User:Raampiy101/sandbox

How much sweets are safe in a day, And how bad is it
1 packet of sweets including starburst is not to much for the human body.As you came here for it is only to much for people 8-40 and not everyone who is 40 can have a packet every once in a while and is completely healthy BUT that depends on your current health status and If you have any illness that are passed down. These include stuff like High blood pressure (cholesterol) Arthritis and Any form of diabetes but be sure to watch out for Family members as parents and relatives older than you could have had at least one of these and the genes can be passed down

Candy, also called sweets (British English) or lollies (Australian English, New Zealand English), is a confection that features sugar as a principal ingredient. The category, called sugar confectionery, encompasses any sweet confection, including chocolate, chewing gum, and sugar candy. Vegetables, fruit, or nuts which have been glazed and coated with sugar are said to be candied.

Physically, candy is characterized by the use of a significant amount of sugar or sugar substitutes. Unlike a cake or loaf of bread that would be shared among many people, candies are usually made in smaller pieces. However, the definition of candy also depends upon how people treat the food. Unlike sweet pastries served for a dessert course at the end of a meal, candies are normally eaten casually, often with the fingers, as a snack between meals. Each culture has its own ideas of what constitutes candy rather than dessert. The same food may be a candy in one culture and a dessert in another.

Marketing and design
Packaging helps market the product as well. Manufacturers know that candy must be hygienic and attractive to customers. In the children's market quantity, novelty, large size and bright colors are the top sellers. Many companies redesign the packaging to maintain consumer appeal.

Shelf life
Because of its high sugar concentration, bacteria are not usually able to grow in candy. As a result, the shelf life is longer for candy than for many other foods. Most candies can be safely stored in their original packaging at room temperature in a dry, dark cupboard for months or years. As a rule, the softer the candy or the damper the storage area, the sooner it goes stale.

Shelf life considerations with most candies are focused on appearance, taste, and texture, rather than about the potential for food poisoning; that is, old candy may not look appealing or taste very good, even though it is very unlikely to make the eater sick. Candy can be made unsafe by storing it badly, such as in a wet, moldy area. Typical recommendations are these:


 * Hard candy may last indefinitely in good storage conditions.
 * Dark chocolate lasts up to two years.
 * Milk chocolates and caramels usually become stale after about one year.
 * Soft or creamy candies, like candy corn, may last 8 to 10 months in ideal conditions.
 * Chewing gum and gumballs may stay fresh as long as 8 months after manufacture.

Cavities
Candy generally contains sugar, which is a key environmental factor in the formation of dental caries (cavities). Several types of bacteria commonly found in the mouth consume sugar, particularly Streptococcus mutans. When these bacteria metabolize the sugar found in most candies, juice, or other sugary foods, they produce acids in the mouth that demineralize the tooth enamel and can lead to dental caries. Heavy or frequent consumption of high-sugar foods, especially lollipops, sugary cough drops, and other sugar-based candies that stay in the mouth for a long time, increases the risk of tooth decay. Candies that also contain enamel-dissolving acids, such as acid drops, increase the risk. Cleaning the teeth and mouth shortly after eating any type of sugary food, and allowing several hours to pass between eating such foods, reduces the risk and improves oral health.

However, frequent consumption of fruits and fruit juice, which contain both acid and sugars, may be a more significant factor in dental decay than candies.

Glycemic index
Most candy, particularly low-fat and fat-free candy, has a high glycemic index (GI), which means that it causes a rapid rise in blood sugar levels after ingestion. This is chiefly a concern for people with diabetes, but could also be dangerous to the health of non-diabetics.

Contamination
Some kinds of candy have been contaminated with an excessive amount of lead in it. Claims of contamination have been made since shortly after industrial-scale candy factories began producing candy in the mid-19th century, although these early claims were rarely true.

Choking deaths
Hard, round candies are a leading cause of choking deaths in children. Some types of candy, such as Lychee Mini Fruity Gels, have been associated with so many choking deaths that their import or manufacture is banned by some countries.

Non-nutritive toy products such as chocolate eggs containing packaging with a toy inside are banned from sale in the US. If the material attached to confectionery has a function and will not cause any injury to the consumer, it is allowed to be marketed. In the EU, however, the Toy Safety Directive 2009/48/EC specifies that toys contained in food only need separate packaging that cannot be swallowed.