Sugar During Passover

Sugar is a common term for sucrose, a sweet carbohydrate found naturally in many plants. It is primarily obtained from sugar cane or sugar beets, where it is extracted, purified, and crystallized. "Sugar During Passover" refers to sugar that has been certified kosher for Passover, meaning it meets specific dietary laws for the holiday.

Manufacturers add sugar primarily for its sweet taste. It also functions as a preservative in jams and jellies, adds bulk and texture to baked goods, and contributes to browning during cooking. It is a staple ingredient in a vast array of processed foods, beverages, and desserts.

In the US, sugar (sucrose) is generally recognized as safe (GRAS) by the FDA. It provides calories and energy. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams per meal. The World Health Organization (WHO) advises keeping intake of free sugars below 10% of total energy intake. JECFA has evaluated sugars and did not set a numeric acceptable daily intake (ADI not specified), as they are considered macronutrients. Excessive consumption of added sugars is widely recognized as a public health concern due to its association with weight gain and increased risk of chronic diseases.