“Code” Names for Sugar – When your READING YOUR LABELS Look for words ending in “ose”Read Labels

This is almost always a form of highly refined processed sugar devoid of any nutrition.

Sucrose is what we commonly refer to as table sugar. It is made from highly processed sugar cane or sugar beets. The composition of sucrose is a combination of glucose and fructose, which separates during digestion.

Fructose Fructose is linked to heart disease as it raises triglycerides and cholesterol.It is devoid of nutrition.

Sucralose (Splenda) is a non-caloric sweetener made from sugar. A sugar molecule is modified to replace a hydroxyl (water) group with a chloride (chlorine) group

Maltose also known as malt sugar, it is produced from starch (barley, wheat, rice or other grains). It has been produced in China since 200 B.C. We use it in making beer and as an additive to some processed foods.

Lactose is the sugar found naturally in milk.

Sugar Alcohols or Polyols They occur naturally in plants, but are usually manufactured from sugars and starches. Sugar alcohols have fewer calories than sugars because they are not completely absorbed by the body. They can ferment in the intestines and cause gas, bloating, and diarrhea.

  • Maltitol
  • Maltitol syrup
  • Sorbitol
  • Mannitol
  • Xylitol
  • Lactitol
  • Erythritol
  • Isomalt

Artificial Sweeteners – Never a Healthy Sugar Alternative They are approved for use in the U.S. All are chemically manufactured molecules molecules that do not exist in nature

  • acesulfame K
  • aspartame
  • neotame
  • saccharin
  • sucralose – (splenda)

All artificial chemical sweeteners are toxic and can indirectly lead to weight gain, the very reason many people consume them. In fact, given a choice between high fructose corn syrup and artificial sweeteners, we recommend high fructose corn syrup by far (though it’s essentially asking if you should consume poison or worse poison).

Sugars and there glycemic number – listed lowest to highest 

Raw sugar, glycemic index number 65 – Raw sugar is not actually raw sugar. It is processed, though not as refined as common white table sugar. Therefore, given a choice between raw and white, choose raw.

Refined Table Sugar, glycemic index number 80– Conventionally grown, chemically processed, and striped of all beneficial properties

High Fructose Corn Syrup, glycemic index number 87

The reason high fructose corn syrup is so abundant in our processed food is simple-it’s cheaper than sugar. Because we highly subsidize corn and place tariffs on sugar imports, high fructose corn syrup is much less expensive. Fructose is processed in the liver. When too much fructose enters the liver at once, the liver can’t process fructose as a sugar. Instead, the liver turns excess fructose into fats-triglycerides. Fructose is linked to significant increases of both cholesterol and triglycerides.

-Many health advocates believe that high fructose corn syrup and refined sugar are the two biggest contributors to health ailments in our society. High fructose corn syrup is a combination of sucrose and fructose and is made from starches like corn, wheat, and rice.

Glucose (AKA Dextrose) , glycemic index number 100

The majority of the dextrose listed in food ingredient statements began as cornstarch. Food manufacturers may list dextrose produced from cornstarch as “corn sugar” in an ingredient statement. If the dextrose comes from another source like rice or wheat, the ingredient list would read “rice sugar” or “wheat sugar,” respectively. Dextrose is used in many baking products like cake mixes and frostings, snack foods like cookies, crackers and pretzels, and desserts like custards and sherbets. Dextrose is also used as a filler in the single-serve, table-top packets of the common artificial sweeteners.

Maltodextrin glycemic index number 150

Foods that have maltodextrin often say “Low Sugar” or “Complex Carbohydrate”, This sweetener should always be avoided!