Sugar may be oxidized within a few minutes after eating, and, for this reason, it is eaten by those who require to use an undue amount of muscular strength. It yields heat and energy within thirty minutes after eating and, in times of great exertion or exhausting labor, the rapidity with which it is assimilated gives it advantage over starch. Used in limited quantities, therefore, according to the muscular or brain power exercised, sugar is one of the best foods for the production of energy. Where much sugar is eaten less starch is required. It is also said to prevent fatigue, a man being able to do seventy-five per cent more muscular work with less fatigue after consuming about seventeen and one-half ounces of sugar dissolved in pure water. It might be inferred from the above, that starches could be discarded and replaced by sugars, but a small quantity of sugar soon surfeits the appetite and if the foods were confined to those with a surplus of sugars, sufficient food would not be eaten for the needs of the body. This lack of appetite, occasioned by an excess of sugars, is due, partly, to the fact that the gastric juice is not secreted as freely when there is much sugar in the stomach. Because of the slower secretion of gastric juice and the surfeit of the appetite, sweetened foods are not used at the beginning of a meal, and, while a moderate amount of sugar is desirable, a surfeit is to be deplored. While sugar is not converted into fat, it is so readily oxidized and thus supplies heat and energy so promptly that the starches and fats are not called upon until the latent energy in the sugar is used. Those who wish to reduce in flesh should eat it sparingly that the starches and fats may be called upon to furnish energy, but sugar should be as freely used as the system can handle it, by those who wish to build up in flesh. Broadly speaking, about one-fourth of a pound of sugar, daily, in connection with other foods, is well utilized by the system, the quantity depending upon whether one leads an active or a sedentary life. Candy is often made from glucose instead of molasses or cane sugar, and while glucose is wholesome, it undergoes fermentation readily. Much candy, unless one is actively exercising, tends to indigestion. The desire of the child for sweets is a natural one, because it uses so much energy, and sugar supplies this energy with less effort of the digestive system. When the child begins to eat more solid foods, if sugar is used in abundance for sweetening, it is no longer attracted by the mild sweetness of fresh milk, and it is well to cut down the allowance of sugar, when the child turns against milk, in the hope of restoring the taste for this valuable food. Many of the best authorities state that the child, up to its third year, should never be allowed to taste sweets, in order that the appetite may not be perverted from the natural sweets of milk.