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Why is it so that we see ourselves opting for a sugar-free ice-cream than the regular one? Or choose to add aspartame rather than normal processed sugar available?

Do we over indulge in sugar cravings?

Or for that matter even going to extent of not adding sugar at all to our morning tea or coffee? While our grandparents and the generation before us didn’t have such inhibitions yet still steered clear from the clutches of diabetes and other diseases associated with high glucose levels.

Has this ever struck you that though we do not over indulge in sugar cravings most of us still find that we are trapped with high blood glucose levels?

This is because that nowadays we resort to unhealthy consumption of sugar.

Unhealthy? You may ask. How can basic sugar be unhealthy? Confused right? But what we consume is not the natural sugar that our forefathers used to consume, unknowingly we are victims to the rise of processed sugars.

What are sugars?

Sugars are the simplest form of carbohydrates and are the building blocks of other complex carbohydrates. They are mainly monosaccharides or disaccharides that contain either one or two molecules.

  • Glucose: is a monosaccharide that often combines to form other variations of sugars like lactose and sucrose. It is either used by our body as a direct source of energy or condensed and stored in the liver and muscle as glycogen.
  • Fructose: is an isomer of glucose and is called “fruit sugar” because it is found in many fruits. Fructose is much sweeter than glucose and is hence advised for diabetics.
  • Sucrose: Sucrose is a disaccharide consisting of a fructose molecule and a glucose molecule. It is also known as table sugar.
  • Maltose: is two glucose molecules joined together. It is generally less sweet and is an important step in the creation of alcohol.
  • Lactose: Lactose is the sugar found in milk and milk products.
  • High fructose corn syrup: is mainly used as a sweetener by many food manufactures as it is cheap and sweeter than sucrose.
  • Maltodextrin: Maltodextrin is a polysaccharide that is easily digested and broken down into glucose.
  • Dextrose: This is the same as glucose.
  • Brown Sugar: it is either slightly unrefined white sugar or white sugar that has molasses added back into it
Continue reading after recommendations

  • 1) Harper’s Biochemistry, 1988, 21st Edition, p. 555
  • 2) Sweet on Stevia: Sugar Substitute Gains Fans, Columbia Daily Tribune, 23 March 2000