Sugar: from nutritional “demon” to healthy functional ingredient?
The natural human desire for sweetness is reflected by consumption patterns. The main source of dietary sweetness, sugar, is usually portrayed as the “demon” by nutritionists and food regulators who are rightly concerned about rising obesity, diabetes, and metabolic syndrome. Yet, going back to basics of unrefined sugar in its natural form, with new scientific findings and technical innovation to use a non-refined, non-centrifuged, low Glycaemic Index (GI) sugar may change the health equation significantly. Food regulatory agencies throughout the world including Australia, need to review current policies and reassess the policy settings for this type of new sugar product.