Tag: Sugar history

In 1792, German chemist Johann Tobias Lowitz was the first to isolate glucose from raisins and then from grapes, establishing a direct link between the two that would help cement the moniker "grape sugar". This historical discovery in grapes led to the popular and enduring colloquial name for this simple yet vital carbohydrate.

For most of human history, crystalline sugar was non-existent, and our ancestors relied on natural sources like wild honey and fruit for sweetness. So, **why did we start eating sugar** in its refined and abundant form, and what events led to this significant dietary shift?

Originally, sugarcane was domesticated in New Guinea around 8000 BCE, but what was sugar first used for? The answer reveals a history far more complex than a simple sweetener, encompassing medicinal applications, rare luxury, and even ceremonial purposes in ancient times.

Did you know that honey found in King Tut's tomb thousands of years later was still edible? Before modern refining, how did people get sugar in the old days? For millennia, humans relied on a variety of natural sweeteners, from bee products to plant saps, long before granulated sugar became a common household item.

Before the 20th century, many traditional breakfasts were savory affairs of meat, eggs, and bread. It was through a combination of industrialization, post-war surplus, and targeted marketing that breakfast became sugary and shifted toward the sweet, convenient options we know today.

Sugar was once so rare and expensive that it was considered a luxury spice and a medicine, used almost exclusively by European nobility until the 18th century. Its journey from a medicinal spice to a dietary staple is a tale of trade, technology, and shifting human habits.

Before becoming a commonplace pantry staple, sugar was once a luxury spice and medicine, a surprising fact when exploring what are three facts about sugar today. This sweet substance has a complex history and several lesser-known roles beyond just flavoring our food.

German chemist Andreas Marggraf first isolated glucose from raisins in 1747, though it was later given several different names throughout history. The most common old name for glucose is dextrose, a term that is still used today.

According to a review of European dietary surveys, total sugar contributes approximately 15% to 25% of energy supply in several European countries. This wide range indicates that while Europeans do use sugar, the extent and sources vary significantly by country and demographic. This article delves into the diverse sugar consumption patterns across the continent, from historical use to modern dietary trends.

While many people assume a sugar cube weighs a single gram, most standard sugar cubes actually contain around 3 to 5 grams of sugar. This widely held misconception can lead to underestimating the amount of sugar added to beverages and foods, impacting nutritional awareness.