Yes, we’ve all heard about it, sugar is everywhere, but sometimes (more often than one would like to expect) we bump into new products with innovative marketing techniques, turning the nutritional information resume into some sort of puzzle.

In order to help you to discover sugar and all it’s alliases, here is an interesting list:

  • Brown Sugar: Sucrose crystals coated with molasses
  • Dextrose: Obtained from starch, corn sugar, corn syrup (liquid dextrose), grape sugar
  • Fructose: Fruit sugar, found in fruits, molasses and honey. It’s one-and-a-half times as sweet as sucrose, but provides the same number of calories. Absorbed more slowly than sucrose, so blood sugar doesn’t rise as quickly.
  • Glucose: It a part of every sugar. All sugars get converted to glucose in the blood. Found in fruits, some vegetables, honey and corn syrup.
  • Honey: Made of mostly fructose, honey is more a concentrated carbohydrate than sucrose.
  • Invert Sugar: A combination of sucrose, glucose and fructose.
  • Lactose: Milk sugar, a combination of glucose and galactose.
  • Maltose: Formed by the breakdown of starches.
  • Mannitol: A sugar alcohol absorbed more slowly than sucrose.
  • Molasses: Syrup separated from raw sugar during processing into sucrose.
  • Sorbitol: Sugar alcohol in fruits and berries. Provides the same number of calories as sucrose but is only 60% as sweet.
  • Sucrose: Known as table sugar, white sugar, granulated sugar, powdered or confectioner’s sugar.
  • Xylitol: A sweetener found in plants and used as a substitute for sugar; it is called a nutritive sweetener because it provides calories, just like sugar.

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