studies show that artificial sweeteners can alter gut flora, affecting blood sugar and the risk of obesity and diabetes.

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In acient and mideval times, most people relied on honey as a sweet treat . Sugarcane cultivation spreadas far as the Caribbean and brazil, but the resulting sugar remained a luxury for very few. Our exposure to refined sugar in the diet rocketed, however, when the industrial revolution created wealth in Europe and North America. Sugar became fashionable and , eventually, a human need.

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To give and accurate idea of how different foods affect blood sugar levels, scientists have devised two measures, the glycemic index(GI) and glycemic load(GL). The GI of a food is a measure of how quickly it raises your blood sugar level. However, it does not tell you the total amount of carbohydrate so it gives no indication of how high your blood sugar level could rise. The GL is designed to give a more accurate picture by taking into account both the GI of a food and the total amount of carbohydrates in the serving. In general, a GL of 10 or less is considered to be low, while 20 or more is high.

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Our bodies Function best when blood glucose levelswithin a cretain range. If levels increase too much , the pancreas releases insulin, encouraging fat and muscle cells to absorb glucose. Glucose not needed by the cells immediately for energy is stored in the liver as glycogen or as fat in cells aroun the body. If blood glucose falls too low, another pancreatic hormone(Glucagon) stimulates the liver to convert glycogen back into glucose. If this isn't enough, fat stores are used. In diabetes, cells don't produce or respond to insulin properly, so blood sugar levels can fluctuate greatly, producing various symptoms .