Natural And Artificial Sugars

SUGARS are carbon compounds which, when consumed by the human organism, undergo a process of physiological combustion and, as state , create heat and energy. Sweets are vitally important sources of dynamic energy and in this respect they surpass all other foodstuffs. They are the ever-ready generators of physical and mental force. Sweets are not only indispensable as a source of heat and energy but they have a constructive effect because they produce fat which is a quasi-reserve fuel.

The physiological value of sugars depends mainly on their character and origin, that is, whether they are natural or artificial. Natural sugars are sweets which prevail in Nature, for instance, in honey, fruits, vegetables, milk, etc. Artificial sugars are pre-pared, as a rule, from natural sugars by means of extraction and concentration.

Natural sugars are directly and effectually digested, absorbed and assimilated and become oxidized through a process of combustion. Artificial, sugars, like cane, beet, corn and maple, must be converted before ingestion. The main drawbacks of the artificial products are that hey are highly concentrated and have the effect of explosive subs ances. They oxidize violently in the system at the slightest contact with oxygen. Oxygen, though it constitutes only one-fifth of the air, is a very active element. Artificial sugars interfere with oxidation of less ignitible nitrogenous materials, such as proteins. We could compare the effect of artificial sugars on the system with that of highly explosive substances added to fuels in automobile engines. The engine would soon be destroyed; in the same manner as our liver, kidneys and lungs are affected, resulting in high blood-pressure, cellular asphyxia, diabetes, arthritis and innumerable other complications. While artificial sugars during their process of oxidation flare up in the system like straw fire, they create a rapid but brief stimulation, without nutritive benefits. If these sugars are taken in excess they will pass through the kidneys unchanged and remain in the system as poisons, producing instead of the required heat and energy, decay and degeneration. Artificial sugars are especially harmful in renal diseases and for high-strung individuals. Many nervous states can be attributed to excessive sugar consumption. Natural sugars transform in the system into beneficial natural acids instead of into harmful acids which are created by the sundry juggled, so-called refined products.

While natural aliments are rarely harmful under normal conditions, we should always view artificially prepared food sub-stances with a certain mistrust, especially when consumed in large quantities as in the case of cane or other artificial sugars. To our detriment, however, we do not seem to realize the dangerous habit which we have gradually acquired. If someone should "try" to introduce today artificial eggs, milk or fat he would be accorded a very cold reception.

Primitive races are healthier by far than civilized ones. They live on simple natural nutriments and do not indulge in artificial foods which, as a rule, are stimulating. They consume more fruit sugars and vegetable albumens. Of course, our swift modern life requires rapid metabolism to create or replace the much needed physical and mental energy and we resort to stimulating foods which are rarely nourishing.

Natural sugars are not only stimulating but are also nutritive. On the West Indian plantations the negroes during the harvest season grow fat on the juices of the sugar-cane. The children suck the cane with avidity and likewise thrive on the juice. Domestic animals, horses, cattle and pigs, even dogs, grow fat from eating the cane. On the other hand, animals fed on artificial sugar be-come feeble and sick. With regard to the effect of sugar-cane on teeth, there are no people on earth who have finer teeth than the negroes of Jamaica.