Brown Sugar and Health (English and Russian Edition)

Brown Sugar and Health is a 10-chapter book on the properties and effects of using brown sugar as a substitute for white sugar. The book first highlights human health, and then discusses the relationship of health and food. Next, the text explains why using refined (or white) sugar is claimed “deadly.” It then shifts to the description of brown sugar and its actions in human body based on the experiments. Some observations on the effects of brown sugar are also examined. The text will be helpful to students and practitioners of human nutrition, food technology, and medicine. Content: Man and Biologically Active Substances , Page ii Front Matter , Page iii Copyright , Page iv Introduction , Pages 1-3 Acknowledgements , Page 4 CHAPTER 1 - Health , Pages 5-12 CHAPTER 2 - Food and Health , Pages 13-18 CHAPTER 3 - 'Pure, White and Deadly' , Pages 19-27 CHAPTER 4 - Attempts to Solve the Sugar Problem , Pages 28-33 CHAPTER 5 - What We Know About Brown Sugar , Pages 34-43 CHAPTER 6 - The General Action of Brown Sugar in Animal Experiments Lasting up to 30 days , Pages 44-52 CHAPTER 7 - Brown Sugar's General Action in Prolonged Animal Experiments , Pages 53-62 CHAPTER 8 - The Influence of White and Brown Sugar on Metabolism , Pages 63-67 CHAPTER 9 - Sugar and Dental Caries , Pages 68-71 CHAPTER 10 - The Effects of Brown Sugar on Man: Some Observations , Pages 72-75 Conclusions , Pages 76-81 References and notes , Pages 82-92 Index , Pages 93-96 Abstract: Two Russian pharmacologists discuss the benefits of brown sugar to human health relative to the disadvantagesof refined, "white" sugar, and the results of selected animal experiments are described for food scientists and nutritionists. Findings indicate that white sugar (relative to brown sugar) reduces the ability to resist stress, reduces the efficiency to reproductive functions, impairs metabolism, and increases dental caries incidence. The authors conclude that white sugar, taken in usual (unspecified) quantities, leads to premature aging. In contrast, it is concluded that the natural complex of brown sugar (containing, in addition to sucrose, about 200 chemical compounds) increases work capacity and resistance to stress, almost entirely eliminates evidence of white sugar's harmful effects on carbohydrate and lipid metabolism, and reduces embryo loss below that of controls in test animals. (wz) By I.i. Brekhman And I.f. Nesterenko ; Translator J.h. Appleby ; Translation Editor J. Hicklin. Includes Bibliographical References And Index.