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.
Sugar is better supplied the child in a lump or in home-made molasses candy, rather than in the sweetening of porridge, oatmeal, or bread and milk, etc.
Molasses is readily absorbed and is mildly laxative, and when young children are not allowed to eat too much, it assists in keeping the bowels open.
Sweet fruits, fully ripened, contain much sugar and should be freely given to the child.
Starch
Starch is one of the most important carbohydrates. It is formed from the carbon dioxid and water in the air and in the soil by the chemical action of the sun’s rays on the cells of living plants.
As stated, corn-starch, sago, tapioca, and arrowroot are practically pure starch. Rice is almost pure starch.
Corn-starch is obtained from young maturing corn; tapioca comes from a tropical plant, cassava; sago from the pith of the sago palm; arrowroot from a plant of the same name, a native of the West Indies.
Starch lacks flavor and for this reason all starchy foods are seasoned with salt. Salt increases the activity of the saliva and pancreatic juices.
All starches must undergo much chemical change by action of the saliva and the intestinal juices, before they can be used by the body.