In the early days of its use, sugar, on account of its expensiveness, was looked upon solely as a luxury, and used sparingly--either as a flavoring for less attractive foods, or as a special treat; and like most new foods, it was declared to be unwholesome and dangerous.

But sugar is now recognized as one of our most useful and valuable foods.

In fuel value, it is the equal, indeed the superior, weight for weight, of starch; and as all starch has to be changed into it before it can be used by the body, it is evident that sugar is more easily digested and absorbed than starch, and furnishes practically a ready-made fuel for our muscles.
How We should Use Sugar.

The drawbacks of sugar are that, on account of its exceedingly attractive taste, we may eat too much of it; and that, because it is so satisfying, if we do eat too much of it either between meals or at the beginning of meals, our appetites will be "killed" before we have really eaten a sufficient supply of nourishing food.

But all we have to do to avoid these dangers is to use common sense and a little self-control, without which any one of our appetites may lead us into trouble.
On account of this satisfying property, sugar is best eaten at, or near, the close of a meal; and taken at that time, there is no objection to its use nearly pure, as in the form of sweet-meats, or good wholesome candy.