Brown Sugar and Health by I. I. Brekhman and I. F. Nesterenko (Auth.)

By I. I. Brekhman and I. F. Nesterenko (Auth.)

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It has not been studied systematically. To some extent brown sugar may be regarded as sucrose contaminated by molasses, but there is no certainty that the thin coating on the sucrose crystals in brown sugar is identical with molasses as such. Nevertheless, all that is known about the chemical composition of molasses brings us closer to a knowledge of the chemical composition of brown sugar's nonsugar constituents. Although research into the chemistry of molasses has already been going on for many years the results have been frag­ mentary.

It seemed as if our method 46 T H E G E N E R A L A C T I O N O F B R O W N S U G A R IN A N I M A L E X P E R I M E N T S might be at fault, and this threatened all the data we had hitherto obtained, and most of what had been published as well. Then we test­ ed several samples of chemically pure sucrose. In all cases the result was negative. Not only pure white but also 'dirty' glucose specimens, tawny and even dark brown in colour, proved to be inactive. It be­ came clear that the source of the first sugar's biological activity lay in the impurities that remained as a result of incomplete purification during the refining process.

They give the body no calories but are not without significance (particularly in their decomposition products). At the end of the day they have not been used on a wide scale and have long been banned in many countries. 2 6 In noting the negative characteristics of these sugar sub­ stitutes, Yudkin calls attention to the main fact, which is that they are synthetic substances. This is virtually the same as the judgment passed by Commoner's third law of ecology,"*^ which proclaims that the introduction of artificial substances into the body not occurring in nature is likely to be harmful.

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