With Sugar

Sugar is a common term for sweet-tasting carbohydrates. The most common type, sucrose, is extracted from plants like sugarcane or sugar beets. It is produced by crushing these plants to extract their juices, which are then purified, filtered, and crystallized to form the sugar we use.

Sugar is primarily used as a sweetener in a wide variety of foods and beverages. Beyond its sweetening properties, it also functions as a preservative in products like jams, helps create texture in baked goods, and contributes to browning during cooking. It is found in everything from candies and sodas to cereals and savory sauces.

In the United States, sugar is generally recognized as safe (GRAS) by the FDA. While sugar provides energy, consuming too much added sugar is a public health concern. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. The World Health Organization (WHO) advises keeping intake of free sugars below 10% of total energy intake. Both the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated sugars.