Sugar by any other name will taste as sweet. That's why you should know sugar by all its aliases:
- Brown Sugar
- Sucrose crystals coated with molasses
- Obtained from starch, corn sugar, corn syrup (liquid dextrose), grape sugar
- Fruit sugar. Found in fruits, molasses and honey. It's one-and-a-half times as sweet as sucrose, but provides the same number of calories. Absorbed more slowly than sucrose, so blood sugar doesn't rise as quickly.
- All sugars get converted to glucose in the blood. Found in fruits, some vegetables, honey and corn syrup.
- Made of mostly fructose, honey is more a concentrated carbohydrate than sucrose.
- Invert Sugar
- A combination of sucrose, glucose and fructose.
- Milk sugar, a combination of glucose and galactose.
- Formed by the breakdown of starches.
- A sugar alcohol absorbed more slowly than sucrose.
- Syrup separated from raw sugar during processing into sucrose.
- Sugar alcohol in fruits and berries. Provides the same number of calories as sucrose but is only 60% as sweet.
- Known as table sugar, white sugar, granulated sugar, powdered or confectioner's sugar.
- A sweetener found in plants and used as a substitute for sugar; it is called a nutritive sweetener because it provides calories, just like sugar.
For More Information
Last Updated: Thursday August 29, 2002 20:59:44
This Internet site provides information of a general nature and is designed for educational purposes only. If you have any concerns about your own health or the health of your child, you should always consult with a physician or other health care professional.
This site is published by Children With Diabetes, Inc, which is responsible for its contents.
© Children with Diabetes, Inc. 1995-2013. Comments and Feedback.