Jewish celebrations often center around feasting. But as with other foods, it’s possible to have too much of a good thing. Added sugar is now present in almost every food we eat, from cereals to juices to breads to meats. Increased sugar consumption has also contributed to the rise of chronic diseases such as diabetes and heart disease.

This homepage for the conversation about sugar is a collection of the resources that exist around sugar and Jewish tradition. It is a work in progress. Please email with any resources or initiatives you would like to share on this topic.

Quick Guide to Sugar

Table sugar (sucrose), derived from sugar cane and beets, is made up of equal portions of two types of sugars.  It’s half (50%) glucose and half (50%) fructose. There is significant evidence that fructose is processed differently in the body than other sugars and can be toxic to the liver, just like alcohol.

The American Heart Association (AHA) recommends no more than 6 teaspoons (25 grams) of added sugar per day for women and 9 teaspoons (38 grams) for men.1

Coming Soon!