Sweets to my sweet …
(July 25, 2011)
By and large:
- “Normal” sugar (sucrose: white, brown, Demerara …) – disaccharid composed of one glucose and one fructose molecule.
- Glucose – monosaccharide. When talking about blood sugar levels, glucose levels are meant.
- Fructose – monosaccharide that isn’t broken down in the small intestine, only in the liver
- Dextrose – another name (industrial) for glucose
- Maltose (“malt sugar”) – a two glucose molecule complex
- Lactose (“milk sugar”) – a one glucose and one galactose molecule complex
- Honey – contains mainly fructose and glucose but also a little maltose
- Silan – is made from dates and therefore contains the same sugars as dates, especially fructose, glucose, and sucrose
- Agave – contains fructose and glucose
- Maple syrup – containing mainly sucrose, has a little fructose and glucose
- Stevia – the sweetness comes from glycosides
- Xylitol, Sorbitol, Maltitol … – are alcoholic sugars
- High Fructose Corn Syrup (HFCS) – composed of fructose (55%) and glucose (45%)
Good to know:
- High level of blood glucose will damage blood vessels and other organs in the body, and therefore we have the insulin to handle the situation. A lot of glucose = a lot of insulin, with all associated problems.
- Excessively high amounts of fructose can cause “non alcoholic fatty liver disease” (NAFLD), insulin resistance, etc.
- Alcoholic sugars don’t require insulin for breakdown. On the other hand they can cause bloating and diarrhea.
For fun, I checked the ingredients in a product marketed as ‘healthy’ – cereals made of whole grains and rice with hazelnuts – by a particular company. the second and third places were sugar and brown sugar syrup, and further on there was also glucose syrup …
So what did I want to say with this post?
That one should read the ingredient list of food products? That one needn’t believe adds?
Nope, just to sort and arrange in my head some materials I recently read. 🙂
To be continued …