uses for sugar
1. Calming babies:
Studies in Pediatrics show that babies who have been given a solution containing one spoon of sugar and four glasses of water before being vaccinated reacted more calmly to shots than those who didn’t.
A pinch of sugar may help heal many types of wounds. Among them: Pressure wounds, ulcers and cuts. All you need to do is pour a little sugar on the wound and it will kill all the bacteria in the area and even relieve local chronic pain.3. Treating a burnt tongue:Sipping too quickly from a scolding coffee cup, biting into a steaming pizza, it’s easy to burn your tongue, and that feeling isn’t very pleasant. In order to alleviate this uncomfortable feeling, put a little sugar on the burnt area.
4. Body peeling:
Due to its rough texture, sugar can be used as a perfect peeling agent and offer great aid in your grooming routine. A simple peel can be made by mixing sugar with different kinds of oil (Canola, almond, jojoba or olive), as well as add essential oils to the mix or some vanilla abstract to upgrade the scent. An addition of vitamins in the form of a banana will help, and you can mash it and combine with three spoons of sugar and one of olive oil to create the peeling.
5. Cleaning dirty hands:
When the hands are very dirty (from color or grease, for instance), you can use sugar to remove the hard stains. The sugar will be added to soap foam and give it a good rub.
6. Nourishing the lips:
Mixing a little jojoba oil with olive oil with a drop of sugar powder and the mint or vanilla extract can create a natural moisturizing cream that’s both intensive and extremely efficient at nourishing your lips. Smear some of it on your lips and gently rub.
Also, if you want your lips to look better with lipstick on, just put a nice amount of sugar on the lips and allow it to absorb for several minutes.
7. Terminating pests:
If the roots of your garden plants are full of worms, you’ll probably be happy to find out they can be killed using sugar. Bury 5 kilos of sugar for each 250 meter square of land, and wait patiently – the sugar will naturally kill all the worms.
Sugar can also be used to capture and kill other pests. To catch annoying flies, create a mixture of equal amounts of honey, sugar and water and boil it in a pot while stirring. Then take a square of sticky paper and create a hole on one end. Pour the mixture, after it cools, on the sticky side of the square and hang it on the wall with a string. The flies will go for the honey and stick to your smart trap.
To get rid of cockroaches, put equal amounts of sugar and baking powder near their hideouts. The sugar will draw them in while the baking powder will kill them.
alt8. Nourishing the roots of your flowers:
To give a better look to your home flower patch, you can use three teaspoons of sugar with two tablespoons of white vinegar for each liter of water we give them. The sugar will help nourish the stems while the vinegar will prevent bacteria from growing.
9. Cleaning grass stains:
Make a mixture from hot water and sugar and smear on clothes with grass stains. Allow it to soak into the clothes for about an hour or a bit more (depending on how covered it is in the stains), and then put in the laundry as usual.
10. Keeping food fresh:
If you put a cake or cookies in a sealed container in which a few sugar cubes are places, they will keep fresh for longer. Same goes for cheese
Some studies involving the health impact of sugars are effectively inconclusive. The WHO and FAO meta studies have shown directly contrasting impacts of sugar in refined and unrefined forms and since most studies do not use a population that do not consume any “free sugars” at all, the baseline is effectively flawed. Hence, there are articles such as Consumer Reports on Health that stated in 2008, “Some of the supposed dietary dangers of sugar have been overblown. Many studies have debunked the idea that it causes hyperactivity, for example.”
Blood glucose levels
It used to be believed that sugar raised blood glucose levels more quickly than did starch because of its simpler chemical structure. However, it turned out that white bread or French fries have the same effect on blood sugar as pure glucose, while fructose, although a simple carbohydrate, has a minimal effect on blood sugar. As a result, as far as blood sugar is concerned, carbohydrates are classified according to their glycemic index, a system for measuring how quickly a food that is eaten raises blood sugar levels, and glycemic load, which takes into account both the glycemic index and the amount of carbohydrate in the food.
This has led to carbohydrate counting, a method used by diabetics for planning their meals.
Obesity and diabetes
Controlled trials have now shown unequivocally that consumption of sugar-sweetened beverages increases body weight and body fat, and that replacement of sugar by artificial sweeteners reduces weight.
Studies on the link between sugars and diabetes are inconclusive, with some suggesting that eating excessive amounts of sugar does not increase the risk of diabetes, although the extra calories from consuming large amounts of sugar can lead to obesity, which may itself increase the risk of developing this metabolic disease.
Other studies show correlation between refined sugar (free sugar) consumption and the onset of diabetes, and negative correlation with the consumption of fiber.[
] These included a 2010 meta-analysis of eleven studies involving 310,819 participants and 15,043 cases of type 2 diabetes.
This found that “SSBs (sugar-sweetened beverages) may increase the risk of metabolic syndrome and type 2 diabetes not only through obesity but also by increasing dietary glycemic load, leading to insulin resistance, β-cell dysfunction, and inflammation”. As an overview to consumption related to chronic disease and obesity, the World Health Organization’s independent meta-studies specifically distinguish free sugars (“all monosaccharides and disaccharides added to foods by the manufacturer, cook or consumer, plus sugars naturally present in honey, syrups and fruit juices”) from sugars occurring naturally in food. The reports prior to 2000 set the limits for free sugars at a maximum of 10% of carbohydrate intake, measured by energy, rather than mass, and since 2002 have aimed for a level across the entire population of less than 10%. The consultation committee recognized that this goal is “controversial. However, the Consultation considered that the studies showing no effect of free sugars on excess weight have limitations.”
A number of studies in animals have suggested that chronic consumption of refined sugars can contribute to metabolic and cardiovascular dysfunction. Some experts have suggested that refined fructose is more damaging than refined glucose in terms of cardiovascular risk.
Cardiac performance has been shown to be impaired by switching from a carbohydrate diet including fiber to a high-carbohydrate diet. Switching from saturated fatty acids to carbohydrates with high glycemic index values shows a statistically-significant increase in the risk of myocardial infarction. Other studies have shown that the risk of developing coronary heart disease is decreased by adopting a diet high in polyunsaturated fatty acids but low in sugar, whereas a low-fat, high-carbohydrate diet brings no reduction. This suggests that consuming a diet with a high glycemic load typical of the “junk food” diet is strongly associated with an increased risk of developing coronary heart disease.
The consumption of added sugars has been positively associated with multiple measures known to increase cardiovascular disease risk amongst adolescents as well as adults.
Studies are suggesting that the impact of refined carbohydrates or high glycemic load carbohydrates are more significant than the impact of saturated fatty acids on cardiovascular disease.[
A high dietary intake of sugar (in this case, sucrose or disaccharide) can substantially increase the risk of heart and vascular diseases. According to a Swedish study of 4301 people undertaken by Lund University and Malmö University College, sugar was associated with higher levels of bad blood lipids, causing a high level of small and medium low-density lipoprotein (LDL) and reduced high-density lipoprotein (HDL). In contrast, the amount of fat eaten did not affect the level of blood fats. As a side-note, moderate quantities of alcohol and protein were linked to an increase in the good HDL blood fat.
It was suggested that Alzheimer’s disease is linked with the western diet, which is characterised by high intakes of red meat, sugary foods, high-fat foods, and refined grains. It has been hypothesized that dementia could be prevented by taking mono-supplements of specific vitamins or drugs, but studies have shown that this approach does not show appreciable results.
Thought to be a consequence of type 2 diabetes, debate continues over whether this is attributable to dietary fructose or to overall energy intake.
In regard to contributions to tooth decay, the role of free sugars is also recommended to be below an absolute maximum of 10% of energy intake, with a minimum of zero. There is “convincing evidence from human intervention studies, epidemiological studies, animal studies and experimental studies, for an association between the amount and frequency of free sugars intake and dental caries” while other sugars (complex carbohydrate) consumption is normally associated with a lower rate of dental caries. Lower rates of tooth decay have been seen in individuals with hereditary fructose intolerance.
Also, studies have shown that the consumption of sugar and starch have different impacts on oral health with the ingestion of starchy foods and fresh fruit being associated with low levels of dental caries.
Main article: Sugar addiction
Sugar addiction is the term for the relationship between sugar and the various aspects of food addiction including: “bingeing, withdrawal, craving and cross-sensitization”. Some scientists assert that consumption of sweets or sugar could have a heroin addiction-like effect.
There is a common notion that sugar leads to hyperactivity, in particular in children, but studies and meta-studies tend to disprove this. Some articles and studies do refer to the increasing evidence supporting the links between refined sugar and hyperactivity. The WHO FAO meta-study suggests that such inconclusive results are to be expected when some studies do not effectively segregate or control for free sugars as opposed to sugars still in their natural form (entirely unrefined) while others do. One study followed thirty-five 5-to-7-year-old boys who were reported by their mothers to be behaviorally “sugar-sensitive”. They were randomly assigned to experimental and control groups. In the experimental group, mothers were told that their children were fed sugar, and, in the control group, mothers were told that their children received a placebo. In fact, all children actually received the placebo, but mothers in the sugar expectancy condition rated their children as significantly more hyperactive. This suggests that the real effect of sugar is that it increases worrying among parents with preconceived notions