SWEET NAMES: WHAT VARIOUS SUGARS ARE CALLED from: http://www.askdrsears.com/html/4/T045000.asp
While there are many types of sugars, some are sweet somethings, others are sweet nothings. Here are the more common sugars you will see in the ingredients list on a product label. Knowing what they are and their nutritional value will help you make wiser choices.
Glucose is the simplest sugar and the most rapidly absorbed into the bloodstream. Glucose is often called dextrose when it is added to foods. The body eventually breaks down all sugars and carbohydrates into glucose, which is the form in which sugar enters cells to be used for energy.
Sucrose (otherwise known as table sugar) is composed of one molecule of glucose and one molecule of fructose. This is the white sugar that comes in many forms, such as powdered or granulated. It is usually made from refining extracts of sugar beets or sugar cane.
Fructose is one of the main sugars found in fruits and honey. It is often preferred to straight glucose and sucrose as an energy source, since it is absorbed more slowly into the bloodstream and, therefore, has a less erratic effect on blood sugar levels. It is a popular sweetener.
Lactose is the primary sugar in dairy products and is composed of one molecule of glucose and one of galactose. Because of its galactose content, it is more slowly absorbed into the bloodstream than pure glucose and is therefore more blood-sugar-friendly. Unlike glucose, which is quickly and easily absorbed through the intestines, lactose requires an enzyme in the intestines, lactase, to break down the sugars and allow absorption. People who are lactose-intolerant don't produce enough lactase to break down milk sugars. The lactose ferments, causing gas and diarrhea.
Maltose is composed of two molecules of glucose and is the sugar found in barley malt and some cereals. The maltose in beer causes a rapid rise in blood sugar.
Corn syrup is a sugar extracted from corn. Being extracted from corn doesn't make it any healthier than ordinary table sugar. Syrups are really sugar concentrates and one tablespoon of syrup, corn or maple, contains about twice the amount of calories as a tablespoon of granulated sugar. While syrups do contain traces of a few minerals, such as calcium, phosphorus, iron, potassium, and sodium, they essentially have the same nutritional value as sugar. Because corn syrup is cheap to produce, it is the most popular sweetener for beverages, and even some juices. Yet, because of its high calorie content, it is seldom found in diet drinks. People who are allergic to corn should check labels carefully, since corn syrup will trigger their allergies.
High-fructose corn syrup is a sweetener containing 40 to 90 percent fructose and a carbohydrate extract from corn. This is a popular and inexpensive sweetener in cereals and sodas.
Molasses is a thick syrup, a byproduct of the sugar-refining process. Yet, unlike ordinary table sugar, molasses contains other valuable nutrients besides carbohydrates. The darker the molasses, the greater its nutritional value. Blackstrap molasses, for example, is a valuable source of calcium, iron, potassium, and also contains traces of B-vitamins.
Brown sugar is simply ordinary table sugar made brown by adding molasses. Because of the added molasses, brown sugar contains a trace more nutritional value than white sugar, but not enough to make it any more valuable as a source of nutrients.
"Raw" sugar is more about a marketing gimmick than about a nutritional difference. The term "raw" implies a more natural sugar. Yet, raw sugar is nothing more than crystallized, refined white sugar with a touch of molasses left in. Because raw sugar appears in larger crystals than the refined granules of ordinary table sugar, it seems more healthful. But this belief has no basis in fact.
ALTERNATIVE SWEETENERS
Want to satisfy your sweet tooth, yet get more nutritional bang for your calorie buck? Instead of heaping tablespoons of the white stuff, try these suggestions:
Fruit concentrates . Fructose sugar is sweeter than table sugar, and because of its more steady absorption and metabolism in the bloodstream, it doesn't produce the roller coaster effect of refined sugars. Fruit concentrates, such as pear and apple, are the best because fructose is the primary sugar in these fruits. While the amount of fruit concentrate you choose to use depends upon your own sweet or tart preferences, as a general guide, use half as much fruit concentrate as sugar in a recipe.
Cinnamon . Cinnamon is a sweet spice, and a small amount goes a long way. Two teaspoons of cinnamon can change a tart apple pie to a sweet one, lessening the amount of sugar needed. As an added nutritional perk, a teaspoon of cinnamon contains 28 milligrams of calcium and traces of B-vitamins, fiber, and iron.
Other sweet spices. Spicing up a dish with distinct flavors will lessen your temptation to add sugar. Try these herbs and spices to accent the flavor in foods: mint, cloves, anise, and ginger. A twist of lemon peel spruces up the look and flavor of almost any beverage, including plain water.
Fruit toppings, such as crushed pineapple, applesauce, strawberries, or blueberries instead of syrup on pancakes and waffles. Sprinkle some cinnamon or nutmeg to bring out the fruit's natural sweetness.
Plain yogurt flavored with fresh fruit. The result is less sweet and contains better sugars than the syrupy fruit preserves.
Unsweetened canned or frozen fruit packed in water or its own juices rather than those in which syrups have been added.
Reduce the sugar called for in recipes by at least a half. Add some cinnamon, nutmeg, vanilla, or fruit concentrate to perk up the sweetness. (This may not work well in traditional recipes for cookies and cakes. You may have to experiment to discover how low you can go and still produce results you find acceptable.) If you substitute honey or molasses, use half or less of the recommended amount for sugar. If the recipe calls for 1 cup of sugar, try using 1/4 cup to 1/2 cup of honey.
If you substitute honey, molasses, or fruit concentrate for sugar in a recipe, use half or less of the recommended amount for sugar. If the recipe calls for a cup of sugar, try using a quarter to a half cup of honey.
Instead of sugar in coffee or tea, try a cinnamon stick. The swirling is fun and gives you something to do with your hands. Many people find the cinnamon stick helpful after a meal for breaking not only the sugar habit but also the smoking habit.
While there are many types of sugars, some are sweet somethings, others are sweet nothings. Here are the more common sugars you will see in the ingredients list on a product label. Knowing what they are and their nutritional value will help you make wiser choices.
Glucose is the simplest sugar and the most rapidly absorbed into the bloodstream. Glucose is often called dextrose when it is added to foods. The body eventually breaks down all sugars and carbohydrates into glucose, which is the form in which sugar enters cells to be used for energy.
Sucrose (otherwise known as table sugar) is composed of one molecule of glucose and one molecule of fructose. This is the white sugar that comes in many forms, such as powdered or granulated. It is usually made from refining extracts of sugar beets or sugar cane.
Fructose is one of the main sugars found in fruits and honey. It is often preferred to straight glucose and sucrose as an energy source, since it is absorbed more slowly into the bloodstream and, therefore, has a less erratic effect on blood sugar levels. It is a popular sweetener.
Lactose is the primary sugar in dairy products and is composed of one molecule of glucose and one of galactose. Because of its galactose content, it is more slowly absorbed into the bloodstream than pure glucose and is therefore more blood-sugar-friendly. Unlike glucose, which is quickly and easily absorbed through the intestines, lactose requires an enzyme in the intestines, lactase, to break down the sugars and allow absorption. People who are lactose-intolerant don't produce enough lactase to break down milk sugars. The lactose ferments, causing gas and diarrhea.
Maltose is composed of two molecules of glucose and is the sugar found in barley malt and some cereals. The maltose in beer causes a rapid rise in blood sugar.
Corn syrup is a sugar extracted from corn. Being extracted from corn doesn't make it any healthier than ordinary table sugar. Syrups are really sugar concentrates and one tablespoon of syrup, corn or maple, contains about twice the amount of calories as a tablespoon of granulated sugar. While syrups do contain traces of a few minerals, such as calcium, phosphorus, iron, potassium, and sodium, they essentially have the same nutritional value as sugar. Because corn syrup is cheap to produce, it is the most popular sweetener for beverages, and even some juices. Yet, because of its high calorie content, it is seldom found in diet drinks. People who are allergic to corn should check labels carefully, since corn syrup will trigger their allergies.
High-fructose corn syrup is a sweetener containing 40 to 90 percent fructose and a carbohydrate extract from corn. This is a popular and inexpensive sweetener in cereals and sodas.
Molasses is a thick syrup, a byproduct of the sugar-refining process. Yet, unlike ordinary table sugar, molasses contains other valuable nutrients besides carbohydrates. The darker the molasses, the greater its nutritional value. Blackstrap molasses, for example, is a valuable source of calcium, iron, potassium, and also contains traces of B-vitamins.
Brown sugar is simply ordinary table sugar made brown by adding molasses. Because of the added molasses, brown sugar contains a trace more nutritional value than white sugar, but not enough to make it any more valuable as a source of nutrients.
"Raw" sugar is more about a marketing gimmick than about a nutritional difference. The term "raw" implies a more natural sugar. Yet, raw sugar is nothing more than crystallized, refined white sugar with a touch of molasses left in. Because raw sugar appears in larger crystals than the refined granules of ordinary table sugar, it seems more healthful. But this belief has no basis in fact.
ALTERNATIVE SWEETENERS
Want to satisfy your sweet tooth, yet get more nutritional bang for your calorie buck? Instead of heaping tablespoons of the white stuff, try these suggestions:
Fruit concentrates . Fructose sugar is sweeter than table sugar, and because of its more steady absorption and metabolism in the bloodstream, it doesn't produce the roller coaster effect of refined sugars. Fruit concentrates, such as pear and apple, are the best because fructose is the primary sugar in these fruits. While the amount of fruit concentrate you choose to use depends upon your own sweet or tart preferences, as a general guide, use half as much fruit concentrate as sugar in a recipe.
Cinnamon . Cinnamon is a sweet spice, and a small amount goes a long way. Two teaspoons of cinnamon can change a tart apple pie to a sweet one, lessening the amount of sugar needed. As an added nutritional perk, a teaspoon of cinnamon contains 28 milligrams of calcium and traces of B-vitamins, fiber, and iron.
Other sweet spices. Spicing up a dish with distinct flavors will lessen your temptation to add sugar. Try these herbs and spices to accent the flavor in foods: mint, cloves, anise, and ginger. A twist of lemon peel spruces up the look and flavor of almost any beverage, including plain water.
Fruit toppings, such as crushed pineapple, applesauce, strawberries, or blueberries instead of syrup on pancakes and waffles. Sprinkle some cinnamon or nutmeg to bring out the fruit's natural sweetness.
Plain yogurt flavored with fresh fruit. The result is less sweet and contains better sugars than the syrupy fruit preserves.
Unsweetened canned or frozen fruit packed in water or its own juices rather than those in which syrups have been added.
Reduce the sugar called for in recipes by at least a half. Add some cinnamon, nutmeg, vanilla, or fruit concentrate to perk up the sweetness. (This may not work well in traditional recipes for cookies and cakes. You may have to experiment to discover how low you can go and still produce results you find acceptable.) If you substitute honey or molasses, use half or less of the recommended amount for sugar. If the recipe calls for 1 cup of sugar, try using 1/4 cup to 1/2 cup of honey.
If you substitute honey, molasses, or fruit concentrate for sugar in a recipe, use half or less of the recommended amount for sugar. If the recipe calls for a cup of sugar, try using a quarter to a half cup of honey.
Instead of sugar in coffee or tea, try a cinnamon stick. The swirling is fun and gives you something to do with your hands. Many people find the cinnamon stick helpful after a meal for breaking not only the sugar habit but also the smoking habit.
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