Sugar is so readily oxidized and supplies heat and energy so promptly, that the fats stored in the tissues are not called on until the latent energy in the sugar is used. The power of sugar to fatten thus lies in sparing the use of body fat; when starch and fat are used in addition to sugar an excess of fat quickly results. Therefore, those who wish to reduce in flesh should eat sparingly of sugar that the starches and fats may be used 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 on whether one leads an active or a sedentary life. The natural flavor of fruits and grains is very largely destroyed by sugar, which is used too freely on many articles of diet. Sugar should never be added to fruits while cooking, if intended for immediate use, as the acids of the fruits neutralize a portion of the sugar. More sugar is thus used than is needed after the cooking process is completed. The sweet taste in all fruits and vegetables is due to the presence of sugar. Sweet potatoes, beets, carrots, parsnips, turnips, grapes, figs, and dates are especially rich in sugar, and when these are furnished with a meal, in any appreciable quantity, the starches should be restricted—notably bread, Irish potatoes, and rice. Those who do hard work in the open air, because of the increased oxidation, can consume larger quantities of sugar in pie or other pastry, which ordinarily would be difficult to digest. One who lives an indoor life should refrain from an undue indulgence in such foods. For one who is undernourished, sugar is a desirable food, if the starch be diminished in proportion as the amount of sugar is increased; but the tendency in sweetening foods is to take more starch also than the system requires, since it is the carbohydrate foods which are ordinarily sweetened—not the proteins. On account of their latent heat and energy, sugars are more desirable in cold weather than in warm. For this reason Nature supplies them more abundantly in the root vegetables, eaten more freely in cold weather. More puddings and heavier desserts may be eaten in cold weather. The desire of the child for sweets is a natural one, because the child uses much energy, and sugar supplies this energy with less tax of the digestive system. When the child begins to eat more solid foods, if sugar is used in abundance for sweetening, he is no longer attracted by the mild sweetness of fresh milk, and it is well not to sweeten cereals or other foods, also to limit other sweets, when the child turns against milk, in order to restore the taste for this valuable food. Many authorities state that a child, up to its third year, should not be allowed to taste artificial sweets, in order that the appetite may not be perverted from the natural sweets of milk.