SWEETIE SCIENCE
Find out why you have a sweet tooth, how different candies are perfected and how sugar affects your body
WORDS AILSA HARVEY
Sugar is found all over in nature, from the apples growing on trees to grains in the ground and dairy products, so why is it that sweets are classed as unhealthy and you’re told not to eat too many of them? The major difference is in the processing of sugar in sweets and the types of sugars that make up the main ingredients of a product. Sucrose is the favoured type of sugar used to make confectionery. This comes from a plant called sugar cane, but by the time it enters your favourite sweet treat, it’s usually had all its natural fibre and antioxidants removed.
Health experts advise that less than ten per cent of your daily calorie intake should come from sugary sweets and 90 per cent of your energy should be derived from more nutritional sources. But if sweets aren’t the best choice for our health, why do some people crave them? Many of your taste preferences are written into your genetics. Your unique DNA determines what your taste buds will sense, and some people have a stronger reaction to sweets than others. Children are usually bigger fans of sugary snacks because their bodies are growing and crave high-sugar items for the easy energy hit.