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In the tradition of Indian medicine ( āyurveda), the sugarcane is known by the name Ikṣu and the sugarcane juice is known as Phāṇita. One of the earliest historical references to sugarcane is in Chinese manuscripts dating to 8th century BCE, which state that the use of sugarcane originated in India. Different species seem to have originated from different locations with Saccharum barberi originating in India and S. Sugarcane is native of tropical areas such as the Indian subcontinent (South Asia) and Southeast Asia.

Even after refined sugarcane became more widely available during the colonial era, palm sugar was preferred in Java and other sugar producing parts of southeast Asia, and along with coconut sugar, is still used locally to make desserts today. Originally, people chewed raw sugarcane to extract its sweetness. It was not plentiful or cheap in early times, and in most parts of the world, honey was more often used for sweetening. Sugar has been produced in the Indian subcontinent since ancient times and its cultivation spread from there into modern-day Afghanistan through the Khyber Pass. The English word jaggery, a coarse brown sugar made from date palm sap or sugarcane juice, has a similar etymological origin: Portuguese jágara from the Malayalam cakkarā, which is from the Sanskrit śarkarā.

From Sanskrit ( śarkarā), meaning "ground or candied sugar", came Persian shakar, then to 12th century French sucre and the English sugar. The etymology reflects the spread of the commodity.

10.1 Sugar industry funding and health information.

In 2015, the World Health Organization recommended that adults and children reduce their intake of free sugars to less than 10%, and encouraged a reduction to below 5%, of their total energy intake. Numerous studies have tried to clarify those implications, but with varying results, mainly because of the difficulty of finding populations for use as controls that consume little or no sugar. Excessive consumption of sugar has been implicated in the onset of obesity, diabetes, cardiovascular disease, and tooth decay. Īs sugar consumption grew in the latter part of the 20th century, researchers began to examine whether a diet high in sugar, especially refined sugar, was damaging to human health. The average person consumes about 24 kilograms (53 pounds) of sugar each year, with North and South Americans consuming up to 50 kg (110 lb) and Africans consuming under 20 kg (44 lb). cookies and cakes), is sometimes added to commercially available processed food and beverages, and may be used by people as a sweetener for foods (e.g. A cheap source of sugar is corn syrup, industrially produced by converting corn starch into sugars, such as maltose, fructose and glucose. It can only be found in milk, including human breast milk, and in some dairy products. Lactose is the only sugar that cannot be extracted from plants. Maltose may be produced by malting grain. In 2016, the combined world production of those two crops was about two billion tonnes. Sucrose is especially concentrated in sugarcane and sugar beet, making them ideal for efficient commercial extraction to make refined sugar. Honey and fruit are abundant natural sources of simple sugars. Sugars are found in the tissues of most plants. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar.

Starch is a glucose polymer found in plants, and is the most abundant source of energy in human food. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. In the body, compound sugars are hydrolysed into simple sugars. White sugar is a refined form of sucrose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Sugars (clockwise from top-left): white refined, unrefined, unprocessed cane, brown