Sugar, sugar, who’s got the sugar… Part One


All types of sugars
taken from: http://www.shelbystidham.com

In a world full of all kinds of refined, re-done, enriched, and chemically altered foods, sugar has definitely gone through its paces.  It’s been expressed, expelled, dehydrated, mixed with chlorine (Splenda), and, in some cases, unfairly compared with High Fructose Corn Syrup (Corn Sugar.  Please, don’t be fooled by the commercials.)  There are different kinds of sugars.  What?  Different types?  I thought the only kind was the cane sugar kind.  No, my friend, there are a multitude of sugars out there. Some good, and some bad.  It all depends on what the industry has done to them, and how your body reacts to it.

Dictionary.com defines sugar as: “ a sweet, crystalline substance, obtained chiefly from the juice of the sugarcane and the sugar beet, and present in sorghum, maple sap, etc.: used extensively as an ingredient and flavoring of certain foods and as a fermenting agent in the manufacture of certain alcoholic beverages; sucrose. Compare beet sugar, cane sugar.2. Chemistry . a member of the same class of carbohydrates, as lactose, glucose, or fructose.”  

See? Already we see that there are different kinds of sugar out there. Let’s break it down a little further.

Let’s start with sucrose: “a crystalline disaccharide, the sugar obtained from the sugar cane, the sugar beet, and sorghum, and forming the greater part of maple sugar…”

Please, keep in mind that the sugar that you buy at the grocery store has been refined, and all the molasses has been taken out of it. Yes, I said molasses. It’s the syrup that is separated from the sugar that left over after the sugar is refined.  Molasses is high in calcium, potassium, and magnesium (All very good for Restless Leg Syndrome.).  Brown sugar usually has different levels of molasses added back into refined sugar.  

Next, lactose: “Biochemistry.  a disaccharide present in milk, that upon hydrolysis yields glucose and galactose.”
 

Now we’re getting into it.  For those of you who are lactose intolerant, and are avoiding anything with the substance in it, take note of the by-products as well.  These can also make trouble for you.  While you’re at it, be wary of the whey mixers, and any diet shakes that promise to fill you up.  More often than not, these drinks add in an extra dose of lactose just for good measure.

Now for the complex compound glucose: “a sugar having several optically different forms, the common dextrorotatory form (dextroglucose or D-glucose) occurring in many fruits, animal tissues, and fluids, etc., and having sweetness about one-half that of ordinary sugar, and the rare levorotatory form (levoglucose or l-glucose) not naturally occurring.”

We’re getting to the bottom of this little mystery.  Glucose, has a natural, and an unnatural component.  L-glucose can be synthesized in a laboratory.  It was going to be the next artificial sweetener, but it was too expensive to process, lucky us.

Last, but not least, fructose: “a yellowish to white, crystalline, water-soluble, levorotatory ketose sugar, sweeter than sucrose, occurring in invert sugar, honey, and a great many fruits: used in medicine…”
 

They sell this an alternative to sugar.  When you dehydrate and refine the sugars from fruit, you get granulated fructose.  This is not the same as the fructose in high fructose corn syrup.  That is a horse of a different color, and a whole other post.

Sources for post:

https://www.facebook.com/pages/L-Glucose/137682899588377

http://www.dictionary.com

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