Sugar is more precisely known as sucrose. It is a refined carbohydrate and found in a number of fruits. Most sucrose consumed in our country comes from cane sugar. Although there are a number of clinical situations in which sucrose is of value; but as a food, sugar has come in for substantial criticism from doctors. In fact, there are some vitamins and minerals present in the original cane sugar plant; but the raw materials of sugar-cane are washed with water, and the sugar extracted by first crushing and chopping and with lot of processing before crystallising. Unfortunately the final form of sugar is almost devoid of vitamins and minerals.

Sugar has been used as a thin paste applied to the area to treat infected wounds and ulcers. As well, chronically ill patients can be maintained for months or years on carefully planned management of intravenous feeding, which usually include glucose derived from sucrose, amino acids, fatty acids, vitamins and minerals.

Sugar is very easy to eat in large amounts. Some consider sugar as 'empty calories'. Because, sweet foodstuff available these days in the market are packed with calories which provide energy and nothing else. These calories simply transform into fat and can fabricate fatness. It is interesting to know that men consume more sugar than women, and the highest consumption is amongst teenagers. The following conditions can be strongly linked with significant sucrose consumption.

* Hypertension or high blood pressure

* Diabetes mellitus (adult)

* Indigestion, Irritable bowel syndrome

* Hyperacidity, reflux

* Tooth decay

* Diarrhoea may be caused by sucrose intolerance (soft drinks)

* Increased susceptibility to infection

* Gallstones

* Hyperactivity in children

* Seborrheic dermatitis, acne

* Allergies