The Scoop on Sugar

White Sugar

White sugar is refined from sugar cane or sugar beet and called sucrose or table sugar.  Glucose and fructose are the molecules the compose sucrose. Sucrose is absorbed quickly into the blood and produces quick energy when ingested. Beet sugar is primarily Genetically Modified in the U.S. It is extremely inexpensive and will be labeled as "sugar" on packaging.  Cane sugar will always be labeled as "cane sugar"

Raw Sugar

Raw sugar is obtained from the crystallization of cane sugar juice without processing or refining.  Also called brown sugar, this whole sugar has properties rich in calcium and iron.

Brown Sugar

Commercialized brown sugar is nothing more than white sugar with added molasses extract or in some cases sucrose sprayed with brown coloring.

Corn Syrup

Corn starch can be hydrolyzed into glucose relatively easily. The starch is processed and refined from the kernels of corn by swelling, separating , and grinding processes to separate the starch from the other parts of the kernel which is used for animal feed.  The starch is hydrolyzed using acid, acid-enzyme, or enzyme-enzyme catalyzed processes. The first enzyme is generally a thermally stable alpha amylase which produces about 10-20 % glucose. Further treatment with the enzyme glucoamylase yields 93-96% glucose. The final Corn Syrup (glucose syrup) products include: dried corn syrup, maltodextrin, and dextrose (glucose)

Sugar Alcohol

Look for "TOL" at the end of the sugar. Some examples are: Manitol, Sorbitol,  Xylitol, Erythritol, Glycerol, and Isomalt. Most sugar alcohols carry the risk of gut disruption including gas, bloating, and diarrhea when consumed in large quantities. They do not effect the blood sugar levels as rapidly as simple sugars.

Agave Nectar

Agave Nectar, or agave syrup, is made from the agave cactus fruit. High in fructose, makes it a relatively low effect on blood glucose. Some research suggests that fructose affects the leptin hormone which controls appetitite and the feeling of fullness.  Excess fructose may result in overeating and weight gain.  

Brown Rice Syrup

Brown Rice Syrup is derived from brown rice that has been cooked to convert the starches to maltose.  The syrup consists of complex carbohydrates, maltose and glucose. The 3% of glucose is quickly absorbed in to the bloodstream, while the complex carbohydrates and maltose are much more slowly absorbed providing a more balanced and sustained blood sugar and energy balance. Brown rice syrup came in last for antioxidant content in a study from the Virginia Tech Biochemistry Department.

Date Sugar

Date sugar consists of finely ground, dehydrated dates. Dates are full of A, B and K vitamins, potassium, and Iron, and fiber.  Date sugar also ranked #1 for antioxidant content in a study from Virginia Tech Biochemistry Department. 

Dextrose

Dextrose is a sugar refined from corn starch that is commonly used as a sweetener.  Dextrose is a rapidly absorbed energy source and a carrier in water soluble medications. Dextrose is approximately 70% as sweet as sucrose.

Fructose

Fructose can be a fruit sugar or a chemical product obtained by refining and purifying fruit.  Found together with glucose and sucrose in honey and fruit juices. An older common name for fructose is levulose. Fructose is processed through the liver. 

Glucose

Glucose may also be known as dextrose. Present in many fruits. Sucrose is made up of the molecule glucose and fructose. Glucose can be obtained by the fermentation of starch.

Honey

Honey is produced when nectar is extracted from flowers and other plants. Bees use an enzyme to break apart the sucrose into its component parts of glucose and fructose.  Honey contains more than 70 biologically active substances other than sugar, which makes it more of a sweet medicine than just a sweetener.

Lactose or Milk Sugar

The milk of mammals contains lactose: 4-6% in cow's milk and 5-8% in human milk. It is also a by-product in the manufacturing of cheese. Lactose is formed by the union of galactose and glucose and  requires the enzyme lactase to assimilate it in the human body.

Malted Barley

Malting is a process of bringing grain to the point of its highest possible starch content by allowing it to begin to sprout roots and become a photosynthesizing plant.  At the point when the maximum starch content is reached, the seed growth is stopped by heating the grain to a temperature that stops growth but allows an important natural enzyme diastase to remain active. Barley, once "malted" is very high in diastase and can convert starch quite easily into the disaccharide called Maltose.  This sugar is then fermented or metabolized by the yeasts to create carbon dioxide and ethyl alcohol. Barley is the preferred grain to make beer. The barley grains must be "malted" before they can be used in the brewing process. Beer is made from three basic building blocks: water, malted barley, and hops. Barley, a basic cereal grain, is low in gluten, and is not particularly good for milling into flour. 

Maltose or Malt Sugar

Maltose is a disaccharide. Present in germinating grain and obtained by the action of yeast enzymes over starch.  Maltose consists of two glucose molecules.

Maple Sugar

Maple sugar is extracted from maple trees in the form sap.  The sap is boiled down and condensed.  Forty liters of sap are necessary to make one liter of maple syrup.  It is rich in fructose and glucose and also contains vitamins and minerals such as zinc.

Molassas

Molasses is from sugar cane or sugar beet after the juice is obtained and the sugar is extracted by applying heat or centrifugal force. What is left is dark colored syrup called molasses. Molasses contains:

• Fructose
  
• Glucose
• vitamin B6 - up to 30 % of the daily requirements.  
• Calcium - up to 25% of the daily requirements 
• Magnesium - up to 60% of the daily requirements
• Iron - up to 50% of the daily requirements

Stevia

A plant herb from South America that is 300 times sweeter than sugar. Stevioside, found in the stevia plant, has been used for many years in the treatment of diabetes among Indians in Brazil and Paraguay. FDA has recently approved Rebaudioside A (a derivative of stevia) as a safe sweetener in foods and liquids. The natural herb stevia is a great solution for an organic plant source sweetener. It has a distinct flavor and after taste, and it has zero calories.

Sucanat

Brand name for "Sugar Cane Natural". The product consists of evaporated organic cane juice.  It is made by crushing freshly cut sugar cane, extracting the juice and heating it. Nutrients are better preserved with low processing - contains: Vitamin B6, potassium, calcium and iron.

Trehalose

Trehalose is a natural energy source with 45% of the sweetness of refined table sugar.  Trace amounts of Trehalose can be found in mushrooms, honey, lobster and foods produced using bakers and brewer’s yeast. 

Turbinado

Turbinado sugar is made from sugar cane extract. Similar to brown sugar with larger crystals. Less refined than some other sugars retaining more of sugar canes vitamins and minerals.