Facts About Sugar, Fruit Spreads and Your Health

When a baby tries sugar for the first time, he/she is immediately attracted to the taste. Research suggests that this attraction is innate. In fact, scientists believe this innate drive helped primitive man select safe foods while avoiding bitter-tasting substances that were often poisonous. The attraction to sugar also is reinforced by the immediate pleasure that eating sugar provides.

While eating sugar is pleasureable, we have been told in the past that sugar consumption may pose some health risks. However, recent research indicates that many of our beliefs about sugar are more myth than fact. According to a number of prestigious organizations -- including the American Dietetic Association, the Food and Drug Administration and the National Academy of Sciences -- there’s no evidence that sugar is associated with any disease but dental caries. Sugar in moderation is okay as part of a balanced diet.

Why Sugar is Used in Making Jelly, Jams and Preserves
Sugar is used in jams, jellies and preserves because it acts as a preservative. In this application, by binding available water, sugar prevents against the growth of harmful bacteria. To perform this role, sugar must be present in high concentrations. Sugar also serves as a gelling aid along with other ingredients.

Aside from its vital role as a preservative and as an aid to gelling, sugar is essential to the inherent sweet fruit taste of jellies and jams. Because of their sweetness and fruit flavor, preserves, jellies and fruit butter have traditionally been used to complement a variety of breads, muffins, crackers and biscuits. Sugar’s sweet taste encourages the consumption of a variety of nutrients in the daily diet.

Frequently Asked Questions
Following are some frequently asked questions and answers regarding sugar and jams, jellies and fruit spreads as they relate to sugar.

Q. I heard that sugar causes hyperactivity in children. Is this true?

A. The American Dietetic Association and the Food and Drug Administration say there is no sound evidence to indicate that sugar is responsible for behavioral changes in youths or adults. In fact, some studies suggest that low-protein, high-carbohydrate meals can lead to relaxation.

Q. Do overweight people eat more sugar than others do?

A. To the contrary, studies suggest that heavier people tend to eat more fat, and less sugar, than thin people. In fact, fat has 9 calories per gram while sugar has 4 calories per gram. However, some foods are high in both fat and sugar. So, if you’re trying to lose weight, it’s best to limit your overall caloric intake.

Q. Is there such a thing as a “sweet tooth”?

Fact. Most people who think they have a sweet tooth really have a “fat tooth.” The hunger for something sweet is, for many people, really a genetically and culturally determined desire for the taste and texture of fat.

Q. I was under the impression that jam and jelly are high-calorie. Is this true?

A. Jams and jellies boast quick energy, delicious flavors and only 48 calories per tablespoon (less for jellies made with low-calorie sweeteners). On a tablespoon-for-tablespoon basis, jams and jellies have about half the calories of butter (or margarine) and they contain zero fat! For instance, a tablespoon of butter is loaded with 102 calories, not to mention 12 grams of fat, 7 grams of saturated fat and 31 milligrams of cholesterol.

Sources:
Fletcher, A.M., “The Sweet Truth: Sugar Myths vs. The Facts,” Better Homes and Gardens, February 1991, pp.124 and 127.

“Why Sugar?” The Sugar Association, Inc.

“Seven Tips About Sugar and Weight Management” from the Sugar Association’s Web site
www.sugar.org/health/fitness.html

“Sugar Facts,” Kellogg Company, 1991