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Sugar Quotes

“Next to the gallettes with their savory fillings, and even the banana-Nutella crêpe with its seductive chocolaty drizzle across the top, and especially next to whatever monstrosity Henry had ordered topped with three scoops of vanilla ice cream, the crêpe au sucre Rosie had selected certainly looked plain. It was a slim triangle dusted with sugar, but Rosie swore the sugar was sparkling in the dim light of the restaurant. She cut a tiny triangle off the tip and took a bite. Now this, this was everything. It was simple, but in the way that reminded Rosie that sometimes the simplest things were the best. The crêpe was golden and buttery and the caramelized sugar crunchy before it dissolved instantly, melting on Rosie's tongue. It couldn't be anything more than butter, sugar, flour, and milk. And yet... those simple ingredients were transformed into something transcendent. And that, Rosie thought, was exactly the power of cooking.”

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Book:Love à la Mode
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“Although they probably know that some children were used and some children are used as miners, most adults are ignorant of the chocolate industry’s use of minors.”

ChildrenUseHumorKidsFunnyRomanceQuotesMinesHumourSweetHumorousRomanticGoldQuoteProfoundPhilosopherQuote Of The DayThoughtfulBirthdaySatireChocolateThought ProvokingDeepInsightfulSugarChildAphorismDiamondPresentSouth AfricaMinorsQuotationsAfricaMaximsSayingsAdagesProverbsAphorismsMake You ThinkAxiomsAdageProverbSatiricalMisuseSayingEpigramsMiningMinersAfricanQuotationGnomeSatiristMaximEpigramGnomesProvoke ThoughtMade Me ThinkKidAxiomDictumDictumsSweetsDiamondsSouth AfricanBirthdaysMineValentines DayCocoaSweet ToothChildfreeSatiristsChildlessBox Of ChocolatesMinorSelfish SelfishnessMinerCocoa Beans
Book:The Use and Misuse of Children
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“No sugared association is stronger than that between sweetness and femininity. Girls are made of sugar and spice and everything nice. Women are honey, sweetheart, cupcake, candy girl, honey-bunch--- or they're tarts. In the Bible, "The lips of an adulterous woman drip honey" (Proverbs 5:3). Meanwhile, black women have been "caramel," "brown sugar," "mocha latte," "chocolate," and "molasses,"--- both desired and diminished. Making sweet foods is considered women's work--- and eating them is too. Girls receive an Easy-Bake Oven; cake mixes are marketed exclusively to women; home bakers are overwhelmingly female. Candy and chocolate are heavily feminized that a Yorkie bar in the U.K.--- normal chocolate, massive chunks--- until recently stood out by marketing itself as "not for girls." It's not just in American and European food cultures that this holds true. I spoke to food writer and journalist Mayukh Sen about the gendering of foods within Bengali cuisine. "Sweetness is very much gendered female in Bengali cooking," he explained. "There's a word, mishti, that stands for both Bengali sweets and is also used to describe someone, usually a woman, who is 'sweet' (pleasant, youthful, and nonthreatening/demure)." In Japan, amato and karato refer to those who love sweets and those who prefer salty, savory, and spicy foods, respectively, and yet these labels loosely trace the dividing line between men and women. Jon D. Holtzman writes that a Kyoto-based confectioner--- by all accounts a man who loved his sweets--- assured him that he was more a karato kind of guy: "strong, energetic, and ambitious.”

WomenSugarBlack And WhiteSweetnessFemininityPersonalitiesGendersFair Sex
Book:The Best American Food Writing 2019
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“One of the leading causes of obesity is the misbelief that, when it comes to juice, ‘100%’ means ‘sugar-free.”

HumorFunnyBeliefHumourSweetHealthHealthyMassJokesWeightHeavySatireSugarAphorismBeliefsJokeGrossJuiceSkinnyAphorismsObesityMisconceptionOverweightGreaseFatHealthy FoodObeseAphoristAphoristsStoutLargeSweet ToothFattyLeanMisconceptionsMisbelief100ThinMisbeliefsChubbyFleshyOilyCorpulentPlumpHealthy FoodsPlus SizedPortlyBig BonedFlabbyGreasyHeavysetMeatyPaunchyPotbelliedBeefyBeer BelliedBlubberyChunkyOf Ample ProportionsPorkyRoly PolyTubbyWell UpholsteredHundred Percent Juice
Author:Mokokoma Mokhonoana
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“Just as calories differ according to how they affect the body, so too do carbohydrates. All carbohydrates break down into sugar, but the rate at which this occurs in the digestive tract varies tremendously from food to food. This difference forms the basis for the glycemic index (GI). The GI ranks carbohydrate-containing foods according to how they affect blood glucose, from 0 (no affect at all) to 100 (equal to glucose). Gram for gram, most starchy foods raise blood glucose to very high levels and therefore have high GI values. In fact, highly processed grain products – like white bread, white rice, and prepared breakfast cereals – and the modern white potato digest so quickly that their GI ratings are even greater than table sugar (sucrose). So for breakfast, you could have a bowl of cornflakes with no added sugar, or a bowl of sugar with no added cornflakes. They would taste different but, below the neck, act more or less the same. A related concept is the glycemic load (GL), which accounts for the different carbohydrate content of foods typically consumed. Watermelon has a high GI, but relatively little carbohydrate in a standard serving, producing a moderate GL. In contrast, white potato has a high GI and lots of carbohydrate in a serving, producing a high GL. If this sounds a bit complicated, think of GI as describing how foods rank in a laboratory setting, whereas GL as applying more directly to a real-life setting. Research has shown that the GL reliably predicts, to within about 90 percent, how blood glucose will change after an actual meal – much better than simply counting carbohydrates as people with diabetes have been taught to do.”

FoodBreakfastSugarDietDiabetesCaloriesCarbsCarbohydratesBlood SugarStarch
Book:Always Hungry?: Conquer Cravings, Retrain Your Fat Cells, and Lose Weight Permanently
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“…Sugar has become an ingredient avoidable in prepared and packaged foods only by concerted and determined effort, effectively ubiquitous. Not just in the obvious sweet foods (candy bars, cookies, ice creams, chocolates, sodas, juices, sports and energy drinks, sweetened iced tea, jams, jellies, and breakfast cereals both cold and hot), but also in peanut butter, salad dressings, ketchup, BBQ sauces, canned soups, cold cuts, luncheon meats, bacon, hot dogs, pretzels, chips, roasted peanuts, spaghetti sauces, canned tomatoes, and breads. From the 1980's onward manufacturers of products advertised as uniquely healthy because they were low in fat…not to mention gluten free, no MSG, and zero grams trans fat per serving, took to replacing those fat calories with sugar to make them equally…palatable and often disguising the sugar under one or more of the fifty plus names, by which the fructose-glucose combination of sugar and high-fructose corn syrup might be found. Fat was removed from candy bars sugar added, or at least kept, so that they became health food bars. Fat was removed from yogurts and sugars added and these became heart healthy snacks, breakfasts, and lunches.”

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Book:The Case Against Sugar
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“More often than not, expecting to lose weight without first losing the diet that made the weight loss necessary is like expecting a pig to be spotless after hosing it down while it was still rolling in mud.”

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Author:Mokokoma Mokhonoana
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“Cohen testified that there was no 'direct relationship' linking heart disease to dietary fats, and that he had been able to induce the same blood-vessel complications seen in heart disease merely by feeding sugar to his laboratory rats. Peter Cleave testified to his belief that the problem extended to all refined carbohydrates. 'I don't hold the cholesterol view for a moment,' Cleave said, noting that mankind had been eating saturated fats for hundreds of thousands of years. 'For a modern disease to be related to an old-fashioned food is one of the most ludicrous things I have ever heard in my life... but, when it comes to the dreadful sweet things that are served up... that is a very different proposition.”

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Book:Good Calories, Bad Calories: Challenging the Conventional Wisdom on Diet, Weight Control, and Disease
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“Some people who have been working out regularly for months or even years are still out of shape because the number of cheat days they have in a week exceeds six.”

HumorInspirationMotivationQuotesProgressHumourExerciseModelsTrainingWeightQuoteTrainProfoundDietsThoughtfulSatireThought ProvokingDeepGymInsightfulSugarAphorismCheatQuotationsWorkoutMaximsSayingsModelingJunkAdagesProverbsAphorismsMake You ThinkObesityDietTrainersAxiomsAdageProverbSatiricalSayingEpigramsJunk FoodQuotationGnomeFatMaximObeseEpigramModellingGnomesProvoke ThoughtMade Me ThinkAxiomDictumDictumsModelCarbsCarbohydratesStandstillSix PacksStalemateLeanGymnasiumsExercisingRegularBody FatTrainerExercisesRegularlyDiet PlansGymnasiumSugaryFat LossAbsCheat DayDiet PlanWaistShredShreddedBmiCheat DaysGymsMetabolicOut Of ShapeWorkoutsIn ShapePersonal TrainerWaist LineAnabolicGain WeightLean MusclesPersonal Trainers
Author:Mokokoma Mokhonoana
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“Never forget,' says Sugar Daddy, 'we are a nation built on sugar. It is our history and it is the source of our prosperity, now and in the future.' This is true. Our entire nation sits on reclaimed land made from sugar. Ours is an island that rose out of the sea, built on a hard core of toffee.”

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Book:Capital Misfits
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“The mochi gradually began to take on color and swell out. When their skin seared with brown grill marks started to split open, revealing glimpses of their sparkling white insides, Rika took them out of the toaster. She perched a generous wedge of butter on top of each, and prepared the sugared soy sauce in a small dish. Watching as the molten butter flowed gently over both the burnished surface and the soft white interior, her stomach rumbled. Though she knew it was bad manners to eat standing up, she stuffed one of the mochi in her mouth right there at the counter. The heady aroma that rose up through her nose, the crispiness of the skin as it broke open beneath her teeth, the silkiness of the gooey insides that spread themselves flat across every bit of flesh in her mouth and refused to let go... The hot butter fused the sugar and soy sauce together, clinging to the sweet, soft, shapeless mass in her mouth, swimming around its outside as though to ascertain its contours. The grease of the butter melded with the grit of the sugar and the pungent soy sauce. By the time she'd finished chewing, the roots of her teeth were trembling pleasurably.”

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Book:Butter
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“Sarah's first introduction was the signature sugardoodle. Big, billowy, and buttery, sparkling with a generous coating of sugar crystals and cinnamon, it has the perfect savory-sweet balance that comes from creamed butter and sugar. When she created it, the bakery's cookie menu was dominated by chocolaty options. She was looking to add something with a different flavor profile. Then, for the 2013 holiday season, she was playing with recipe ideas that would evoke nostalgia and home baking and struck upon the ginger spice cookie, a soft, sweet molasses number with the bite of ginger, cinnamon, and nutmeg. It was so popular it stuck around beyond the holidays and became a year-round best seller. Then came the killer red velvet. Rich from cocoa, savory from a cream-cheese center, and crunchy from its sugar-dusted top, it gives red velvet lovers a whole new creation to die for.”

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Book:Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself
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“I've made countless variations on this recipe. Chai-infused shortbread diamonds. Rosewater shortbread squares. Cocoa shortbread sandwiches spliced with Nutella. But tonight, in honor of Grandma Damson, I make hers, from memory. In a sense, I fail. No ghosts materialize in the kitchen, not Grandma Damson, not Nonna, not anyone. But out of the mess I make a dozen ideal shortbread wedges, perfect in shape, size and flavor. Warm and delicate. With a glass of cold milk, they are delicious. When shortbread melts on your tongue, you feel the roundness of the butter and the kiss of the sugar and then they vanish. Then you eat another, to feel it again, to get at that moment of vanishing. I eat myself sick on them.”

SugarBakingVanishingButterVariationsGinny SelvaggioShortbread
Book:The Kitchen Daughter
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“Humans went from experiential and physical beings to conceptual ones, and one could surmise that in the future we will become even more brainy still. The changes in sedentary lifestyle alone are staggering. Dietary changes might have led to a diabetes since there may be different levels of pancreatic reserve. The explosion of carbohydrate intake that moderns indulge in may surpass the limit of the pancreas to endure, resulting in either childhood diabetes or later onset type 2 diabetes. We must be careful not to outsmart ourselves and in vanquishing the predators that plagues us for millions of years to create new ones. Having moved from chaos to order, we need to appreciate order’s value, to protect and enhance it. Any slide into chaos may well be swift and irreversible.”

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Book:Footprints of Schizophrenia: The Evolutionary Roots of Mental Illness
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“Consuming artificially sweetened diet drinks can heighten the risk of diabetes via disbiosis. Some studies show a doubling of the risk via drinking two diet beverages a day.”

SugarDietDiabetesHealth And WellnessArtificial Sweetener
Book:Drop Acid: The Surprising New Science of Uric Acid?The Key to Losing Weight, Controlling Blood Sugar, and Achieving Extraordinary Health, Hardcover
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“In 2017, The Journal Stroke, released a bombshell paper that revealed the risk for stroke, Alzheimer’s, & dementia in general among people who drank artificially sweetened drinks. What they found was quite remarkable. Participants who drank 1 or more artificially sweetened drinks per day had almost 3x the risk of stroke & 3x the risk of Alzheimer’s disease. Within the context of uric acid specifically; here’s what to keep in mind. It’s important to avoid anything that interferes with your body’s ability to break down & filter toxins & that includes sugar substitutes.”

SugarDementiaAlzheimersStrokeArtificial SweetenerUric Acid
Book:Drop Acid: The Surprising New Science of Uric Acid?The Key to Losing Weight, Controlling Blood Sugar, and Achieving Extraordinary Health, Hardcover
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“Now this is grand, she thought, the white linen well-pressed, the warm light glimmering from a score of candles, the silver plate polished like mirrors. It was a feast in a picture book, a queen's banquet in a fairy castle. At the centre rose a vast Desert Island molded from sugar-paste, just as Aunt Charlotte had used to make it. A stockade of licorice crowned the peak, and a pathway of pink sugar sand stretched to the shore. The whole was surrounded by a sea of broken jelly, swimming with candied fish. First off, she ate the two tiny sugar castaways from the lookout on her island- very sweet and crisp they were, too. She stood to make a toast. "To you, Jack, my own true love," and took a long draught. Sugarplums next; a whole pyramid to herself, of every color: raspberry, orange, violet, pistachio. She was eating dinner back to front, and she recommended it heartily. Next, her teeth sank into a sticky mass of moonshine jelly- it was good, very good.”

SugarDessertsIslandFeastSweetsBanquetGluttonCandies
Book:A Taste for Nightshade
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“There was a bustle of people in the street as I made my way to La Bonbonnière, which is, quite simply, the most beautiful candy store in the world. The best thing about La Bonbonnière is that it's all windows. Before I even walk through the door I am greeted by a fuzzy three-foot-high statue of a polar bear trying to dip his paws into a copper cauldron filled with marrons glacés--- whole candied chestnuts. Each one was meticulously wrapped in gold foil, a miniature gift in and of itself. If nothing else, Christmas in Provence reminds you of a time when sugar was a luxury as fine and rare as silk. Back to my assignment: I needed two kinds of nougat: white soft nougat made with honey, almonds, and fluffy egg whites (the angel's part) and hard dark nougat--- more like honey almond brittle--- for the devil. Where are the calissons d'Aix? There they are, hiding behind the cash register, small ovals of almond paste covered with fondant icing. Traditional calissons are flavored with essence of bitter almond, but I couldn't resist some of the more exotic variations: rose, lemon verbena, and génépi, an astringent mountain herb. Though I love the tender chew of nougat and the pliant sweetness of marzipan, my favorite of the Provençal Christmas treats is the mendiant--- a small disk of dark or milk chocolate topped with dried fruit and nuts representing four religious orders: raisins for the Dominicans, hazelnuts for the Augustinians, dried figs for the Franciscans, and almonds for the Carmelites. When Alexandre is a bit older, I think we'll make these together. They seem like an ideal family project--- essentially puddles of melted chocolate with fruit and nut toppings. See, as soon as you say "puddles of melted chocolate," everyone's on board. Though fruits confits--- candied fruit--- are not, strictly speaking, part of les trieze desserts, I can't resist. I think of them as the crown jewels of French confiserie, and Apt is the world capital of production. Dipped in sugar syrup, the fruits become almost translucent; whole pears, apricots, and strawberries glow from within like the gems in a pirate's treasure chest. Slices of kiwi, melon, and angelica catch the light like the panes of a stained-glass window. All the dazzling tastes of a Provençal summer, frozen in time.”

SugarFrenchFruitsSweetsChocolatesAlmondsConfectionsCandiedCandy StoreProvencal
Book:Picnic in Provence: A Memoir with Recipes
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“The table before the emperor was spread with an entire city of sugar, a city so resplendent it was as though a door had opened into heaven itself. Groves of trees dotted the the table's landscape with beautiful painted castles nestled among hills of pale green. Stars hung from the trees and graced the castle flags. From the ceiling, many dozens of gold and silver stars hung by ribbons over the table, creating a fantastical sky. Amid this wondrous landscape there were sculptures of ancient Roman gods in various scenes: Jupiter on a mountain, lightning bolt in hand; Venus born from a sea of blue; Bacchus in drunken debauchery in a grove of delicate green vines. Ever one to be in control, Michelangelo had insisted he not only develop the many dozen molds but that he also be the one to pour the sugar and finalize the details with sugar paste.”

SugarLandscapesMichelangeloBartolomeo ScappiRoman MythologyMolds
Book:The Chef's Secret
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“It's going to be fun," Terlu said. He snorted, but then he smiled and held out the half-finished icing rose. "Taste?" "You're supposed to be making them for the feast. I can't---" He popped it in her mouth. It melted and flavor burst from it. She'd expected pure sugar, but what she tasted was strawberries and vanilla--- it was a bite of spring. "Oh! How did you do that?" "Each color rose is going to have a different flavor." "You're brilliant." He blushed. "I'm glad you like it. I'm going to put them all over the sugar glass, to symbolize the cracks that the plants healed." "Sounds beautiful.”

SugarSymbolicRomantasyGlassCottagecoreFrosting
Book:The Enchanted Greenhouse
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