Sweet by nature and perfected in sugar beets and sugar cane, sugar is called the "gold standard of sweeteners." Often imitated, never duplicated! Sugar-and carbohydrates in general-are converted to blood glucose, the fundamental fuel needed by the brain. Just imagine what healthy foods like oatmeal, grapefruit and bran muffins would taste like without a sprinkle of sugar.Sugar has been used for centuries to successfully aid in the healing of wounds. Sugar dries the wound thus preventing the growth of bacteria. Experts place the origin of sugar in the South Pacific about 8000 years ago. Caramelization gives cooked vegetables a pleasing taste, color and aroma. Sugar in glazes and sauces provides caramelized flavors for cooked meats.Sugar improves the taste of salad dressings, tomato sauces and many other acidic foods by balancing their tartness. Sugar increases the useful life of jams and jellies by binding the water needed by mold and yeast for growth. When bread is toasted or cookies are baked, sugar combines with proteins to produce the appetizing brown color and pleasing aromas.