SUGAR

Sugar is a term for a class of edible
Currently,
Sugar, because of its simpler chemical structure, was once assumed (without scientific research) to raise blood glucose levels more quickly than
In regard to contributions to

 honey was more often used for sweetening in most parts of the world.South Asia and Southeast Asia.Different species likely originated in different locations with S. barberi originating in India and S. edule and S. officinarum coming from New Guinea.sugarcane juice into granulated crystals that were easier to store and to transport. Crystallized sugar was discovered by the time of the Imperial Guptas, around 5th century AD. Indian sailors, consumers of clarified butter and sugar, carried sugar by various trade routes. Traveling Buddhist monks brought sugar crystallization methods to China.During the reign of Harsha (r. 606–647) in North India, Indian envoys in Tang China taught sugarcane cultivation methods after Emperor Taizong of Tang (r. 626–649) made his interest in sugar known, and China soon established its first sugarcane cultivation in the seventh century. Chinese documents confirm at least two missions to India, initiated in 647 AD, for obtaining technology for sugar-refining. In South Asia, the Middle East and China, sugar became a staple of cooking and desserts.Muslim Agricultural Revolution, Arab entrepreneurs adopted sugar production techniques from India and then refined and transformed them into a large-scale industry. Arabs set up the first cane sugar mills, refineries, factories and plantations. The Arabs and Berbers spread the cultivation of sugar throughout the Arab Empire and across much of the Old World, including Western Europe after they conquered the Iberian Peninsula in the eighth century AD. Ponting traces the spread of the cultivation of sugarcane from its introduction into Mesopotamia, then the Levant and the islands of the eastern Mediterranean, especially Cyprus, by the 10th century. He also notes that it spread along the coast of East Africa to reach Zanzibar.Crusaders brought sugar home with them to Europe after their campaigns in the Holy Land, where they encountered caravans carrying "sweet salt". Early in the 12th century, Venice acquired some villages near Tyre and set up estates to produce sugar for export to Europe, where it supplemented honey as the only other available sweetener. Crusade chronicler William of Tyre, writing in the late 12th century, described sugar as "very necessary for the use and health of mankind".Christopher Columbus stopped at La Gomera in the Canary Islands, for wine and water, intending to stay only four days. He became romantically involved with the Governor of the island, Beatriz de Bobadilla y Ossorio, and stayed a month. When he finally sailed she gave him cuttings of sugarcane, which became the first to reach the New World.sugar cane and sugar beet. In processed foods it has increasingly been supplanted by corn syrup.　
　History
　
Sugar has been produced in the since ancient times. It was not plentiful or cheap in early times—
Originally, people chewed sugarcane raw to extract its sweetness. Sugarcane was a native of tropical
Sugar remained relatively unimportant until the Indians discovered methods of turning
During the

In August 1492
In 1792, sugar rose to a high price in Great Britain. The East India Company were called upon to help lower the price of sugar. Lieutenant J. Paterson, of the Bengal establishment, reported that sugar-cane could be cultivated in British India with many advantages, and at less expense than in the West Indies. As a result, a number of sugar factories were established in Bihar in British India.
More recently it is manufactured in very large quantities in many countries, largely from crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor. In food, sugar almost exclusively refers to sucrose, which in its fully refined (or free sugar) form primarily comes from sugar cane and sugar beet, though is present in natural form in many carbohydrates. Other free sugars are used in industrial food preparation, but are usually known by more specific names—glucose, fructose or fruit sugar, high fructose corn syrup, etc.Brazil has the highest per capita production of sugar.starch, but results from more than twenty studies demonstrate that sugar and starch cause blood glucose to rise at similar rates. This finding suggests that this basic differentiation between starch and sugar is insufficient reason to segregate these two substances for controlling blood glucose levels in diabetics, the idea behind carbohydrate counting. This simple distinction does not use the distinction suggested by multiple meta-studies between free sugars and naturally occurring sugars which do suggest different impacts on health . Some experts believe 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 increase the risk of diabetes. However, a 2010 meta-analysis of eleven studies involving 310,819 participants and 15,043 cases of type 2 diabetes 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 naturally present 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 at less than 10%. The consultation committee recognised that this goal is "controversial. However, the Consultation considered that the studies showing no effect of free sugars on excess weight have limitations." (p57).tooth decay, the role of free sugars is also recommended to be below 10%. 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.