D-Sugar
What is Sugar/Glucose?
Sugar is a simple, edible, crystalline carbohydrate. Sugar comes in many different forms, however, all types have a sweet flavor. The main types of sugar are sucrose, lactose and fructose. Common table sugar is typically sucrose which is extracted from cane or beets. Sugar is added to many foods, and drinks.
The names of typical sugars end with -ose, as in glucose, dextrose, and fructose. Knowing this will help you to notice the different forms of sugar on nutrition labels.
Sucrose (table sugar) is a disaccharide made from glucose and fructose. Fruit and honey contain fructose, while milk has lactose.
Sugar/Glucose is the type of sugar that circulates in our blood – often referred to as blood sugar. It is an important energy source that is needed by all the cells and organs of our bodies. A major source of sugar/glucose comes from what we eat. Carbohydrates such as fruit, bread pasta and cereals are common sources of glucose. These foods are broken down into sugar in our stomachs, and then absorbed into the bloodstream.
Normal glucose levels are typically less than 100 milligrams per deciliter, in the morning, when you first wake up, or before eating. We call this the fasting blood glucose or the sugar level. Normal glucose levels 1 to 2 hours after eating are typically less than 140 mg/dL. You should consult a medical professional about what the goals for your individual therapy and how to maintain your own glucose levels. For more info about diabetes and sugar click here.
What is the meaning of Sugar Free or No Sugar Added?
“When I was diagnosed as a Type 2 diabetic I was told by a friend just eat sugar free foods and I will be fine.”—–Chrystal
The term “sugar free” or “no sugar added” are used to describe foods that are “suppose to” not have any refined or processed (sucrose) granulated sugar. Despite being labeled “sugar free” these types of foods can affect your blood glucose levels. Sugar free doesn’t mean carbohydrate free either….
The fact that sugar is not mentioned in the nutrition facts does not mean there isn’t any source of sweetness in the item. If you scrutinize the label it will tell you the amount of sugar in item even if it states “no sugar added” or “sugar free.” Always question the source of the sugar if there are grams of it in the food.
Some products may contain artificial sweeteners and or sugar alcohols. Sugar alcohols are easy to spot because they end in “-tol.” If a food is labeled as “sugar free,” the U.S. Food and Drug Administration (FDA) requires the specific sugar alcohol used in the food to be listed. However, if more than 1 is used in the food, the FDA requires the term “sugar alcohols” to be used. Please take the time to educate yourself on sugar alcohols. These are normally used in combinations to increase the sweet taste. Foods containing these sugar alcohols need to have their calorie and carbohydrate contents accounted for in your overall meal plan, as it is carbohydrate that raises blood glucose levels. Since many people typically overeat “sugar free” or “no sugar added” foods, their blood glucose may be significantly elevated. On the flip side sugar alcohols will cause intestinal irritation or a laxative effect. For more info about sugar alcohols and sugar free click here.
