The Many Names For Sugar

One of the things I try hardest to avoid is sugar (in all is varied forms). Because after a long time I came to realize what it does to me both in the short term and in the long term. But food makers are a tricky bunch. They wan to sell you great tasting food but they typically only label to the extent required by law. So when reading the list of ingredients, you may see that something has 10 grams of carbs per serving but you can’t quite tell what it comes from.

That’s because there are dozens of different way to say “sugar” in modern food science without actually saying sugar and conjuring up images of white crystals. And we need to be on the look out for all of them. Here’s a sampling:

  • agave syrup
  • barley malt
  • beet sugar
  • brown sugar
  • rice syrup
  • can juice
  • can sugar
  • caramel coconut syrup
  • corn syrup
  • corn syrup solids
  • date sugar
  • dextran
  • dextrose
  • maltol
  • fructose
  • fruit juice or fruit juice concentrate
  • galactose
  • glucose solids
  • grape sugar
  • high fructose corn syrup
  • invert sugar
  • lactose
  • maltodextrin malt syrup
  • refiner’s syrup
  • sorbitol
  • sucrose

And the list could go on.

The trouble is that from our metabolic point of view, which is what ultimately matters, all forms of “sugar” have pretty much the same effects: disrupting brain chemistry, fueling addiction, spiking insulin levels (wearing on our pancreas and promoting fat storage), leptin resistance, and predisposing us to a wide variety of chronic and degenerative conditions.

See Also: Time to Tax Sugar? Yes. and Regulating Our Sugar Habit from today’s New York Times.

This entry was posted in death, diet by Jeremy Zawodny. Bookmark the permalink.

About Jeremy Zawodny

Jeremy is a software engineer for craigslist and enjoys flying and cooking in his spare time. He lives in the Sierra Nevada foothills (Groveland, California) with his wonderful wife Kathleen and five cats. He also reads far too much about nutrition, food, health, and biology.

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