The attractiveness of sweets in food and food and the effect of sugar on health

The sweet taste has attracted man since the dawn of history, and as primitive man relied on hunting and harvesting to secure food, this sweet taste was discovered in some natural plants. With the transition from the stage of movement and travel to the stage of stability and urbanization, primitive means and tools within the reach of man have evolved, and he gradually develops methods of preparing and preparing his food based on natural products and taking advantage of fire and some primitive stone or pottery vessels. Thus, man moved from simple raw natural foodstuffs to compounded foodstuffs treated using fire. While natural vegan products provide all kinds of taste and flavor from sour to sweet to bitter to astringent, it is likely that the sweet taste has attracted man since ancient times, caressing taste sensors on his tongue, and ending up closing his meals and accompanying his joys and happy occasions.

Historical and cultural significance of sweets:

In a world where leniency and comfort behavior often dictates our food choices, sweets occupy an important place in our diet. From childhood sweets to occasional indulgence, dessert includes a wide range of sweets that excite our sense of taste. Throughout history, candy has had great cultural and social significance. From ancient civilizations to modern societies, sweets have been associated with ceremonies, rituals and social gatherings. They symbolize joy, generosity and hospitality, and often serve as gifts or offerings during social events and religious ceremonies. In ancient times, sweets were offered to gods in Mesopotamia, India and in many civilizations. Dried fruit and honey are believed to have been among the first sweets used in most parts of the world, but the spread of sugar cane around the world later led to the development of many types of candy. Moreover, the development of the diversity and manufacture of sweets reflects human ingenuity and creativity in the arts of food and cooking. Traditional recipes handed down through generations preserve cultural heritage, while contemporary innovations continue to redefine the boundaries of taste and texture in the evolution of confectionery, consumption and circulation.

However, amid the pleasure that sweets bring, their consumption also raises concerns about their impact on health, especially due to their high sugar content. This article explores the multifaceted role of sweets in our diet, and delves into the variety of sweets, their nutritional forms, and their effects on our health.

Diversity of the dessert spectrum

Desserts include a wide range of high-sugar food items, including candy, chocolate, pastries, cakes, biscuits and ice cream. These foods vary in texture, flavor and ingredients, catering to a myriad of options. While some are consumed as standalone snacks, others are incorporated into desserts or pastries, forming an integral part of culinary traditions around the world.

Sugar performs several functions in foodstuffs and sweets, perhaps the most prominent of which are modifying the texture, structure and light weight of biscuits, helping in preservation and storage, improving taste and flavor, and obtaining some attractive colors from light brown to dark brown.

The menu of sweets includes fatty sweets such as cakes, biscuits, ice cream and other foods rich in fat and sugar. It also includes pancakes, desserts, sweet nuts, cakes, sweet breads, sweets, sugary spreads and syrups. Sweets can also include sugary drinks such as soft drinks, sports or energy sugary drinks, lemon juice and hot chocolate. Added to this is the list of fruits and various desserts specific to each country or culture.

Understanding the role of sugar:

Most sweets are based on sugar, which is a simple hydrocarbon and is a quick energy source. Among the most prominent types of sugar in sweets are sucrose in sugar cubes, fructose in fruits, and lactose in milk products. The brain needs about 130 grams of sugar (glucose) per day to keep functioning. Glucose can be found in a range of foods including fruits, vegetables and honey. Different sugars are broken down and used in different ways, but the body does not distinguish between sugars used in manufacturing or in the kitchen, and those found naturally in fruits and vegetables. For example, the sucrose in an apple is broken down in the same way as the sucrose in a sugar bowl. However, the rate of absorption of sugar (sucrose) can vary depending on whether the source is solid or liquid food, for example in apples or cider. When sugar is consumed, it is rapidly absorbed into the blood, causing blood sugar levels to rise and stimulating the release of insulin, the hormone that helps absorb or store glucose in the form of energy. When sugar is consumed excessively, it becomes difficult for the body to control blood sugar levels, which can lead to unwanted health effects.

The World Health Organization recommends that adults and children reduce their daily intake of free sugars to less than 10% of their total energy intake. She advises that an additional reduction to less than 5% or approximately 25 grams (6 teaspoons) per day would provide additional health benefits.

Nutritional value of sweets:

While sweets contribute to sensual enjoyment and the practice of cultural traditions, their nutritional value differs significantly from pleasure and circulation. The main concern lies in the high sugar content of many sweets, which can have detrimental effects on health when consumed in excessive amounts. Sugar, especially in the form of sucrose and high-fructose corn syrup, provides calories free of essential nutrients. Excessive sugar intake is also associated with overweight and obesity and an increased risk of chronic diseases such as type 2 diabetes, cardiovascular disease and some cancers.

The role of sugar in health and metabolism:

With the human body relying on simple carbohydrate-derived glucose as the primary source of energy, frequent consumption of sugars found in sweets can disrupt metabolic processes and contribute to insulin resistance, which is the hallmark of type II diabetes, causing heart disorders, and tooth decay. When we eat sugary foods, blood sugar levels rise, prompting the pancreas to release insulin to facilitate the absorption of glucose by cells. With frequent and excessive consumption of sugar, cells may become insensitive to insulin, leading to high blood sugar levels and, consequently, a subsequent increase in insulin production. Over time, this can strain the pancreas and contribute to insulin resistance, a precursor to diabetes. Furthermore, high sugar intake is associated with a blood lipid disorder, which is characterized by high triglyceride levels and low levels of high-density lipoprotein (HDL) cholesterol. These fatty disorders are a risk factor for cardiovascular disease, which contributes to the development of atherosclerosis and coronary artery disease.

Effect of sugar on brain function and mental health:

Besides its effects on physical health, sugar can affect brain function and mental health. Research suggests that excessive sugar consumption may contribute to cognitive decline and impair memory and learning processes. High diets have been linked

inflammation and oxidative stress in the brain, which may accelerate age-related cognitive decline and increase the risk of neurodegenerative diseases such as Alzheimer's disease. Furthermore, consuming sweets, especially those high in sugar and fat, can trigger addiction-like responses in the brain. Sugar activates reward pathways, releasing neurotransmitters such as dopamine that produce feelings of pleasure and reinforcement. Over time, repeated exposure to high levels of sugar can lead to tolerance and addiction, leading to compulsive consumption and cravings. The message is that the appetite for sweets does not turn into an addiction.

Moderation strategies in sugar intake:

Despite the potential health risks associated with excessive sugar consumption, sweets can still be enjoyed in moderation as part of a balanced diet. Adopting thoughtful eating practices and awareness of meal quantities can help individuals enjoy consuming sweets without overeating them. In addition, choosing sweets with less added sugars and higher in nutritional value can mitigate some of the harmful effects on health. The desired sweetness can be provided by choosing whole fruit or dark chocolate that is high in cocoa, or homemade sweets sweetened with natural sweeteners such as honey or maple syrup, with additional benefits such as fiber, antioxidants and micronutrients. Furthermore, incorporating sweets into meals instead of eating them as standalone snacks can help ease the glycemic response and reduce the risk of high blood sugar. Combining sweets with protein, fiber, or healthy fats can slow the absorption of sugar into the bloodstream and promote satiety.

In short, controlling the amount of sweets consumed and reducing their quantity protects against their harm, and allows enjoyment in eating them during longer periods of time than a person's life.

In conclusion, sweets have a multifaceted role in our diet, encompassing cultural, social and emotional dimensions. However, excessive consumption of sweets, especially those high in sugar, can have adverse effects on health, ranging from metabolic disorders to cognitive decline and mental health problems.

As such, it is essential to eat sweets in moderation and attentiveness, and to make informed choices about the types and quantities consumed. By prioritizing nutrient-rich whole foods and adopting healthy eating habits, individuals can enjoy sweets as part of a balanced diet while maintaining their long-term health and well-being.