Sugar is a special ingredient that provides sweetness and so much more. Have you been surprised to find it in foods that don’t necessarily taste sweet? There’s a reason. Sugar has many functional properties that range from balancing acidity or adding bulk to preventing spoilage. It’s been used in recipes for generations, often for reasons that have little to do with its sweet flavour.

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With all these valuable functions, sugar can’t simply be replaced by another single ingredient. Its versatility is unmatched—and that’s just one of the reasons why we love sugar.

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I am healthy! I contain just two molecules, bound together by Mother Nature: one molecule of glucose is bound to one molecule of fructose. Glucose, fructose and galactose are the three building blocks that make up all forms of carbohydrates. These three simple sugars are also known as monosaccharides. They bond with each other and themselves to make more complex carbohydrates. All carbohydrates are made up of one or more molecules of those simple sugars. No matter how complex carbohydrate is to start with, once in the body, all carbohydrates are broken down to these three simple sugars: glucose, fructose and galactose. Carbohydrates, along with fat and protein, are macronutrients that provide the body with energy because the majority of them contain glucose. Glucose is the fuel your brain, organs and muscles need to function and engage in everyday activities.

 

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