Sugar Quotes

“The three most harmful addictions are heroin, carbohydrates, and a monthly salary.”
― Nassim Nicholas Taleb

“In 2012 about 56 million people died throughout the world; 620,000 of them died due to human violence (war killed 120,000 people, and crime killed another 500,000). In contrast, 800,000 committed suicide, and 1.5 million died of diabetes. Sugar is now more dangerous than gunpowder.”
― Yuval Noah Harari, Homo Deus: A History of Tomorrow

“It is mainly the soluble fiber and magnesium that lowered the author's fasting pre-diabetes blood glucose to 90s and 100s without taking medication”
― Howard T. Joe M.S. Ph.D., Essential Guide to Treat Diabetes and to Lower Cholesterol

“You will be wondering about that sugar bowl, I imagine, is it still in use? You are wondering, has it been cleaned? You may very well ask, was it thoroughly washed?”
― Shirley Jackson, We Have Always Lived in the Castle

“I sipped my own coffee, heavy on the sugar and cream, trying to make up for the late work the night before. Caffeine and sugar, the two basic food groups.”
― Laurell K. Hamilton, Cerulean Sins

“Don’t cry, Treasure. You’ll get me all wet and then I’ll melt. I’m made of sugar, don’t you know.”
― Kady Cross, The Girl in the Steel Corset

“Neither sugar nor salt tastes particularly good by itself. Each is at its best when used to season other things.

Love is the same way.

Use it to "season" people.”
― Vera Nazarian, The Perpetual Calendar of Inspiration

“Want a Coke?” Abra asked. “Sugar solves lots of problems, that’s what I think.”
― Stephen King, Doctor Sleep

“If there are no spots on a sugar cube then I’ve just put a dice in my tea.”
― Robert Rankin, The Antipope

“I spent 33 years and 4 months in active military service . . . And during that period I spent most of my time as a high-class muscle man for Big Business, for Wall Street and the bankers. In short, I was a racketeer, a gangster for capitalism.

Thus, I helped make Mexico and especially Tampico safe for American oil interests in 1914. I helped make Haiti and Cuba a decent place for the National City Bank boys to collect revenues in. I helped in the raping of half a dozen Central American republics for the benefit of Wall Street.

I helped purify Nicaragua for the international banking house of Brown Brothers in 1902–1912. I brought light to the Dominican Republic for American sugar interests in 1916. I helped make Honduras right for American fruit companies in 1903. In China in 1927, I helped see to it that Standard Oil went on its way unmolested.

Our boys were sent off to die with beautiful ideals painted in front of them. No one told them that dollars and cents were the real reason they were marching off to kill and die.”
― General Smedley Butler

“We are the sugar in life’s cup of tea.”
― Michael Bassey Johnson, Song of a Nature Lover

“Through the discovery of Buchner, Biology was relieved of another fragment of mysticism. The splitting up of sugar into CO2 and alcohol is no more the effect of a 'vital principle' than the splitting up of cane sugar by invertase. The history of this problem is instructive, as it warns us against considering problems as beyond our reach because they have not yet found their solution.”
― Jacques Loeb

“Close to the stem, he said, closest to the earth, their perfume is complex, not sugar: closer to flesh, the flesh of a loved one, not sanitized, not anodyne, but full of many waters. Strawberries and spring, strawberries and musk, strawberries and sex flooded back as I crushed my tongue to sugar.”
― C Pam Zhang, Land of Milk and Honey

“Sugar and fat don’t occur together in nature. Food scientists combine them in processed foods, which override our systems and make us crave more.”
― Shawn Wells, The Energy Formula: Six life changing ingredients to unleash your limitless potential

“ICED TEA REQUIRES only half as much sugar if sweetened when hot than when cold.”
― EllynAnne Geisel, The Apron Book: Making, Wearing, and Sharing a Bit of Cloth and Comfort

“I believe that sake and wine are the only drinks in the world that have achieved the level of being forms of art.
Wine is made from grapes. Grapes have a lot of sugar in them to start with.
Although it's a gross simplification, if you crushed the grapes and put them in a barrel they'd naturally ferment and turn into wine.
But that's not the case with sake. In order for fermentation to occur, the starch in the rice has to be converted into sugar.
And that involves a far more complex and difficult process than what's involved in making wine.
In the entire world, no other country has developed such a refined drink out of cereal grains.
What you usually get out of cereal grains is something like beer, which has a low proof...
... or a distilled liquor like whiskey, which has a high one.
I want you to understand what a wonderful and unique thing sake is...
... and to appreciate the amazing skill it takes to create a drink that is practically an art form out of plain rice.”
― Tetsu Kariya, Sake

“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.”
― Asako Yuzuki, Butter: A Novel of Food and Murder

“It’s irrational to think that a cake baked without sugar will come out of the oven tasting sweet. In life and business, bake your values in from the start. Value your time, don't time your values.”
― Richie Norton, Anti-Time Management: Reclaim Your Time and Revolutionize Your Results with the Power of Time Tipping

“Lower your sugar, if you're too sweet.”
― Tamerlan Kuzgov

“I've lived my whole life across the street from the Molinas, but this is the first time I set foot in Sugar.
The theme inside is very gaudy. Twinkling lights shaped like icicles hanging from the ceiling. Red walls, just like the facade, the shade of Santa Claus's clothes. Glass shelves and counters polished until they sparkle, not one sign of fingerprints or kids' fogged breaths.
There's a translucent wall in the back with display slots. Most are empty by now, but an assortment of bolos de rolo, Seu Romário's famous cakes, takes the main spot at the center. The special lighting shows off the traditionally super thin spiral layers--- twenty layers in this roll cake, he claims--- filled with guava and sprinkled with sugar granules that glisten like a dusting of crystals.
The shelves to the right and left are packed with jujubas, bright candies, condensed milk puddings, cookies, broas, and sweet buns, filling the air with a strong, sweet perfume, the type you can actually taste. It's like being inside a candy factory.”
― Rebecca Carvalho, Salt and Sugar

“Lies tripping and coating themselves in sugar.”
― Hadinet Tekie, Stories She Tells

“My silence speaks in flamed tongues, sugared by tomorrows.”
― Hadinet Tekie

“While Hugh glad-hands with his constituents, I continue strolling around the fair, on a quest for clotted cream fudge. I find some at a small stand next to the Ferris wheel, and, with what little cash I have left, I buy three flavors: traditional, peanut butter, and chocolate. The traditional, I discover, is not traditional American fudge, which would be milk chocolate, perhaps studded with with toasted walnuts. Instead, this version is blond in color, with a milky, burnt-sugar flavor, like a square of caramel, only less sticky and with a soft, velvety texture.”
― Dana Bate, Too Many Cooks

“Diets high in sugar cause blood sugar levels to spike. Once that happens the body releases a hormone called insulin to bring blood sugar levels back to normal. One of insulin’s many functions is to promote cell growth, whether we’re talking normal cells or cancer cells. So the more sugar you eat, the more insulin is circulating in the body and this the more opportunity for cancer cells to grow and divide—need I say more?”
― Kris Carr, Crazy Sexy Cancer Tips

“The thrum of magic filled the air; the endless sugar of a hot blue sky, the beat of a thousand gossamer wings, a wind that moved anything on earth that could be moved, which was everything.”
― Emma Törzs, Ink Blood Sister Scribe

“The sugar, caffeine, stars outside—and Winona's across from me, our knees touching under the table—loosened my tongue better than liquor would.”
― Thomm Quackenbush, The Road to Vent Haven

“The Dunkin Donuts slogan “America runs on Dunkin” scares the hell out of me. The suggestion that a country prides itself on being “nourished” on donuts and lattés is rather curious.”
― A. Breeze Harper, Sistah Vegan: Black Women Speak on Food, Identity, Health, and Society

“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.”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes

“The syrupy taste is very different from one
person to another; dealing with family, the
syrupy taste is completely particular. The
succulent taste with others is like sugar, but
with family, it’s like honey.”
― Ikrame Selkani

“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.”
― Steven Lesk M.D., Footprints of Schizophrenia: The Evolutionary Roots of Mental Illness